Baked Shahi Subzi Biryani

Have you ever baked a biryani before? We guess not! Try Sunita Chechani’s rich yet flavourful version that is perfect to show off your cooking skills

22 Feb 2020

Long grained Basmati rice	1.25 cup/s
Water	4 cup/s
Godrej groundnut oil (for greasing)	2 tablespoon/s (tbsp)
Cinnamon (1-inch)	1 piece/s
Cardamom	3 piece/s
Cloves	2 piece/s
Bay leaf	1 piece/s
Cumin seeds	1 teaspoon/s (tsp)
Ginger garlic paste	1 teaspoon/s (tsp)
Green chillies	1 teaspoon/s (tsp)
Onion (sliced)	0.5 cup/s
Cashew nuts	10 piece/s
Tomatoes (chopped)	0.75 cup/s
Chilli powder	1 teaspoon/s (tsp)
Coriander powder	1 teaspoon/s (tsp)
Salt	to taste
Turmeric powder	0.25 teaspoon/s (tsp)
Mixed vegetables (carrots, cauliflower, French beans, potatoes)	1 cup/s
Green peas	0.25 cup/s
Paneer cubes	0.5 cup/s
Rose water	1 tablespoon/s (tbsp)
Saffron (dissolved with 2 tbsp of milk)	1 teaspoon/s (tsp)
Coriander leaves	1 tablespoon/s (tbsp)
Mint leaves	1 tablespoon/s (tbsp)
Lemon juice	1 tablespoon/s (tbsp)

Clean, wash and soak the rice for approximately 15 minutes. Drain and keep aside.
Boil 4 cups of water, add the rice and cook until it is 80 percent done. Each grain of rice should be separate. Drain and discard the water. Keep the rice aside.
Heat the Godrej groundnut oil in a deep pan. Add the cinnamon, cardamoms, cloves, bay leaf and cumin seeds.
When the cumin seeds crackle, add ginger-garlic paste, green chillies, sliced onions and cashews. Sauté for 2-3 minutes or till the onion turns golden.
Add the tomatoes and again sauté for 2-3 minutes. Add chilli powder, coriander powder, turmeric powder and salt and mix well.
Add the mixed vegetables, green peas and paneer cubes. Mix well and sauté till the vegetables are half cooked.
Spread this vegetable mixture evenly at the bottom of a 200mm, 8”greased baking dish.
Sprinkle the chopped coriander and mint leaves and lemon juice over it.
Finally spread the rice in an even layer and sprinkle saffron over it. Cover the dish with aluminum foil and bake in a preheated oven at 180 ̊ for 20-25 minutes. Serve hot.

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