How to make Vegetable Parda Biryani -
A colourful mix of assorted vegetables, basmati rice and spicy masala base layered together in individual sealed earthen pots and cooked in the oven till enough steam has formed to marry all these beautiful flavours.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Carrots (गाजर), French beans (फ्रेंच बीन्स)
Cuisine : Indian
Course : Rice
For more recipes related to Vegetable Parda Biryani checkout Carrot and Spinach Khichdi, Vegetable Pilaf - SK Khazana. You can also find more Rice recipes like Pasta Sundal Soya Pulao Makkai Palak Pulao MBPS pulao
Vegetable Parda Biryani Recipe Card
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!
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 tablespoons
Fresh mint leaves 1/2 cup
Fresh coriander leaves chopped 1/3 cup + for garnishing
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.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
