Shahi Veg Biryani

5 from 2 votes

Loaded with tons of flavor, this recipe for Shahi veg biryani is a complete crowd-pleaser. It is a gluten-free dish that will be greeted with open hands by both biryani and pulao lovers as it is so flavorful and aromatic and will take your meal to new heights.

Prep: 30

Cook: 50

Total: 1 20

Course: Main Course

Cuisine: Eggless, Gluten-free

Servings: SERVINGS

Calories: 323kcal

Author: Ruchi

Ingredients

SHAHI MASALA - MAKES 3/4 CUP

¼ cup Dried Coconut Flakes
3 pieces of Dried whole red chilies
1 teaspoon Fennel seeds saunf
1 teaspoon Cumin seeds (Jeera)
4 pieces of Cloves
2 pieces of Black Cardamom
1½ teaspoon Coriander seeds
1 tablespoon Almonds
1 tablespoon Cashews
1 teaspoon Poppy Seeds khus-khus

SAUCE/GRAVY INGREDIENTS

1 large Onion, finely chopped
2 cloves of Garlic
1 teaspoon Ginger paste
3 tablespoons Toamto puree
2 tablespoons Cream
2 teaspoons Garam Masala Powder
2 tablespoons Ghee or Oil

FRESH VEGGIES

¼ cup Carrots rinsed and diced
¼ cup Green beans rinsed and diced
1 medium sized Red Bell pepper rinsed and sliced
¼ cup Cabbage rinsed and shredded
- - Salt to taste

FOR RICE

1 cup Long Grain Basmati Rice
2 pieces of Black Cardamom
2 pieces of Green Cardamom (Hari Elaichi)
4 pieces of Cloves (Laung)
2 sticks of Cinnamon (Dalchini)
1 piece of Star Anise (Chakra phool)
1 teaspoon Cumin seeds
1 large Onion, sliced
½ cup Chopped cilantro leaves
3 tablespoons Chopped Mint leaves
1¼ cups Water
- - Salt to taste
2 tablespoons Oil

OTHER INGREDIENTS TO FINISH THE DISH

3 small Onions, thinly sliced
1 teaspoon Cornstarch
¼ cup Mixed nuts (Cashews, almonds, raisins)
- - Oul for Frying
3 tablespoons Milk to sprinkle on rice
2 tablespoons Chopped cilantro leaves - to garnish

US Customary - Metric

Instructions

SHAHI MASALA

Add all the spices listed under "SHAHI MASALA" to a heavy-bottomed pan. Sauté them for 2-3 minutes over medium heat until lightly brown. Keep stirring frequently to avoid burning the spices. Take the pan off the flame and allow the spices to cool completely.
Once cooled, transfer the spices to a blender and blend until powdered. Set it aside.

PREPARING VEGGIES

Heat oil in a heavy-bottomed pan. Add the ginger-garlic paste and sauté over medium heat for a few seconds.
Add chopped onions and sauté for about 3-4 minutes until the onions are translucent.
Add diced beans and carrots to the pan.
Pour in tomato puree.
Add salt + 3 tablespoons of water and mix it well.
Cover and cook the veggies until they are tender and al dente, which means it is firm enough to bite. Do not overcook them, as they may turn mushy and look unpleasing. Feel free to add veggies of your choice.
Pour in cream and mix.
Add 3 tablespoons + 1 teaspoon of shahi masala that was prepared earlier in the recipe. Mix until all the ingredients are well blended.
Tip — Store the remaining Shahi masala for future use in a cool, dry place.
Add bell pepper and cabbage and cook for a minute. Take it off the flame and set it aside.

PREPARING RICE

Sort through the rice to remove all the pebbles and gritty things.
Rinse and rub rice thoroughly until the water runs clear. Drain and set it aside.
Heat oil in a heavy-bottomed pan and add the whole spices.
Add onions and sauté until golden brown.
Add water, rinsed rice, and salt. Give it a good stir and bring it to a boil.
Add chopped mint leaves and cilantro leaves.
Tip — When the rice is cooked in spiced water, it absorbs water and gains flavor and aroma.
Gently mix the rice and parboil it (halfway cooked) for 4-6 minutes in hot water. The rice should be 70% cooked, which means it breaks with slight pressure when pressed between the fingers. If it breaks instantly when pressed, then you have overcooked the rice. Do not proceed with this rice, as you will end up with sticky biryani.
Once the rice is parboiled, turn the heat off. Remove the rice from the pan and drain it in the strainer. Let the rice stand in the sieve for 2-3 minutes until all the extra water is drained.
Tip — Do not cover the rice; let it dry for a few minutes. The rice is now ready to be used for veg biryani which needs further cooking.

ASSEMBLING PULAO

Slice or cut onions in rings. Dust with cornflour.
Shake off the excess cornflour and fry onions in hot oil until crunchy and crispy. Set it on a paper towel to drain extra oil.
Same way, fry the nuts. Add 1 tablespoon ghee and roast all the nuts. Roast for 2-3 minutes, stirring often. Remove from heat and set it aside.
Time to assemble shahi pulao. Take a handi or a deep dish pan. Drizzle oil or ghee at its base.
Add a layer of parboiled rice at the base.
Top it with a layer of sautéed veggies.
Again layer it with parboiled rice. Spread it evenly all over the veggies. The sautéed veggies should be covered with a generous layer of rice. Keep repeating the layering until all the veggies and rice are used. Sprinkle milk on top.
Top the final layer with fried onions and nuts.
Layer this delicious biryani with chopped cilantro leaves, and finally, top with some fried nuts.
Cover the handi/pan and seal the cover with dough. Before closing the pot, add milk or water to the layered biryani. Dum, cook for 10-15 minutes until rice is cooked thoroughly.
Once the desired cooking time is done, remove the dough and uncover the pan.
Fluff the cooked rice with a fork.
Serve hot, along with your favorite raita or chutney.

Notes

Frequently asked questions

What is Dum Pukht Cooking?

Another name for dum cooking is 'dum pukht,’ which refers to cooking the dish in a sealed pot. This method can be traced back to Persia.

In this technique, the food is simmered in tightly sealed pots. Most of the time, the jar is sealed with wheat flour dough. The biriyani is dum-cooked until the rice is thoroughly cooked and the rice has absorbed the gravy.

As the pot is closed, the steam doesn’t get a chance to escape and therefore cooks the ingredients in it. The veggies secrete their juices into the rice resulting in fragrant and rich rice bursting out with flavor.

The dum style of cooking enables the taste to meld and permeate while spreading throughout the dishes, making them more delicious and flavorful.

Can I prepare Shahi veg BIrayni ahead of time?

Absolutely! It’s a perfect make-ahead dish and reheats oh-so beautifully in the microwave.

To reheat, add the biryani to a microwave-safe bowl. Sprinkle some water on top of the biryani. Cover with a plate and microwave on HIGH for 3-4 minutes or until heated through.

Storage

Once prepared, Vegetarian Shahi Biryani will store well for 4-5 days in your fridge. Ensure it is completely cooled, then transfer it to an airtight container.

Transfer the portion you wish to eat to a microwavable dish to reheat. Sprinkle some water, 1/2 a teaspoon of oil, and heat the paneer biryani in 1-minute intervals in the microwave until warmed through. Depending on the serving size, it may take longer.

Nutrition