Biryani also known as biriyani, biriani, in western world known as “spicy rice” is a South Asian mixed rice dish known to have originated among the Muslims of the Indian subcontinent. There two dominant theories regarding of the origin of the word “biryani.” One sates that the word biryani comes from an Urdu word derived from the Persian language which was used as an official language by the different Islamic dynasties who ruled parts of medieval India. Birinj, is the Persian word for rice. Another theory claims that it derives from biryani or beriyan which means to fry or roast.
According to historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526-1857) However, according to Pratibha Karan, the biryani is of South Indian origin and derived from pilaf varities brought to the Indian subcontinent by the Arab traders. There might be debate on biryani origin but we can all agree that biryani is one of the most flavorful and texturally rich dishes.
Though, Biryani most commonly eaten with meat, we have collected this recipe for our veg- viewers.
- Recipe type: Main Dish
- Cuisine: Continental
- Serves: 2-3 serves
- Prep time: 20 minutes
- Cook time: 40 minutes
- Total time: an hour
- 1 1/2 cups Basmati Rice
- 2 medium Carrots
- 1/2 inch pieces 15 French beans
- 10-12 florets Cauliflower
- 1 cup Green peas shelled
1/2 cup ghee
- Salt to taste
- 8 Green cardamons
- 1 Black cardamom
- 15 Cloves
- 1/2 inch stick Cinnamon
- 1 Bay leaf
- 1 1/2 tablespoons Ginger-garlic paste
- 1 teaspoon Turmeric powder
- 1 tablespoon Red chilli powder
- 1 tablespoon Coriander powder
- 1/2 cup Yogurt
- A pinch of Saffron
- 1 cup Fresh tomato puree
- 1 teaspoon Garam masala powder
- 2 tablespoons Fresh coriander leaves chopped
- Boil 1 ½ cup of the rice in four cups along with 2 green cardamoms, 1 black cardamom, 5 cloves, 1/2 inch stick of cinnamon.
- In a separate cup, whisk yogurt and saffron.
- In a non-stick pan, heat some ghee, add green cardamoms, cloves, black cardamoms and cinnamon, bay leaves and caraway seeds.
- Once the seeds stop spluttering, sauté onions.
- Add carrot, French beans, cauliflower florets and green peas.
- Add onions, carrot, French beans, cauliflower florets and green peas.
- Add salt, cover and cook on medium heat for two minutes.
- Add turmeric powder, red chilli powder, ginger-garlic paste mixed with a little water and stir.
- Add turmeric powder, red chilli powder and coriander powder and cook.
- Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes.
- In a deep bottomed vessel arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. The topmost layer should be of rice. add remaining garam masala and yogurt mix. Make sure to evenly distribute the masala and yogurt mix
- Cover the lid and cook on low flame for 10-12 minutes.
- Remove from fire and garnish with onions, mint, kasoori methi, coriander and serve hot with raita.