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Vegetarian Biryani

Cook like a Masterchef with this dish from contestant Depinder Chhibber and the Panasonic NN-CT56M 3-in-1 Convection Microwave Oven. Made in under an hour, her mum’s favourite meal, Vegetarian Biryani, was created easily using our convection settings. Try this recipe at home for a delicious dish that packs a punch!

Ingredients

  • 1 cup Long grain basmati
  • 1 Black cardamom
  • 2 Green cardamom
  • 2 Cloves
  • 1 Bay leaf
  • 1 Cinnamon stick
  • 1 tsp Cumin seeds
  • 1-2 tbsp Ghee
  • Salt to taste

Garnish:

  • 1 tbsp Chopped coriander leaves
  • 1 tbsp Chopped mint
  • 2 tbsp Cashews

Fried onion:

  • 1 Sliced onion
  • 1 tbsp Ghee

Marinated Vegetables:

  • 250 g Paneer cubed
  • 1/4 cup Peas
  • 1 Large Potato cubed
  • 1 Onion cubed
  • 1 Capsicum cut into squares
  • 1 Carrot

Marinade:

  • 2 tbsp Yoghurt
  • 2 tbsp Oil
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp Turmeric
  • 2 tsp Coriander powder
  • 1 tsp Cumin powder
  • 2 tbsp Ginger and garlic paste
  • 1 tsp Garam Masala
  • Salt to taste

Instructions

  • Cover the grill stand in foil, spread the ghee coated sliced onion on the foil and cook using convection setting at 180C for 15-20 mins stirring every 5 mins.
  • Meanwhile wash and soak rice for 30 mins
  • Mix all the ingredients for the marinade and add to the vegetables.
  • Transfer this into a microwave and oven safe cooking bowl.
  • Cook this using the convection setting at 180C for 10-15 mins stirring every 5 mins or until the vegetables are cooked.
  • To cook the rice, layer the soaked rice on top of the cooked vegetables and add 2 cups water, whole spices (black cardamom, cinnamon, cloves, green cardamom, cumin seeds, star anise) along with 1 tbsp of ghee.
  • Cover with cling wrap and poke holes using a fork to allow for the steam to escape.
  • Using the micropower setting at 1000W cook this for 15 mins.
  • Garnish with chopped coriander, mint and cashews.
  • Mix and serve hot.