1.5 cups basmati rice soaked for 30 minutes
1 cup soya chunks placed in hot water
2 tbsp oil
1 small piece of cinnamon
1 onion (1.5 cups sliced)
1 tomato (1 cup choppd)
Few cauliflower florets
3/4 cup frozen or cooked peas
1/4 tsp turmeric powder
Nuts to garnish
Ingredients – Mix and keep aside for 30 minutes
3/4 cup yogurt
3/4 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp garam masala
3 green chillies
1/2 tsp ginger pastse
1/2 tsp garlic paste
3/4 tsp pepper powder
2 tbsp coriander leaves (cilantro)
Soak basmati rice for 30 minutes.
Add coriander powder, cumin powder, garam masala, green chillies, garlic paste and ginger paste to yogurt.
Add pepper powder.
Add coriander leaves.
Mix and keep aside for 30 minutes.
Take soya chunks in a bowl and add hot water. Let it stand for 10 minutes. Squeeze out the water and use the soya chunks. Refer to this post for pictorial.
Cook the rice. Take about 4 – 5 cups of water in a vessel and add cumin seeds. Bring to a boil.
Add the soaked basmati rice.
When the basmati rice is about 75% cooked, turn the stove off. We do not want the rice to become mushy.
Prepare the vegetables. Heat oil and add cloves, cinnamon and cardamom.
Onions are done.
Add the vegetables(tomato, carrots, potato and cauliflower) and soya chunks. Mix.
Add turmeric powder and salt.
Mix well. Allow vegetables to cook. Sprinkle water if needed for the vegetables to cook.
When the vegetables are cooked add the prepared yogurt and mix well.
Add the frozen peas or cooked peas. (If using fresh peas, add along with other vegetables so it cooks.) Remove half of the vegetables and keep aside for layering.
Let us start assembling. We have half of the remaining vegetables in the vessel. If your vessel is not oven safe, transfer to an oven safe vessel and proceed.
Add half of the rice.
Add the remaining vegetables.
Spread the vegetables around.
Add the remaining rice.
Spread the rice evenly and add some coriander leaves on top. Close and place in a 350F oven for 20 – 30 minutes until the moisture is absorbed.
Out of the oven. See the layers and I am ready to eat . Garnish with nuts.
Delicious biryani ready. Serve with raita of choice.
Bake Fest #3 hosted at Pumpkin Farm
Sending to Reva’s Royal Feast – Biriyani event.
Let’s Cook – Rice by Radhika
3 Responses to Festive Biriyani
my oven is not convection,i mean i have an otg, can i make the dish in otg??
I am not sure what the OTG is and mine is not a convection oven either. Another method would be to do it on the stove stop.
For the stove top: To avoid burning use a big vessel with water and place the vessel with rice inside it.
Next time add just lemon juice and briyani masala to curd and marinate vegetables.
Add cilantro and mint paste too.
Same procedure to cook. You will find marinated vegetables so tasty especially potato and Califlower