Vegetable Biryani with Chatpata Aloo
Indulge in the aromatic and colorful world of Indian cuisine with this delightful Vegetable Biryani with Chatpata Aloo. This dish, a true celebration of flavors, marries the fragrant basmati rice with vibrant vegetables and perfectly spiced, crispy potatoes, making it an unforgettable meal for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 2 cups |
| Water | As needed (for soaking & cooking) |
| Onions | 2 medium, thinly sliced |
| Ginger | 1/2 inch, finely chopped |
| Green chillies | 3 to 5 (adjust to taste) |
| Garlic | 2 cloves, minced |
| Sunflower oil | For frying |
| Bell peppers (Capsicum) | 3 (red, yellow, or green), diced |
| Carrot (Gajjar) | 1, cut into julienne |
| Ghee | For garnishing |
| Star anise | 1 |
| Cloves (Laung) | 2 |
| Cinnamon stick (Dalchini) | 1 inch |
| Dry red chilli | 1 |
| Bay leaves (Tej patta) | 1 |
| Whole black peppercorns | 1/4 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Black pepper powder | 1 teaspoon |
| Red chilli powder | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Coriander (Dhania) seeds | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Salt | To taste |
| Potatoes (Aloo) | 2, chopped into cubes |
| Chaat masala powder | 1/4 teaspoon |
| Lemon juice | From 1 lemon |
| Black pepper powder | 1/4 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350 |
| Protein | 7g |
| Carbohydrates | 55g |
| Dietary Fiber | 5g |
| Total Fat | 10g |
| Saturated Fat | 1.5g |
| Sodium | 300mg |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 20 minutes |
| Cooking | 30 minutes |
| Total | 50 minutes |
Servings
| Serving Size | Number of Servings |
|---|---|
| 1 Serving | 4 |
Instructions
To begin crafting the Vegetable Biryani with Chatpata Aloo, start by soaking the basmati rice in water for 15 to 30 minutes to enhance its texture. While the rice is soaking, prepare your spices: heat a heavy-bottomed pan over low flame and add all the whole spices—star anise, cloves, cinnamon stick, dry red chilli, bay leaves, and whole black peppercorns. Dry roast them for 2 to 3 minutes until fragrant, ensuring not to burn them. You can choose to coarsely grind these spices for a more intense flavor or leave them whole for a subtle hint in the final dish.
Next, chop the potatoes into cubes and soak them in cold water or place them in the freezer for about 10 minutes. This step helps achieve a crispy texture when frying. In the same heavy-bottomed pan, heat about a tablespoon of sunflower oil over high heat. Once hot, add the drained potato cubes and fry until they are light golden brown. Remove them and place on a kitchen paper towel to absorb excess oil. Season the crispy potatoes with chaat masala, salt, freshly ground black pepper, and a splash of lemon juice. Set them aside for later use.
In a separate heavy-bottomed pan, heat 2 tablespoons of sunflower oil over medium heat. Add the sliced onions, green chillies, ginger, and garlic, sautéing until the onions turn translucent and golden brown. Incorporate the diced bell peppers and julienned carrot, cooking for an additional couple of minutes to soften the vegetables slightly. Add the roasted spice mixture to this pan and stir well to combine, allowing the spices to infuse the vegetables for about a minute.
Now, it’s time to add the soaked rice to the pan. Pour in enough water to cover the rice, approximately 1.5 inches above the rice level, and season with turmeric, black pepper, red chilli powder, cumin seeds, coriander seeds, amchur, and salt to taste. Gently stir everything together, then cover the pan with a lid, allowing the rice to cook in steam for about 20 to 25 minutes on low heat until tender and fluffy.
Once the rice is cooked, gently fluff it with a fork, being careful not to break the grains. Top the biryani with the crispy chatpata aloo, fresh lemon slices, and slit green chillies for a burst of color and flavor. Drizzle with melted ghee and sprinkle fresh onion slices as a final touch.
Serve the Vegetable Biryani with Chatpata Aloo hot, accompanied by cooling sides like Lauki Raita, Raw Mango Raita, or any other raita of your choice, creating a harmonious balance of flavors and textures on your dinner table. Enjoy your culinary journey through the vibrant tapestry of Indian flavors with this exquisite dish!
