Recipes, Vegetarian

Vegetarian Potli Biryani

Potli Biryani is a tasty twist to the usual biryani and masala potli. It is a combination of two delectable recipes into one aromatic and flavourful dish. In short, this dish is a vegetable biryani cooked in a potli with lots of love.

Ingredients

  • Serves 5
  • For Vegetable Biryani
  • 1.5 Cup Basmati Rice
  • 1/2 Cup Beans
  • 1/2 Cup Carrots
  • 1/2 Cup Green Peas
  • 200gm Fresh Paneer
  • 2 Medium Onions
  • 2 Medium Tomatoes
  • 3 Green Chillies
  • 1 Tbsp Ginger Garlic Paste
  • 1/2 Tsp Eastern Turmeric Powder
  • 1 Tsp MDH Deggi Mirch
  • 1 – 2 Sachets of Maggi Magic Masala
  • 2 Tsp Tata Salt (Adjust According to Taste)
  • 2 Tbsp Fortune Sunflower Oil
  • 2 Cups Water
  • For the Potli
  • 300gm Refined Flour
  • 2 Tsp Yeast
  • 1 Tbsp + 1 Tsp Sugar
  • 1 Tsp Tata Salt
  • 3 Tbsp Fortune Sunflower Oil
  • 1/2 Tsp Keya Red Chilli Flakes
  • 1/2 Tsp Snappin Cheesy Garlic Bread Mix
  • 2 Tbsp Nandini Cow Milk

Preparation

Prep: 60 minutes
Cooking: 45 minutes

  1. Chop all the vegetables and cut the paneer into dices. Then blanch the peas, beans and carrots till slightly soft. Keep aside.
  2. Now, add the yeast and sugar to lukewarm water & let it bloom for 10 mins. Then mix sifted flour, salt, sugar, red chilli flakes, cheesy garlic bread mix and oil. Add the bloomed yeast & knead it to a soft dough. Proof for 15 to 30 mins.
  3. Meanwhile, heat the oil in a pan and add green chillies & onions and sauté on medium heat till onions turn brown. Then add the ginger garlic paste and cook till the raw smell goes off. Now add the tomatoes & cook till mushy. Thereafter, add the blanched vegetables and the powder spices and salt. Cook for 2 mins and add the paneer. Mix carefully else the paneer cubes might disintegrate. Now add the rice, sauté for 2 mins and add water. Cook till the rice is ¾ done. We are using the evaporation method to cook rice. Let it cool.
  4. Now, grease two baking dishes & preheat the oven. Punch the dough and divide it into 2 halves. Roll them into two large chapattis. Place each in individual baking dishes and fill the cooled biryani and shape like a potli. Smear the potlis with milk wash.
  5. Bake in a preheated oven at 180°C for 25 mins. Serve hot with mint raita on the side.
  6. Note: I chose to bake two potlis due to the non-availability of a large baking dish. One may choose to make a large potli instead of two.

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Bithi Bhargava

Cooking for me is not just a hobby that gives pleasure, it is therapeutic. From spending long hours reading the recipes to curating my own; from toiling in the kitchen preparing the new and unheard dishes to try dedicatedly to master the classic and lost one's textbook style – this is what defines me. From a human resource professional to a homemaker, my lessons from the kitchen have helped me in whatever role I take. An attitude of constant learning, putting in hard work, never giving up, not taking short cuts, believing in my product, being open enough to bring in creativity are a few to mention. One may catch glimpses of my food journey that I regularly document on Instagram @bithi.bhargava or watch my videos on my Youtube channel, Memories of March.