vegetable parda biryani

We were out for lunch with friends a while back, checking out a new (to us) Indian restaurant in town.  Since it was our first time there, each of us decided to order a different dish so we could optimize the experience.  So there was the usual thali, paneer dishes, Manchurian and Biryani.  No big surprises as our food was brought to the table………until the Biryani arrived.   As the person serving it laid it on the table with a flourish and proceeded to cut open the covering, my friends turned to me with a laugh and said “You are going to blog about it, aren’t you?”!  They knew me too well.  In my defense, it could not be any other way.  It was just that kind of a dish – prettiness itself, with infinite possibilities veiled by a naan-like covering.  That is where it gets its name – Parda, meaning curtain.

This was way back in December and I had every intention of making it that very week or at the very least, have it be that dish with pizzazz to ring in the new year.  When I started looking over the ingredients, I discovered that the list was long.  Annoyingly long, with several components that came together in the end.  Which intimidated me.  And so I did what any other good person would do – put it off for another time. But it doggedly stuck in my mind and there were some half-hearted attempts.  I shelled peas, photographed beautiful rainbow carrots, bought a cauliflower that was just the right size – all of which ended up in other dishes.  I still kept the dish in my mental to-do list though, evoking the same feeling as seeing the pantry or closet get increasingly disorganized over time and knowing that one of these days I would have to buckle down and straighten it.  It’s time just had to come.

And last week it did.  Can I tell you I was fretting over it for nothing?  That once you get over the ingredient list, it is a very simple dish to put together.  Fun even!  Perfect for a weekend meal and even better when made into a bonding activity, cooking with the family or friends.  Also, if you set up a workflow, getting some parts ready while the others are on the stove or oven, it doesn’t take too long.

I swapped half of the basmati rice with black rice, which I am absolutely in love with.  I throw it in soups, use it burritos and even my spinach falafels (I have to share that recipe some day).  High in nutrients and antioxidants, with a mild almost spicy flavor and a chewy texture, it marries very well with the white basmati.

Most often associated with traditional Mughal cuisine, there are different varieties of biryani, typical to particular regions where the Mughals ruled.  So there is the Hyderabadi biryani or the Lucknow or Awadhi styles and so on.  Also, most of them are meat-based and make a complete meal.  This biryani has chickpeas to give it some heft but you can add any source of protein that you have on hand – paneer or soya chunks are a great option for vegetarians.

There is nothing subtle about this dish!  Unlike the milder pulao, these flavors are bold and spicy.  Like a diva that does not like to share the stage, this dish needs nothing more than a raita and maybe some dal to accompany it.  (The recipe below should make a main meal for four or a side for about 8-10 people)

So I hope this makes it to your actual to-do list and I hope you end up loving it as much as I did!

Vegetable Parda Biryani

Printable Recipe

1 cup Basmati rice
3 cloves
2 green cardamom
1/2 inch stick cinnamon
1/2 tsp shahjeera (caraway that looks black in color-substitute with cumin seeds if you can’t find shahjeera)
3/4 cup black rice (You can use Basmati rice if you don’t have black rice-just add to above)
1 medium onion, sliced very thin
2 cups cauliflower, cut into thin and long pieces
1 1/2 cups carrots, cut into approx. 1 inch sticks
1 cup peas, fresh or frozen
2 cloves garlic, grated or crushed
1-inch piece of ginger, grated or crushed
3/4 tsp green chilli paste or 1 green chilli, split
1 tsp turmeric
1/2 tsp red chilli powder (cayenne pepper powder)
2 tsp biryani masala or garam masala
1 cup cooked chickpeas (you can use canned)
4 tsp ghee or melted butter
1/8 tsp saffron strands
2 tbsp milk
8-10 raw cashews
1/2 cup fresh mint, chopped and divided in half
1/2 cup fresh coriander, chopped and divided in half
3 tbsp plain yogurt
5 tbsp canola, peanut or vegetable oil

Covering:
1/3 cup all-purpose flour
1/3 cup white whole wheat flour (aata)
1/4 tsp onion seeds (kalonji) or cumin seeds
1/4 tsp baking powder
1 tbsp butter
4-5 tbsp milk
salt to taste

Rinse the Basmati rice a couple of times in cold water and soak for about an hour.

