Veg Biryani – Marathi Recipe

Instructions

For Biryani Masala:

• Take bay leaves into a blender jar.
• Add stone flower, cinnamon, peppercorns, cloves, star anise, mace, Black cardamom, green cardamom cumin seeds, and blend it into a coarse powder.
• Do not need to roast the spices. Biryani masala is already.

For Marinating Vegetables:

• Take curd into a bowl. Add red chili powder, coriander powder, ginger-garlic paste, salt and mix everything well together.
• Add 1 tsp biryani masala, a few hand-crushed mint leaves, coriander leaves, green chili and mix well.
• Add potato, cauliflower, carrot, green beans, green peas and mix well.
• Veggies should be coated with the marinade.
• Cover and rest for about 30 minutes.

For Making Rice:

• Wash the rice really good 2-3 times with water.
• Soak rice in enough water for about 30 minutes.
• Boil water in a pan.
• Add 1 tbsp salt, bay leaves, mace, star anise, cinnamon, green cardamom, cloves peppercorns, cumin seed, 2 tsp ghee, and soaked rice.
• Ghee gives a nice flavor to biryani and rice doesn’t become sticky.
• Cook rice until it is 70-80% cooked for about 7-8 minutes. Do not cook the rice completely.

For Making Biryani:

• Heat up oil in a pan.
• Add onion and fry it really good until it gets a nice golden color.
• Add tomato and fry it for about 4-5 minutes until it is mashed well with onion.
• Add ginger-garlic paste, coriander powder, turmeric powder, red chili powder, a little salt, 1 tsp biryani masala, coriander leaves, hand crushed mint leaves, and mix well.
• Cook for another 2-3 minutes.
• Add marinated veggies and mix well. Veggies should get a nice coating of masala.
• Add 2-3 tbsp water and mix well.
• Cover and cook on medium heat until these are 60-70% cooked for about 10 minutes. Do not cook the veggies completely.
• After 10 minutes add paneer and mix well.
• Drain the water from rice and give a layer of it on veggies.
• After layering the rice add saffron water. Saffron gives a nice flavor and color.
• Add a lot of ghee. Add fried onion, finely chopped coriander leaves, few mints leaves.
• Add water in which we cooked rice in the biryani so it gets enough moisture.
• Cover and cook on high heat means 130 Deg C on induction for about 5 minutes.
• Cook biryani on medium heat means 100 Deg C for 10 minutes more.
• Cook on lowest possible heat means 80 Deg C on induction for about 20 minutes.
• Biryani is already.
• You can garnish the biryani with few fried cashew nuts and raisins if you want.
• This biryani will serve for about 4-5 people.