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- Duration: 1 hour
- Serves: 5–6 people
Spice Level: Medium
Always remember to parboil the rice i.e., cook it only 70–80%, for this biryani.
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Kashmiri biryani is an aromatic and subtly flavored rice dish. Best part about this delicacy is that it has no bold spicy flavours and yet it tastes just as delicious. Saffron and whole spices are used make Kashmiri biryani aromatic and flavourful.
- Basmati rice (2 cups)
- Water (7 cups)
- Salt (to taste)
- Saffron (kesar) (¼ tsp)
- Carrot (gajar), diced (1/4 cup)
- Cauliflower (gobi), cut into florets (1/4 cup)
- Peas (matar) (1/2 cup)
- Clarified butter (ghee) (4 tbsp)
- Caraway seeds (shah jeera) (1 tsp)
- Cinnamon (dalchini) (1 stick)
- Green cardamom elaichi (2–3)
- Cloves (laung) (2)
- Mace (javitri) (1)
- Fennel powder (saunf) (1 tsp)
- Ginger powder (saunth) (1 tsp)
- MTR Lal Mirch/Red Chili Powder (1 tsp)
- Asafoetida (hing) (a pinch)
- MTR Garam Masala (1 tsp)
- Yogurt (dahi) (6 tbsp)
- Label (For the layers)
- Mint (pudina) and coriander (dhaniya) leaves, chopped (1/2 cup)
- Saffron (kesar), soaked in warm milk (1/2 tsp)
- Almonds (badam) and cashews (kajoo), deep-fried (1/4 cup)
- Wash and soak rice in water for 30 mins.
- Drain the soaked rice and cook it in approximately 7 cups of water till it is partly cooked.
- Drain the remaining water and sprinkle saffron on the rice. Stir to combine and set aside, covered.
- Heat ghee in a pan over medium heat and add the whole spices. Fry for 10–20 secs until aromatic.
- Next, add the veggies and sauté for 5 mins.
- Add dry spice powders and sauté for 1–2 mins.
- Then, add yogurt along with 1 cup of water and salt. Stir to mix.
- Cover the pan with a lid and cook till the veggies are cooked.
- Next, grease a heavy-bottomed kadhai or handi with a tablespoon of ghee.
- Layer the base with 1/4 of the cooked rice.
- Sprinkle some of the chopped mint and coriander leaves.
- Pour a tablespoon of the saffron-dissolved milk.
- Now layer with the vegetable curry.
- Add mint, coriander and saffron-dissolved milk again.
- Make 2–3 layers in a similar way.
- Cover tightly with an aluminium foil and place a lid on top.
- Simmer the biryani over low heat for 10–15 mins. Turn off the heat.
- Let the biryani sit for another 5–10 mins.
- Garnish Kashmiri biryani with mint and coriander leaves, fried nuts and saffron milk.
- It’s now time to serve the mouth-watering biryani piping hot with some chilled raita or hot curry on the side.
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