Vegetarian Pakistani Biryani Recipe:
Ingredients:
2 green chillies, sliced
4 shallots, sliced
1 tsp ginger paste
1 tsp garlic paste
Spice mixture (1 bay leaf, 1 star anise, 4 cloves,
2 cinnamon sticks, and 4 cardamom pods - lightly crushed)
2 pinches of saffron strands (soaked in 2 tbsp of
hot water)
2 tbsp roasted almonds (roughly pounded)
2 tbsp ghee
2 cups frozen mixed vegetables
2 cups Pusa Super Long Basmati rice (washed and
rinsed)
1 and a half cups thick coconut milk
3 cups water
Salt, as needed
Method:
Heat the rice cooker, and once heated, add the
sliced shallots. Sweat them until they become translucent.
Add the ginger paste, garlic paste, spices, and
sliced green chillies to the rice cooker. Stir and cook for 1-2 minutes until
the spices release their aroma.
Now, add the washed and rinsed Basmati rice to the
rice cooker. Stir gently to combine the rice with the spices.
Pour in the thick coconut milk and water, and give
it a good stir. Add salt according to your taste preference.
Allow the rice cooker to cook the biryani until the
rice is fully cooked and fluffy.
Once the rice is cooked, add the soaked saffron
strands, and gently mix in the frozen mixed vegetables.
Using a chopstick or a fork, swirl the vegetables
into the rice, ensuring they are evenly distributed.
Before serving, sprinkle the roughly pounded
roasted almonds on top of the biryani for added flavor and texture.
