(la traduction en français arrive sous peu…)The name “biryani” come from the Persian word beryān/biryan which means “fried” or “roasted“. There are many kinds of biryanis and it is a festive dish both in Middle Eastern and South Asian cuisines. The origin of biryani in India comes from the Moghol dynasty (originally from Persia) who brought many delicate and eleborated dishes to the already rich Indian cuisine. Biryani is made from a mixture of spices, basmati rice, meat or vegetables and yogurt. Unlike pulao in which all ingredients are cooked together, the main components of biryani are cooked separately, then layered and finally slowly cooked in the oven.
Vegetarian Biryani with spicy paneer
- Spiced water
2 cm fresh ginger, chopped
6 black cardamom pods, crushed
10 black peppercorn
4 cm cinnamon stick, broken in half
4 whole cloves
½ teaspoon fennel seeds
2 Bay leaf
1/2 teaspoon salt
- Spiced milk
2 dl milk
2 cardamom pods, crushed
a pinch of Saffron strands
1 teaspoon rose water
- Rice
150g (1cup) Basmati rice
2 cups spiced water
a few saffron strands
1/2 teaspon salt
- Vegetable Layer
1 tablespoon Ghee (or neutral oil, such as sunflower)
1 medium onions,chopped
2 cloves garlic, crushed
¼ teaspoon turmeric powder
½ teaspoon cumin powder
½ teaspoon coriander powder
3 medium potatoes, peeled and cubed
3 carrots, peeled and sliced
½ cup green peas
salt to taste
¼ cup yogurt
½ cup spiced water
- Paneer Layer
200g paneer, cubed
1 tablespoon Ghee (or neutral oil, such as sunflower)
1 medium onion,chopped
2 cloves garlic, crushed
1cm ginger, grated
2 cloves garlic, crushed
¼ teaspoon turmeric powder
1/2 teaspoon chilli powder
½ teaspoon cumin powder
½ teaspoon coriander powder
- Garnish layer
1 tablespoon ghee (or neutral oil, such as sunflower)
2 medium onions, chopped
3 tablespoons slivered almonds
3 tablespoons cashews
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh peppermint leaves
- Chapatti dough to seal the pot
2 cups wholemeal flour
Water to knead the dough (about 1/3 cup)
Method:
1. Prepare the spiced water: put the water and the spices indicated under “spiced water” in a pot and bring it to a boil. Cover and simmer for 20 minutes on low heat. Drain and keep aside.
2. Prepare the spiced milk: put the milk, cardamom pods and saffron in a pot and simmer for 10 minutes. Let it cool, remove the cardamom pods and add the rosewater.
3.Prepare the paneer:Heat the ghee in a pan, add the onion. Fry for 2-3 minutes, add the spices. Fry for 2-3 more minutes. Add the paneer. Stir well to coat it with the spice and fry for a few minutes. Keep aside.
4. Prepare the vegetable: Put the ghee in a pan, add the onion. Fry for 2-3 minutes, add the spices. Fry for 2-3 more minutes. Add the vegetable, season with salt and pepper and stir well. Reduce heat to medium, add 1/2 cup of spiced water and the yogurt. Simmer until the vegetable are nearly cooked (about 10-15 minutes).
5. Prepare the garnish layer: Heat the ghee in a pan, add the onions and fry them until golden brown. Add the cashew and almonds. Fry for 2 more minutes. Keep aside and add the chopped herbs.
6. Prepare the rice: Rinse the rice until the water is clear. Put in a pot and add 2 cups of spiced water and 1/2 a teaspoon salt. Bring to a boil Reduce heat, cover with a lid and simmer for 10 minutes. Remove from heat and let is stand for 10 more minutes.If there is water that has not been absorbed, drain it.
7. Prepare the chapatti dough: slowly add a little water to the flour until combined. Knead for 2 minutes. Keep aside.
8. Layering the biryani: Preheat the oven to 210°C. Spread one layer of rice in a pot. Sprinkle about 2-3 teaspoons of spiced water and 2-3 teaspoons of spiced milk on the rice.
