Subz Kebab Biryani Recipe
Spiced Vegetable Tikki Layered with Saffron Basmati Rice, Indian Herbs, and Warm Spices
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Ingredients
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For the Subz (Vegetable) Kebabs
For the Saffron Basmati Rice
For the Biryani Layering & Finishing
Method
For the Subz (Vegetable) Kebabs
- 1
Prepare vegetables
Boil or steam the cubed potatoes until tender (about 12–15 minutes). Drain and mash roughly. Meanwhile blanch cauliflower, green beans, and peas in boiling water for 2–3 minutes, then drain and finely chop or pulse in a food processor to a coarse texture. Combine mashed potatoes, chopped vegetables, grated carrot, and finely chopped onion in a large bowl.
- 2
Season and bind
Add ginger-garlic paste, chopped green chili (if using), garam masala, ground coriander, red chili powder, amchur or lemon juice, salt, chopped cilantro and mint to the vegetable mixture. Add cornstarch (or besan) and mix thoroughly. Taste and adjust salt/spices. The mixture should hold together; if too loose, add 1 tablespoon more cornstarch or a little besan.
- 3
Form and cook kebabs
Divide mixture into 8–10 equal portions and shape into flat round tikkis about 2–3 mm thick and 2.5–3 inches wide. Heat 4 tablespoons oil in a nonstick skillet over medium heat. Shallow-fry kebabs in batches, 3–4 minutes per side, until golden brown and crisp. Drain on paper towels and keep warm. Alternatively, for a healthier option, brush with oil and bake at 200°C/400°F for 12–15 minutes, flipping once.
For the Saffron Basmati Rice
- 4
Bloom saffron
Warm 3 tablespoons milk and steep saffron threads in it for at least 10 minutes to extract color and aroma. Reserve 2 tablespoons of this saffron milk for layering; the rest can be mixed into rice while cooking.
- 5
Par-cook rice
Rinse basmati rice well and soak 20–30 minutes. In a heavy pot, heat 2 tablespoons ghee or oil over medium heat. Add bay leaf, cardamom pods, cloves, and cinnamon; sauté 30–45 seconds until fragrant. Drain rice and add to pot; stir gently to coat grains for 1 minute. Add 3 cups water and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 8–9 minutes until rice is about 80–90% cooked (grains still have a slight bite). Drain any excess water if necessary and fluff gently with a fork.
- 6
Finish rice
Stir in the remaining saffron milk into the par-cooked rice for even color. Keep rice covered and warm until layering.
For the Biryani Layering & Final Dum (Steaming)
- 7
Prepare layering base
Preheat oven to 160°C (320°F) if you plan to finish biryani in oven, or prepare a heavy-bottomed pot with a tight lid for stovetop dum. Lightly grease the bottom with 1 tablespoon ghee. Spoon a thin layer of the par-cooked saffron rice to cover the base (about one-third of the rice).
- 8
Layer kebabs and garnishes
Place half of the hot Subz kebabs evenly over the rice layer. Dollop half the whisked yogurt evenly over the kebabs. Sprinkle half the fried onions, half the chopped cilantro and mint, a pinch of black pepper, and half the lemon juice. Add another layer of rice (another third). Repeat with remaining kebabs, yogurt, fried onions, herbs, saffron milk (drizzle reserved 2 tablespoons), kewra/rose water if using, and remaining lemon juice. Finish with the final rice layer and dot with remaining ghee.
- 9
Seal and cook (dum)
Seal the pot tightly: cover with a layer of parchment or foil, then place the lid. For stovetop dum, place the pot on a tava/griddle over low heat and cook for 20–25 minutes to allow flavors to marry. For oven finish, cover and bake at 160°C (320°F) for 20–25 minutes. After cooking, turn off the heat and let rest, sealed, for 10 minutes.
- 10
Serve
Gently lift and fluff the top layer so kebabs remain intact. Serve hot with raita, salad, or chutney on the side. Garnish with extra fried onions and chopped herbs if desired.