Banarasi Tandoori Biryani is a smoky biryani made with flavourful tandoori vegetables and long grain Basmati rice .
Biryanis are a favourite one pot meal on our Sunday Lunch and I am always in a quest to look for a new biryani . While searching for a good biryani I came across a video where a village cook made biryani in a bulk . He did not give any measurements or recipe but I liked his idea of roasting the veggies and adding to the biryani . With those ideas I developed my own recipe and the biryani turned out super delicious with a smoky flavour . I really do not know why it is called Banarasi , perhaps the chef was from Banaras !
The Biryani is whole some with loads of vegetables . The first layer has a mix vegetables like beans, carrots and peas and these are tossed in a flavourful spice mix .
The second layer uses vegetables like cauliflower and potatoes. Paneer makes the Biryani nice and rich . These all need a good marinate time , so that the flavours infuse very well . Best is to grill the vegetables on a charcoal , but of course I roasted them in an oven .
Basmati rice are a fragrant variety of rice , and these are further flavored with whole spices . You could check How to cook Basmati Rice for Biryani to know in detail .
Finally when the layers are arranged do not forget to poke holes and pour ghee also place a hot burning coal over a foil and pour ghee . The rice is quickly covered to capture the smoke . It is this smoke that gives the rice a absolutely fantastic and delicious smoky flavour .
Serve it with a raita or some curd on the side.
Banarasi Tandoori Biryani
2 cups basmati rice
2 black cardamom
1 small stick cinnamon
2-3 bay leaves
1 tbsp ghee
Salt to taste
2 tbsp oil + 1 tbsp ghee
1 onion , large, chopped
2 tomatoes , chopped
1 cup green peas , boiled
1/2 cup carrots , cubed and boiled
1/2 cup beans , boiled
2 green chillies
1 tbsp ginger garlic, chopped
1/2 tsp red chilly powder
1/4 tsp turmeric powder
1 tsp garam masala
1 cup potatoes , cubed boiled
2 cups cauliflower , boiled
2 onions , sliced
1 cup cottage cheese , cubed
1 cup thick yogurt
4 tbsp ginger garlic paste
1 tsp red chilly powder
1/2 tsp turmeric powder
1 tsp garam masala
Salt to taste
First we shall marinade the vegetables and take the second layer .
Boil potato chunks and cauliflower .
Slice onion into thick slices .
Immerse cottage cheese into hot water for 5 minutes and drain.
Mix yogurt , ginger garlic paste and all spices .
Mix the marinade with veggies and keep aside for 1 hour .
After an hour arrange the marinated veggies and paneer in a tray .
Bake for 30 minutes or till they are slightly charred at 200 degrees .
Boil 6 cups water and add black cardamom , green cardamom , cloves and cinnamon .
Let the water boil for a few minutes .
Add salt and ghee .
Add the pre washed and soaked rice to the water .
Let boil till 80% cooked.
Drain the water and keep rice aside .
Heat oil and ghee.
Add jeera , cloves , garlic , bay leaf , ginger garlic and onions .
Sauté the onions for a minute and add tomatoes .
Let cook for two minutes and add green chillies .
Add the boiled carrots , beans and peas.
Add red chilly powder , turmeric powder and garam masala and salt .
Cook for about five minutes .
Assembling the Biryani
On a stove top
When we have finished cooking our first Layer and our veggies are out of the oven we can proceed .
Place all the tandoori veggies on top of the first Layer .
Spread roughly torn mint leaves .
Spread the rice layer .
Poke holes into the biryani and add ghee .
Place a piece of foil and keep a red hot coal over it .
Pour ghee on the coal and capture the smoke by covering the pot with a lid .
Cook covered for 20 minutes on very slow fire .
Remove the coal piece .
Serve hot with any raita .
In an Oven
Take a oven proof dish .
Apply a layer of ghee .
Spread the first layer .
Spread the second layer.
Sprinkle and spread torn mint leaves .
Spread all the rice .
Arrange your garnishes .
Sprinkle shahi jeera .
Place a piece of red hot coal on a foil .
Pour ghee over it and cover the dish with a foil .
Bake in an oven for 30 minutes at 200 degrees C.
Remove the coal before serving .
Here are some Biryani’s from other states –
Here is what I have been posting for Biryani, Pulao and Khichadi Festival –
Day 1 How to cook Rice with Absorption Method
Day 2 How to cook Perfect Rice for Biryani
Day 3 How to cook Rice in a Pressure Cooker
Day 4 How to cook Rice in a Microwave
Day 5 How to cook Rice in a Rice Cooker
dAY 6 How to cook Basic Khichadi
Day 7 Undhiyu Biryani