Easy to make delicious Biryani for all – Vegans, Vegetarians and Non – Vegetarians

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Kesari  Vegan Biryani

  •    200 gms tofu ,
  •    50gm Cauliflower
  •  cut into cube, ⅓ cup Prepared Fried Onion,
  • 2 tbsp Fried onion oil,
  •   ⅓ cup soya  Curd, beaten,
  •  Saffron Pods 
  •  few fresh Mint leaves,
  • ¼ cup fresh Green peas,
  • Salt to taste,
  •   2 Green chilli,
  • ½ tsp Coriander powder,few fresh Coriander sprig, roughly torn, 
  • 1 tsp Ginger Garlic paste,
  •  2 tsp Fried onion oil,

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  •  2 Bay leaf
  • 2 to 3 javitri
  •  ½ inch Cinnamon stick,
  •   2-3 Cloves,
  •  2 Green cardamom,
  • 1 Black cardamom,
  •  Marinated Tofu ,Few Mint leaves,
  •  3 cups Basmati rice, soaked for 20 minutes,
  • 4 ½ cups Hot water,
  •  few Fried onions,
  • 2 Green chilli, into half,
  •  A pinch of garam masala ,Salt to taste,
  • 1 tsp Kewra water ,few Saffron strands,

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  • 1 medium Onion, chopped, 
  •  1 medium Tomato, chopped,
  • 1 medium Cucumber, chopped,
  • 2 Green chilli, chopped, 
  • 1 cup  Soya  Curd, beaten,
  • 1 tbsp Coriander leaves, chopped,
  • 1 tbsp Mint leaves, chopped,
  • Salt to taste,
  •  ¼ tsp Sugar,
  • ½ tsp roasted Cumin powder
  • A pinch of degi red chilli powder, 

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  • Fried onion, 
  • Coriander sprig,  

 Method????????????????????????????????????????

Cut onion into thin slices and ensure they are almost of the same thickness.

Heat oil in a kadai, add a few onion slices at one time and deep fry until crisp and golden in color.  Transfer them to an absorbent paper. Cool them completely and store in an airtight container for further use. 


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  • In a large bowl, Tofu and Cauliflower and fried onion.
  • Add fried onion oil, soya curd, fresh mint leaves, fresh green peas, salt to taste.
  •   Add green chilli,  coriander powder, fresh coriander sprig and mix it well.
  •   Add ginger garlic paste, fried onion oil and marinate everything well.
  •  Keep aside for further use.

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  • In a large cooker, add olive oil  once it’s hot,
  •  add bay leaf, javitri  cinnamon stick, cloves, green cardamom, black cardamom let it splutter.
  •  Add marinated tofu and cauliflower saute it well. 
  • Cover it with a lid and cook on medium flame for 2-4 minutes. Add a few mint leaves,
  •  soaked basmati rice, hot water, fried onion, and green chilli. Sprinkle some garam masala,
  • salt to taste, kewra water, few saffron strands, dairy free butter.
  •   Cover it with a lid and cook over medium flame for 1 whistle. 
  •  Let it cool at room temperature until pressure inside the cooker goes down naturally. 
  •  Open the lid and fluff the rice with a fork. Transfer it to a serving plate or bowl.  Garnish it with coriander sprig and serve hot with raita.

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  • onion, tomato, cucumber, green chilli, Soya curd and mix it well. 
  • Add coriander leaves, mint leaves, salt to taste, sugar, roasted cumin powder, degi red chilli powder and mix everything well. Keep aside for serving.

Malai Vegetable Biryani

  • 2 medium Carrot, chopped,
  • 10-12 French beans, chopped,
  •  1 ½ cups Cauliflower, florets
  • ,200 gms Paneer,
  •  cut into cube, ⅓ cup Prepared Fried Onion,
  • 2 tbsp Fried onion oil,
  •   ⅓ cup Curd, beaten,
  •   40gms Fresh cream
  •  few fresh Mint leaves,
  • ¼ cup fresh Green peas,Salt to taste,
  •   2 Green chilli,
  • ½ tsp Coriander powder,few fresh Coriander sprig, roughly torn, 
  • 1 tsp Ginger Garlic paste,
  •  2 tsp Fried onion oil,

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  •  2-3 tbsp Ghee,
  •  2 Bay leaf ½ inch Cinnamon stick,
  •   2-3 Cloves,
  • 2 javitri
  •  2 Green cardamom,1 Black cardamom,
  •  Marinated vegetables,Few Mint leaves,
  •  3 cups Basmati classic, soaked for 20 minutes,
  • 4 ½ cups Hot water,
  •  few Fried onions,
  • 2 Green chilli, into half,
  •  A pinch of garam masala,Salt to taste,
  • 1 tsp Kewra water,few Saffron strands,
  •  2 tsp Ghee,

