- Soak the saffron in the warm milk.
- Drain and boil rice in four cups of boiling salted water with green cardamoms, black cardamom, cloves, cinnamon and bay leaf, until three-fourths done. Drain excess water.
- Heat oil in a kadai and deep-fry the onions till golden. Drain on absorbent paper.
- Blanch all the vegetables separately. Drain and refresh in cold water.
- In a bowl, mix the vegetables with the yogurt, red chilli pickle paste, green chillies, coriander powder, turmeric powder, chilli powder, half the garam masala powder, salt and half the browned onions.
- Transfer the mixture to a non stick deep pan; Spread the rice over the vegetables along with olives. Sprinkle the saffron-flavored milk, coriander leaves, mint leaves, kewra essence, ginger strips, remaining garam masala powder and remaining browned onions over the rice.
- Seal the pan with the lid and cook over medium heat, till the rice and vegetables are done. This may take around 15-20 minutes.
- Serve hot with a boondi raita of your choice.
Here is a biryani recipe packed with the goodness of veggies and flavourful spices all tossed together for a delightful, rich dish to savour for lunch or dinner.
Zaitooni Subz BiryanI
By Foodism Team
Nov, 26th
898
Servings
2 persons
Cook Time
45 minutes
Ingredients
26
- 28
Ingredients
- Basmati rice, soaked 1/4 cup
- Green olives 10 units
- Black olives 10 units
- Carrots (cutinto 1/2 inch cubes) 4 units
- Babycorn (cut into 1/2 inch cubes) 10 units
- Zucchini (cut into 1/2 inch cubes) 2 units
- Diced mushrooms 1/2 cup
- Broccoli florets 10-12 units
- Green peas 1 cup
- Saffron as per taste
- Milk 50 mililitres
- Oil for frying 300 mililitres
- Onions sliced 4 units
- Green cardamom 2 units
- Black cardamom 1 units
- Cloves 4 units
- Cinnamon 1/2 units
- Bay leaf 1 units
- Red chilli pickle paste 1 1/2 tablespoons
- Green chilli chopped 4-5 units
- Coriander powder 1 teaspoons
- Red chilli powder 1 teaspoons
- Turmeric powder 1 teaspoons
- Garam masala powder 3/4 teaspoons
- Fresh coriander and mint leaves chopped 2 tablespoons
- Kewra essence drops 2 units
- Ginger thin stripes 1 teaspoons
- Salt as per taste
