Recently I came across biryani recipe in a coffee mug.I loved the idea and tried it for our Sunday lunch yesterday.Mug biryani is nothing but the usual layer biryani assembled and baked in a microwave safe mug.I followed my vegetable layer DUM biryani for gravy recipe and adapted the outer covering recipe fromHERE.Raksha was so happy and fascinated to see the biryani in a bowl.She was eagerly waiting with me in the kitchen to see the output.As I wished,the result was awesome.We all loved it.I reserved a bowl of biryani for myself & had it for dinner too.Friends,Try this biryani for a change & attract your family members.Lets check out this week’s Sunday Lunch Recipes Series no 32– Flavorful Mug biryani adding mixed vegetables!!
Vegetable biryani in a coffee mug-Sunday lunch recipes series 32
Prep time:30 Minutes
Cook time:30 Minutes
Total time:60 Minutes
1 cup = 200 ml
Basmati rice – 1 cup
Water – 5 cups
Whole spices ( 1 cinnamon,2 cloves,1 black stone flower,1 bayleaf,1cardamom)
Salt – as needed
Cooking oil or ghee – 1 tsp
Cooking oil + ghee – 1 tbsp+1 tbsp
Whole spices -1 each
Big onion – 1 no
Green chilli – 1no
G&G paste – 1/2 tsp
Mixed vegetables ( 1 carrot,a handful of green peas,1 potato) – 1/2 cup
Curd – 1/2 cup
Turmeric powder – 1/8 tsp
Red chilli powder – 1 tsp
Biryani masala powder – 1 tsp
Salt & water – as needed
Maida/All purpose flour – 1/2 cup
Salt – a pinch
Baking powder – 1/4 tsp
Baking soda – a pinch
Warm milk – 1 tbsp
Water -as needed to knead the dough
Mint+coriander leaves – 2 tbsp
Browned onions – a handful
Saffron soaked milk – 1/4 cup
Cooking oil or ghee – to grease the mug
Wash and soak the basmati rice for 30 minutes.In a wide kadai or vessel,boil 6 cups of water adding cinnamon,cloves,cardamom and black stone flower.Add some salt.When the water comes to a roll boil,add lemon juice.Drain the water from the soaked basmati rice and add to the boiling water.
Cook the rice in open pan for nearly 8 minutes.Stir it once or twice in the middle.Make sure u don’t over cook the rice.Rice should be firm and soft.It should be 3/4 th cooked.
Remove the kadai and pass it through a colander/sieve.Run the tap water over the rice to stop cooking process.Drain all the excess water and keep the rice in the colander.Spread it in a wide plate and let it cool completely.
Heat 2 tbsp of oil and caramalize the onions by sauting in high flame for a minute.Remove in a plate.
Now prepare the gravy.Heat oil+ghee in a wide kadai and saute the cinnamon,cloves,cardamom and bayleaf.Add the ginger-garlic paste and saute for a minute till raw smell goes off.Now add sliced onions and saute till transparent.
Add the mixed vegetables and saute well.Add salt.
Now add the curd and mix well in low flame.Add the red chilli powder,turmeric powder, biryani masala powder and salt.Mix well.Lastly add some water and cook the mixture very well till veggies are completely cooked and oil floats on top.It will become a semi solid gravy.
Remove the kadai and keep the gravy aside.Take a bowl and make the chapathi dough adding the ingredients given under “ For dough” OR make a plain chapathi dough using wheat flour & salt to seal the mug.
Take the microwave safe mugs and grease with a tsp of oil.
Spread a small ladle of cooked rice as first layer.Now layer the gravy over the rice and sprinkle some chopped mint+coriander leaves.
Layer with rice now.Repeat the same till the brim of mug.Lastly sprinkle some saffron soaked milk and caramelized onions.Seal the mug with a small round disc made of dough.Preheat the oven in 180c and bake the biryani for 15 minutes.Remove & serve hot !
Enjoy with raita !
Adding green chillies is optional.U can add more red chilli powder for spicy biryani.
You can replace biryani masala powder with garama masala powder too.
Addition of mint+coriander leaves is very important.
Replace curd with lemon juice for variations but add lemon juice only before putting in DUM.In that case,add 2 tomatoes along with onions and saute until mushy.