Potli Biryani – Veg Recipe by Bithi Bhargava

Cooking Time: 45 Minutes
Preparation Time: 60 Minutes
Total Serves: 5

The Ingredient List

• MAGGI Masala ae Magic - 1 - 2 sachets
• Rice – 1.5 Cups
• Beans – ½ Cup
• Carrot – ½ Cup
• Green Peas – ½ Cup
• Paneer – 200 Grams
• Onion – 2
• Tomato – 2
• Green Chillies – 3
• Ginger Garlic paste – 1 Tablespoon
• Turmeric – ½ Teaspoon
• Red chilli powder – 1 Teaspoon
• Salt to taste
• Water - 2 Cups
• Oil - 2 Tablespoons
• Refined flour – 300 Grams
• Yeast – 2 Teaspoons
• Sugar – 1 Tablespoon + 1 Teaspoon
• Salt to taste
• Oil – 3 Tablespoons
• Red chilli flakes – ½ Teaspoon
• Milk – 2 Tablespoon

The Easy Steps

1. Chop all the vegetables and cut the paneer in dices. Then blanch the peas, beans and carrots till slightly soft.
2. Add the yeast and sugar to warm water & bloom for 10 mins. Then mix together flour, salt, sugar, red chilli flakes and oil. Add the yeast & knead to a soft dough. Proof for 15 mins.
3. Heat the oil in a pan and add green chillies, onions, ginger garlic paste and sauté on medium heat till onions turn brown. Then add the tomatoes & cook till mushy. Now add the blanched vegetables and the dry spices and salt. Cook for 2 mins and add the paneer. Mix carefully. Now add the rice, saute and add water. Cook till the rice is ¾ done. Let it cool.
4. Grease two baking dishes & preheat the oven. Punch the dough and divide into 2 halves. Roll them into two large chapattis. Place each in individual baking dishes and fill the cooled biryani and shape like a potli . Smear the potlis with milk wash.
5. Bake in a preheated oven at 180°C for 25 mins. Serve hot.