From Persia brought to us by the Mughals, a flavour-packed and aromatic biryani is a weak spot for most of us. Throughout the country, this dish has been altered in a number of ways, may it be the authentic Hyderabadi biryani, the slightly mild Kolkata Biryani or the modified Butter Chicken biryani. But nothing beats the taste of a dum biryani cooked to perfection. The dum technique restricts the steam to be let out from the pot resulting into maximum flavour being brought out.
The common misconception of veg biryani being called pulao is something we are here to prove wrong. This detailed veg biryani, a step-by-step recipe is going to shock most of you all. These veg biryani ingredients are easily found in your kitchen and the incorporation of various vegetables in this dish makes it super healthy and tasty at the same time. Now you can ensure that your children are eating their vegetables without a fuss.
A key ingredient in this recipe is the Tata Sampann Red Chilli Powder, made from premium quality red chillies from the Guntur region. These chillies have high capsaicin content which not only gives your dishes the spice it needs but also has various health benefits like boosting your metabolism and aiding digestion. Chilli powder also contains various vitamins and minerals like Vitamin C, B6, K, A, potassium and copper. Chilli peppers that are used to make this spice are rich in antioxidant plant compounds which have been linked to various health benefits like pain relief and weight loss.
- 1kg gobi cut in big chunks
- 1tsp vinegar
- 2 potatoes cut in big chunks
- 100g french beans cut in big pieces
- 1 carrot roughly chopped
- 2 onions sliced
- ½ capsicum cut in big chunks
- 3 green chilies slit into half
- 1tbsp chopped coriander
- 1tbsp chopped mint leaves
- ½ cup curd
- ¼ cup milk with kesar
- ½ tsp Tata Sampann turmeric powder
- 1tsp Tata Sampann red chili powder
- 1tbsp Tata Sampann kasuri methi
- 1tbsp biryani masala
- 1tbsp ginger garlic paste
- 1tsp jeera
- 3-4 pieces of green cardamon (choti elaichi)
- 1 bay leaf (tej patta)
- 7-8 black peppercorns (kaali mirch)
- 3-4 cloves (laung)
- ½ inch cinnamon (dal chini)
- 1tbsp ghee
- 1tsp keora water
- 400g or 2 cups basmati rice
- Salt to taste
- Firstly, in a pot of water add the cut gobi pieces and bring it to boil. To it, add salt for taste and vinegar and let it boil for 3-4 minutes. The vinegar ensures that the gobi does not get too soft and retains its structure.
- To marinate the vegetables, add the boiled gobi pieces, carrot, potatoes, green chili, capsicum and french beans to a bowl. To it add the Tata Sampann red chili powder, turmeric powder, kasuri methi, biryani masala, ginger garlic paste and salt to taste.
- Combine all the ingredients with the curd and add fresh mint and coriander leaves.
- Make sure your mixture is well mixed and keep it aside to marinate for about 30 minutes so that the vegetables soak all the flavour till the inside.
- Meanwhile, in a bowl, thoroughly wash the rice and make sure all the starch is removed. Soak the rice in water for about 30 mins. Do not forget to retain the rice water, it will be incorporated in your recipe ahead.
- To fry the onions, add a considerable amount of oil to a pot. Make sure the oil has heated before adding to it the sliced onions. Deep fry them on a medium flame until golden brown. Soak the excess oil from the onions by laying them on a tissue paper to cool.
- In the same pot, remove the excess oil and add jeera and the marinated mixture to it. Cover the pot with a lid for about 2 minutes and then cook them on medium flame stirring continuously to ensure that the vegetables are cooked from the outside. This step will bring out the flavours from the mixture. Make sure you are stirring gently or else the vegetables may break.
- To boil the rice, in a big pot of water add green cardamom, bay leaf, black peppercorns, clove, cinnamon, salt as per taste and bring to boil. Then add the soaked rice. Do not stir the rice until the water is boiling completely. Make sure the rice is not completely cooked, leave about 20% uncooked.
- Transfer a layer of the rice into the vegetable pot. To it add the kesar milk and a layer of onions and some coriander.
- Repeat the step by adding another layer of rice, fried onions and coriander.
- Now top it off with 1 cup of rice water, 1tsp biryani masala, ghee and keora water.
- Close the lid tightly and cook the biryani for 10-12 minutes on a low flame.
- For the next 10-15 minutes, place the pot on a pan and let the biryani cook on a low flame. This step ensures that the rice and vegetables are cooked to perfection soaking all the water up.
Who said veg biryani is pulao? This easy step by step veg biryani recipe is a definite myth buster. A pinch of Tata Sampann Masale, and the biryani gets its due flavour!
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