Smoked Vegetable Biryani

The name Biryani is derived from the Persian word beryā which means "fried" or "roasted". Biryani was invented in the kitchen of Mughal Emperors. Lahore, Kashmir, Kolkata, Lucknow, Hyderabad, Delhi / Agra and Malabar are the main centres of biryani cuisine.

Since it is a Mughal recipe, authentic biryani dishes contain meat. However, the vegetarian version of this recipe can be as delicious and scrumptious as its non-vegetarian counterpart. Here is my take at vegetable biryani, and I am quite sure that meat lovers are not going to miss anything, once they try this surprisingly light, yet flavorful dish.

Ingredients:

basmati rice - 1 cup (soaked in water for half an hour)
oil / ghee - 7 tbsp
ginger-garlic paste -1 tbsp
onions - 2 medium (finely sliced)
potatoes - 1 large (cut in large cubes)
tomatoes - 3 large (finely chopped)
carrots - 1 (sliced)
beans - handful (cut in two's)
mint leaves (phudina) - 1 cup
red chilly powder - 2-3 tsp
whole garam masala (cardamom, cinnamon, cloves, star anise, bay leaf)
garam masala powder - 2 tsp
jeera (cumin) - 1 tsp
salt - to taste
curd - 3 tbsp
lemon - 1

For garnishing:
fried cashew nuts - handful
fried raisins - handful
fried sliced onions - 1 tbsp


Method:

• In a large pot of boiling water, add rice, carrots, beans, mint leaves, 1 tbsp ghee, and salt to taste. Cook till the rice is done. Strain and keep aside. (Do not overcook the rice)
• Take a deep heavy bottomed pan and heat oil / ghee. Add whole garam masala and jeera. When jeera begins to crackle, add sliced onions and fry till golden brown.
• Add ginger-garlic paste, potatoes and fry till the potatoes are almost cooked.
• Now add red chilly powder, garam masala powder and fry for a minute. 
• Add chopped tomatoes, lime juice, salt, curd and cook till oil leaves from the sides.
• Now add the rice and vegetables to this masala and mix gently without breaking the rice.
• Cover with aluminium foil and a tight lid and place on a very low flame for 15 minutes. 
• Garnish with fried cashews, raisins, fried onions, and fresh mint leaves.
• Served best with onion raitha or baingan ka salan.



Rice being cooked with vegetables



Masala

Adding a smoky flavour:

• Adding a smoky flavour makes a huge difference in the dish. It takes the recipe to an entirely different level. Follow the following steps before garnishing the biryani:
• Heat a piece of charcoal until its red. Place it in a small bowl.
• Place this bowl on the biryani and pour oil over it. This will release a lot of smoke. Quickly cover the dish with a tight lid to trap the aroma.
• Keep it on for 5 minutes.
• Garnish and enjoy restaurant style smoked biryani.

Note: Make sure you use all natural charcoal and not the one which has petroleum added to it.