Veg Shahi Biryani

Method

1. Step 1

   Start by deep frying the sliced onions for layering and  keep aside.

2. Step 2

   For the fried Potatoes (3 potatoes cut into wedges and fried with 1 tsp red chilli powder,½ tsp coriander powder, ¼ tsp zeera powder, turmeric and salt in 2 tspns oil)

3. Step 3

   Divided the recipe into three parts , the rice, gravy and then the layering.

4. Step 4

   For the Rice

5. Step 5

   In a sauce pan boil 3 and ½ cups water and add salt.

6. Step 6

   In a pressure cooker add 2 tsp and 3 tsp ghee together.

7. Step 7

   Add the whole garam masala and sauté the spices for a minute.

8. Step 8

   Add the washed, soaked and drained rice and sauté for a minute.

9. Step 9

   Then add the boiling water and adjust the seasoning.

10. Step 10

    Cover and pressure cook until one whistle. (open the cooker only when it has completely cooled down)

11. Step 11

    For the gravy

12. Step 12

    In a sauce pan boil all the vegetable for 5-6 mins except mushrooms and capsicum.

13. Step 13

    Drain the boiled veggies and keep aside.

14. Step 14

    Keep all the ingredients ready for the gravy .

    Expand
15. Step 15

    In a pan add oil, and chopped onions sauté well until they turn pink, add the ginger and garlic paste

16. Step 16

    Add capsicum and sauté.

17. Step 17

    Add the tomato and tomato puree and mix well for 3-4 mins.

18. Step 18

    Add all the dry spices like red chilli powder, turmeric, coriander powder and Biryani/ Pulao masala.

19. Step 19

    Mix well until oil starts separating.

20. Step 20

    Add the curd, salt to taste and stir well for 3-4 mins.

21. Step 21

    Add the chopped mushrooms then add the boiled veggies and paneer.

22. Step 22

    Cover and cook for 5-8 mins.

    Expand
23. Step 23

    For the Layering

24. Step 24

    Divide the rice into two parts.

25. Step 25

    Keep one part as is and add few drops of yellow food color in the other part and mix well. If you don't like using food colour you may add  turmeric and a little saffron while making the rice to give a yellow color.

26. Step 26

    In a small cup add saffron strands to the ¼ cup warm milk .(optional- you may skip this step if you like)

27. Step 27

    Keep all the ingredients ready for layering.

    Expand
28. Step 28

    In a deep thick bottomed pan start with half of the gravy below first.

29. Step 29

    Then add few fried potatoes and cashew nuts and then add a layer of white rice.

30. Step 30

    Sprinkle some garam masala and fried onions and half of the coriander and mint.

31. Step 31

    Then add rest of the gravy and repeat the same procedure like the fried potatoes, rice, garam masala and fried onions

32. Step 32

    Add chopped coriander and mint leaves and  finally the colored rice on the top.

33. Step 33

    Add the saffron infused milk over the biryani.

34. Step 34

    Cover it thoroughly and put it on a stovetop on a small flame for 10 mins.

    Expand
35. Step 35

    Keep aside covered for 10 mins.

36. Step 36

    While serving use a long spatula that goes right to the bottom of the biryani and scoop it out onto the plate.

37. Step 37

    Serve it with Raita.