Mast Biryani Grand Vegetable Biryani Food

MAST BIRYANI (GRAND VEGETABLE BIRYANI)

Steps:

• Preheat the oven to 400°F and line three baking pans with foil. Wash the rice in a few changes of cold water, then leave to soak.
• Next, wash the sweet potatoes and beets well (no need to peel them) and cut into wedges around 2½ x ¾ inches. Put them on separate pans. Cut the tomatoes into quarters, then eighths. Place them on the final baking pan and add the chickpeas and cubes of paneer.
• Put 6 tablespoons of oil into a small bowl with 1⅓ teaspoons of salt, the ground red chile, cumin, garam masala, and lemon juice. Mix well, then spoon over the vegetables, adding more to the tomato and paneer tray than the other two. Make sure everything is evenly coated, then put the pans in the oven-with the paneer on the top shelf-and bake for 40 minutes, checking and stirring after 20 minutes.
• In the meantime, put 3 tablespoons of oil into your casserole or biryani dish over medium heat. When hot, add the onions and fry for 15 to 20 minutes, until really soft, brown, and caramelized, stirring regularly. Remove to a bowl and keep the dish to one side.
• While the onions are cooking, place all the ingredients for the coconut and cilantro sauce into a blender and whizz to a fine consistency. Pour it into a frying pan (make sure to scrape down the sides of the blender) over medium heat and cook for 10 minutes, stirring every now and then. Check the salt and take off the heat.
• Next, drain the the rice and place in a deep saucepan. Cover with plenty of cold water and bring to a boil. Lower the heat to a fast simmer and cook for 10 minutes or until the rice is just tender. Drain well, cover with a clean tea towel, and leave to one side. Break the egg into a small cup, add a generous pinch of salt, and whisk with a fork.
• Now you are ready to layer your biryani. The aim is to end with a rice layer topped with caramelized onions. First, put half of the paneer, tomato, and chickpea mixture into the bottom of the pot. Follow with a quarter of the rice and a quarter of the onion mix. Then add half of the coconut and cilantro sauce and half of the beets and sweet potatoes, then a further quarter of the rice and onions. Repeat, finishing with a final layer of rice and onions.
• Cut a square of puff pastry to fit over the top of your pot. Working quickly (as you need to keep the pastry as cold as possible), press it down tightly around the edges of the pot. Brush the top liberally with the beaten egg, and sprinkle with the seeds. Place in the oven for 25 minutes.
• Gingerly take out of the oven and place on the table. Cut the pastry away and discard to reveal the steamy biryani. Serve big spoonfuls so that everyone gets good colorful layers, alongside raita, and a salad.

ONE-POT VEGETABLE BIRYANI

Steps:

• Rinse the rice, cover with cold water in a bowl and soak for 20 minutes. Meanwhile, heat ghee in a large pot over medium until it melts, 30 to 45 seconds. Add bay leaf, star anise, cloves, cardamom and green chiles and fry until fragrant, about 30 seconds. Add onion and fry, stirring often, until they start turning golden brown, about 5 minutes.
• Add ginger and garlic and continue frying and stirring until the raw smell dissipates, about 1 minute. Add turmeric and red chile powder and stir for 30 seconds to toast (don't let them burn). Add tomato and 2 tablespoons water. Add half of cilantro and mint. Continue stirring until the tomato starts to break down, about 5 minutes.
• Add the carrot, potato, cauliflower, green peas, green beans, yogurt and salt. Cook, stirring occasionally, for 5 minutes until the ingredients are incorporated.
• Drain the rice and add to the pot, along with the lemon juice and garam masala. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover and cook on medium for 5 minutes.
• Uncover and stir. Add the rest of the cilantro and mint and the lemon slices. Cover and cook on low for 20 minutes. Turn off the stove and let the pot stand for 15 minutes. Fluff the rice and garnish with fresh pomegranate seeds and cashews if you like.

EASY VEGGIE BIRYANI

Steps:

• Boil the kettle. Get out a large microwaveable bowl and pile in the rice, veg and raisins.
• Pour 600ml/1 pint boiling water over the rice mixture and crumble in the stock cube, then stir in the curry paste. Cover the bowl with cling film, leaving a small gap at the side to let out the steam. Cook on full power (850 watts) for 12 minutes - if your microwave is less powerful, add 2 minutes.
• Remove from the microwave and stand, still covered, for 5 minutes to complete the cooking - if you don't let it stand the rice will be too nutty. Fluff up the rice, scatter with cashews and serve.