STEP 1.👇boil soya chunks in 2 cup of water. Drain and wash with cold water and keep aside.
STEP 2.👇wash rice with water and soaked in sufficient water for 1 hour.
STEP 3.👇in a bowl add all purposes flour and a pinch of salt and make soft dough adding with sufficient water. Cover and keep aside.
STEP 4.👇Heat oil in a pan and fry half of thinly sliced onions till golden brown. Remove from oil and keep it in a plate. Fry cashew nuts and keep it in a plate. Remove extra oil and keep 2 tsp oil in same pan. Add 1 bay leaf, 1cinnamon stick, 1black cardamom, 1green cardamom, 1star anise and 1/2 tsp cumin seed. Saute till they become to sizzle. Add ginger- garlic paste and saute till the raw aroma goes off. Add all the vegetables and soya chunks.cook till 2 minutes. Add salt, turmaric powder, red chilly powder and biryani masala powder and mix every thing we'll. Add curd and mix. Cook till the vegetables are done to tender. You can also cover and cook.
STEP 5.👇while the veggies cook. In a pan boil water adding with 1tsp cumin seed, 1bay leaf, 1star anise, 2cloves and 1tsp oil. Add soaked rice and cook. The rice cooked grainy not mushy. When rice 80% done then remove from heat and drain it off in colander.
STEP 6.👇for making veg. Biryani layer the rice over the vegetables. Sprinkle some fried onions , some Coriender- pudina leaves. Sprinkle orange food color and gulab essence. Add ghee . Place a moist clean cloth to seal the rim. Place the dum utensil on a hot tawa. Cover and cook for 10 minutes on medium flame. After 10 minutes remove from heat and keep aside.
STEP 7.👇for making parda make a big sized ball from prepared dough. Roll a big sized roti with the help of rolling pin. Fold it twice and make a triangle shape. Grease a kadhai with some oil. Keep the roti in kadhai and stretch with light hands and cover the kadhai. Now in the bottom of the parda sprinkle some fried onions and some pudina- coriander leaves. Now spread some cooked biryani and cashew nuts. Sprinkle some ghee and stretches the edges of roti and Close it in centre.
STEP 8.👇Keep kadhai on gas and cover with pan and cook it for 5 minutes on medium flame. When the potli releases the kadhai and brown spots appears flip the potli and again cook for 5 minutes on medium flame. Off the flame and give rest for 2 minutes.
STEP 9.👇keep it in a plate and cut it with the help of knife carefully. Your vegetables parda Biryani ready to serve. Serve it with burani raita , papad . 😋😋
Nutrition value
1032
calories per serving
13 g Fat44 g Protein183 g Carbs33 g FiberOther
Current Totals
13 g Fat
44 g Protein
183 g Carbs
33 g Fiber
MacroNutrients
Carbs
183 g
Protein
44 g
Fiber
33 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
468 mg
Iron
17 mg
Vitamin A
2896 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
1 mg
Vitamin B9
282 mcg
Vitamin B12
0 mcg
Vitamin C
106 mg
Vitamin E
1 mg
Copper
2 mcg
Magnesium
310 mg
Manganese
5 mg
Phosphorus
599 mg
Selenium
20 mcg
Zinc
6 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
