Biryani, a timeless classic that brings together an aromatic blend of spices and rice, is a dish that never fails to impress. At Lalco Cafe, Chef Sachin has perfected a vegetarian version that captures the essence of traditional biryani while offering a delightful array of fresh vegetables. Here’s a detailed guide to preparing this exquisite Veg Biryani at home.
Ingredients
1) Whole Spices:
- 1 Bay leaf
- 3-4 Green cardamom
- ½ tbsp Shahi jeera (Cumin Seeds)
- 1 inch Cinnamon
- 3 Cloves
- 1 Star anise (Starphool)
2) Fresh Herbs and Vegetables:
- 10 gm Mint leaves
- 10 gm Coriander leaves
- 20 gm Cauliflower
- 100 gm Basmati Rice
- 20 gm Carrot
- 20 gm Green Peas
- 20 gm French Beans
3) Spices and Seasonings:
- 5 gm Garam Masala
- 40 gm Onion
- 20 gm Tomato
- 10 gm Ginger
- 10 gm Garlic
- 10 gm Green Chilly
- 10 gm Cashew nuts
- 10 gm Chilly powder
- 2 tbsp Salt
- 10 gm Kitchen king masala
- 10 gm Biryani masala
- 10 gm Ghee
- 10 ml Rose water
- 10 ml Kewra Water
- 10 ml Oil
- 10 gm Khada masala
- 1 tbsp Turmeric powder
Preparation
1. Prepare Rice:
- Take 1 cup of basmati rice in a bowl and rinse well a few times until the water runs clear.
- Soak it for 20 to 30 minutes.
- After soaking, drain the water completely and keep the rice aside.
2. Chop Vegetables and Herbs:
- Finely chop the fresh mint and coriander leaves.
- Chop the cauliflower, carrots, green peas, and French beans into small, even pieces.
- Slice the onions and green chilly thinly.
- Finely chop the tomatoes.
- Prepare ginger-garlic paste by grinding ginger and garlic together.
3. Cooking the Biryani:
- Heat a pan or pressure cooker with 10 ml of oil.
- Add the whole spices: bay leaf, green cardamom, shahi jeera, cinnamon, cloves, and star anise.
- When the spices begin to crackle, add the sliced onions and green chilly. Sauté on medium heat until the onions turn deep golden brown. Keep stirring to ensure even frying.
4. Flavoring the Biryani:
- Add 1 tbsp of ginger-garlic paste and sauté for 1 to 2 minutes until fragrant.
- Add the chopped mixed veggies (carrots, peas, cauliflower, and French beans). Sauté on medium to high flame for 2 to 3 minutes.
- Add the spices: 2 tbsp mint leaves, 2 tbsp coriander leaves, ½ tsp chilly powder, ⅛ tsp turmeric powder, ⅛ tsp salt, 1 tbsp biryani masala, and finely chopped tomatoes.
- Mix and fry for another 2 to 3 minutes on a slightly high flame until the tomatoes break down and the mixture becomes aromatic.
- Spread the veggies into a single layer and lower the flame.
5. Cooking the Rice:
- Add the drained rice and spread it evenly over the vegetable mixture.
- Pour in 1 cup of water and mix well.
- Keep it on low flame for 1 to 2 minutes.
- Cover the pan or cooker with a lid and cook for 15 minutes.
6. Garnishing and Serving:
- Once the biryani is cooked, garnish with chopped coriander leaves, mint leaves, fried onions, and fried cashew nuts.
- Serve hot with a side of raita.
Enjoy!
Chef Sachin’s Veg Biryani is a beautiful medley of spices and vegetables, promising an unforgettable culinary experience. The fragrant aroma of the basmati rice combined with the rich flavors of the spices makes this dish a perfect choice for any occasion. Try this recipe at home and bring a taste of Lalco Cafe to your table!
