Vegetable Biryani
A South Asian biryani of rice, mixed vegetables and panir, seasoned with cinnamon and cardamom and baked in the oven.
1 hr 5 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 45 min · 65 min total
- medium
- 1
For the rice. Clean, wash and soak the rice for approximately 15 minutes. Drain and keep aside.
- 2
In a large pan, boil 3 cups of water with clove, cinnamon, bay leaf, cardamom and salt and then add the rice.
- 3
Cover and simmer till the rice is nearly cooked. Drain and keep aside. For the vegetable gravy.
- 4
Heat the oil in a pan and add the cumin seeds. When they crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown.
- 5
Add the chili powder, coriander powder, turmeric powder and garam masala and sauté for 2 to 3 minutes.
- 6
Add the chopped tomatoes and cook over a slow flame for 7 to 8 minutes. Add the milk and continue to simmer for 5 to 7 minutes.
- 7
Add the boiled vegetables and paneer and mix well. How to proceed. Combine the curds, coriander and saffron and mix well. In a deep vessel, arrange the vegetable gravy on the base. Top with the rice and spoon the curd mixture and ghee over the rice.
- 8
Cover with a tight lid and cook on a tava (griddle) over a slow flame for 25 to 30 minutes or bake in a pre-heated oven at 200ºC (400ºF) for 20 minutes.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