While that is soaking, add some salt to 1 1/3 cups of water in a pan and cook the black rice. Keep aside.

Warm the 2 tbsp of milk and add the saffron to it.  Let it soak while we cook everything else.

Make the covering:  Mix all the all-purpose flour, whole wheat flour, onion seeds/cumin, baking powder and salt in a bowl.  Cut the butter into the flour until it resembles breadcrumbs.  Add the milk and knead to a soft and pliable dough (Like chapati dough).  Leave it to rest until time to roll.

Fried onions:

Heat the oil in a skillet (I used a 10-inch skillet).  Fry the cashews until golden, remove and drain on paper towel.  In the same oil, add the sliced onions and fry on medium heat for a couple of minutes until they start getting soft.  Keep stirring until they get golden brown.  Then reduce the heat to low and fry them till they get to a deep golden brown.  This should take about 7-8 mins.  Turn off stove and use a slotted spoon to press the onions against the sides of the skillet to drain as much oil as possible.  Drain onions on the same paper towel…the onions will crisp up as they cool.

For the vegetable layer:

Heat the skillet and the oil from the above step and add grated garlic and ginger.  Fry for a few seconds and add the carrots and green chilli paste/slit chilli.  Fry for a couple of minutes and add the cauliflower and fresh peas (If using frozen, add them at the very end).  Add the turmeric, red chilli powder, biryani/garam masala, 2 tsp ghee and salt and fry until the vegetables are almost cooked but still crisp.  Turn off the stove and stir in the cooked chickpeas, plain yogurt and half the chopped mint and coriander.  Also crush in 1/2 the fried onions.

For the Basmati rice:

Take 5 cups water in a pan and add the cardamom, cloves, cinnamon, salt and shahjeera.  Add a little more salt than needed since you will be draining the water.  Bring to a boil.  Drain all the water from the soaked rice and add it the boiling water.  Cook until about 80% done.  It should take approx. 4-5 mins.  Take a 1/4 of a cup of this water aside and drain the rice.  Add a tsp of ghee to the 1/4 cup rice water.

Preheat the oven to 350 degrees F and assemble the biryani in a dish that is about 8 inches in diameter and 3 inches high.

Grease the dish with 1 tsp of the ghee.  Layer 1/2 of the vegetable mixture on the bottom.  Then layer the black rice to cover the vegetables.  Add the other half of the vegetables over the black rice and cover with the Basmati rice.

Spoon the 1/4 cup rice water and ghee mixture.  Then spoon over the saffron and milk mixture.  Cover with an oven-safe lid and bake it at 350 degrees F for 30 mins.  If the lid is not tight-fitting, put something heavy that is oven-safe on the lid (I use a small cast iron skillet).*

After the rice-vegetable mixture has baked for 30 mins, remove it from the oven and sprinkle the fried onions, the other half of the mint and coriander and the fried cashews.

Raise the oven temp. to 425 degrees F.

Roll the dough into a 12-inch circle and wet the edges with some water.  Cover the pan with the dough.  Put it into the 425 degree oven and bake for about 8 mins until the top gets dark brown spots.

Cut open the covering and serve biryani with raita and some sliced onion and lime wedges. Toast the bottom of the covering on a skillet until brown spots appear, cut into pieces and serve on the side.

* You can cook it in a microwave too, if using a dish that is microwave and oven safe.  Cover and microwave for about 7-8 mins.  Check to see if rice is cooked.  If not, put it back in the microwave for a few more minutes, checking after every minute.  You can then proceed to the baking part.