Veg biryani

I know that veg biryani isn’t biryani. But believe me this is as good as chicken biryani! 🤤

Recipe

Ingredients
For biryani gravy
• Oil – 2 tbsp
• Jeera – 1 tsp
• Dried red chilli – 2
• Bay leaf – 1
• Star anise – 1
• Cloves – 4
• Black pepper corns – 4
• Finely chopped green chillies – 2
• Diced onions – 3 medium
• Ginger garlic paste – 1.5 tsp
• Finely chopped tomatoes- 3 medium
• Diced potatoes – 3 medium
• Diced carrot – 2 medium
• Diced capsicum – 2 medium
• Peas – 1 cup
• Soya chunks – 1 cup
• Diced paneer – 1 cup
• Turmeric powder – 1/2 tsp
• Kashmiri red chilli powder – 2 tsp
• Coriander powder – 1.5 tsp
• Roased cumin powder – 1/2 tsp
• Shahi biryani masala – 2.5 tsp
• Salt – To taste
• Fresh coriander leaves
For biryani rice
• Basmati rice – 3 cup
• Ghee – 2 tbsp ghee
• Jeera – 2 tsp
• Bay leaves – 2
• Star anise – 2
• Cardamom – 1
• Cinnamon stick – 1 inch
• Cloves – 2
• Black peppercorns – 2
• Salt – To taste
• Turmeric powder – 1/4 tsp
• Water – 3 cup + 2 cup
For layering and garnish
• Saffron Milk – 1/4 tsp saffron soaked in 1/4 cup lukewarm milk
• Coriander leaves
• Mint leaves
• Pomegranate seeds

For the biryani gravy

1. Boil the potatoes, carrots, peas and soya chunks with some salt for about 5-7 minutes (I microwaved them for 5 minutes)

2. Heat oil in a kadhai. Add cumin seeds and let them crackle. Add the whole spices and green chillies and cook for 30 seconds

2. Add the onions and cook until they are slightly brown. Add ginger garlic paste and mix well. Cook for 2-3 minutes. Add salt and the tomatoes, cook until they are soft and pulpy

3. Add the capsicum and cook for 3-4 minutes. Add all the boiled vegetables, paneer and soya chunks. Add 1 cup of water, mix and cover cook for about 10 minutes

4. Add the dry spices and mix well. Add 1/2 cup water and let the gravy cook on low to medium heat for about 5-10 minutes or until the vegetables absorb the spices

For the biryani rice

1. Wash the rice well and soak in water for about 30 to 40 minutes. Add 1/2 tsp lemon juice and mix well

2. Heat ghee in a pot. Add cumin seeds, once they crackle, add the whole spices. Add 3 cups of water and bring it to a boil

3. Add the soaked and drained basmati rice. Add turmeric and salt, cook the rice on low to medium heat

4. Add water gradually, 1/2 cup at a time until the rice is well cooked

For layering the biryani

1. Grease a big pot or kadhai with ghee. Make an even layer of biryani rice at the bottom. Sprinkle mint leaves and coriander leaves. Make a layer of the vegetable gravy

2. Repeat this process and make layers of rice, leaves and gravy. Make sure that the topmost layer is rice

3. After making the topmost layer of rice, pour the saffron milk evenly and garnish with fresh mint leaves, coriander leaves and pomegranate seeds

4. Heat a tawa on the stove and place the biryani kadhai on the tawa (to avoid direct heat). Cover cook the biryani on low heat for 5-10 minutes

Serve your delicious biryani hot with some cold raita and crispy papad!