How to make veg biryani?

A lot of controversy surrounds the concept of ‘Veg Biriyani’ as well as the existence of ‘aloo’ or a potato in a biriyani. Often people consider Veg Biriyani as ‘Veg Pulao’! The evolution of Veg Biriyani has coincided with the cultural exchange and migration between different regions like Lahore, Karachi, and Balochistan. It led to a burst of flavourful fusion in Northern India, specifically in Delhi. Such a cultural amalgamation led to the incorporation of vegetables into rice leading to the popularization of the not-so-quintessential Veg Biriyani in the city!

At the CGF Café Golden Feast, we recommend you start an early weekend party celebration with your friends and families. Dissolving all controversies, we are catering to you with the infused traditional flavors of biriyani which will transport you to the lanes of Delhi! A unique restaurant-styled Veg Biriyani at the CGF Café Golden Feast will pay homage to your ever-craving soul to divulge a pot full of biriyani and bind your family together.

To make the rest-styled Veg Biriyani, follow the recipe and cater to a party celebration and win some hearts!

Ingredients

·       Long-grained Basmati Rice

·       Different Veggies as per your choice like beans, carrots, potatoes, cauliflower, and peas. You can also add some protein sources like mushrooms and panner for the extra zing! To add some tanginess, some curd and tomatoes can be added along with coriander leaves and mint leaves.

·       Biriyani masala, garam masala, red chili powder, and turmeric powder.

·       For tempering the veggies, star anise, green chilies, cumin seeds, cardamom, bay leaf, cinnamon and cloves are required.

·       Onions, ginger, and garlic.

·       Whisked yogurt

·       Oil and ghee (as per requirements).

Process

·       Wash the basmati rice till the water runs clear and then soak for around 30 minutes. It helps the rice to attain a fluffy and long look when cooked.

·       The veggies must be washed, peeled, chopped, and then sautéed in a large pot after pouring a tablespoon of ghee or oil for around 5 to 7 minutes.

·       If you plan to add the paneer and(or) mushroom, clean in case of the later marinate with desired spices, and sauté them in ghee/ oil till it is cooked.

·       In the pot, add ghee and oil to sauté the spices like bay leaf, cumin seeds, cinnamon, cardamom, and others of your choice.

·       Then, add the onion and ginger-garlic paste and cook till it turns golden brown. Meanwhile, add slit green chillis to the sauteed onions and ginger-garlic paste.

·       Now add the chopped tomatoes to the pot and cook for around a minute until the entire preparation looks mushy and soft along with the turmeric powder, garam masala, and red chili powder.

·       The soaked rice must now be drained into the pot and mixed with veggies and spices. Over the layer of rice, the lightly sautéed veggies must be spread.

·       Over the layers of vegetables now add the whisked yogurt and sprinkle salt as per taste.

·       Pour water over the vegetables and veggies (around 3 cups or as per the quantity of rice taken) completely over them.

·       Let the entire mixture be cooked at low to medium heat for around 15 to 20 minutes or when the entire rice is cooked (when the water is absorbed).

·       After the biriyani is cooked, let it sit for around 5 to 10 minutes and remove the heat.

·       Removing the port from the heat, garnish this delicious delicacy with some mint leaves and cilantro.

·       Serve it hot with your favorite green chutney or raita or just visit the CGF Café Golden Feast (Guwahati and Tinsukia)!

Bon appetite!!