Potli Veg Biryani

Potli Veg Biryani

 

Servings - 2 - 3

 

INGREDIENTS

Garlic cloves - 11 - 12

Ginger - 1 teaspoon

Cumin - 1 teaspoon

Black peppercorns - 1 teaspoon

Mace - 2

Green cardamom - 5 pods

Fennel seeds - 1 teaspoon

Coriander seeds - 1 tablespoon

Bay leaf - 2

Cinnamon stick - 1

Black cardamom - 2 pods

Cloves - 5 pods

Water - 1.5 litres

Rice - 300 grams

Oil - 70 milliliters

Potatoes - 75 grams

Steamed cauliflower - 150 grams

Carrots - 75 grams

Bell pepper - 65 grams

Green peas - 60 grams

Oil - 40 milliliters

Onions - 150 grams

Oil - 30 milliliters

Cumin - 1 teaspoon

Bay leaf - 2

Cinnamon stick - 1

Black cardamom - 1 pod

Black peppercorns - 1 teaspoon

Cloves - 5 pods

Green cardamom - 4 pods

Ginger garlic paste - 1 1/2 tablespoons

Hung curd - 160 grams

Salt - 1 1/2 teaspoons

Paprika - 1 teaspoon

Turmeric - 1/2 teaspoon

Fresh cream - 120 grams

Yeast - 1 1/2 teaspoons

Sugar - 1 teaspoon

Warm water - 75 milliliters

All purpose flour - 200 grams

Water - 125 milliliters

Oil - 1 tablespoon

Saffron milk

Ghee

Rose water

Fried onions

Mint leaves

 

PREPARATION

1. Take a muslin cloth, add 11 - 12 garlic cloves, 1 teaspoon ginger, 1 teaspoon cumin, 1 teaspoon black peppercorns, 2 mace, 5 pods green cardamom, 1 teaspoon fennel seeds, 1 tablespoon coriander seeds, 2 bay leaf, 1 cinnamon stick, 2 pods black cardamom, 5 pods cloves , then close the cloth and make a knot.
2. Heat 1.5 litres water in a pot, add the muslin cloth potli in it and stir well.
3. Then, add 300 grams rice and mix it well.
4. Bring it to a boil.
5. Cook the rice until it’s 75% done.
6. Remove the potli from it.
7. Drain the rice and keep aside.
8. Heat 70 milliliters oil in a pan, add 75 grams potatoes, 150 grams steamed cauliflower, 75 grams carrots and mix it well.
9. Cook for 3 - 5 minutes on medium heat.
10. Add 65 grams bell pepper, 60 grams green peas and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Remove it from heat and keep aside.
13. Heat 40 milliliters oil in a another pan, add 150 grams onions and fry until it turns dark brown in color.
14. Remove it from heat and keep aside.
15. Heat 30 milliliters ol in a another pan, add 1 teaspoon cumin, 2 bay leaf, 1 cinnamon stick, 1 pod black cardamom, 1 teaspoon black peppercorns, 5 pods cloves, 4 pods green cardamom and stir well.
16. Add 1 1/2 tablespoons ginger garlic paste and stir for 2 - 3 minutes.
17. Then, add 160 grams hung curd and mix it well.
18. Add 1 1/2 teaspoons salt, 1 teaspoon paprika, 1/2 teaspoon turmeric and mix it well.
19. Cook for 3 - 5 minutes on medium heat.
20. Now, add the cooked veggies and mix it well.
21. Cook for 3 - 5 minutes on medium heat.
22. Add 120 grams fresh cream and mix it well.
23. Cook for 5 - 7 minutes on medium heat.
24. Remove it from heat and keep aside.
25. In a mixing bowl, add 1 1/2 teaspoons yeast, 1 teaspoon sugar, 75 milliliters luke warm water and mix it well.
26. Rest the mixture for 10 minutes.
27. Then, add 200 grams all purpose flour, 125 milliliters water and knead it into a sough.
28. Add 1 tablespoon oil and tuck the dough well.
29. Rest the dough for 1 hour.
30. Take the dough and dust it with flour.
31. Flatten the dough ball with the help of a rolling pin.
32. Take a baking cake dish and place the dough over it.
33. Cover it completely.
34. Now, make a layer of rice and then add some saffron milk, ghee and rose water.
35. Again make a layer of rice and then add some saffron milk, ghee and rose water.
36. Then, add the prepared veggies on it and spread it evenly.
37. Add some saffron milk, ghee and rose water on top of it.
38. Now, one last time make a layer of rice.
39. Top with fried onions and mint leaves.
40. Add saffron milk, ghee and rose water on top of it.
41. Close the dough properly to make a potli. (See Video)
42. Preheat the oven to 350°F/180°C. Bake for about 25 - 30 minutes or until it turns golden brown in color.
43. Remove it from oven and cut the top of it.
44. Serve hot.