RECIPES
Crafting Future Structures with a Taste of Goldiee
Layered Sabzi Biryani
- (1 review)
For the parboiled rice base, boil washed basmati rice in salted water until 90% cooked so that the grains stay separate and fluffy, then strain.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings
4
Diet
veg
Cuisine
Indian (Royal Veg)
Ingredients
- 1 cup fresh tomato puree
- 1 tbsp ginger-garlic paste
- 1 large onion, sliced
- 2 tbsp Oil
- Whole spices (1 bay leaf, 2 cardamoms, 1 cinnamon stick, 2 cloves)
- 1 ½ tsp Goldiee Biryani Pulav Masala
- 1 tsp Goldiee Garam Masala
- Salt to taste, ½ cup water
List of Ingredients for tempering
1 tbsp Ghee, ½ tsp cumin seeds
List of Ingredients for Garnish
Crispy fried onions, saffron milk, spiced curd, and papad
Instructions
- Boil water with salt, add soaked basmati rice, and cook until 90% done. Strain and set aside.
- Heat oil in a pan, add whole spices, ginger-garlic paste, and sliced onions. Sauté until golden.
- Add the fresh tomato puree, Goldiee spices, and salt. Cook until the oil begins to separate.
- Mix in the potatoes, carrots, cauliflower, and peas. Pour in ½ cup of water, cover, and cook until vegetables are soft.
- In a deep heavy-bottom pot, layer half the cooked vegetables, add a layer of rice, scatter fried onions, and drizzle saffron milk. Repeat the layers.
- Cover tightly and let it steam (dum) on low heat for 10 minutes. De-mold gently and serve hot with spiced curd.
15 Mins
