Subz Biryani (Highly seasoned vegetable rice) recipe
ingredients
1 cup (200 g) 7 oz Rice, Basmati or any long-grained variety
30 g (1 oz) Carrot (gajar), diced, parboiled
30 g (1 oz) Cauliflower (phoolgobhi), small pieces
30 g (1 oz) Green peas (hara matar), parboiled
30 g (1 oz) Mushrooms (guchhi), quartered
4 tbsp (60 ml) 2 fl oz Vegetable oil
4 Cloves (laung)
1 Cinnamon (dalchini), 1/2 inch stick
1 Bay leaf (tej patta)
3 Green cardamom (choti elaichi)
1 tsp (2 g) Black cumin (shahi jeera) seeds
1/4 cup (30 g) 1 oz Onions, chopped
2 tsp (12 g) Ginger (adrak) paste
1 tsp (2 g) Red chilli powder
1/2 tsp White pepper (safed mirch) powder Salt to taste
2 cups (500 ml) 16 fl oz Water
30 g (1 oz) Carrot (gajar), diced, parboiled
30 g (1 oz) Cauliflower (phoolgobhi), small pieces
30 g (1 oz) Green peas (hara matar), parboiled
30 g (1 oz) Mushrooms (guchhi), quartered
4 tbsp (60 ml) 2 fl oz Vegetable oil
4 Cloves (laung)
1 Cinnamon (dalchini), 1/2 inch stick
1 Bay leaf (tej patta)
3 Green cardamom (choti elaichi)
1 tsp (2 g) Black cumin (shahi jeera) seeds
1/4 cup (30 g) 1 oz Onions, chopped
2 tsp (12 g) Ginger (adrak) paste
1 tsp (2 g) Red chilli powder
1/2 tsp White pepper (safed mirch) powder Salt to taste
2 cups (500 ml) 16 fl oz Water
For the garnishing:
1 tsp Green chillies, slit
2 tsp (12 g) Onion, sliced, fried
1/2 tsp Mace (javitri) powder
1 tbsp (15 ml) Lemon (nitnbu) juice
1/2 tsp (3 g) Ginger, julienned
10 Cashew nuts (kaju), fried golden
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (30 ml) 1 fl oz Cream
2 tsp (12 g) Onion, sliced, fried
1/2 tsp Mace (javitri) powder
1 tbsp (15 ml) Lemon (nitnbu) juice
1/2 tsp (3 g) Ginger, julienned
10 Cashew nuts (kaju), fried golden
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (30 ml) 1 fl oz Cream
method
1. Wash and soak the rice for 30 minutes.
2. Heat the oil in a heavy-bottomed pan. Saute the cloves, cinnamon stick, bay leaf, green cardamom, and black cumin seeds till they begin to crackle.
3. Add onions and saute till transparent. Stir in ginger paste, red chilli powder, all the vegetables, white pepper powder, and salt. Cook for 3 - 4 minutes.
4. Stir in the drained rice and water. Bring to the boil, lower heat and cook, covered, till rice is almost done.
5. Remove the lid, sprinkle slit green chillies, fried onions, mace powder, lemon juice, ginger, cashew nuts, green coriander, and cream.
6. Seal the lid with dough and cook on very low heat for 10 - 15 minutes.
7. Serve hot with yoghurt.
2. Heat the oil in a heavy-bottomed pan. Saute the cloves, cinnamon stick, bay leaf, green cardamom, and black cumin seeds till they begin to crackle.
3. Add onions and saute till transparent. Stir in ginger paste, red chilli powder, all the vegetables, white pepper powder, and salt. Cook for 3 - 4 minutes.
4. Stir in the drained rice and water. Bring to the boil, lower heat and cook, covered, till rice is almost done.
5. Remove the lid, sprinkle slit green chillies, fried onions, mace powder, lemon juice, ginger, cashew nuts, green coriander, and cream.
6. Seal the lid with dough and cook on very low heat for 10 - 15 minutes.
7. Serve hot with yoghurt.
serving amount
serves: 4 - 5
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