1 1/2 cup basmati rice
3 onions sliced thin
3 Tbsp ghee
2 bay leaves
2 inch cinnamon stick
1 star anise
4 green cardamom
1/2 tsp whole pepper
1/2 tsp cumin seeds
1 medium onion finely chopped
1 tsp ginger garlic paste(freshly pound- not the store bought one)
5 beans chopped
10 cauliflower florets
1/4 cup green peas(I used frozen, you can use fresh too)
1 carrot chopped
1/2 cup paneer cubes
1 potato cubed
1 cup yoghurt
1/2 tsp turmeric powder
1 tsp kashmiri chili powder
1/4 tsp cumin powder
2 tsp biriyani masala powder(I used eastern biriyani masala, you can use any brand)
salt to taste
handful coriander leaves chopped fine
20 mint leaves
2 Tbsp saffron, soaked in 3tbsp water
2 cups water
- Wash and soak the rice in for atleast 30 minutes. Then drain and keep aside.
- Fry the sliced onions in oil, until golden brown and crispy. Remove with a slotted spoon and drain on a kitchen towel.
- In a large pressure cooker(I used my 3 ltr pressure cooker), heat 2 Tbsp ghee and saute the whole spices(bay leaves, cinnamon, star anise, cloves, cardamom, whole pepper, cumin seeds) for a few seconds.
- Add the chopped onion and saute until onion turns pink.
- Now add the ginger- garlic paste and saute for few seconds.
- Add the vegetables(beans, carrot, cauliflower, peas, potato and paneer). Fry everything well until the vegetables shrink .
- Now reduce the heat to minimum and add the yoghurt. Add the turmeric powder, chilli powder, cumin powder, biriyani masala powder and salt. Mix everything well.
- Cook stirring for about 3-4 minutes on a medium flame.
- Now reduce the flame to minimum. Spread the soaked basmati rice on top of the vegetable curry evenly in a layer.
- Sprinkle little biriyani masala and a pinch of salt on top of the rice.
- Sprinkle the coriander leaves,mint leaves and fried onion on top.
- Pour the saffron soaked water on top.
- Drizzle the remaining one Tbsp of ghee on top.
- Pour the measured 2 cups of water through the sides without disturbing the layers.
- Close the cooker and keep on the lowest heat, simmer for 25 minutes.
- Let it stay in the cooker until the steam settles. Then open the cooker and fluff up the biriyani.
- Serve with onion raita, lime pickle and pappad.
Recipe courtesy - Hebbar's kitchen