Subz Biryani

About Subz Biryani

Ingredients

• Medium potatoes, peeled and diced 2
• Small carrots, peeled and diced 4
• Basmati rice, washed and soaked for 30 minutes 1¾ cups
• Green cardamoms 4
• Black cardamoms 2
• Cloves 6
• Cinnamon 2 one-inch pieces
• Bay leaves 2
• Mace 1 pinch
• Salt to taste
• Yogurt 1 cup
• Saffron large pinch
• Warm milk 2 tbsps
• Ghee 2 tbsps
• Large onion, sliced 1
• Green chillies, sliced 4
• Ginger, chopped 3 inches
• Garlic, chopped 6 to 7 cloves
• Turmeric powder ½ tsp
• Red chilli powder 1 tsp
• Cashnewnuts 25
• Almonds, blanched and sliced 30
• Raisins 2½ tbsps
• Glazed cherries 25 gms
• Fresh mint leaves, chopped ⅓ cup
• Fresh coriander leaves, chopped ⅓ cup
• Rose water a few drops
• Whole wheat dough as required

How to Make Subz Biryani (Stepwise Photos)

Method

1. Drain the rice and put in a deep non-stick pan. Add 5 cups water, 3 green cardamoms, 1 black cardamom, 3 cloves, 1 inch cinnamon, 1 bay leaf, a small pinch of mace and salt.
2. Keep the pan on heat and let the mixture come to a boil. Cook till the rice is just done. Drain well and spread on a plate to cool.
3. Take yogurt in a bowl, whisk till smooth and divide into two parts and transfer into 2 separate bowls. Dissolve saffron in warm milk and add it to one portion of yogurt.
4. Heat ghee in a thick bottom handi, add 3 green cardamoms, 1 black cardamom, 3 cloves, 1 inch cinnamon, 1 bay leaf, a small pinch of mace and saute over medium heat till fragrant.
5. Add onion and saute until golden brown. Add green chillies, ginger and garlic and saute for a minute.
6. Add turmeric powder and chilli powder and mix. Add the vegetables and saute for 1 minute. Add plain yogurt and mix. Add ⅔ cup water and salt, mix and bring the mixture to a boil. Reduce heat and cook till the vegetables are cooked.
7. Preheat oven to 180º C.
8. Once the vegetables are done add cashewnuts, almonds, raisins and glazed cherries and mix.
9. Drizzle a little saffron-yogurt and sprinkle a little mint and coriander leaves over the vegetable mixture.
10. Spread half the rice, drizzle the remaining saffron-yogurt, mint and coriander leaves and top it with the remaining rice.
11. Keep a moist cloth over the rice, cover with a lid over it and seal with dough. Keep the sealed handi in a preheated oven and cook for 15-20 minutes.
12. Transfer into a serving bowl and serve with a bowl of any raita.

Additional Tips and Tricks

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CHEF PRANAV JOSHI

Host of the show Budget Kitchen.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps