Recipe By Supritee Biryani!......Doesn’t that word conjure feelings of joy and comfort?... Who doesn’t love this pampered, fragrant, rice delicacy that reigns supreme as the world best one pot meal......It's aromatic, it's heavenly and one of the most loved delicacies today ....... The most delicious....my recipie of veg biryani .....a relatively easy recipe of kacchi veg biryani......in hindi, the word ‘kacchi’ means ‘raw’....... the kacchi biryani is so called since the main ingredient like the chicken or mutton is not pre cooked first. they are just marinated and then dum cooked with rice....... here i have used the same method to cook veggies........ Usually biryanis take a lot of time in preparation......cooking the rice, cooking the veg gravy, frying the onions etc and then layering and then the dum cooking the biryani...... this recipe skips one step and that is cooking the veggies......here the veggies are only marinated......for best result i would suggest to marinate for a couple of hours or overnight in the fridge.....!! if you are in a hurry.....then you can also marinate for about 30 minutes.......you can use your choice of veggies in the biryani...... i have not added any dry fruits, but you can add dry fruits too..... Preparing the rice..... Take 1 cup heaped basmati rice ( 200 grams ), ¾ cup water for soaking rice for 30min and then drain n keep aside..... cooking the rice........ Take 1 inch dalchini..... 2 to 3 hari elaichi... 2 lavang.... 1 to 2 javitri... ¼ teaspoon shah jeera..... normal jeera would also do..... ½ teaspoon salt ... 4 cups water for cooking rice.... frying the sliced onions .... 2 medium onions, thinly sliced....4 tablespoon ghee..... for vegetable marination...... ½ cup chopped carrots.... ½ cup chopped potatoes.... ½ cup green peas... 3 to 4 green chilies, crushed.... 3 tsp dhania patta.... 3 tsp mint leaves .... ¼ tsp shah jeera.... 2 hari elaichi..... 2 lavang.... a small pc of dalchini..... small pc of javitri... ¼ tsp haldi...... ½ tsp lal mirch powder..... ½ tsp dhania powder..... salt as required.... ½ tsp lemon juice...... ½ tsp ginger crushed, garlic crushed to a paste..... ½ cup dahi..... layering the biryani..... ⅓ cup milk + 1tsp kesar... ½ tsp rose water or kewra water..... 2 tsp dhania patta.... mint leaves ..... 1 to 2 tsp pure ghee Making the Biryani....... preparing birista for veg biryani........ heat 4 tbsp ghee in a shallow frying pan.....add 1 cup of thinly sliced onions.....stir well on a low to medium flame....add a pinch of salt n fry until golden brown or caramelize...... remove the fried onions.....place them on a kitchen paper towel.......also keep the ghee in which the onions are fried..... Marination...... take the chopped veggies in a big bowl...... if the veggies are chopped in large pieces, they won't cook well so chop them a little small n even..... add 1/2 cup curd, 1/2 tbsp ginger paste, 1/2 tbsp garlic paste, 3 to 4 crushed green chilies, 3 tbsp each of chopped coriander and mint leaves.......then add the spices - 1/4 tsp shah jeera, 2 green cardamoms, 2 cloves, 1 inch cinnamon, 1 single strand of javitri..... 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp coriander powder......add half of the fried onions, 1/2 tsp salt and 1/2 tbsp lemon juice......now add the ghee in which we had fried the onions.....mix everything very well....... cover and keep aside to marinate for 30 minutes to two hours or overnight in the refrigerator...... if keeping for 30 minutes, you can keep at room temperature......for more than 30 minutes, keep the bowl in the fridge......before layering, bring the marination to room temperature.....!! cooking the rice for biryani..... take a deep heavy bottomed bartan.......add 4 cups water and heat the water on a high flame......when the water becomes hot, add all the spices ..... 1 inch cinnamon, 2-3 green cardamom, 2 cloves, 1 to 2 single mace strand and 1/4 tsp shah jeera......add 1/2 tsp salt.....add the basmati rice........do not reduce the flame and continue to cook the rice without a lid......the rice has to be 75% or ¾th cooked.......the grains should have a slight bite to them when cooked...... the rice should not be fully cooked but almost cooked........drain the rice in a colander......gently fluff and keep aside......!!while draining rice, reserve 1/2 cup of the hot water in which the rice was cooked.......add this rice stock to the veg marination mixture......mix very well......check the salt in the marination and add more if required........dissolve 1/4 tsp saffron strands in warm milk and keep aside. Layering and cooking veg biryani..... place the marination mixture in a thick bottomed pan......layer with the cooked rice.......next layer with 2 tbsp each of coriander and mint leaves...... also add half of the fried onions.....pour the saffron dissolved milk evenly all over......dot with 2 tbsp of ghee......also sprinkle 1/2 tbsp of rose water or kewra water......seal the pan tightly with an aluminium foil...... place the pan on a pre heated tava ......cover with a tight fitting lid and dum cook the veg biryani on a low flame for 30 to 40 minutes.........give a resting time of 5 to 7 minutes and then serve the veg biryani.......serve the biryani with raita or mirch ka salan....... !!
raj Raj
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Veg Biryani

