Hello readers,

We all love this aromatic vegetarian biryani, it ‘s Delicious !!

  • FOR THE RICE

  • 200g basmati rice

  • Salt, to taste

  • Few whole spices like cloves, cinnamon and bay leaves 1 packet of nut roast mix

FOR THE GRAVY

  • 1 tbsp oil

  • 1 large onion, finely chopped

  • 1/2 tin of plum tomatoes (puréed) 2 tsp crushed green chillies and ginger

  • 1 tsp red chilli powder 1/2 tsp ground turmeric 200g spinach, finely chopped 2 tbsp

  • fresh chopped mint leaves

  • 1 tsp garam masala 50ml single cream 1/2 tsp cardamom powder Salt, to taste

FOR THE TOPPING

  • 75ml single cream

  • 1 tsp butter 7-8 threads saffron

Nut Roast Biryani - 1 Nut Roast Biryani - 2

You will need:- ( Pastry )

  • 1/2 cup Self-raising flour
  • 1/2 cup Chappati flour
  • Salt to taste
  • 3-4 tbsp oil
  • Water to kneed dough

You will need :- ( stuffing )

  • 1 cup poha ( rice flakes )
  • 2 tbsp roasted gram flour-besan ( I used gujarati style bharwa masala )
  • 2 tbsp ginger and green chilli paste
  • Salt to taste
  • 1 tbsp mustard seeds
  • pinch asafoetida
  • 1 tsp seasame seeds
  • 1 tbsp Sugar
  • 1 tbsp dry coconut powder
  • Dry mango powder or lemon juice(according to your taste)
  • 1 tsp Garam masala
  • 1 tsp red chilli powder
  • 2 tsp cumin and coriander seeds powder
  • 1 tsp fennel seeds(crushed)
  • 1 tbsp fresh chopped coriander
  • 2 tbsp oil
  • More oil to fry
Nut Roast Biryani - 3

Method:- Mix all the ingredients and make a semi stiff dough. Leave aside to rest for about an hour. Clean, wash and soak the poha at least half an hour. In a heavy bottom pan heat oil and add mustard seeds and asafoetida. After splutter add poha and gram flour and cook for 2-3 minutes on very low heat. Now add all the masala and seasonings. let it cook further about 3-4 minutes. Switch off the heat and let it cool.Now divide the dough into small portions, and roll into a small circle. put a large spoonful of the filling into the center, then fold the dough over the filling to form a ball and seal the edges with a peak at the top. You can grease your palms a little and roll the ball between them to form an even ball if that’s easier. Repeat for all the kachoris. Now heat oil in a wok and deep fry 3-4 kachoris at a time over medium heat till they are golden brown in color. Serve hot with Green Chutney or Tamarind chutney. I served with both..Enjoy as much as my family did!! you can check out my Garlic Kachori here.