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Afsar Azeez

Vegetable and egg biryani with dahi ke chutney (curd chutney)

5 from 3 votes
Biryani is an Indian word ,for the Persian word brinj ,which means rice and also Beriyan, Persian word which means to fry or to roast .
There are many theories describing Biryani, one states this dish to be originated in Persia and was brought to India by Mughals.
Every one loves to have Biryani, the royal dish. Biryani is made by layering rice and vegetables/ chicken/ mutton, cooked in melange of spices and put to dum. Here rice is cooked 75% to 80%
Here, I am sharing a recipe of vegetable biryani. I have used eggs and paneer which is optional. This is a very delicious healthy dish, it can be served with dahi ke chutney (curd chutney) or bagarae baigan, (recipe posted earlier).
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: Hyderabadi, Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Rice basmathi ,sona masuri or of your choice
  • 1 cup Vegetables carrot, beans,green peas /Any other vegetable of your choice.
  • 4 pieces Boiled eggs optional
  • 1/4 cup Paneer cubes optional
  • 1 piece Onion , medium size sliced
  • 3 tbsp vegetable oil
  • 1/4 inch Ginger finely chopped
  • 4 cloves Garlic finely chopped
  • 1 piece Tomato, medium size chopped
  • 2 pieces Green chili
  • 1/4 cup Coriander leaves
  • 1/4 cup Pudina leaves
  • 1 tsp Red chili powder
  • Salt 2 teaspoon for vegetable and
    4 tablespoon to cook rice
  • 1/2 piece Lemon,small size
  • 1/4 cup Curds
  • 1/4 cup Saffron Few strands of saffron soaked in 1/4th cup warm milk (optional)
  • 1 tsp Shah zeera
  • 1 piece Tejpatta Optional
  • 1.5 tsp Garam Masala 5 green cardamom, 5 cloves, 1/2 inch cinnamon, 6 strands mace

Equipment

  • Tawa
  • Colander
  • Medium pot
  • Clean cloth

Method
 

  1.  Heat oil & add onions.
  2. Fry until light brown.
  3. Remove onions in a plate along with 1 tablespoon oil ( in which onion was fried) in a bowl.
  4. Add shahjeera and tejpatta.
  5. Add garam masala powder ( lightly crush the spices to make powder).
  6. Add vegetables and saute for 2 minutes and allow to cook for 5 minutes.
  7. Now add tomatoes, curd, mint (pudina )and coriander leaves.
  8. Saute and cover lid and cook for about 4 to 5 minutes.
  9. Add half of the fried onions and saute well.
  10. If you are using paneer or eggs or both, add now and mix well to coat the masala. Remove from heat and keep it aside.
  11. In a vessel add 6 cups water , few mint leaves, a small piece of cinnamon and 2 small cardamom and allow water to boil.
  12. Add rice, salt and lemon juice and cook rice until a la dente, ie 75% to 80%.
  13. Drain it in a colander.
  14. In the vessel put a layer of rice.
  15. Add cooked vegetables and paneer and eggs.
  16. Add remaining rice in a layer, sprinkle remaining fried onions, few mint leaves, saffron milk, and oil (which was kept aside after frying onions ).
  17. Keep the vessel on a flat tawa, cover the plate with a clean moist cotton cloth and put weight on top, and keep on high flame for 5 minutes and on low heat for 7 to 8 minutes, then switch off the flame.
  18. Biryani is ready.

Notes

Wash rice in water 3 to 4 times, until water runs clear and allow to soak in water for atleast 20 minutes, or else the rice will become mushy.
While cooking rice, when you add a few drops of lemon juice, rice grains will be separate and shiny