Veg Biryani with Burani Raita and Chutney: A fragrant feast for every occasion

How to make Veg Biryani: Step-by-step instructions

Prepare the rice and stock

Soak the basmati rice in water for at least 2 hours, then drain completely. This helps achieve the perfect grain separation that makes great vegetable biryani.

For the aromatic stock, bring water to a boil and add all the whole spices – ginger, garlic, cinnamon stick, cardamoms, mace, fennel seeds, and garam masala and aromatics – coriander stem, dried rose petals, rose water, and kewra water. Let this infuse for 30 minutes, then strain and season with salt. Set aside.

Create the vegetable marination

In a large bowl, add curd and whisk it well. Then add coriander powder, haldi powder, degi mirch, garam masala, green cardamom and mace powder, fried onions, rose water, kewra water, salt, julienned ginger, green chili and saffron.

Mix the vegetables for veg biryani - cauliflower, beans, carrots, and peas - into this aromatic marinade. Set aside for flavours to develop.

Cook the vegetables for veg biryani

Preheat your Electrolux UltimateTaste 900 built-in single oven to Steamify Mode at 180°C. In an oven-safe food pan, add desi ghee, cumin seeds, and ginger-garlic paste. Place in the oven for 5 minutes until the cumin crackles and the paste is fragrant.

Add the marinated vegetables to the pan, spread evenly, and cook in the oven for 20 minutes until tender but still holding their shape.

Layer the biryani

Remove the pan and let the oven cool. Reset to Full Steam at 100°C. Now comes the art of layering, spread the cooked vegetables evenly in the pan. Layer with fresh coriander, mint, ginger julienne, rose water, fried onions, and kewra water.

Add the drained rice as the next layer, then repeat with another layer of herbs, aromatics, and fried onions.

Steam to perfection

Pour the prepared aromatic stock gently into the pan so it reaches the rice level. Cover the pan tightly with foil to trap the steam.

Place back in the oven and steam for 45 minutes. This veg biryani in oven method ensures even cooking and perfect texture.

Rest and serve

Once cooked, let the biryani rest covered for 5 minutes. Remove the foil, drizzle with desi ghee, and gently mix before serving.

Method:

1. Heat oil in a pan and fry chopped garlic until golden brown.

2. In a bowl, whisk hung curd with cream, roasted cumin, most of the brown garlic (save some for garnish), black salt, sugar, and regular salt.

3. Adjust seasoning and garnish with remaining brown garlic, mint, and a sprinkle of degi mirch.

Method:

1. Wash mint and coriander leaves thoroughly at least three times.

2. Roughly chop onion, garlic, and ginger. Cut the green chillies into half.

3. In a blender, combine half the herbs with all other ingredients except seasonings. Blend to a smooth puree with ice water as needed.

4. Transfer to a bowl, add remaining seasonings and lemon juice. Serve chilled as a side dish for veg biryani.