Haryali Moti Biryani , With Haryali Raita
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About Haryali Moti Biryani , With Haryali Raita
Haryali Moti Biryani is a vibrant celebration of greens, blending everyday herbs like coriander, mint leaves, and green chillies for a fresh, aromatic burst in every bite. The "moti" or pearls are crafted from paneer and adorned with delicate silver varak, adding a festive, luxurious touch reminiscent of traditional Indian sweets.
Paired with a unique haryali raita, where a verdant green paste is mixed into creamy curds, this dish delivers a delightful twist that elevates the classic biryani experience. Perfect for lunch or dinner, this biryani promises a flavorful, visually stunning centerpiece for any Indian meal.
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Recipe Time & More
Ingredients
- 1 cup Basmati Rice
- 1.5 tsp Salt (or as per taste)
- 1 cup Paste (coriander leaves,mint leaves,small piece of coconut,green chillies, ginger, elachi, lavang,dalchini) green)
- 3 onion (chopped)
- 1 Tomato (chopped)
- 1 Pineapple (flowers)
- 1 Carrot (big chopped)
- 5.5 Beans (chopped)
- 1/2 cup Peas
- 1 tbsp Oil
- 1 tbsp Desi Ghee
- 1/2 Lemon Juice
- 1 cup Beaten Curd (beaten curds)
- 1.5 tsp Salt (or as per taste)
- 2 tbsp Paste (coriander leaves,mint leaves, green chillies green)
- 1 tsp Garam Masala (pd)
- 1 tsp Biryani (pd)
- 1 slab Paneer (panneer)
- 1 tbsp Corn Flour
- Oil (for frying)
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Instructions
- Soak basmati rice for about 1/2 an hour. Then in a cooker add oil,ghee , fry chopped onions,till light pink,then add the half tomato fry nicely. Then add the vegetables carrots,beans,peas an fry nicely
- Then add the green paste fry nicely then add the garam masala pd, biryani masala pd an fry nicely. Then add the rice,salt,water an pressure cook for 1 whistle
- In another bowl add the beaten curds add salt,green paste an mix well. Then add chopped onions, cucumber, tomato, carrots an mix well
- Then in another bowl add panneer smash it nicely then add cornflour, pinch of salt an mix well. Then give a shape of small small balls an deep fry it an keep aside
Recipe Notes
Place the Biryani in a bowl an inverted in an empty plate.Place the balls over it an add the silver varak on it . The balls can be made by using panneer, or potatoes or chicken or mutton to give a twist
Additional Tips
- For extra flavor and aroma, lightly toast whole spices (such as cardamom, cloves, and cinnamon) in ghee before adding the rice to the biryani layer; this infuses the grains with deeper warmth and complexity.
- If you want to make the moti (paneer pearls) even more decadent, try stuffing each pearl with a tiny bit of dried fruit or finely chopped nuts before shaping and frying them for bursts of texture and sweetness.
- To keep the herbs in the haryali paste vibrant and prevent browning, blend them with a splash of ice-cold water and a squeeze of lime juice; this preserves both color and freshness for the biryani and raita.
- For an elegant presentation, garnish the biryani with pomegranate arils and edible flowers along with the silver varak, creating a festive and colorful contrast to the green moti and rice.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 598kcal | Carbohydrates: 45g | Protein: 9g | Fat: 44g | Saturated Fat: 5g | Polyunsaturated Fat: 11.7g | Monounsaturated Fat: 23.4g | Sodium: 3420mg | Fiber: 3g | Sugar: 11g
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Jiya Makhija
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What a delicious recipe! Thanks for posting.
Looks so wonderful! Thanks for posting.
Absolutely delicious! Thanks for sharing.
Such a delicious dish! Thank you.
Such a scrumptious dish! Thank you.