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  •  2 medium size Potato, Boiled, small cubed,
  • 1 medium Onion, chopped, 
  •  1 medium Tomato, chopped,
  • 2 Green chilli, chopped, 
  • 1 cup Curd, beaten,
  • 1 tbsp Coriander leaves, chopped,
  • 1 tbsp Mint leaves, chopped,
  • Salt to taste,
  •  ¼ tsp Sugar,
  • ½ tsp roasted Cumin powder,A pinch of degi red chilli powder, 

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  • Fried onion, 
  • Coriander sprig,  

 Method ???????????? ????????????????????????????

  •  Cut onion into thin slices and ensure they are almost of the same thickness.

 Heat oil in a kadai, add a few onion slices at one time and deep fry until crisp and golden in color.  Transfer them to an absorbent paper. Cool them completely and store in an airtight container for further use. 

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  • In a large bowl, add carrot, French beans, cauliflower, paneer, and fried onion.
  • Add fried onion oil, curd, fresh mint leaves, fresh green peas, salt to taste.
  •   Add green chilli, fresh cream coriander powder, fresh coriander sprig and mix it well.
  •   Add ginger garlic paste, fried onion oil and marinate everything well.
  •  Keep aside for further use.

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  • In a large cooker, add ghee once it’s hot,
  •  add bay leaf, cinnamon stick, cloves, green cardamom, black cardamom let it splutter.
  •   Add marinated vegetables and saute it well. 
  • Cover it with a lid and cook on medium flame for 2-4 minutes. Add a few mint leaves,
  •  soaked basmati rice, hot water, fried onion, and green chilli. Sprinkle some garam masala,
  • salt to taste, kewra water, few saffron strands, ghee.
  •   Cover it with a lid and cook over medium flame for 1 whistle. 
  •  Let it cool at room temperature until pressure inside the cooker goes down naturally. 
  •  Open the lid and fluff the rice with a fork. Transfer it to a serving plate or bowl.  Garnish it with coriander sprig and serve hot with raita.

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  • onion, tomato, cucumber  green chilli, curd and mix it well. 
  • Add coriander leaves, mint leaves, salt to taste, sugar, roasted cumin powder, degi red chilli powder and mix everything well. Keep aside for serving.

Chicken Haryali  Biryani

Ingredients:  For Rice 100GM Basmati Rice,

 washed and rinsed 4 Cloves

½ inch Cinnamon 2 Green Cardamom pods

 Salt to taste ¼ cup Ghee, melted

For Marinade 150GM chicken with bone,

cleaned and washed 4 medium onions, sliced

2 tbsp barista/fried onion

50gm Spinach

40gm Corinder

1 tbsp saffron water 2 sprigs of mint leaves

 ½ cup curd,beaten

1 tsp coriander powder

 1 tbsp degi chilli power

 ½ tsp green chilli paste

 1 tbsp Ginger Garlic paste

 3-4 green chillies, slit

 Salt to taste

Other Ingredients

1 tbsp ghee

 ¼ cup water

 ½ cup milk 2 tbsp saffron water

 1 tbsp ghee Few mint leaves

 1 tbsp barista

 Salt to taste

2 tsp saffron water

 ½ tsp rose water Drop of kewda water Raita

Method

For marinade

  • In a mixing bowl, add chicken and marinate with all the ingredients.
  • Let the chicken marinade with spinach, coriander. preferably overnight or for minimum 3 hours.

For Rice

Let the rinsed rice rest for 20 minutes.
Heat water in pot, add ghee and salt.

 Add in cloves, cinnamon and green cardamom. Add rice and let it come to a boil. Immediately lower the flame and cook on low flame for 80%. For Biryani

 In a heavy bottom pan, add ghee and marinated chicken. Cook for about 7-8 minutes.

 In another pan, layer the biryani. Add rice, chicken and then top it off with rice. Add in the chicken gravy on top

 In the chicken’s pan, add water, milk, saffron water, ghee, mint leaves, barista, salt and coriander   leaves .

 Add this jhol in the biryani.

  Add some more saffron water, rose water and few drops of kewra wate. Now keep it on dum for 15-20 minutes on low flame.

  Serve hot with choice of raita.

Recipes are shared by Baale Resort Goa, Arpora, North Goa.

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