Love and good quality basmati rice is the key to a fantastic BIRYANI, is what mom says. But when I, dig deeper into her recipe, there is lots going in there, the presence of all the spices, the rice cooked to the right doneness, the vegetables and the saffron they all play their roles into the making. There is a special room in my heart, for this biryani recipe. I make it mom’s style and today my kids love it too.
My younger daughter is a biryani lover, she calls herself Biryaniholic. We all love it, but her face lits-up on the name of biryani. We use it as a trade, as a weapon to make her do deeds too… cleaning her room, cutting off the screen time, and mostly when this loved angle of mine is in a bad mood. Don’t judge my parenting skills, you will get it (this happens) if you are a mother of, two tweens … lol
This is not a complicated recipe. However, if you are a newbie in the kitchen, you might will take a couple of trials to get it right. I am with you on this, in your kitchen. Do drop me your queries, I will be happy to answer them.
Remember love is the ingredient in the making of a good biryani. Make with love, even if you are new to the kitchen, your family will eat it with love too.
The quality of the rice you use is very important, I have used Truefarms organic basmati rice for this gorgeous looking, crazy delicious biryani. As you know, I have been working with their organic products and making my life healthier. I am actually loving it…
I have succeeded in quite a lot of recipes. From red quinoa to red rice, amaranth to barley, organic dal to protein-rich flours, you can have a look at those healthy recipes, as you scroll down the page.
But right now let’s get to our biryani NO .. I should call it Mom’s Biryani.
1. We cook assorted vegetables in a spicy masala and we cook organic basmati rice separately. Then laying both in alternate layers, and keeping dum to give you a final dish. A couple of pointers before we start with the recipe
2. As I have earlier mentioned, use good quality long grain basmati rice. It’s a rice dish, you have to make sure that you use good quality ingredients. It is equally important that you soak the rice in water for at least for 30 minutes.
3. Try picking up any vegetables you like, cauliflower carrots peas and beans are the classic combos for vegetarians version.
4. We will be using whole spices as well as Biryani masala. You can try making your own Biryani masala at home or just go ahead and buy any good quality Biryani masala from the grocery.
5. The rice has to be cooked with love. Haha make sure when cooking the rice, you don’t fidget. Let them have their own time with simmering water. Don’t forget to add salt spices and ghee to them when cooking.
6. Ghee- yes most important part, please use ghee as it’s mentioned in the recipe below.
7. Also don’t overcook, the vegetables and rice. Remember we will be keeping them on dum for another 25 to 30 minutes
8. It’s very important that you use a flat surface heavy bottom pan, to dum the Biryani.
9. We will also use a seal of dough to keep all the flavours sealed inside during the dum time.
(1 cup = 250 ML)
3 and 1/2 cups of water
2 cups basmati rice soaked for 30 minutes
2 bay leaf / tej patta
1-inch cinnamon stick
Few black peppers
2 tsp ghee
salt to taste
for biryani gravy:
2 tbsp oil
2 tbsp of ghee
1 bay leaf / tej patta
2-inch cinnamon stick
2 -3 cloves
1 tsp shahi jeera
1 onion finely chopped
1 tsp ginger-garlic paste
2 cups mixed vegetable carrot, gobi, peas, potato, beans, chopped
1 cup curd/yogurt
1 tsp Kashmiri red chilli powder
½ tsp turmeric / haldi
2 tsp biryani masala powder
1 tsp salt
2 tsp fresh coriander-mint chopped
1 cup water
1 cup cubed cottage cheese (paneer)
1/4th cup mint/pudina chopped
1/4th cup coriander chopped
1 tbsp ghee
½ cup fried onions
¼ cup saffron water
pinch of biryani masala powder
wheat dough to seal
Wash and soak rice for at least 30 minutes. In a heavy bottom, pan add ghee, and the spices and cook for a minute or so till they turn fragrant, on a medium flame. Add water to the spices, bring the water to boil and add the soaked rice. Cook until three-fourth done. Set aside.
For the vegetables:
Heat a non-stick pan. Add the spices starts to turn fragrant add the chopped onions and ginger garlic paste, cook on the medium flame, till cooked.
Be careful and don’t burn the onions, and cook on the medium to low flame till they turn light golden. Add the vegetables and cook for another 3-4 minutes. Add the yoghurt, Kashmiri red chilli powder, turmeric, biryani masala powder, salt, coriander-mint leaves chopped and 1 cup water. Cover and cook the vegetables on a medium flame till three- fourth done.
Firstly, in a thick flat bottomed deep vessel spread in a layer of prepared biryani vegetables. Further, add a layer of cooked rice. Spread chopped mint, coriander, fried onions and saffron water. Add another layer of biryani vegetables. Repeat layering with cooked rice, saffron water, fried onions and a sprinkle of biryani masala.
Top with a tbsp of ghee, mint and coriander. Close and seal with dough. Simmer for 15 minutes on a low flame. And it’s best if you keep an iron skillet on the flame and biryani pot on the top for dum.
Serve hot and enjoy!