Kashmiri Biryani
User Reviews
5
10 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
30 mins
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Total Time
1 hr 10 mins
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Servings
5
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Calories
333 kcal
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Course
Main Course
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Cuisine
Indian
Kashmiri Biryani
Report
Kashmiri Biryani is a layered rice dish featuring aromatic basmati rice cooked with saffron, paired with a spiced vegetable gravy including carrots, cauliflower, peas, and potatoes. The dish uses whole and ground spices, yogurt, and garnishes like roasted nuts and herbs to deliver a fragrant and colorful biryani suitable for a meal centerpiece.
Description
This Kashmiri Biryani starts by soaking and parboiling basmati rice seasoned with saffron. The vegetable gravy is prepared by sautéing a mix of vegetables such as carrots, cauliflower, peas, and potatoes with whole spices like caraway seeds, cinnamon, cardamom, cloves, and mace, along with ground spices including fennel powder, dried ginger, red chili, garam masala, asafoetida, and nutmeg. Yogurt is added for creaminess and to meld the flavors.
The partially cooked saffron-infused rice and the spiced vegetable mixture are layered and traditionally cooked together, allowing the layers to meld. The biryani is garnished with roasted nuts, such as cashews, almonds and raisins, and fresh mint for texture and fresh herbal notes. The result is a richly spiced, fragrant rice dish with tender vegetables and aromatic accents.
This biryani can be baked in the oven in a covered ovenproof dish for a gentle slow cooking, which helps the flavors to integrate and the rice to finish cooking evenly. A resting period after baking helps absorb any remaining moisture. The finished dish can be served warm as a main meal, accompanied by yogurt or salad, showcasing a balancing of spices and textures characteristic of Kashmiri cuisine.
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Ingredients
For rice
- 1.25 cup basmati rice - soaked in water for 30 minutes
- 5 cups water - to cook the rice
- salt as required
- 1 pinch saffron strands
For the veg gravy
- ½ cup carrot chopped
- ½ cup cauliflower chopped
- ½ cup green peas
- ½ cup potato chopped
- 3 tablespoons ghee (clarified butter) or oil
- 1 teaspoon caraway seeds (shahi jeera)
- 2 inches cinnamon
- 2 black cardamom
- 3 to 4 green cardamom
- 3 to 4 cloves
- 1 or 2 ingle strands of mace
- 1.5 teaspoon fennel powder (ground fennel)
- 1 teaspoon dried ginger powder (ground ginger)
- ½ or 1 teaspoon red chili powder
- 1 teaspoon garam masala or Kashmiri Ver Masala
- ¼ teaspoon asafoetida (hing)
- ¼ teaspoon nutmeg ground nutmeg, grated
- 5 to 6 tablespoons yogurt (curd), fresh and whipped - dairy or any plant based yogurt
- 1 cup water or add as required
- salt as required
for the layers
- 2 tablespoon mint leaves chopped
- 2 tablespoon Coriander leaves cilantro leaves, chopped
- 2 pinches saffron strands
- ⅔ cup water or warm milk or warm yogurt for soaking saffron strands, warm
For garnish
- 20 to 25 cashews or a mix of cashewnuts, almonds and raisins - roasted or fried in some oil or ghee, whole
- 2 to 3 tablespoons mint leaves optional, chopped
Instructions
Cooking rice
- Pick and rinse basmati rice in running water till the water runs clear of starch. Then, soak the basmati rice in water for 30 minutes.
- After 30 minutes, drain the water and keep the rice aside. In a pot boil 5 cups water and then add the soaked rice.
- Cook the rice till they are ¾ᵗʰ cooked or 75% cooked. Then, drain the rice in a colander. Sprinkle a pinch of saffron strands all over the rice.
- Keep the rice covered so that the grains don't dry out.
Preparing veg gravy
- Chop cauliflower, potatoes, carrots, mint leaves and coriander leaves. Also, soak 2 pinches of saffron strands in ⅔rd cup warm water, warm milk or warm yogurt.
