To be very frank neither of us are big fans of Biryani rather we never order this dish even if we go out! But I wanted to give this dish a try at home and trust me it came out deliciously well :) Just loved it! I am still not sure if I would eat biryani at restaurants but I am sure I would make this at home more often.
This is a little time consuming process and requires lots of Ingredients.. but it is surely worth the time and effort. I did not have few ingredients required for making this at home, So the below recipe is the one which I used, but I have also given the original recipe in the end. Enjoy!
To dry Roast and Grind (for the biryani masala):
Coriander Seeds - 1 tblsp
Cloves - 3
Dry Red Chilli - 3
Cauliflower - 1 cup, chopped
Potato - 2, chopped
Onion - 1/2, chopped lengthwise
Green Chilli - 2, slit
Tomato - 1, chopped
Green Peas - 1/2 cup
Carrot - 1, chopped
For Marinating the Vegetables:
Turmeric Powder - 1 tsp
Ginger Garlic Paste - 1 tblsp
Coriander Powder - 1 tsp
Salt - Pinch
For cooking the Rice:
Rice - 1 Cup
Oil - 1 tsp
Salt - pinch
Cardamon - 1
Bay Leaf - 1
Cloves - 3
Cashews - 5
Bread slice - 2
Cumin Seeds - 1 tsp
Bay Leaves - 1
Cloves - 3
Cardamon - 1
Cinnamon Stick - 1
How to make?
Soak the rice in water and allow to sit for an hour.
Dry roast the ingredients for the biryani masala and allow to cool. Once cooled grind into a coarse powder and set aside.
Chop all the vegetables into big cubes and set aside.
In a big mixing bowl, add the ginger garlic paste, turmeric powder, coriander powder and a pinch of salt and add the chopped potato, cauliflower, carrot, peas, green chilli. Mix well and allow to marinate.
Boil 4 cups of water, add a pinch of salt, bay leaf, cloves, cardamon, and add the soaked rice (drained) and allow to cook for exactly 5 minutes. The rice would be only 3/4th cooked. Drain the rice and set aside. Drizzle a tsp of ghee on top of the rice, fluff it up, careful not to break it.
In a pan, heat some oil and fry the broken cashews till golden brown and set aside. In the same pan, add cumin seeds, bay leaf, cloves, cardamon and add the chopped onion. Fry till golden brown in color.
Add turmeric powder, salt and fry. Add the marinated vegetables and close the pan.Allow to cook on low heat till the vegetables are 3/4th cooked. Stir once in a while to avoid burning.
Once the vegetables are cooked, turn of the heat, add the cashews, chopped tomato.
Beat the curd and slowly add this to the cooked vegetables and stir slowly as to not break the vegetables.
Take the bread slices, slice off the crust and cut into cubes. Coat them with oil and fry on both sides till golden brown and set aside.
Now take a baking vessel, coat with oil on all sides.
Preheat the oven to 400 F.
Divide the rice into 3 parts and vegetables into 2 parts as there would be 3 layers of rice and two layers of vegetables.
Cover the bottom of the pan with a layer of rice, and sprinkle with a tsp of the biryani masala.
Add a layer of the vegetables as the second layer.
Add a third layer of rice and again sprinkle with a tsp of biryani masala.
Add a fourth layer of vegetables.
Add a fifth layer of rice and sprinkle a tsp of the biryani masala.
Cover the pan and place inside the oven and let it bake for 30 minutes.
Be sure to scoop the biryani from the bottom so each serving would have all the layers.
Variations in the Original Recipe:
1. Add fried panner cubes along with the other vegetables.
2. Top each rice layer with fried onions while baking.