Biryani- The queen of spices – Festivals are on our head and nothing can beat the heat and fragrance of this magical dish called Biryani. The gift of chicken biryani has been gifted to India by Persians of the Mughals empire. Flavoured and marinated, well-cooked pieces of meat mingled with the grain of rice and vegetables. Every ingredient plays an important role, whether it is aroma, flavour, taste or appearance. Nothing can be ignored.
History of Spice queen Biryani
As far as research shows, Biryani has been a dish for Muslims with meat and chicken in it. But when it comes to vegetarians, they invented a no-meat and no-chicken option. It turns out to be a very delicious option and now competes with non-veg biryani with the same intensity.
Veg Biryani OR Vegan Biryani
Vegetable Biryani
Ingredients:
- 3 Medium Onions,
- Mace, Javitri
- 3-4 garlic,
- 1 cup of beans,
- 1 cup cauliflower,
- 1 cup peas,
- Soya nuggets(optional),
- Garam Masala
- 100gms paneer,
- 1 cup curd(for marination)
- 1/2 coriander,
- 1/2 mint leaves,
- soaked rice(3 cups)(15 minutes),
- 3 cloves,
- 2 sticks Cinnamon,
- 1-star anise,
- Big Ilaichi
- Saffron milk
- fried onions
- Tej Patta
Marinate onions, beans, cauliflower, cloves and paneer in Curd with Homemade Tandoori Masala, Garam masala, salt, and turmeric. Refrigerate it for min. two hours.
Meanwhile, Boil soaked rice in water and put some cloves, Cinnamon, 1-star anise, 1 Tej Patta and 1 Big Ilaichi. You only have to half cook the rice. DO NOT fully cook them. After they are half cook, strain them and keep them aside.
Keep a Pan on medium flame and pour some Desi ghee or butter in it. Take out marinated vegetables from the refrigerator and pour them into the buttered pan. Start cooking those marinated vegetables slowly to medium flame. You just need to half cook those vegetables also. DO NOT fully cook them. After they are half-cooked, slow the flame and start layering.
As we know marinated cooked vegetables are in the pan, above these vegetables, spread half of the semi-cooked boiled rice (you can take out the sabut masala if it is not required) then on the rice, spread some mint leaves and warm desi ghee, then spread remaining rice again. After that spread fried onions and saffron water on top. Garnish it with coriander leaves.
Cover it with a lid and let it cook on a very slow flame for 5-10 minutes.
Soon you will start getting the Aroma of Biryani.
After 10 minutes, switch off the flame, mix it with a very light hand and enjoy the amusing, attractive and delicious Biryani.
Bonus tip – Use MI spice’s Raw Mace to have undoubtedly delicious Biryani.