- Heat ghee or oil in a pan or pressure cooker.
- Add the whole spices - caraway seeds, cinnamon sticks, black cardamom, green cardamoms, cloves and mace.
- Fry till the spices splutter and become fragrant.
- Now, add the chopped vegetables - cauliflower, carrots, potatoes and green peas. Sauté the vegetables for 1 to 2 minutes.
- Then, add the spice powders - fennel powder, dried ginger powder, red chili powder, garam masala powder or Kashmiri Ver Masala, asafoetida and grated nutmeg. Sauté for 2 minutes. Keep on stirring.
- Put the heat on low, add the beaten yogurt and stir well.
- Add water and salt as required. Mix well.
- Cover the pan with its lid and cook on medium-low heat till the vegetables are tender. If there is too much water in the gravy, then simmer till some water dries up. The gravy should be of medium or slightly thick consistency and should not be runny or watery.
- If using pressure cooker, then pressure cook for 1 to 2 whistles till the vegetables are tender. Don’t over cook the veggies.
Assembling Kashmiri Biryani
- In a heavy thick bottomed pan, layer half of the vegetable gravy first.
- Next, layer half of the cooked rice.
- Sprinkle some of the chopped mint and coriander leaves.
- Also, sprinkle some of the saffron which was dissolved in warm milk, warm water or warm yogurt.
- Now, layer with the rest of vegetable gravy.
- Next, layer with the remaining cooked rice.
- Sprinkle the mint, coriander and saffron milk again.
Cooking Kashmiri Biryani
- Then, cover the pan or pot with a tight fitting lid.
- Take a tawa or skillet and put it on medium heat. You can begin to preheat the tawa when you begin to assemble and layer the biryani.
- When the tava becomes hot, then lower the heat. Keep the sealed biryani pot on the tava. Keep the heat to the lowest and dum-cook biryani for 25 to 30 minutes.
- Alternatively, you can also dum-cook the biryani for the first 15 minutes on direct low heat and then for the last 10 minutes, place the pot on the hot tava and cook on low heat.
- After 25 to 30 minutes, switch off the heat. Give a standing time of 5 to 7 minutes and then check the biryani. If there is still some liquid at the bottom, then the biryani needs to be dum-cooked for some more time. Cook till all the liquids is absorbed.
- When the Kashmiri Biryani is getting dum-cooked, you can roast the cashewnuts or fry them in some oil or ghee. Alternatively, you can also roast a mix of cashewnuts, raisins and almonds or fry them in some oil.
- While serving, garnish with the roasted or fried cashewnuts, almonds and raisins along with some mint leaves.
- Serve the Kashmiri Biryani hot with a raita by the side.
Notes
- Preheat oven to 180°C (356°F) for 10-15 minutes before baking.
- Use ovenproof glass or steel pans, covering tightly with foil or lid to retain moisture during baking.
- Bake assembled biryani for 25-30 minutes, checking moisture and extending time if needed.
- Allow biryani to rest 5-7 minutes after baking for flavors to settle and moisture to absorb.
Nutrition Information
Show Details
Calories
333kcal
(17%)
Carbohydrates
47g
(16%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
26mg
(9%)
Sodium
517mg
(22%)
Potassium
304mg
(6%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
2553IU
(51%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
13mg
(14%)
Vitamin D
1µg
(5%)
Vitamin E
1mg
Vitamin K
10µg
Calcium
90mg
(9%)
Vitamin B9 (Folate)
27µg
Iron
2mg
(11%)
Magnesium
55mg
(14%)
Phosphorus
146mg
Zinc
2mg
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 517mg | 22% |
| Potassium | 304mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 2553IU | 51% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 13mg | 14% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 10µg | |
| Calcium | 90mg | 9% |
| Vitamin B9 (Folate) | 27µg | |
| Iron | 2mg | 11% |
| Magnesium | 55mg | 14% |
| Phosphorus | 146mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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