Baby Corn Masala BiryaniVeg
Treat special vegetarian lovers to this aromatic, restaurant-style Baby Corn Dum Biryani! Tender baby corn and potatoes are cooked in a spiced yogurt gravy infused with whole spices and layered with 70% par-boiled fragrant basmati rice. Drizzled with saffron milk, rice starch water, kewra, and ghee, then sealed and cooked on dum for rich, magical flavors. Topped with fried onions and cashews, this divine one-pot meal is bound to make you forget non-veg forever! 🌿🍛
Ingredients
2 tbsp Oil
1 tbsp Clarified Butter (Ghee)
1 tsp Cumin Seeds
1 tsp Caraway seeds
1 inch Cinnamon Stick
2 nos. Star Anise
1 nos. Black Cardamom
3 nos. Green Cardamoms
1 piece Mace
1 nos. Bay Leaf
1 nos. Onion (chopped)
2 tsp Ginger-Garlic Paste
1 nos. Green Chilli (chopped)
1 pinch Salt
1 tsp Kashmiri Red Chilli Powder
1 tsp Turmeric Powder
2 tbsp Coriander Powder
1 tsp Cumin Powder
2 tbsp Water
1 nos. Tomato (sliced)
2 nos. Potato (chopped)
1 tsp Biryani Masala
1 cup Curd (whipped)
1 cup Basmati Rice
1 nos. Bay Leaf
2 nos. Green Cardamoms
1 tsp Leftover Oil
handful Mint Leaves (chopped)
3 tbsp Saffron Milk
handful Fresh Coriander
handful Mint Leaves (chopped)
1 tsp Kewra Water
as needed Fried Onions (Birista)
2 tsp Salt
1 pinch Green Cardamom Powder
handful Fried Caschew
150 g Baby Corn (chopped)
Rice Starch Water (2–3 ladles)
Instructions
1
Heat 2 tbsp oil and 1 tbsp ghee in a deep pot. Add the whole spices (cumin, shah jeera, cinnamon, star anise, cardamoms, mace, bay leaf) and sauté slightly.
2
Add chopped onion with a pinch of salt and sauté until lightly pink.Add ginger-garlic paste and sauté for 30 seconds.Add chopped green chilli.
3
Mix in red chilli powder, turmeric, coriander powder, cumin powder, and biryani masala. Sauté in oil for 1 minute.
4
Add a splash of water and cook spices for a minute. Stir in sliced tomatoes, potato chunks, and chopped baby corn. Season with salt.
5
our in 1 cup whisked curd, stir well on high heat until it comes to a boil, then lower heat and cook covered/simmer for 5 minutes.
6
in a separate pot, bring water to a boil with 1 bay leaf, 2 cracked green cardamoms, 2 tsp salt, a splash of oil, and mint leaves.
7
Add soaked Basmati rice and cook until 70% done (3-kali stage
8
Over the prepared vegetable gravy, sprinkle fresh coriander, mint leaves, and fried onions (birista).
9
Drain and spread the 70% cooked rice evenly over the gravy layer.
10
Pour saffron milk, 2–3 ladles of cooked rice water, and a sprinkle of fried onion oil ,Sprinkle cardamom powder, fried cashews, fried onions, mint, coriander, and kewra water.
11
Cover with a tight-fitting lid (seal the steam vent with a paper tissue/dough if necessary).
12
Place the pot over a hot tawa. Cook on high flame for 5 minutes, then reduce to low flame for 15 minutes.
13
Turn off the heat and let it rest sealed for 10 minutes before opening.
14
Carefully fluff and mix from the sides. Garnish with extra fried onions and fresh coriander. Serve hot with raita!
Nutrition Facts
4 servings per recipe