Add the vegetables, spreading them evenly. Cover with one thin layer of rice, sprinkling about 2-3 teaspoons of spiced water and 2-3 teaspoons of spiced milk on the rice.
Add the paneer, spreading it evenly. Add a thin layer of rice, sprinkling about 2-3 teaspoons of spiced water and 2-3 teaspoons of spiced milk on the rice.
Add the garnish ingredients and finally, top it with a final layer of rice. Sprinkle with about 2-3 teaspoons of spiced water and 2-3 teaspoons of spiced milk on the rice
Take 1/3 of the dough and roll it in a 1 cm diameter log. Place it around the edge of the pot. Roll the rest of the dough in a circle, a bit bigger than the diameter of your pot. Cover the pot with it, pressing the edges on the log, so that it is well sealed.
Put in the oven and cook for 20 minutes.Then, reduce heat to 180°C and cook for 20 more minutes.
When serving, cut off the bread lid and stir the biryani with a spoon to combine all the flavours.
notes:
1. If you are short of time, you can prepare steps 1 to 5 the day before and keep all the items in the refrigerator.
2. It is not necessary to seal with a chapatti. You can seal the pot with a tight lid or with foil, tightly wrapped around the pot.
3. You can add cauliflower and/or other veggies. Similarly, paneer can be omitted or replaced by boiled eggs.
Wow, that is just stunning! I was looking for a recipe that used dough to seal the pot, like in your version, but couldn’t find one. You did an absolutely amazing job, and I am glad that you were finally able to make a biryani that you really liked!
Thank you so much for taking part in the challenge, you have completely excelled yourself. I am super impressed!
*kisses* HH
p.s. i really like the ingredients for your “spiced milk”. I’m going to use that in the future for when I make rice. That smell of saffron is absolutely heavenly to me, but your addition of rosewater and cardamom makes it even more special.
WOW! This is just awesome ~ what a fantastic recipe n so well explained n presented.Thumbs UP!!
USMasala
This looks like the wonderful spiced and fragranced dish, true layers of flavour. I love the fact that you use a chapatti to seal the dish, it looks great when you spoon through it. GG
Omg, prefect looking briyani Vanessa, looks super flavourful and inviting..
awesome biriyani recipe…love your oven version.
Looks délicious !
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Your chapatti sounds like a biryani revelation! How interesting. Did you eat the bread too?
I love your story of that memorable Dubai biryani. I too have fond memories of dishes that I’ve gotten at specific places and can never seem to recreate or find elsewhere. It is a delicious kind of nostalgia.
Wow, this rice dish looks fabulous, love the layers and paneer sounds really good in the byriani.
Great combination of flavors!
Hope you are having a nice week and thanks for this delicious dish
Interesting! The chapati dough to seal and infuse all the flavors
Your biryani looks wonderful! All of those layers of flavors must be incredibly delicious! You did a great job.
Biryani looks simply inviting.
ça m’a l’air bien délicieux et riche en saveurs
bonne journée
What an amazing and delightful dish! Your preparation leading to this beautiful and aromatic dish is perfect!
It always takes time to translate from a langage to another. I may confess that I am quiet late in translating my own recipes on my blog. So I am in admiration of the time you take for it.
This recipe seems delicious especially because I like Paneer.
Bises
Hey daaahling, hope you are well
. Just water to tell you I’m doing a little giveaway over at my place, so do stop by and enter!
*kisses* HH
delicious looking aromatic biryani
Just gorgeous. You’ve inspired me to give it a go. Thank you!
une magnifique recette bien appétissante
bonne soirée
This sounds delicious, especially with the spicy paneer!
The biryani sounds delicious.
And happy holidays to you!
Fa-bu-leux!
Je note bien précieusement pour mon prochain repas indien.
J’imagine déjà le bonheur!