Veg Potli Biryani | Veg Potlam Biryani
Wrapped in a banana leaf and steamed until done, this veg potli biryani is the vegetarian version of parda biryani. It's layered, flavorful, and one of the best veg biryani recipes ever!
Servings: 2 persons
Ingredients
For gravy
- 1 tablespoon sunflower or any neutral flavoured oil
- 1 bay leaf
- 1 inch cinnamon
- 2 cloves whole
- 1 green cardamom
- 4 pepper corns
- ¼ teaspoon saunf
- 1 cups thinly sliced onions
- 2 teaspoons ginger garlic paste
- 14-15 beans chopped into 1 inch pieces, approx. 1 cup
- ¼ cup peas
- ½ cup carrots chopped into 1 inch pieces
- ½ cup paneer cubes optional
- 1 cup sliced tomatoes
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons kashmiri chilli powder
- 2 teaspoons shan biryani masala
- ½ teaspoon salt divided
- ¼ cup curds whisked
- 2 ½ cups water divided
For Rice
- 1 ½ cups jeera rice raw
- 6 cups water
- 2 teaspoons salt
- 2 cloves
- 1 cardamom
- ½ inch dalchini
- 1 small bay leaf
- ½ lemon juice & wedge
For biryani
- 2 banana leaves cut into 4 strips
- 2 tablespoons birista golden fried onions
- 1 tablespoon finely chopped mint leaves
- 1 tablespoon finely chopped coriander leaves
- A pinch of saffron soaked in 2 tablespoons of warm milk
- 1 tablespoon ghee
Instructions
For Rice
- Heat water in a pot, add salt, spices, lemon and bring to a boil on high heat. Drain the soaked rice and add to the pot and bring to a boil. Cook on medium heat for 7-8 minutes just until the rice is cooked 80%. Drain and set aside.
blanching veggies
- Heat 2 cups of water with ¼ teaspoon of salt, add beans, peas, carrots and cook for 2 minutes on low till they are tender but not overcooked, mushy. Drain immediately & set aside.
For gravy
- Heat oil in a pan or kadai, add whole spices & saute for a few seconds till they turn fragrant. Add onions & fry for 5-6 minutes on low till they turn golden, add ginger garlic paste & fry for a few seconds till fragrant.
- Add tomatoes, spice powders-coriander, turmeric, kashmiri chilli, salt, biryani masala, ¼ cup of water and cook covered for 3-4 minutes till tomatoes are cooked. Add curds & cook covered for 2-3 minutes till oil leaves from the sides of the masala. Add blanched veggies and cook covered for 1-2 minutes till they absorb the masalas. Add paneer (if using), ½ teaspoon each of coriander & mint leaves, mix well and take off the heat.
Making potli biryani
- Hold banana leaf strips on low gas flame for a fraction of a second just till they soften a bit so they are pliable enough to make the potli.
- Place 2 banana leaves on top of each other in a criss-cross manner, add 1 layer of cooked rice, add a layer of prepared gravy, birista, coriander, mint leaves. Add another layer of rice & top with kesar milk, birista, coriander, mint leaves. Fold it as a parcel ( as shown in the video) and tie with a thread. Place the parcel in a hot steamer and steam for about 10-12 minutes. Serve hot.
Video
Notes
- Jeera rice is used for its authentic taste which may be replaced with basmati rice.
Nutrition
Calories: 959kcal | Carbohydrates: 140g | Protein: 24g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 64mg | Sodium: 3145mg | Potassium: 850mg | Fiber: 10g | Sugar: 11g | Vitamin A: 7130IU | Vitamin C: 35mg | Calcium: 475mg | Iron: 4mg