Kashmiri Vegetable Biryani

This biryani with its flavourful combination of ingredients is rich and filling, while being light and flavoursome. Delicious, mild and wholesome, it is a wonderful festival dish. Like all Kashmiri food, it is highly aromatic and just a whiff is sure to get your taste buds going.

Kashmiri Vegetable Biryani
Paramount

Preparation

  • Drain the soaked rice.
  • Boil the 7 cups of water and then add the rice.
  • Cook the rice till it is about 3/4th done and drain it.
  • Sprinkle some saffron on the rice, cover and keep aside.
  • In a pan heat the oil and fry the whole spices until its starts to smell.
  • Add the chopped vegetables and sauté for about 1-2 minutes.
  • Add all the dry spice powders, sauté for 2 minutes and keep stirring.
  • Add the yoghurt and stir, add water and salt.
  • Cover the pan and cook till the vegetables are done.
  • Preheat the oven to 180 or 190 degrees C.
  • Grease the baking dish with oil or ghee.
  • Make a layer of rice at the base and sprinkle some of the chopped mint and coriander leaves.
  • Sprinkle some of the saffron dissolved in milk and layer with the vegetable curry.
  • Sprinkle the mint, coriander and saffron dissolved milk again and create 2 or 3 layers similarly.
  • Cover tightly with aluminum foil and bake for 30-35 minutes.
  • Garnish with roasted or fried cashews, almonds and raisins along with some chopped mint leaves.

Ingredients

  • 2 cups Double Deer basmati rice (Soaked for 30 mins)
  • A pinch of saffron
  • ½ cup chopped carrot
  • ½ cup chopped cauliflower
  • ½ cup peas
  • ½ cup chopped potato
  • 3 tbsp oil
  • 1 tsp shahi jeera
  • 2 inch cinnamon
  • 2 black cardamom
  • 3-4 green cardamom
  • 3-4 cloves
  • 1.5 tsp fennel powder
  • 1 tsp ginger powder
  • 1 tsp red chili powder
  • 1 tsp garam masala powder
  • ¼ tsp asafoetida powder
  • ¼ tsp grated nutmeg
  • 5-6 tbsp yoghurt
  • salt to taste
  • ½ cup chopped mint and coriander leaves
  • 2 pinches of saffron soaked in ⅔ cup warm milk
  • mix of almonds, cashews and raisins roasted or fried in some oil a few mint leaves

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