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Kashmiri Biryani

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Hailing from the culinary traditions of Kashmiri Pandits, this Biryani follows their style of preparation. It omits onions and garlic, featuring a medley of vegetables, aromatic herbs, spices, and nuts.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Indian
Servings 5
Calories 333 kcal

Ingredients
  

For Rice

  • 1.25 cup basmati rice – soaked in water for 30 minutes
  • 5 cups water – to cook the rice
  • salt as required
  • 1 pinch saffron strands

For The Veg Gravy

  • ½ cup chopped carrots
  • ½ cup chopped cauliflower
  • ½ cup green peas
  • ½ cup chopped potatoes
  • 3 tablespoons Ghee (clarified butter) or oil
  • 1 teaspoon caraway seeds (shahi jeera)
  • 2 inches cinnamon
  • 2 black cardamoms
  • 3 to 4 green cardamoms
  • 3 to 4 cloves
  • 1 or 2 single strands of mace
  • 1.5 teaspoon fennel powder (ground fennel)
  • 1 teaspoon dried ginger powder (ground ginger)
  • ½ or 1 teaspoon red chili powder
  • 1 teaspoon Garam Masala or Kashmiri Ver Masala
  • ¼ teaspoon asafoetida (hing)
  • ¼ teaspoon grated nutmeg (ground nutmeg)
  • 5 to 6 tablespoons yogurt (curd), fresh and whipped – dairy or any plant based yogurt
  • 1 cup water or add as required
  • salt as required

For The Layers

  • 2 tablespoon chopped mint leaves
  • 2 tablespoon chopped coriander leaves (cilantro leaves)
  • 2 pinches saffron strands
  • ⅔ cup warm water or warm milk or warm yogurt for soaking saffron strands

For Garnish

  • 20 to 25 whole cashews or a mix of cashewnuts, almonds and raisins – roasted or fried in some oil or ghee
  • 2 to 3 tablespoons chopped mint leaves – optional

Instructions
 

Cooking Rice

  • Pick and rinse basmati rice in running water till the water runs clear of starch. Then, soak the basmati rice in water for 30 minutes.
  • After 30 minutes, drain the water and keep the rice aside. In a pot boil 5 cups water and then add the soaked rice.
  • Cook the rice till they are ¾ᵗʰ cooked or 75% cooked. Then, drain the rice in a colander. Sprinkle a pinch of saffron strands all over the rice.
  • Keep the rice covered so that the grains don't dry out.

Preparing Veg Gravy

  • Chop cauliflower, potatoes, carrots, mint leaves and coriander leaves. Also, soak 2 pinches of saffron strands in ⅔rd cup warm water, warm milk or warm yogurt. 
  • Heat ghee or oil in a pan or pressure cooker.
  • Add the whole spices – caraway seeds, cinnamon sticks, black cardamom, green cardamoms, cloves and mace.
  • Fry till the spices splutter and become fragrant.
  • Now, add the chopped vegetables – cauliflower, carrots, potatoes and green peas. Sauté the vegetables for 1 to 2 minutes.
  • Then, add the spice powders – fennel powder, dried ginger powder, red chili powder, garam masala powder or Kashmiri Ver Masala, asafoetida and grated nutmeg. Sauté for 2 minutes. Keep on stirring.
  • Put the heat on low, add the beaten yogurt and stir well. 
  • Add water and salt as required. Mix well.
  • Cover the pan with its lid and cook on medium-low heat till the vegetables are tender. If there is too much water in the gravy, then simmer till some water dries up. The gravy should be of medium or slightly thick consistency and should not be runny or watery.
  • If using pressure cooker, then pressure cook for 1 to 2 whistles till the vegetables are tender. Don’t over cook the veggies.

Assembling Kashmiri Biryani

  • In a heavy thick bottomed pan, layer half of the vegetable gravy first.
  • Next, layer half of the cooked rice.
  • Sprinkle some of the chopped mint and coriander leaves.
  • Also, sprinkle some of the saffron which was dissolved in warm milk, warm water or warm yogurt.
  • Now, layer with the rest of vegetable gravy.
  • Next, layer with the remaining cooked rice.
  • Sprinkle the mint, coriander and saffron milk again.

Cooking Kashmiri Biryani

  • Then, cover the pan or pot with a tight fitting lid.
  • Take a tawa or skillet and put it on medium heat. You can begin to preheat the tawa when you begin to assemble and layer the biryani.
  • When the tava becomes hot, then lower the heat. Keep the sealed biryani pot on the tava. Keep the heat to the lowest and dum-cook biryani for 25 to 30 minutes. 
  • Alternatively, you can also dum-cook the biryani for the first 15 minutes on direct low heat and then for the last 10 minutes, place the pot on the hot tava and cook on low heat.
  • After 25 to 30 minutes, switch off the heat. Give a standing time of 5 to 7 minutes and then check the biryani. If there is still some liquid at the bottom, then the biryani needs to be dum-cooked for some more time. Cook till all the liquids is absorbed.
  • When the Kashmiri Biryani is getting dum-cooked, you can roast the cashewnuts or fry them in some oil or ghee. Alternatively, you can also roast a mix of cashewnuts, raisins and almonds or fry them in some oil.
  • While serving, garnish with the roasted or fried cashewnuts, almonds and raisins along with some mint leaves.
  • Serve the Kashmiri Biryani hot with a raita by the side.

Nutrition

Calories: 333kcalCarbohydrates: 47gProtein: 7gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 26mgSodium: 517mgPotassium: 304mgFiber: 4gSugar: 3gVitamin A: 2553IUVitamin C: 13mgCalcium: 90mgIron: 2mg
Keyword Kashmiri Biryani
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