Veg Mughlai Biryani: A Royal Treat for Mughlai Food Lovers

If you have a love for Mughlai cuisine and want to enjoy its rich and aromatic flavors in a vegetarian version, Veg Mughlai Biryani is the perfect dish for you. This royal delicacy combines fragrant basmati rice, assorted vegetables, and a medley of spices, creating a dish that is not only delicious but also visually appealing. Let’s dive into the complete method to prepare this irresistible Veg Mughlai Biryani at home.

Ingredients

For the Rice:

• 2 cups basmati rice
• 4 cups water
• 2-3 green cardamoms
• 1 bay leaf
• 2-3 cloves
• 1 cinnamon stick
• 1 tsp salt

For the Vegetable Mixture:

• 2 cups mixed vegetables (carrots, peas, beans, cauliflower, etc.)
• 1 cup paneer (optional, cubed)
• 1 large onion, finely sliced
• 2 medium tomatoes, chopped
• 2 green chilies, slit
• 1 tsp ginger-garlic paste
• 1/2 cup yogurt
• 1/4 cup cashew nuts
• 1/4 cup raisins

For the Spices:

• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp coriander powder
• 1/2 tsp nutmeg powder (optional)
• 1/2 tsp mace powder (optional)
• Salt to taste

For Layering:

• 2 tbsp saffron milk (soak a few saffron strands in warm milk)
• 2 tbsp ghee (clarified butter)
• 1/4 cup fried onions (for garnish)
• Fresh mint leaves and coriander leaves, chopped

Method

Step 1: Prepare the Rice

1. Rinse the basmati rice thoroughly and soak it for 30 minutes.
2. Boil water in a large pot, add the whole spices (cardamoms, bay leaf, cloves, cinnamon), and salt.
3. Add the soaked rice and cook until 70% done. Drain the water and set the rice aside.

Step 2: Cook the Vegetables

1. Heat ghee in a large pan. Add cumin seeds and let them splutter.
2. Add sliced onions and sauté until golden brown.
3. Stir in ginger-garlic paste and sauté until fragrant.
4. Add chopped tomatoes and cook until soft.
5. Mix in turmeric powder, red chili powder, coriander powder, and garam masala. Cook for a minute.
6. Add yogurt and cook until the masala is well blended.
7. Toss in the mixed vegetables, paneer, cashews, and raisins. Cook until the vegetables are tender.

Step 3: Layer the Biryani

1. In a large heavy-bottomed pot, spread a layer of partially cooked rice.
2. Add a layer of the vegetable mixture.
3. Repeat the layers until all the rice and vegetable mixture are used.
4. Drizzle saffron milk, ghee, and sprinkle fried onions, mint leaves, and coriander leaves on the top layer.

Step 4: Cook the Biryani

1. Cover the pot with a tight-fitting lid.
2. Cook on low heat (dum) for 15-20 minutes. Alternatively, bake in a preheated oven at 180°C for 20 minutes.

Serving Suggestions

Serve this flavorful Veg Mughlai Biryani with raita, papad, and a side of pickle. Its aromatic spices and rich texture make it a complete meal that’s sure to impress family and friends.

Enjoy the royal flavors of Mughlai cuisine in a vegetarian avatar with this delectable dish!