Biryani is one of the most favourite food all over India and some countries as well. Mostly biryani’s are known more for non-veg food but veg biryani’s are now equally favoured. Its rich in taste and a complete meal in itself.
Today we have a great veg biryani recipe by Michelin starred restaurant Chef, Peter Joseph. With fresh and aromatic ingredients and nice veggies and spices, he has created wonders with this recipe. Utterly delicious dish, it is a combo of two comfort foods into one, a crispy pie layered at the top and delicious rice preparation inside, which everyone will surely savour and would to eat as often as possible, it is highly addictive, so try this!
1½ cup Basmati rice soaked in warm water for 15 minutes
4 tbsp. oil
6 Green cardamoms
2 Black cardamom
2 sticks cinnamon (1 inch long each)
2 bay leaf
2 medium onions sliced
1½ tbsp. ginger-garlic paste
1 tsp turmeric powder
1 tsp red chili powder
½ tsp coriander powder
1 cup carrots (cut x ½ inch pieces)
1 cup French beans (cut x ½ inch pieces)
12 florets cauliflower
1 cup green peas
3 medium tomatoes diced
½ cup yogurt
½ teaspoon rose water
A pinch of saffron
4 tbsp. coriander leaves chopped
4 tbsp. mint leaves chopped
2 tbsp. melted butter
Salt to taste
1 egg, whisked
pinch of melon seeds
pinch of sunflower seeds
- In a pan boil four cups of salted water with two green cardamoms, 3 cloves, half inch stick of cinnamon. When boiling drain, the water the rice has been soaking in and add to the boiling water.
- Leave the rice to cook until two thirds cooked. Drain the excess water and set to one aside.
- In a second pan heat the oil and add all the whole spices (green cardamoms, cloves, black cardamom, cinnamon & bay leaf).
- After a few seconds add the sliced onions and stir fry them until they are golden brown.
- Stir in the ginger garlic paste, keep stirring for few minutes before adding the powdered spices. Cook them with onions for few minutes.
- Add the tomatoes and stir and add all the vegetables, sprinkle in some water & salt then Cover pan cook on medium heat until the vegetables are half cooked.
- Whisk together yogurt with rose water, saffron, half the chopped mint & coriander leaves, pour them on to the pan and mix well on a low heat for two minutes.
- Now the biryani base sauce is ready, keep them in a side
- In a pan arrange half the cooked vegetables at the bottom. Then arrange half of the cooked rice over the vegetables followed by another layer of remaining cooked vegetables. Top with the remaining rice.
- Now sprinkle rest of the coriander and mint leaves, also melted butter on top
- Cover the pan with lightly rolled puff pastry; seal the sides tightly.
- Now egg wash the pastry on top and sprinkle with the melon and sun flower seeds.
- Bake them in the oven at 165⁰C for 12 minutes; take it out from the oven and leave to set for 10 minutes.
- Now open the pastry half and serve the biryani with some raita
- (This could be done in the same way individual portion in individual small pots)
Note: Delicious vegetable biryani is ready to serve, it’s a wholesome & complete meal, serve with raita and enjoy. Bon Apatite!
Recipe & picture courtesy: Michelin star Chef Peter Joseph