Mughlai Veg Biryani

For those days when you crave a  ‘Biryani’ but would like to forego meat….


Mughlai Veg Biryani

  • Servings: 8-10
  • Difficulty: Average
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  • 2 cups Basmati Rice
  • 2 medium potatoes
  • 2 carrots
  • 1 cup Cauliflower florets
  • ¼ to ½ cup Cashew nuts
  • ¼ cup Almonds
  • 3 tbs. Sultanas
  • 2 tbsp. or 10 to 12 Glazed Cherries
  • ½ cup Ghee
  • Whole Garam Masala:
  • 6 Green Cardamom
  • 2 sticks cinnamon
  • 2 Bay Leaves
  • A pinch Mace
  • Salt to taste
  • 4 Medium Onions
  • 4 Green Chillies
  • 1” pc Ginger
  • 8 flakes garlic
  • ½ tsp. Turmeric
  • 1 tsp. Chilli powder
  • 1 cup Yoghurt
  • 1tsp. Saffron
  • ½ cup Milk
  • ½ cup Mint
  • ½ to 1 cup Coriander leaves
  • Rosewater (optional)
  1. Wash rice and soak in water for 30 minutes.
  2. Slice onions and fry 3 onions in 2 tbsp. ghee till dark brown.
  3. While the onions are frying, peel, wash and cut potatoes and carrots into cubes. Soak the cauliflower florets in salted water for 15 minutes. Soak the potato cubes in water till required.
  4. Cut green chillies, ginger into strips. Peel and chop garlic.  Clean, wash and chop mint and coriander leaves.
  5. Blanch almonds and peel.
  6. Whisk yoghurt in a bowl and divide into two portions.
  7. Dissolve saffron in warm milk.
  8. Cook rice with half the garam masala and salt till almost done. Drain and set aside. Reserve a cup of the rice water.
  9. Heat ghee in a large vessel and add the remaining whole garam masala and sauté over medium heat until it begins to crackle. Fry the remaining one onion till light brown.
  10. Add green chillies, ginger and garlic and sauté for a minute.  Then add turmeric and red chillies, stir and add the vegetables and stir.
  11. Add one portion of the yoghurt, mix well and add 1 cup water.  Bring to a boil, reduce flame and simmer until vegetables are cooked.  Let some gravy remain.
  12. Now add the dry fruits and nuts.  Mix well and check seasoning.  Take off flame.
  13. Spread some of the fried onion and sprinkle some saffron milk and half of the remaining yoghurt, mint and coriander leaves over the vegetables.
  14. Then layer with half the rice.  Again sprinkle some fried onions (reserving some for garnish), saffron milk and remaining yoghurt over the rice layer, then add the remaining mint and coriander leaves and spread the remaining rice.
  15. Sprinkle some of the rice water and rosewater and dot with the remaining saffron milk. Garnish with the fried onions.
  16. Seal the vessel with silver foil or atta-dough and place in a pre-heated oven for 15 to 20 minutes.
  17. Serve with Boondi Raita.

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