Subz (Vegetable) Biryani
- 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
- 2 black cardamoms
- 6 green cardamoms
- 1" piece of cinnamon
- 5 cloves
- 10 peppercorns
- 1 piece of mace
- 1 star anise
- 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.
- You can use any vegetable of your choice and nuts for a richer biryani.
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