Veg Biryani

Recipe Variants

MADE EASY

Ingredients	Step by step guide
Ingredients 2 medium carrots, peeled and cut into diamonds 10-12 cauliflower florets 5-6 french beans, cut into pieces 4-5 baby corns, cut into diamonds ¼ cup green peas 100 grams of cottage cheese (paneer), cut into small cubes 1½ cups Daawat Super Basmati Rice, soaked for 30 minutes and drained 4 tbsps ghee for drizzling and brushing 1 inch cinnamon 5 green cardamoms 1 blade mace (javitri) 10-12 cloves 10-12 black peppercorns 1 bay leaf 1 tsp caraway seeds (shahi jeera) 1 large onion, sliced 2 green chillies 1½ tbsps ginger-garlic paste ¼ tsp turmeric powder 1 tsp coriander-cumin powder 1 tsp red chili powder ½ cup fresh tomato puree 2 tbsps fresh cream 1 tbsp chopped fresh coriander leaves 4 tbsps fried onions Green cardamom powder for sprinklins 1 inch ginger, cut into strips 8-10 raisins 8-10 cashew nuts, roasted Screwpine essence (kewra) for drizzling 4 tsps saffron milk for brushing Few fresh mint leaves Refined flour (maida) or whole wheat flour (atta) roti for covering	Step by step guide Step 1 Heat Ghee In A Deep Non-Stick Deep Pan. Add Cinnamon, Green Cardamoms, Mace, Cloves, Peppercorns, And Bay Leaf, And Sauté Till Fragrant. Step 2 THeat Remaining Ghee In Another Deep Non-Stick Pan. Add Caraway Seeds And Sauté For A Minute. Step 3 Add Daawat Super Basmati Rice To The Sautéed Spices And Mix Well. Add 3 Cups of Hot Water. Step 4 Add Onions To Caraway Seeds, Mix, And Sauté Till Onions Turn Translucent. Step 5 Add Salt To The Rice, Cover, And Cook Till 3/4th Done. Strain And Set Aside. Step 6 Break Green Chillies, Add To Onions, Mix, And Sauté For A Minute. Add Ginger-Garlic Paste, Mix Well, And Sauté. Step 7 Add Turmeric Powder, Coriander-Cumin Powder, and Chili Powder, And Mix Well. Add Tomato Puree, Mix Well, And Cook For 1-2 Minutes. Step 8 Add Carrots, Cauliflower, French Beans, and Baby Corn And Mix. Add Salt And Cream And Mix Well. Add Coriander Leaves, Green Peas, And Cottage Cheese Cubes, Mix Lightly, And Cook For 3-4 Minutes. Step 9 Preheat Oven To 180º C. Step 10 Spread A Layer Of Cooked Vegetables In A Handi And Top With A Layer Of Strained Daawat Super Basmati Rice. Sprinkle 2 Tablespoons Fried Onions, Cardamom Powder, Half The Ginger Strips, Raisins, And Cashew Nuts. Drizzle Some Screwpine Essence, 2 Teaspoons Saffron Milk, Some Ghee, And Sprinkle Some Mint Leaves. Step 11 Top With A Layer Of Remaining Cooked Vegetables And Remaining Strained Daawat Super Basmati Rice. Sprinkle Some Cardamom Powder, Remaining Fried Onions, Remaining Ginger Strips, And Some Mint Leaves. Drizzle Some Screwpine Essence And Remaining Saffron Milk. Step 12 Cover The Handi With Roti, and Brush The Top With Some Ghee And Saffron Milk. Place The Handi In The Preheated Oven And Cook Till The Top Turns Reddish.

Ingredients

Step by step guide

Ingredients

2 medium carrots, peeled and cut into diamonds
10-12 cauliflower florets
5-6 french beans, cut into pieces
4-5 baby corns, cut into diamonds
¼ cup green peas
100 grams of cottage cheese (paneer), cut into small cubes
1½ cups Daawat Super Basmati Rice, soaked for 30 minutes and drained
4 tbsps ghee for drizzling and brushing
1 inch cinnamon
5 green cardamoms
1 blade mace (javitri)
10-12 cloves
10-12 black peppercorns
1 bay leaf
1 tsp caraway seeds (shahi jeera)
1 large onion, sliced
2 green chillies
1½ tbsps ginger-garlic paste
¼ tsp turmeric powder
1 tsp coriander-cumin powder
1 tsp red chili powder
½ cup fresh tomato puree
2 tbsps fresh cream
1 tbsp chopped fresh coriander leaves
4 tbsps fried onions
Green cardamom powder for sprinklins
1 inch ginger, cut into strips
8-10 raisins
8-10 cashew nuts, roasted
Screwpine essence (kewra) for drizzling
4 tsps saffron milk for brushing
Few fresh mint leaves
Refined flour (maida) or whole wheat flour (atta) roti for covering

Step by step guide

Step 1 Heat Ghee In A Deep Non-Stick Deep Pan. Add Cinnamon, Green Cardamoms, Mace, Cloves, Peppercorns, And Bay Leaf, And Sauté Till Fragrant.
Step 2 THeat Remaining Ghee In Another Deep Non-Stick Pan. Add Caraway Seeds And Sauté For A Minute.
Step 3 Add Daawat Super Basmati Rice To The Sautéed Spices And Mix Well. Add 3 Cups of Hot Water.
Step 4 Add Onions To Caraway Seeds, Mix, And Sauté Till Onions Turn Translucent.
Step 5 Add Salt To The Rice, Cover, And Cook Till 3/4th Done. Strain And Set Aside.
Step 6 Break Green Chillies, Add To Onions, Mix, And Sauté For A Minute. Add Ginger-Garlic Paste, Mix Well, And Sauté.
Step 7 Add Turmeric Powder, Coriander-Cumin Powder, and Chili Powder, And Mix Well. Add Tomato Puree, Mix Well, And Cook For 1-2 Minutes.
Step 8 Add Carrots, Cauliflower, French Beans, and Baby Corn And Mix. Add Salt And Cream And Mix Well. Add Coriander Leaves, Green Peas, And Cottage Cheese Cubes, Mix Lightly, And Cook For 3-4 Minutes.
Step 9 Preheat Oven To 180º C.
Step 10 Spread A Layer Of Cooked Vegetables In A Handi And Top With A Layer Of Strained Daawat Super Basmati Rice. Sprinkle 2 Tablespoons Fried Onions, Cardamom Powder, Half The Ginger Strips, Raisins, And Cashew Nuts. Drizzle Some Screwpine Essence, 2 Teaspoons Saffron Milk, Some Ghee, And Sprinkle Some Mint Leaves.
Step 11 Top With A Layer Of Remaining Cooked Vegetables And Remaining Strained Daawat Super Basmati Rice. Sprinkle Some Cardamom Powder, Remaining Fried Onions, Remaining Ginger Strips, And Some Mint Leaves. Drizzle Some Screwpine Essence And Remaining Saffron Milk.
Step 12 Cover The Handi With Roti, and Brush The Top With Some Ghee And Saffron Milk. Place The Handi In The Preheated Oven And Cook Till The Top Turns Reddish.