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Pot Pie Biryani With Coriander Curry Recipe
How To Make Pot Pie Biryani With Coriander Curry
This biryani is as delicious, creamy, and rich as it gets. Give it an interesting twist with the coriander curry alongside.
- Total Cook Time1 hr 15 mins
- Prep Time 50 mins
- Cook Time 25 mins
- Recipe Servings2
- Medium
Ingredients of Pot Pie Biryani With Coriander Curry
- For the Rice
- 1 cup Basmati Rice
- 1.5 to 1.75 cup water
- 2 tbsp Oil
- 1 Bay Leaf
- 3-4 Cloves
- 4-5 Black peppercorns
- 1 Star Anise
- 1 Cinnamon Stick
- 4 Green Cardamoms
- 2-3 strands Mace
- 1/2 tsp Caraway Seeds
- 1 tsp Ginger-garlic paste
- 1 tbsp Chopped coriander
- 1 tbsp Coriander Leaves
- 1 tbsp Mint Leaves
- 18-20 strands saffron
- 5-6 drops Lemon Juice
- 1 large Onion (sliced)
- 1 large Tomatoes (Sliced)
- 1 tbsp Curd
- Salt as required
- For the pie shell:
- 1 tsp Active dry yeast
- 1/4 tsp White sugar
- 3/4 cup Lukewarm water
- 2 cups All-purpose flour
- 1/2 tsp Salt
- For the veg:
- 1 Baby eggplant
- 1 Zucchini
- Mixed Mushrooms a few
- 1 Yellow zucchini
- 1 capsicum
- 1 Yellow bell pepper
- 1 Red bell pepper
- 3 Baby Corn
- 3-5 pieces French beans
- For the Curry
- 2 Bunch Coriander Leaves
- 300 gram Onions (5 medium onions)
- 5 tbsp Ghee
- 1 tbsp Coriander Powder
- 1 tbsp Cumin powder
- 1 tbsp Garam Masala
- Salt to taste
- 2 cups Water
- 2 tbsp Cream
How to Make Pot Pie Biryani With Coriander Curry
HideShow MediaFor Rice Preparation:
1.
Wash the rice under running cold water till the water runs clear. Soak into enough water for at least 30 minutes.
2.
Heat the oil or ghee in a pan on medium heat. Add whole spices and fry till you get a nice aroma from them.
3.
Add onions and fry till onions get golden. Add ginger –garlic paste and fry till they turn fragrant.
4.
Transfer tomatoes, curd, red chilli powder, coriander powder, cumin powder, garam masala powder ,mint leaves , coriander leaves ,salt, and turmeric.
5.
Cook till tomatoes turn soft and pulpy and also the mixture begins to leave the oil.
6.
Add the soaked, drained rice and cook for a minute. Add water and let it come to a boil.
7.
Once it starts boiling add saffron and cover the pan and lower the heat to the lowest possible. Cook for 17-20 minutes without opening the lid. After 20 minutes turn the heat off, do not open the lid, keep it covered and rest for around 30 minutes.
8.
For Veg Preparation
9.
For the vegetables, cut all the vegetables into batons except eggplant. Blanch it and keep it aside. Cut the eggplant into quarters till the stem and deep fry till it becomes crispy.
10.
Roast the vegetables, with a little garlic, oil, salt and pepper.
For Curry
1.
Take a pan, add Ghee, once it is hot, add onions, coriander bunch and sauté it. Add cumin and coriander powder, salt, garam masala and cook it till it starts leaving the oil.
2.
Add water in the pan and cook till the water evaporates. Blend it to a smooth puree and add cream.
Pie Preparation
1.
Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
2.
Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
3.
Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased 8-inch pie tin.
4.
Bake at a high heat oven for 8 to 10 min till golden.
Assembling
1.
Put the rice in the pie, top it with the vegetables and serve it with the hot nihari sauce.
2.
Garnish it with fresh rose petals, mint leaves and fried onions.