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
- Chop all the vegetables and cut the paneer into dices. Then blanch the peas, beans and carrots till slightly soft. Keep aside.
- 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.
- 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.
- 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.
- Bake in a preheated oven at 180°C for 25 mins. Serve hot with mint raita on the side.
- 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.