Layered biryani is one of the recipe which I wanted to try out since long time in which Basmati rice layered with spicy masala, sweet and warm aroma garnish with nuts. I had this biryani at my neighborhood aunti’s party. I like this authentic slow cooker biryani. I followed her recipe and here it is perfect blend of spices, tastes and flavored biryani.
Don’t be frighten by the long list of ingredients and lengthy work. It is not that difficult as it shows. A well cooked biryani is when rice & all vegetables are cooked properly. Even though it takes a lot of time to prepare this, the final dish is all worth the effort. A little extra efforts that gives surely a royal treat. A little extra efforts that gives surely a royal treat. Saffron mint and yogurt plays a significant role while making biryani. Deep fried nuts and sliced onions gives a caramelized flavor to biryani.
I made this Layered Biryani for “Shhhhh Cooking Secretly Challenge” conducted by Priya. This month I am paired with Veena shankar. My secret ingredient was Paneer and Rice. I made this authentic and flavorful layered Biryani for that purpose.
Chop all the veggies very finely. Dilute yellow and red food color in milk. Soak rice at least for 35 minutes. Cook with 1&1/4 cup water with salt, 1 bay leave,1 cardamom, 1 clove. Sprinkle 1 tsp oil and fluff the rice and keep aside.
Heat 2 tsp of oil and fry some sliced onions. ( I used red onions, if you want you can use white onions.) or you can deep fry it. In kadai add remaining oil and ghee and temper with the items under ‘’To Temper”. Add remaining sliced onion, fry for a minute.
once the onion becomes golden brown add ginger garlic paste. Add tomatoes and salt. Fry for a minute. Add Vegetable, chili, biryani masala, chili powder, and turmeric. Let it cook for 8-10 minutes till all the vegetables are cooked.
Add chooped coriander, mint leaves and yogurt. Stir well. Add water if mixture gets dry. Finally add shallow fried paneer cubes. Mix well and turn off the gas. The masala is ready for layering.
Take a heavy bottom non stick vessel, add a spoon of ghee. Add one layer of cooked rice. Add second layer of masala. Again spread layer of cooked rice Sprinkle 2 tsp of colored milk.
Add fried onions and nuts. Repeat same procedure till you finish rice and masala. Cover the vessel with tight lid.
Boil a water in a wide pan. Once its start boiling, turn the flame low and place your layered rice vessel into it. Allow it to cook for another 15 minutes. Keep eye on water level. Add water, if water evaporated. Turn off the flame.