RECIPES
Crafting Future Structures with a Taste of Goldiee
Royal aromatic Biryani
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For the spiced vegetable base, mix whole spices, curd, and ground spices in a pan. Toss in paneer cubes, chopped onions, tomatoes, mint, coriander, and your choice of vegetables. Season generously with garam masala and biryani pulav masala, then cover and cook until tender.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings
4
Diet
veg
Cuisine
Indian (Mughlai)
Ingredients
- 200 gms paneer + 1 cup mixed veggies
- ½ cup thick curd
- 2 tbsp oil or ghee
- 1 cup chopped onions and tomatoes
- 1 tsp Goldiee Garam Masala
- 1 ½ tsp Goldiee Biryani Pulav Masala
- Salt to taste
- ¼ cup chopped mint and coriander leaves
List of Ingredients for tempering
1 tbsp Ghee, 1 bay leaf, 2 cardamoms
List of Ingredients for Garnish
Saffron milk, crispy fried onions (barista), and chopped fresh mint/coriander leaves
Instructions
- Heat oil and ghee in a heavy-bottomed pot, add whole spices, chopped onions, and tomatoes. Sauté until soft.
- Whisk the curd with Goldiee garam masala, biryani pulav masala, and salt. Pour this into the pot and stir well.
- Add the mixed vegetables, paneer cubes, chopped mint, and coriander. Mix gently, cover with a lid, and cook on medium-low heat until the vegetables are cooked through.
- Reduce the heat to low. Spread the 90% cooked basmati rice evenly over the vegetable layer.
- Drizzle the saffron-infused milk over the rice layer and scatter the crispy fried onions along with a bit more fresh coriander.
- Seal the lid tightly and let the biryani steam (dum) on very low heat for 10 minutes before serving.
15 Mins
