Subz (Vegetable) Biryani

Servings: 2
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Basmati rice, vegetables, and aromatic spices combined together for a delicious Vegetable Biryani that is just as lip-smacking as its non-vegetarian counterpart. Why should vegetarians be left behind?

Ingredients

  • 1 cup Basmati rice
  • 2 cups mixed vegetables (carrots, beans, potatoes, and cauliflower cut into cubes)
  • 200 gm paneer (cottage cheese) cut into cubes
  • 3 medium onions sliced
  • 3 tbsp curd
  • 2 tbsp ginger garlic paste
  • 2-3 green chillies chopped
  • 1/2 cup chopped coriander leaves
  • 1/2 cup mint leaves
  • 1 tsp cumin seeds
  • 2 tbsp coriander powder
  • 2 tbsp cumin powder
  • 1 tbsp fennel powder
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 2 bay leaves (tej patta)
  • 1 tsp kewra essence
  • Oil for deep frying

Garam masala

  • 2 black cardamoms
  • 6 green cardamoms
  • 1" piece of cinnamon
  • 5 cloves
  • 10 peppercorns
  • 1 piece of mace
  • 1 star anise

Instructions

  • Soak the Basmati rice for half an hour. Boil it with a bay leaf and a teaspoon of salt until it is 80% cooked. It should be grainy when mashed between fingers.
  • Deep fry the sliced onions until golden brown and keep aside.
  • In the same oil, deep fry the paneer and the potato cut into cubes until they colorize.
  • Heat 3 tbsp of oil in a flat bottom pan. Use the same oil you fried the onions in for extra flavor. Add in a bay leaf and a tsp of cumin seeds (jeera).
  • Add the whole garam masala. When it starts to crackle, add in one small onion sliced and saute until it changes color.
  • Add in the ginger garlic paste. Saute for a minute. Add in the chopped green chillies and cook.
  • Add in the mixed vegetables and saute.
  • Add in the cumin powder (jeera), coriander powder (dhania), fennel powder (saunf), salt, Kashmiri red chilli powder, and turmeric powder. Mix well.
  • Add in the curd. Mix well. Add in the potatoes. You can add a bit of water so that the masala does not burn. Add in the lemon juice.
  • Add the fried paneer pieces. Save some paneer pieces for the top layer. Mix well. Check the salt and add more if required.
  • To arrange, first switch off the flame. Top the vegetables with half of the fried onions, chopped coriander leaves and mint leaves. Save some for garnish. Cover it with the boiled rice.
  • Top the rice with the fried onions, mint leaves, coriander leaves, and the remaining paneer pieces. Add a tablespoon of the onion flavored oil and kewra essence.
  • Cover it with a lid. Switch on the flame and cook on high for 2-3 minutes. Reduce the heat and cook for 3-4 minutes.
  • Switch off the flame and let it rest for 5 minutes. Remove the lid and fluff the rice with a fork.
  • The Subz Biryani is ready to serve. Garnish with lemon slices and chopped coriander leaves, mint leaves, and the fried onions. Serve with dahi tadka.

Video

Notes

  • You can use any vegetable of your choice and nuts for a richer biryani.


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