Vrat Friendly Biryani by @chieffoodieofficer

≈ 1h5
Medium

🍚

570 ml

Samak Rice

💧

1.4 l

Water

🧈

45 ml

Ghee

🫙

1 tbsp

Jeera

🫙

7

Saffron Strands

🧀

200 g

Paneer

🧈

1 tbsp

Ghee

🫙

1.5 tsp

Jeera

🫚

15 ml

Grated Ginger

🥛

720 ml

Curd

🫙

1 tsp

Haldi

🌶️

1 tbsp

Red Chilly Powder

🫙

1.5 tsp

Jeera Powder

🫙

1.5 tsp

Coriander Powder

🧂

5 g

Salt

🌶️

Chillies

🌿

Coriander

Coriander Mint Chilly Paste

30 g

Aloo Salli

🌿

15 g

Mint Leaves

🌿

Coriander

Preparation Steps

  1. Step 1/22

    Rinse 3 cups of samak rice under cold water until the water runs mostly clear.

    🍚samak rice
    💧water
    🥣mixing bowl

  2. Step 2/22

    Heat 2 tablespoons of ghee in the handi over medium heat.

    🧈ghee
    🍲handi
    🥄measuring spoons

  3. Step 3/22

    Add 1 tablespoon of cumin seeds and 6 to 7 saffron strands. Fry for 20 to 30 seconds until fragrant.

    🫙cumin seeds
    🫙saffron strands
    🍲handi
    🥄spatula
    🥄measuring spoons

  4. Step 4/22

    Add the rinsed samak rice and stir it gently for 1 minute to coat it in the fragrant ghee.

    🍚samak rice
    🍲handi
    🥄spatula

  5. Step 5/22

    Pour in 6 cups of water and bring the rice to a boil.

    💧water
    🍲handi
    🥄measuring cups

  6. Step 6/22

    Cover the handi and simmer the rice for 15 to 18 minutes until tender and the water is absorbed.

    🍚samak rice
    💧water
    🍲handi

  7. Step 7/22

    Fluff the cooked samak rice gently and transfer it to a bowl.

    🍚samak rice
    🍲handi
    🥄spatula
    🥣mixing bowl

  8. Step 8/22

    Heat the remaining 1 tablespoon of ghee in the handi over medium heat.

    🧈ghee
    🍲handi
    🥄measuring spoons

  9. Step 9/22

    Add 1.5 teaspoons of cumin seeds and 1 tablespoon of grated ginger. Sauté for 30 seconds until aromatic.

    🫙cumin seeds
    🫚grated ginger
    🍲handi
    🥄spatula
    🥄measuring spoons

  10. Step 10/22

    Add 200 g of paneer and sauté gently for 2 to 3 minutes.

    🧀paneer
    🍲handi
    🥄spatula

  11. Step 11/22

    Whisk 3 cups of plain yogurt until smooth, then lower the heat.

    🥣plain yogurt
    🥣mixing bowl
    🥄spatula

  12. Step 12/22

    Stir the whisked yogurt into the handi slowly. Cook for 4 to 5 minutes while stirring to prevent curdling.

    🥣plain yogurt
    🍲handi
    🥄spatula

  13. Step 13/22

    Add 1 teaspoon of ground turmeric, 1 tablespoon of red chili powder, 1.5 teaspoons of ground cumin, and 1.5 teaspoons of ground coriander.

    🫙ground turmeric
    🌶️red chili powder
    🫙ground cumin
    🫙ground coriander
    🍲handi
    🥄spatula
    🥄measuring spoons

  14. Step 14/22

    Add chopped green chili and half of the fresh coriander. Simmer the paneer gravy for 5 minutes until thickened.

    🌶️green chili
    🌿fresh coriander
    🧀paneer
    🍲handi
    🔪knife
    🪵cutting board
    🥄spatula

  15. Step 15/22

    Grease the inside of the handi with a little ghee.

    🧈ghee
    🍲handi
    🥄spatula

  16. Step 16/22

    Spread half of the cooked samak rice evenly across the base of the greased handi.

    🍚samak rice
    🍲handi
    🥄serving spoon

  17. Step 17/22

    Blend or finely chop the remaining fresh coriander, fresh mint leaves, and green chili into a coarse herb paste.

    🌿fresh coriander
    🌿fresh mint leaves
    🌶️green chili
    🔪knife
    🪵cutting board
    🥣mixing bowl

  18. Step 18/22

    Spread the herb paste over the rice, then spoon the paneer gravy on top.

    🌿fresh coriander
    🌿fresh mint leaves
    🌶️green chili
    🧀paneer
    🍲handi
    🥄serving spoon

  19. Step 19/22

    Cover the paneer gravy with the remaining samak rice and level the surface gently.

    🍚samak rice
    🍲handi
    🥄serving spoon

  20. Step 20/22

    Cover the handi and cook on the lowest heat for 8 to 10 minutes to allow the layers to steam together.

    🍚samak rice
    🧀paneer
    🍲handi

  21. Step 21/22

    Season the biryani with salt to taste and fluff the layers lightly.

    🧂salt
    🍚samak rice
    🧀paneer
    🍲handi
    🥄serving spoon

  22. Step 22/22

    Garnish with aloo salli, fresh mint leaves, and fresh coriander before serving hot.

    aloo salli
    🌿fresh mint leaves
    🌿fresh coriander
    🥄serving spoon

Composition

Ingredients

Types

Grains, Liquids, Dairy, Herbs and Spices, Vegetables, Seasonings, Snack Foods

Ingredients

Samak rice, Water, Ghee, Jeera, Saffron strands, Paneer, Grated ginger, Curd, Haldi, Red chilly powder, Jeera powder, Coriander powder, Salt, Chillies, Coriander, Coriander mint chilly paste, Aloo salli, Mint leaves

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Navratri fasting friendly

Calories

590 kcal

Macro nutrients

Protein: 21g, Carbohydrates: 72g, Fat: 24g, Fiber: 5g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 410mg, Iron: 3.1mg, Potassium: 510mg, Sodium: 510mg

Vitamins

Vitamin A: 190µg, Vitamin C: 18mg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

22 steps

Equipments

Utensils

handi, mixing bowl, measuring cups, measuring spoons, spatula, grater, knife, cutting board, serving spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Rice Dish

Occasions

Navratri, Fasting, Lunch, Dinner, Festive Meal

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Fluffy, Creamy, Tender, Crispy

Flavors

Aromatic, Spicy, Tangy, Savory, Herbaceous, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Refrigerate within 2 hours,Reheat until steaming hot), freezer : 1 month (Freeze in airtight portions,Add aloo salli garnish only after reheating)