Videhi’s  Shahi Vegetable Biryani

There are many versions of vegetable biryani, all with its unique styles and flavours.  Mine is filled with aromatic spices, different textures and opulence fit for any celebratory occasion.  This is how I make it:

Preparation:  45 minutes  Cooking/baking time:  20- 30 minutes   Serves:  4-6      

Ingredients

Step 1

• 2 cups long grained basmati rice half cooked. Rice should be firm and almost cooked.  Set aside.
• Preferably lal qilla – Taditional – Special old malai or lal qilla diabetic rice.

Step 2

Deep Fry and set aside

• Oil for deep frying
• 20 whole baby potatoes or 4 medium potatoes quartered
• 1 tsp turmeric powder
• 1 tsp salt

Combine all the above ingredients deep fry and set aside. 

Step 3 Fry in Ghee

• 3 medium onions thinly sliced, fry until golden brown & crispy (8 – 10 minutes)
• ½ cup cubed panir cubed fry until slightly brown
• 1/3 cup cashews (20 – 30). Fry for 30 seconds
• 1/3 cup (20 – 30) sultanas. Fry for a 30 seconds
• Once fried set all ingredients aside to assemble after step 6.

Step 4

Whole spice

• 60 ml  vegetable ghee
• 3 star anise
• 3 pieces cinnamon sticks
• 4 cloves
• 4 cardamoms (elachi)
• 3 bay leaves
• ½ tsp cumin seeds
• ½ tsp fennel seeds (sombu)
• 2-3 sprigs curry leaves

Step 5

Powdered spice

• 2 tbsp (30ml) crushed garlic & ginger
• 1 ½ tbsp (22.5ml) coriander powder
• ½  tbsp (7.5ml) cumin powder
• 1 tbsp (15ml) garam masala
• 1 tsp (5ml) turmeric powder
• 1 tbsp (15ml) chilli powder

Step6

• 1 cup (250ml) Fresh green beans cut into 2cm pieces
• ½ (125m)l cup peas
• ½ 125ml carrots cubed
• ½   can plum tomatoes – pureed
• ½ (125ml) cup plain vegan yogurt
• 1 tbsp (15ml) salt (adjust accordingly)
• ½ cup (125ml) fresh mint leaves roughly chopped up.
• ½ tbsp saffron soaked in 125ml water.
• ½ cup (125ml) fresh coriander leaves roughly chopped up

Method

• In a large heavy based pot heat ghee and all ingredients in step 4. Fry for a minute.
• Toss in garlic and ginger and powdered spices in step 5. Sauté for a few seconds.
• Mix in green beans, peas and carrots. Cook for 5 minutes.  Add tomatoes, yogurt, salt and cook through.  Remove from heat and add the following:  The rice, mint, and ingredients from step 2 and 3.   Gently mix in with a fork
• Return the biryani to heat.
• Pour in the saffron water and steam on low heat for 20-30 minutes. (alternatively add to oven proof dish – cover and bake for 20-30 minutes at 180C)

Garnish with coriander.

Serve with cucumber yogurt (riatha), pickles and salads of our choice.