Biryani can be made with meat or vegetables but once in a while, I get lazy and prepare plain Biryani to go with Vegetable or Paneer Curry or just simply serve with Raita(Seasoned Yogurt).
- 1 cup Basmati Rice
- Oil 1 Tablespoon
- Ghee 2 Tablespoon , divided (1 + 1)
- Whole spice 2 Tablespoon (cloves, cinnamon, cardamom, anise star and pepper corn and bay leaves)
- Plain yogurt 1/2 Cup (8 tbs)
- Vegetable stock/Water 1 1/4 Cup (20 tbs)
- Turmeric powder 1/4 Teaspoon
- Ginger paste 1/2 Teaspoon (as per taste)
- Garlic paste 1/2 Teaspoon (as per taste)
- Chili paste 1/2 Teaspoon (as per taste)
- Chopped onion 1?2 Cup (8 tbs)
- Cashew 1 Tablespoon , broken
- Garam masala 1/2 Teaspoon (as per taste)
- Red chili powder 1/2 Teaspoon (Optional)
- Saffron strands 1/4 Teaspoon
- Warm water 2 Tablespoon
- Salt To Taste
- In a cooker or pot, heat the oil and 1 tablespoon of ghee together.
- Add in the whole spices and let it crackle for a few seconds.
- Add in the onion and sauté a little bit; season with salt.
- When onion is about to be done add ginger – garlic and green chili paste, followed by the turmeric and garam masala powder.
- Stir in the yogurt and rice. Pour in vegetable stock and close the lid. Cook for 20 minutes.
- Meanwhile, in a mortar take the saffron strands and grind with the pestle. Pour in warm water and mix well.
- Take out the lid from the cooker and pour in the saffron water.
- Garnish with some garam masala, remaining ghee and cashew nuts. Fluff up the rice using two forks and season with red chili powder.
- Garnish with cilantro and mint leaves and serve with raita.
It’s aromatic, it’s heavenly and one of the most loved delicacies of the country. It is believed that Mughals were the first to introduce Biryani in North India whereas South India was exposed to its brilliance through the Arabs. Biryani flourished in some of the notable Muslim centres throughout the country – including Lucknow, old Delhi and Hyderabad, to name a few – after which it was gradually embraced by all.
The style of cooking Biryani in North India differed from the Southern states. Since a large part of North India was inhabited by vegetarian communities like Brahmins and Marwaris, North Indians successfully experimented with it to arrive at the vegetarian versions. Vegetable Biryani, colloquially called ‘Tehri’ is a classic Sunday meal in most North Indian homes.