How to make Vegetable Parda Biryani

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Carrots (गाजर), French beans (फ्रेंच बीन्स)

Cuisine : Indian

Course : Rice

Vegetable Parda Biryani Recipe Card

Vegetable Parda Biryani
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Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

For more recipes related to Vegetable Parda Biryani checkout Carrot and Spinach Khichdi. You can also find more Rice recipes like Veg Biryani, Grilled Vegetable Risotto, Burnt Garlic Vegetable Fried Rice, Kale Chane ka Tariwala Pulao.

Prep Time : 26-30 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Vegetable Parda Biryani Recipe

  • Carrots cut into diamonds and blanched 2 medium

  • French beans cut into diamonds and blanched 12-14

  • Cauliflower separated into small florets, blanched 150 grams

  • Baby corn cut into diamonds 10

  • Basmati rice soaked 1 1/2 cups

  • Salt to taste

  • Green cardamoms 5-6

  • Cinnamon sticks 2 one-inch

  • Bay leaves 4

  • Oil 1/4 cup

  • Cumin seeds 1 tablespoon

  • Onion chopped 1 medium

  • Garlic paste 1 tablespoon

  • Ginger paste 1/2 tablespoon

  • Black cardamoms 2

  • Cloves 4

  • Star anise 1

  • Tomato puree 1/2 cup

  • Turmeric powder 1 teaspoon

  • Coriander powder 2 teaspoons

  • Red chilli powder 2 teaspoons

  • Yogurt 1/2 cup

  • Ginger pieces cut into thin strips 3 one-inch

  • Green chillies cut into thin strips 5

  • Browned Onions ¾ cup + 2

  • Fresh mint leaves 1/2 cup

  • Fresh coriander leaves chopped ? cup + fo

  • Screw pine (kewra) water 2 tablespoons

  • Saffron (kesar) a pinch

  • Butter 1 3/4 tablespoons

  • Fresh cream 2 tablespoons

  • Whole wheat dough to seal

Method

Step 1

Preheat the oven at 180°C.

Step 2

Drain and cook the rice in five cups of water with salt, three green cardamoms, one inch cinnamon and two bay leaves till three fourth done. Drain, discard the whole spices and spread the rice out on a plate to cool.

Step 3

Heat the oil in a deep non-stick pan, add the cumin seeds and sauté till they change colour.

Step 4

Add the onion, garlic paste, ginger paste, remaining green cardamoms, black cardamom, remaining cinnamon, cloves, star anise and remaining bay leaves and sauté for five minutes.

Step 5

Add the tomato puree and quarter cup water and sauté till oil surfaces. Add the turmeric powder, coriander powder, red chilli powder, salt and yogurt, mix well and sauté for five minutes.

Step 6

Add most of the ginger strips and green chilli strips and sauté for five minutes.

Step 7

Add the carrot, French beans, cauliflower, baby corn and sauté for ten minutes.

Step 8

Add one cup water and half cup browned onions and cook for ten minutes.

Step 9

Add quarter cup mint leaves, coriander leaves and half cup water and cook for five minutes. Add the screw pine essence and mix.

Step 10

Take kasore, spread some cooked rice then, spread some prepared vegetables over the rice. Again layer it with some rice. Sprinkle over some browned onions, chopped mint leaves and ginger strips.

Step 11

Mix saffron with butter and cream, add quarter cup water and mix well. Sprinkle this mixture over the rice. Reserve some of the saffron mixture.

Step 12

Seal the kasore with the dough. Apply the saffron mixture on the dough. Cook on dum in the oven for ten to fifteen minutes.

Step 13

Serve hot garnished with coriander leaves and browned onions.