Vegetarian Biryani is a flavorful rice dish from the Indian subcontinent, featuring long-grain rice, aromatic spices, and a mix of vegetables. Cooked together in layers, it creates a delicious one-pot meal, perfect for special occasions. Paired with yogurt-based raita, it's a beloved vegetarian option globally.
Ingredients:
1 cup Basmati rice, soaked
4-5 cloves
3-4 cardamom pods
2 bay leaves
1-inch cinnamon stick
1 small piece of mace
2 tablespoons oil
1 large onion, finely sliced
2 tablespoons ghee
1 teaspoon cumin seeds (zeera)
1 tablespoon ginger-garlic paste
1-2 green chilies, chopped
1 medium-sized tomato, chopped
1/2 teaspoon Kashmiri chili powder
1/4 cup Vashishti whole cashews
1 teaspoon biryani masala
1/2 teaspoon garam masala
1 tablespoon kasturi methi (dried fenugreek leaves)
1/4 cup curd
200g paneer, cubed
A pinch of saffron soaked in warm milk
1 tablespoon rose water
Fresh coriander leaves for garnish
For birista (fried onions):
1 large onion, thinly sliced
For rice layer:
Vashishti A2 Cow Ghee
Saffron soaked in warm milk
Rose water
Fresh coriander leaves
Prepared birista
Instructions:
In boiling water, add cloves, cardamom, bay leaves, cinnamon, and mace. Boil for 3 minutes. Add soaked rice and strain once ready.
In a pan, heat oil and fry finely sliced onions till golden brown for birista. Set aside.
In a kadai, add ghee, cumin seeds, ginger-garlic paste, bay leaf, green chilies, Vashsihti cashews, cinnamon, Kashmiri chili powder, salt, chopped onion, and tomato. Cover and cook for 15 minutes on low flame. Blend the mixture once cooled.
In the same kadai, heat Vashishti A2 Cow Ghee, add cumin seeds, chopped onions, tomatoes, ginger-garlic-chili-coriander paste, and stir.
Add the blended paste. Mix in garam masala, biryani masala, salt, curd, kasturi methi, and paneer.
In a layering process, add the rice and make holes. Pour Vashishti A2Cow Ghee, saffron milk, rose water, fresh coriander leaves, and birista on top.
Serve hot and enjoy your flavorful biryani!
