Like all vegetarians I am always searching for the prefect vegetarian biryani. Of course, if you ever ask a non-vegetarian, they would say there is no such thing as vegetarian biryani and it’s only a glorified vegetable pulav. The difference between a pulav and biryani is that in making of a pulav the vegetables and masalas are sautéed together and then rice is added and everything is cooked together along with water. Whereas in a biryani the rice, the veggie masala and the panner/ kathal/ soya are all cooked separately and then along with rice layered in a pan. This pan is then tightly closed and heated on top of a hot tawa for 20 minutes or so, so that the steam that is created while heating melts the Ghee amalgamates everything together including the saffron milk and turns it into a beautiful dish. After the biryani is heated, I give it a smoky flavour, do not miss out on this step, this is what makes the biryani so royal in its taste.
I had a very good biryani in Mumbai called the paneer tikka biryani and I had to replicate it because of the simple reason that I live in Delhi and cant travel to Mumbai every time I wish to have it. This recipe would definitely make the non-vegetarians to rethink their belief. As all biryanis this one is made is layers.
Wash 250 grams rice, drain and keep aside.
Boil 1 litre water and add:
+ 2 teaspoon salt
+ 1mace
+ 1 bay leaf
+ 2 green cardamom
+ 4 whole black peppercorns.
Add rice and cook until ¾ th done.
Spread the cooked rice on a plate and drizzle some ghee over it, so that each grain of the cooked rice is separate.
Discard all the whole spices from the rice.
Whisk 1/2 cup hung curd in a bowl and add:
+ 1 teaspoon ginger paste
+ 1 teaspoon garlic paste
+ 1 teaspoon cumin powder
+ 1/2 teaspoon coriander powder
+ 1/2 teaspoon kashmiri red chilli powder
+ 1/4 teaspoon black pepper powder
+ 1/4 teaspoon haldi powder
+ 1/2 teaspoon kasuri methi
+ 1/2 teaspoon garam masala
+ 1 teaspoon oil
+ 1 teaspoon salt
+ 1 teaspoon lemon juice
Mix the curd well to incorporate all the masalas.
Cut paneer in 1 inch cubes, add it to the curd mixture and coat it well using hands.
Heat a 1 tbsp of oil, add the marinated paneer cubes and cook on both sides until golden brown.
Keep aside.
Heat oil and ghee in a pan, add:
cumin seeds
cinnamon stick
green cardamom
cloves
bayleaf.
Add the julienned onions and saute untll golden brown.
Add:
ginger paste
garlic paste
saute for 1 minute.
Add the tomato puree and cook till the oil separates.
Add the red chilli powder, Kitchen King Masala or garam Masala, dried fenugreek leaves/ kasuri methi, black pepper powder, almond paste, salt , curd and enough water to adjust the consistency. Let it simmer for 2 to 3 minutes
You can add steamed vegetables like carrot and beans if you looking at making it healthy.
In a handi spread the biryani gravy and spread a layer of cooked rice over it.
Spread ghee, saffron infused milk and panner tikka. Top it with chopped mint and coriander leaves, fried cashews and onions.
Repeat both the layers.
Make a shallow hole in the centre of the layers and place an onion slice.
Place a burning charcoal on the onion slice and pour a teaspoon of ghee.
Immediately cover with a lid so that the biryani gets a smoky flavour. After 15 minutes of Dhungar, remove the charcoal and onion slice.
Heat a tawa and place the covered handi over it and heat it for 15-20 minutes.
The steam produced would help all the flavors to get absorbed.
Serve hot.
Ingredients
Directions
Wash 250 grams rice, drain and keep aside.
Boil 1 litre water and add:
+ 2 teaspoon salt
+ 1mace
+ 1 bay leaf
+ 2 green cardamom
+ 4 whole black peppercorns.
Add rice and cook until ¾ th done.
Spread the cooked rice on a plate and drizzle some ghee over it, so that each grain of the cooked rice is separate.
Discard all the whole spices from the rice.
Whisk 1/2 cup hung curd in a bowl and add:
+ 1 teaspoon ginger paste
+ 1 teaspoon garlic paste
+ 1 teaspoon cumin powder
+ 1/2 teaspoon coriander powder
+ 1/2 teaspoon kashmiri red chilli powder
+ 1/4 teaspoon black pepper powder
+ 1/4 teaspoon haldi powder
+ 1/2 teaspoon kasuri methi
+ 1/2 teaspoon garam masala
+ 1 teaspoon oil
+ 1 teaspoon salt
+ 1 teaspoon lemon juice
Mix the curd well to incorporate all the masalas.
Cut paneer in 1 inch cubes, add it to the curd mixture and coat it well using hands.
Heat a 1 tbsp of oil, add the marinated paneer cubes and cook on both sides until golden brown.
Keep aside.
Heat oil and ghee in a pan, add:
cumin seeds
cinnamon stick
green cardamom
cloves
bayleaf.
Add the julienned onions and saute untll golden brown.
Add:
ginger paste
garlic paste
saute for 1 minute.
Add the tomato puree and cook till the oil separates.
Add the red chilli powder, Kitchen King Masala or garam Masala, dried fenugreek leaves/ kasuri methi, black pepper powder, almond paste, salt , curd and enough water to adjust the consistency. Let it simmer for 2 to 3 minutes
You can add steamed vegetables like carrot and beans if you looking at making it healthy.
In a handi spread the biryani gravy and spread a layer of cooked rice over it.
Spread ghee, saffron infused milk and panner tikka. Top it with chopped mint and coriander leaves, fried cashews and onions.
Repeat both the layers.
Make a shallow hole in the centre of the layers and place an onion slice.
Place a burning charcoal on the onion slice and pour a teaspoon of ghee.
Immediately cover with a lid so that the biryani gets a smoky flavour. After 15 minutes of Dhungar, remove the charcoal and onion slice.
Heat a tawa and place the covered handi over it and heat it for 15-20 minutes.
The steam produced would help all the flavors to get absorbed.
Serve hot.