Zaitooni Subz Biryani Recipe
Zaitooni Subz Biryani is a biryani recipe packed with the goodness of veggies and flavourful spices all tossed together for a delightful, rich dish to savour for lunch or dinner.
- 1/4 Cup basmati rice soaked
- 10 Green olives
- 10 Black olives
- 4 Carrots cut into ½ inch cube
- 10 Babycorn cut into ½ inch cubes
- 2 Zucchini cut into ½ inch cubes
- 1/2 cup diced mushroom
- 10-12 Broccoli florets
- 1 cup green peas shelled
- Few threads of saffron
- 50 ml milk
- Oil for frying
- 4 large onion sliced
- 2 Green cardamom
- 1 Black cardamom
- 4 Cloves
- 1/2 inch cinnamom
- 1 Bay leaf
- 1 1/2 tbsp red chilli pickle paste
- 4-5 green chilli chopped
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 3/4 tsp garam masala powder
- to taste salt
- 2 tbsp fresh coriander leaves chopped
- 2 tbsp fresh mint chopped
- 1-2 drops kewra essence
- Ginger cut into thin strips
Soak the saffron in the warm milk.
Drain and boil rice in four cups of boiling salted water with green cardamoms, black cardamom, cloves, cinnamon and bay leaf, until three-fourths done. Drain excess water.
Heat oil in a kadai and deep-fry the onions till golden. Drain on absorbent paper.
Blanch all the vegetables separately. Drain and refresh in cold water.
In a bowl, mix the vegetables with the yogurt, red chilli pickle paste, green chillies, coriander powder, turmeric powder, chilli powder, half the garam masala powder, salt and half the browned onions.
Transfer the mixture to a non stick deep pan; Spread the rice over the vegetables along with olives. Sprinkle the saffron-flavored milk, coriander leaves, mint leaves, kewra essence, ginger strips, remaining garam masala powder and remaining browned onions over the rice.
Seal the pan with the lid and cook over medium heat, till the rice and vegetables are done. This may take around 15-20 minutes.
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