- Prep Time: 60 mins
- Cook Time: 45 mins
- Serves: 6 People
Ingredients to make Veg Bombay Biryani :
- Basmati Rice 700 grams
- Onion 2
- Tomato 4
- Coriander leaves & Mint leaves handful
- Ginger garlic paste 1tbspn
- French beans 150grams
- Carrot 1
- Cauliflower 150grams
- Fresh green Peas ½ cup
- Potato 1
- Yogurt 1cup
- Almonds 20
- Saffron strands 2 generous pinches
- Milk 2tspn
- Shan Special Bombay Biryani Masala3/4th packet
- Salt according to taste.
How to make Veg Bombay Biryani:
Wash and soak rice for 45minutes.
In a pan heat water to boiling. Add almonds. Remove after a minute. Peel the skin, pat dry. In a mixer jar add little yogurt and almonds, make a fine paste. Set aside.
In a large heavy bottom vessel heat oil. (For biryani oil has to be added generously). Add onion slices, fry till light golden brown. Add ginger garlic paste and saut for a minute.
Remove the skin of tomatoes. Make a coarse mixture. Add to onions and fry till soft and leaves oil on sides.
Add Bombay Biryani Masala and fry for a minute. Also add finely chopped coriander – mint slices and almond yogurt mixture. Fry for a minute or two.
Add chopped veggies. Fry for a minute only. Add half glass of water or little more.
Transfer to pressure cooker and cook for one whistle on medium flame. Release pressure quickly. This helps in retaining crunch in veggies. Separate the oil that floats in a cup, we will use this later as last layer while cooking biryani on Dum.
In another large vessel heat sufficient water to boiling (approximately 4 times rice). Add rice. Now add salt little by little till it tastes like sea water. Add few drops of lemon juice. Cook till 80% done. Strain and set aside.
Heat a small piece of charcoal till its red and completely heated. Make a small cup using aluminium foil.
To assemble Biryani:
Make the first layer of gravy and then rice. Repeat for rest of rice and gravy. Dissolve saffron strands in warm milk. Add this while making layers. Finally pour the oil that we saved from gravy on top. Place the aluminium cup in centre with charcoal piece and pour 2tspns of oil. Cover immediately. Seal the vessel with atta dough else place multiple layers of aluminium foil between lid. Cook on low flame for 20 to 25minutes. Alternatively place a tawa under the vessel to prevent biryani from burning.