Vegetarian Biryani
Cook like a Masterchef with this dish from contestant Depinder Chhibber and the Panasonic NN-CT56M 3-in-1 Convection Microwave Oven. Made in under an hour, her mum’s favourite meal, Vegetarian Biryani, was created easily using our convection settings. Try this recipe at home for a delicious dish that packs a punch!
Ingredients
- 1 cupLong grain basmati
- 1Black cardamom
- 2Green cardamom
- 2Cloves
- 1Bay leaf
- 1Cinnamon stick
- 1 tspCumin seeds
- 1 tbspGhee
- Salt to taste
Garnish:
- 1 tbspChopped coriander leaves
- 1 tbspChopped mint
- 2 tbspCashews
Fried onion:
- 1Sliced onion
- 1 tbspGhee
Marinated Vegetables:
- 250 gPaneer cubed
- 0.25 cupPeas
- 1Large Potato cubed
- 1Onion cubed
- 1Capsicum cut into squares
- 1Carrot
Marinade:
- 2 tbspYoghurt
- 2 tbspOil
- 1 tspKashmiri red chilli powder
- 1 tspTurmeric
- 2 tspCoriander powder
- 1 tspCumin powder
- 2 tbspGinger and garlic paste
- 1 tspGaram Masala
- Salt to taste
Steps
1) Cover the grill stand in foil, spread the ghee coated sliced onion on the foil and cook using convection setting at 180C for 15-20 mins stirring every 5 mins.
2) Meanwhile wash and soak rice for 30 mins
3) Mix all the ingredients for the marinade and add to the vegetables.
4) Transfer this into a microwave and oven safe cooking bowl.
5) Cook this using the convection setting at 180C for 10-15 mins stirring every 5 mins or until the vegetables are cooked.
6) To cook the rice, layer the soaked rice on top of the cooked vegetables and add 2 cups water, whole spices (black cardamom, cinnamon, cloves, green cardamom, cumin seeds, star anise) along with 1 tbsp of ghee.
7) Cover with cling wrap and poke holes using a fork to allow for the steam to escape.
8) Using the micropower setting at 1000W cook this for 15 mins.
9) Garnish with chopped coriander, mint and cashews.
10) Mix and serve hot.