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Recipe By Supritee

Biryani!......Doesn’t that word conjure feelings of joy and comfort?...
Who doesn’t love this pampered, fragrant, rice delicacy that reigns supreme as the world best one pot meal......It's aromatic, it's heavenly and one of the most loved delicacies today .......
The most delicious....my recipie of veg biryani .....a relatively easy recipe of kacchi veg biryani......in hindi, the word ‘kacchi’ means ‘raw’....... the kacchi biryani is so called since the main ingredient like the chicken or mutton is not pre cooked first. they are just marinated and then dum cooked with rice....... here i have used the same method to cook veggies........
Usually biryanis take a lot of time in preparation......cooking the rice, cooking the veg gravy, frying the onions etc and then layering and then the dum cooking the biryani...... this recipe skips one step and that is cooking the veggies......here the veggies are only marinated......for best result i would suggest to marinate for a couple of hours or overnight in the fridge.....!!

if you are in a hurry.....then you can also marinate for about 30 minutes.......you can use your choice of veggies in the biryani...... i have not added any dry fruits, but you can add dry fruits too.....

Preparing the rice.....
Take 1 cup heaped basmati rice ( 200 grams ),
¾ cup water for soaking rice for 30min and then drain n keep aside.....
cooking the rice........
Take 1 inch dalchini.....
2 to 3 hari elaichi...
2 lavang....
1 to 2 javitri...
¼ teaspoon shah jeera.....
normal jeera would also do.....
½ teaspoon salt ...
4 cups water for cooking rice....

frying the sliced onions ....
2 medium onions, thinly sliced....4 tablespoon ghee.....

for vegetable marination......
½ cup chopped carrots....
½ cup chopped potatoes....
½ cup green peas...
3 to 4 green chilies, crushed....
3 tsp dhania patta....
3 tsp mint leaves ....
¼ tsp shah jeera....
2 hari elaichi.....
2 lavang....
a small pc of dalchini.....
small pc of javitri...
¼ tsp haldi......
½ tsp lal mirch powder.....
½ tsp dhania powder.....
salt as required....
½ tsp lemon juice......
½ tsp ginger crushed,
garlic crushed to a paste.....
½ cup dahi.....

layering the biryani.....
⅓ cup milk + 1tsp kesar...
½ tsp rose water or kewra water.....
2 tsp dhania patta....
mint leaves .....
1 to 2 tsp pure ghee

Making the Biryani.......
preparing birista for veg biryani........
heat 4 tbsp ghee in a shallow frying pan.....add 1 cup of thinly sliced onions.....stir well on a low to medium flame....add a pinch of salt n fry until golden brown or caramelize......
remove the fried onions.....place them on a kitchen paper towel.......also keep the ghee in which the onions are fried.....
Marination......
take the chopped veggies in a big bowl...... if the veggies are chopped in large pieces, they won't cook well so chop them a little small n even..... add 1/2 cup curd, 1/2 tbsp ginger paste, 1/2 tbsp garlic paste, 3 to 4 crushed green chilies, 3 tbsp each of chopped coriander and mint leaves.......then add the spices - 1/4 tsp shah jeera, 2 green cardamoms, 2 cloves, 1 inch cinnamon, 1 single strand of javitri..... 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp coriander powder......add half of the fried onions, 1/2 tsp salt and 1/2 tbsp lemon juice......now add the ghee in which we had fried the onions.....mix everything very well....... cover and keep aside to marinate for 30 minutes to two hours or overnight in the refrigerator......

if keeping for 30 minutes, you can keep at room temperature......for more than 30 minutes, keep the bowl in the fridge......before layering, bring the marination to room temperature.....!!
cooking the rice for biryani.....
take a deep heavy bottomed bartan.......add 4 cups water and heat the water on a high flame......when the water becomes hot, add all the spices ..... 1 inch cinnamon, 2-3 green cardamom, 2 cloves, 1 to 2 single mace strand and 1/4 tsp shah jeera......add 1/2 tsp salt.....add the basmati rice........do not reduce the flame and continue to cook the rice without a lid......the rice has to be 75% or ¾th cooked.......the grains should have a slight bite to them when cooked...... the rice should not be fully cooked but almost cooked........drain the rice in a colander......gently fluff and keep aside......!!while draining rice, reserve 1/2 cup of the hot water in which the rice was cooked.......add this rice stock to the veg marination mixture......mix very well......check the salt in the marination and add more if required........dissolve 1/4 tsp saffron strands in warm milk and keep aside.

Layering and cooking veg biryani.....
place the marination mixture in a thick bottomed pan......layer with the cooked rice.......next layer with 2 tbsp each of coriander and mint leaves...... also add half of the fried onions.....pour the saffron dissolved milk evenly all over......dot with 2 tbsp of ghee......also sprinkle 1/2 tbsp of rose water or kewra water......seal the pan tightly with an aluminium foil...... place the pan on a pre heated tava ......cover with a tight fitting lid and dum cook the veg biryani on a low flame for 30 to 40 minutes.........give a resting time of 5 to 7 minutes and then serve the veg biryani.......serve the biryani with raita or mirch ka salan....... !!

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