Vegetable Handi Biryani Recipe: A Flavorful North Indian Delight

Dive into the aromatic and delectable world of Vegetable Handi Biryani, a traditional North Indian dish cooked with wholesome vegetables, fragrant spices, and a touch of saffron. This hearty biryani, prepared in a clay handi or casserole, ensures every layer of flavor is sealed to perfection. Follow this step-by-step recipe to recreate this delightful vegetarian dish at home, perfect for a satisfying lunch or dinner.

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Ingredients

For the Rice

Ingredient	Quantity
Basmati Rice (soaked for 30 mins)	2 cups
Cardamom (Elaichi) Pods/Seeds	1 pod
Bay Leaf (Tej Patta)	1
Cinnamon Stick (Dalchini)	1-inch stick
Cloves (Laung)	3
Ghee	1 tablespoon
Milk	1 cup
Water	3 cups
Salt	To taste

For the Masala Layer

Ingredient	Quantity
Kala Chana (Brown Chickpeas)	1 cup (soaked overnight and cooked)
Carrot (chopped small)	1
Green Beans (chopped small)	250 grams
Onion (chopped)	1
Garlic (chopped)	4 cloves
Ginger (chopped)	1-inch piece
Tomatoes (chopped)	2
Green Chili (slit)	1
Red Chili Powder	1 tablespoon
Turmeric Powder	1 teaspoon
Cumin Powder	1 tablespoon
Coriander Powder	1 teaspoon
Garam Masala Powder	1 tablespoon
Curd (Yogurt)	1 cup
Sunflower Oil	As needed
Salt	To taste

For Assembly

Ingredient	Quantity
Milk	1 cup
Saffron Strands	6
Wheat Flour	1 cup
Coriander Leaves (chopped)	For garnish

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Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~380 kcal
Protein	10 g
Carbohydrates	70 g
Dietary Fiber	8 g
Fat	6 g
Saturated Fat	2 g
Sodium	200 mg
Potassium	500 mg

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Preparation Time

Task	Duration
Preparation	20 minutes
Cooking	45 minutes
Total	65 minutes

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Instructions

Step 1: Prepare the Rice

1. Heat ghee in a pressure cooker over medium heat.
2. Add cardamom, bay leaf, cinnamon stick, and cloves. Sauté for a few seconds until aromatic.
3. Add the soaked rice, milk, water, and a pinch of salt. Stir gently to combine.
4. Cover the pressure cooker and cook for 2 whistles. Remove from heat and set aside.

Step 2: Cook the Masala

1. Heat oil in a large saucepan over medium heat.
2. Add chopped onions, garlic, and ginger. Sauté until the onions are soft and translucent.
3. Stir in the carrots and green beans. Cook for 5-7 minutes until the vegetables are tender.
4. Add the tomatoes and sprinkle with a pinch of salt. Cook until the tomatoes turn soft and mushy.
5. Mix in the red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala powder. Toss well.
6. Add curd and the cooked kala chana. Stir to combine. Cook until the masala thickens and comes together. Adjust seasoning with salt. Set aside.

Step 3: Prepare the Saffron Milk

1. Heat the milk gently until lukewarm.
2. Add saffron strands and let them steep in the milk for a few minutes.

Step 4: Assemble the Biryani

1. Roll wheat flour into a firm dough and form a long cylindrical rope.
2. In a clay handi or casserole, spread a layer of the prepared masala at the bottom.
3. Add a layer of the cooked rice over the masala.
4. Drizzle the saffron-infused milk over the rice.
5. Garnish with chopped coriander leaves.

Step 5: Seal and Cook

1. Cover the handi or casserole with a lid. Seal the edges with the prepared dough to trap the steam.
2. Place the handi over low heat and cook for 15 minutes. This allows the flavors to meld beautifully.

Step 6: Serve

Carefully remove the dough seal and lid. Fluff the biryani gently with a fork. Serve hot with a side of cucumber raita and carrot salad for a complete meal.

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Tips for Perfect Vegetable Handi Biryani

1. Soaking the rice ensures it cooks evenly and remains fluffy.
2. Use a heavy-bottomed handi or casserole to prevent burning.
3. Adjust spice levels to suit your palate.
4. For a richer flavor, add a few drops of rose water or kewra water during assembly.

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Enjoy the symphony of spices and the vibrant flavors of this Vegetable Handi Biryani, a dish that captures the essence of traditional North Indian cuisine!