My First Attempt of Exotic "The Shahajehani Biryani"

Believe it or not, My journey of cooking started around 11-12 years back in my school days. I was really inspired from my Dad and Mom and was encouraged to indulge into the kitchen very often. I was really progressing fast and had achieved the expertise in cooking which was sufficient to feed myself. Then the journey towards next mile stone started. I kept on looking for some exotic, complicated and delicious recipes. I really used to make fun of women who used to use the cook books to learn recipes. I always used to say, the cooking is an art and is a gift. It can not be developed. What is there beyond the basic theory of cooking! But I was wrong. I realized that part of my statement was baseless. The cooking what I meant that time was just the regular food for daily use.

I entered "Uncle Sam's" land and the door to tons of opportunities opened to me. Yes, I am talking about America. I was also behind the "American dream" as all IT and Non IT professionals are! Nothing new. But I never thought that this land will help me excel in my hobby of cooking.

One fine day, I was walking through the aisles of the "Half price" book store. (I hope there is no need to answer "Why Half price book store?" :) ) and I had no intention of buying any book. But suddenly one book caught my attention. It was the "Art of India Cuisine" by Rocky Mohan. It has got really excellent and exotic recipes I have ever read. I am going to present some of the recipes with my own experience while preparing them with all due courtesy to the book.

1. Veggie Shahajehani Biryani

The original recipe is a non-veg version of this dish containing meat. It's needless to say that the people who tested this Biryani were lucky but not lucky enough to taste the original meat version of it. If you still want to prepare it with meat, please read the foot notes after the recipe. Enjoy...

Ingredients:
For veggie part:
1 lb cauliflower (Phool gobhi)
1 lb Paneer (Cottage cheese)
1/2 lb Potato
1/2 lb Green peas (Mutter)
1/2 lb carrot
1/4 lb Green/red bell pepper (Shimla mirch)
1/4 lb Nutrila (Veggie meat made up of Soya. If you like)

(The above ingredients can be reshuffled / eliminated according to your choice. Just make sure that the collective weight of ingredients remains the same. I am not one of the hard and fast cooks. I believe in the fact that when the chef changes, the taste changes. :)

1/2 cup clarified butter (Ghee)
1/2 cup onion puree (Pyaaz)
2 tbsp ginger paste (Adarak)
2 tbsp garlic paste (Lahasun)
1.5 tbsp Poppy seeds paste (khus khus)
12 Red dry chillies, ground to paste with water
4 tbsp Almonds (Baadam) blanched, peeled and ground to paste
3 tsp Cumin seeds powder (Jeera powder)
1.5 tsp Green Cardamom seed powder (Elaichi powder)
1.5 tsp cinnamon powder (Daalchini)
1/2 tsp Nutmeg powder (Jaiphal)
1.5 tsp clove powder
2 tsp black pepper powder (Kali Mirch)
1/2 cup yogurt (Dahi)
Salt to taste (Very tricky huh... ;)

For the Rice:
5 cups Basmati Rice, washed and soaked in water for 30 minutes and drained
7.5/8 cups of water
2 cinnamon sticks 1"
8 green cardamom pods cracked
1 tsp Vetivier (Kewda) essence (Optional)
1/2 tsp saffron strands soaked in 1/2 cup of hot milk
3/4 cup cream
1.5 tsp cumin seeds

For garnishing
2 Onions large sliced and fried until golden brown
1/2 cup Raisins(Kishmish) fried

Method:
To cook the Veggie Base:
Heat the clarified butter(ghee) add the blended mixture of the paste and spices. Stirring constantly until aroma rises and butter separates. Add 1/2 cup of water and simmer until it evaporates.
Add the veggies with the salt. Stir and coat with the paste evenly until brown in color. Add a little water if needed. Add the yogurt and water . Cook untill the vegetables become tender and there is very thick gravy.

To cook rice:
Put rice in the pan and add water cinnamon, cardamom and essence. Bring it to boil and reduce the heat, cooking until the rice is almost tender and water is absorbed.
In a heavy greased oven proof casserole spread half the rice. Pour half the saffron liquid, half the cream and half the black cumin seeds over it (I prefer them roasted on little oil). Then spread cooked vegetables evenly. Repeat this process second time.
Cover the dish tightly pressing down with aluminum foil. Put the lid and bake for 35 minutes in the oven which is preheated at 325 degree F.
Garnish with fried onions and raisins...