Biryani needs no introduction. Originally from Persia, this rice dish has found it’s way into India cuisine. Every region of India has its own traditional way of making biryani. This finger-licking dish is prepared by slow cooking layers of parboiled rice and vegetable gravy in a sealed pot (dum*). This way the flavors permeate and spread throughout the dish making it all the more flavorful and d-licious.
Biryani was brought by the mughals to India during the mughal reign. It became very popular as one of the most nutritious, rich and royal foods. Since the authentic hyderabadi biryani was dum cooked with meat, ghee, nuts and yogurt, it was considered as a nutritious and wholesome dish. There are sources that say veg biryani was born during the same time and was prepared by the vegetarian community working for the mughals. There are so many kinds of veg biryani one gets to see on a restaurant menu like kerala biriyani, lucknowi biryani etc.
A flavorful and aromatic Shahi Veg Biryani cooked with assorted veggies and aromatic Indian spices. A gluten-free dish that is perfect as a leisurely Sunday brunch!
Are you a biryani or pulao lover then you are surely going to enjoy this recipe. Shahi Veg Biryani is a gluten-free dish that is loaded with tons of flavor and will take your brunch or weeknight meal to a whole new level.
Overall this yummy biryani is magnificent on its own. Loaded with tons of flavor and texture, Shahi veg biryani will definitely be a hit in your family. I hope that you give this recipe a try and make some amazing memories!
SHAHI MASALA – MAKES 3/4 CUP
- 1/4 cup Dried Coconut Flakes
- 2-3 pieces of Dried whole red chilies
- 1 teaspoon Fennel seeds (Sanuf)
- 1 teaspoon Cumin seeds (Jeera)
- 3-4 pieces of Cloves
- 2 pieces of Black Cardamom
- 1.5 teaspoon Whole coriander seeds
- 1 tablespoon Almonds
- 1 tablespoon Cashews
- 1 teaspoon Poppy seeds (Khus Khus)
- 1 large Onion, finely chopped
- 2 cloves of Garlic
- 1 teaspoon Ginger paste
- 3 tablespoon Toamto puree
- 2-3 tablespoon Cream
- 2 teaspoon Garam Masala Powder
- 2-3 tablespoon Ghee or Oil
- 1/4 Cup Diced Carrots
- 1/4 Cup Diced Beans
- 1 Medium sized Sliced Red Capsicum
- 1/4 Cup Shredded cabbage
- Salt to taste
- 1 Cup Basmati Rice
- 2 Pieces of Black Cardamom
- 2 Pieces of Green Cardamom (Hari eliachi)
- 4-5 Pieces of Cloves (Laung)
- 2 Sticks of Cinnamon (Dalchini)
- 1 Piece of Star Anise (Chakra phool)
- 1 teaspoon Cumin seeds
- 1 large Onion, sliced
- 1/2 Cup Chopped cilantro leaves
- 3-4 tablespoon Chopped Mint leaves
- 1.25 Cups Water
- Salt to taste
- 2-3 tablespoon Oil
OTHER INGREDIENTS TO FINISH THE DISH
- 3 Small Onions, thinly sliced
- 1 teaspoon Cornstarch/Cornflour
- 1/4 Cup Mixed nuts (Cashews, almonds, raisins)
- Oil for Frying
- 2-3 tablespoon Milk to sprinkle on rice
- 2 tablespoon Chopped cilantro leaves – to garnish
Method Of Shahi Veg Biryani
- Assemble all the spices listed under “SHAHI MASALA”. Dry roast the spices for 1-2 minutes in a heavy bottomed pan. Allow it to cool.
- Transfer dry roasted spices to a grinder and ground it to its powdered form.
- Pulse until the mixture is completely powdered. Set it aside.
- Assemble ingredients for the gravy.
- Wash and dice veggies. As per taste feel free to add or subtract spices.
- In a heavy bottomed pan, heat oil and add ginger-garlic paste. Saute for couple of minutes.
- Add chopped onions and cook until onions are translucent.
- Add diced beans and carrots to the pan.
- Pour in tomato puree.
- Add salt + 3 tablespoons of water and mix it well.
- Cover and cook until veggies are soft.
- Pour in cream and mix.
- Add 1/4 cup + 2 tablespoon of shahi masala that we had prepared earlier. Mix it well.
- Add capsicum, cabbage and cook for a minute. Take it of the flame and set it aside.
- Assemble spices for rice.
- Heat oil in a heavy bottom pan and add whole spices.
- Add onions and saute until light brown in color.
- Pour water.
- Add rice and salt. Give it a good mix and bring it to a boil.
- Add chopped mint and cilantro leaves.
- Mix and parboil rice until all the water has evaporated.
- Fluff rice with fork and set it aside. Do not overcook the rice.
- Slice or cut onions in rings. Dust with cornflour.
- Shake off the excess cornflour and fry onions in hot oil until crunchy and crispy. Set it on a paper towel to drain excess oil.
- Same way fry the nuts.
- Time to assemble shahi pulao. Take a handi or a deep dish pan. Drizzle oil or ghee at its base.
- Add a layer of rice at the base.
- Top it with a layer of sauteed veggies.
- Again layer it with rice and keep repeating the layering process until all the veggies and rice is used up. Sprinkle milk on top.
- Top the final layer with fried onions and nuts.
- Finally add chopped cilantro leaves.
- Cover the handi/pan and seal the cover with dough. Cook on low flame for 10 -15 minutes.
- Remove the dough and uncover the pan.
- Fluff the cooked rice with a fork.
- Serve hot along with your favorite raita or chutney.