Mughlai Vegetable Biriyani

Name: Mughlai Vegetable Biriyani
Total time: 3600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: For Rice:; 1 cup Basmati rice; to taste Salt; 1/2 tsp Lemon juice; For Vegetables:; 1/4 cup Beans; 1/4 cup green peas; 1/2 cup carrot, chopped into small cubes; 1/4 cup cauliflower cut into small florets; For Masala:; 1 tsp cashewnuts; 1 tsp khus khus (white poppy seeds); 1 tsp fresh grated coconut; 3-4 tbsp Olive oil; 1 onion grated; 1 bay leaf; 1 thin piece of cinnamon; 3 cloves; 1 cardamom pods; 1 tsp ginger garlic paste; 1 tomato, pureed in a blender; 1/4 cup yogurt; 1/2 tsp garam masala; 1 tsp chilli powder; 1/4 tsp cumin powder; For layering:; As needed Cilantro; 4-8 Mintleaves; 1/4 tsp saffron dissolved in warm milk; 1 tbsp ghee

Aswani Vishnuprasad @cook_12258614

austin tx

Mughlai cuisine is a style of cooking developed in South Asia by the imperial kitchens of the Muslim Mughal Empire. It represents the cooking styles used in North India and the Indian city of Hyderabad. The tastes of Mughlai cuisine vary from extremely mild to spicy and is often associated with a distinctive aroma and the taste of ground and whole spices. Authentic Mughal biryani recipe is made with chicken or mutton. But here I have tried it with mixed vegetables.

Aswani Vishnuprasad @cook_12258614

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Ingredients

60 min

2 servings

For Rice:
1 cupBasmati rice
to tasteSalt
1/2 tspLemon juice
For Vegetables:
1/4 cupBeans
1/4 cupgreen peas
1/2 cupcarrot, chopped into small cubes
1/4 cupcauliflower cut into small florets
For Masala:
1 tspcashewnuts
1 tspkhus khus (white poppy seeds)
1 tspfresh grated coconut
3-4 tbspOlive oil
1onion grated
1bay leaf
1thin piece of cinnamon
3cloves
1cardamom pods
1 tspginger garlic paste
1tomato, pureed in a blender
1/4 cupyogurt
1/2 tspgaram masala
1 tspchilli powder
1/4 tspcumin powder
For layering:
As neededCilantro
4-8Mintleaves
1/4 tspsaffron dissolved in warm milk
1 tbspghee

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Steps

60 min

1

Wash and drain the rice. Bring 4 cups of water to a boil in a large pan. When the water boils, add the rice, salt and lemon juice. Stir gently and cook until the rice is about 3/4th cooked.
2

Drain the rice in a colander. Gently wash it in cold water. Let it drain well.
3

Boil plenty of water in a large pan. Add the beans, peas and carrots. Boil for 2 minutes. Add the cauliflower, and boil 2 more minutes. All the vegetables must be half cooked.
4

Drain the vegetables well, and wash in cold water to stop the cooking process. Drain again and set aside.
5

Grind the cashew, khus khus and coconut into a smooth paste, using as little water as possible. Set aside.
6

Heat oil in a large skillet. Add grated onions, and cook on low heat till the onions are brown.
7

To the onions, add the bay leaf, cinnamon, cloves, and cardamom.
8

Add the ginger and garlic pastes. Stir and let it cook for about 30 seconds.
9

Add the coconut, khus khus, cashew paste. Stir another 30 seconds.
10

Add pureed tomatoes and cook for about 2 to 3 mins.
11

Add yogurt and mix well. And add garam masala, chilli powder, and cumin powder. Stir for 1 minute.
12

Now add the reserved vegetables and salt. Cook for 10 minutes or till the vegetable is almost done. Add water, and simmer another 3-5 minutes.
13

Take a large baking dish. Lightly oil the inside. Layer everything in this order – half the rice, half the chopped cilantro, half the chopped mint, all the vegetables and gravy, remaining half of the rice, saffron dissolved in milk, remaining half the cilantro and mint. Drizzle the top with ghee.
14

Cover the baking dish and bake in a 350f oven for 15 minutes or till the rice is cooked through but not much. Turn the oven off, and let the biryani sit in the hot oven another 10 minutes.
15

When the biryani is done, top with the fried onions and cashewnuts.
16

Serve biriyani hot with raita or curd.