I love to try different types of biriyanis. I wanted to try something with puff pastry as I had some left over store bought pastry sheet. I remember seeing puff pastry covered vegetable biriyani in one of the magazine. But I didn’t note down the recipe. I have decided to use my own gravy to make the vegetable mix and kind of follow dum biriyani method. It came out pretty good. This is perfect way to impress your guests or family
Ingredients
For Veg Gravy
Mixed vegetables – 1 cup (Carrot, beans, peas, cauliflower, broccoli)
Soya Chunks – 1/4 cup
Onion – 1
Ginger paste – 1/2 teaspoon
Garlic paste – 2 teaspoon
Soaked Almonds – 10
Melon seeds – 1 teaspoon
Coriander leaves – 1/2 cup
Mint leaves – few
Turmeric powder – 1/2 teaspoon
Green chillies – 2 – 3 (adjust to your spice level)
Garam masala or Biryani masala – 1 teaspoon
Salt to taste
ShaiJeera or cumin seeds – 1 teaspoon
Oil – 3 teaspoon
For Rice
Onion – 1 (sliced thinly)
Cashew nuts – 1 tablespoon
Ghee / oil – 2 teaspoon
Bastmati rice or long grain rice- 1 cup
Bay leaf – 1
Cardamom – 2
Clove – 2
Cinnamon – 1 inch
Rose water – 2 teaspoon
Saffron – a pinch
Oil / Ghee – 3 teaspoon
Salt to taste
Coriander leaves – 1 tablespoon
Method:
For Gravy soak Almonds and Melon seeds in warm 2 tablespoon of water for 30 mins. Grind to smooth paste.
Soak Saffron in warm tablespoon of milk. Keep it aside. Cook the Soya chunks per instructions
Heat pan with a teaspoon of oil. Add onion and fry till transparent. Add ginger, garlic and fry till raw smell goes off. Add Turmeric powder, biryani masala or garam masala. Fry till raw smells goes off.
Switch it off. Let it cool down. Add mint leaves Grind to smooth paste.
Heat rest of oil in a pan and add Shahijeera and slit green chillies. Let it crackle. Add mixed vegetables and salt. Cook it till 80% done. Add grinded masala, cooked soya chunks. Mix well.
Add required water. I have added 1.5 cup water. Add grinded nuts paste. Let it boil till desired consistency
Wash and soak Rice for 30 mins. Heat pan with oil / ghee and add cashew and fry till brown color. Keep it aside. Strain it and keep it aside. Add sliced Onion (for rice) in the same oil. Fry till it is crisp. Keep it aside.
In the same oil add bay leaf, clove, Cinnamon, Cardamom. Fry for 30 sec. Add 2 cup of water, Salt and rose water. Let it boil. Add rice cook till 75% done.
Drain it and keep it aside.You can remove the masala items. Arrange the baking dish. You can bake this in bigger dish or small single serving bowls. Depends on how you want to serve divide the veg gravy and rice to veg gravy pour saffron milk. Top it off with fried onion, Cashew.
Defrost puff pastry per instruction. Place it on top of (yes cover the rice) baking dish and trim it. Pre heat the oven at 180 degree Bake the rice till crust are done.
Serve hot
4 Replies to “Vegetable parda biryani Recipe – Puff Pastry Vegetable parda biryani recipe – OnePot meal – Party meals – Rice recipes”
Omggg this looks so amazing!
Awesome Biryani… innovative recipe, sounds interesting…
Delicious healthy Biryani
Sounds so interesting and unique… looks delicious..