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Photo of Envelope Biryani Masala by Rita Arora at BetterButter
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Envelope Biryani Masala

Sep-02-2016
Rita Arora
30 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Envelope Biryani Masala RECIPE

This is the recipe I am most proud of, because this was my winning recipe for Knorr MasterClass with Australian Masterchef Garry Meagan and chef Pankaj Bhadouria. It was a food event named "World On A Plate" in Bangalore at J W Marriott.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Fusion
  • Pressure Cook
  • Baking
  • Boiling
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. For the Envelope:
  2. Dough Ingredients:
  3. 150 gm- maida
  4. 1/2 tsp baking powder
  5. 1 tsp - sugar
  6. 1 tsp - salt
  7. 4 tsp - ghee or oil
  8. 4 tbsp - milk
  9. Cold water as required
  10. For the stuffing:
  11. 1 tsp oil
  12. A pinch of Asafoetida
  13. 1 tsp jeera/ cumin
  14. 1/2 onion, chopped
  15. 1 capsicum, finely chopped
  16. 1/2 tsp ginger-garlic paste
  17. 150 gm paneer, chopped
  18. Salt to taste
  19. 1/4 tsp kashmiri mirch powder
  20. 1 tsp knorr pav bhaji masala
  21. Few Spinach leaves
  22. 2 tbsp butter
  23. For the Biryani:
  24. 2 tbsp oil
  25. 1 tsp ginger-garlic paste
  26. 1 cup mixed vegetables (cauliflower, carrot, beans, peas)
  27. 1 cup basmati rice (soaked for 30 mins)
  28. 1 onion, finely chopped
  29. 1 tomato, finely chopped
  30. Few mint leaves
  31. Salt to taste
  32. 1 and 1/2 tbsp knorr biryani masala
  33. Few strands of saffron, dissolved in 2 tbsp of milk
  34. For the Masala:
  35. Oil 2 tbsp
  36. A pinch of asafoetida
  37. Whole spices (Green Cardamom 2, Bay leaves 2, Cinnamon stick 1, Star anise 1, black pepper corns 5-6, Cloves 2)
  38. Tomatoes 6 large sized
  39. Onions 3 large sized
  40. Butter 2 tbsp
  41. Salt to taste
  42. Coriander powder 1 tbsp
  43. Kashmiri mirch powder 2 tsp
  44. Ginger 1 inch piece, roughly chopped
  45. Garlic 4-5 cloves
  46. Cashew nuts 6-7
  47. Kasoori methi 1 teaspoon
  48. Honey 1/2 teaspoon
  49. Garam masala powder 1 teaspoon
  50. Fresh cream 1 tbsp
  51. Ginger 1 tsp, julienned

Instructions

  1. To prepare the veg envelope recipe, preheat the oven at 180 degrees celsius.
  2. In a bowl, add the maida, baking powder, salt, sugar, oil, milk and water. Knead into a soft dough and let it rest for 10 mins.
  3. Put some butter in a pan, add in the asafoetida, jeera/cumin, ginger-garlic paste. Saute it till it turns slightly brown then add the onion, knorr pav bhaji masala, masala, seasoning, capsicum and paneer. Let it dry and turn off the gas.
  4. Make a ball from the dough, roll it in a rectangle sheet and apply the butter on it. Draw 4-5 lines with the knife in the center of the sheet.
  5. Place a spinach leaf on it so that the filling does not come out, put some filling on it and apply water on the edges. Fold it like an envelope.
  6. Once again apply butter over it and bake for 10 mins at 180 degrees C or till it turns golden brown in colour.
  7. Biryani Recipe:
  8. Boil the rice in 3-4 cups of water with 2 tbsp oil and 1 tsp of lime juice. Cook till the rice is nearly done then drain the excess water.
  9. In a deep pan, heat the oil and fry the onions till it turns golden brown in colour, add the ginger-garlic paste, chopped tomatoes, salt, coriander powder and cook it on a low flame. Next add the veggies, knorr biryani masala, water and cook for 2 mins.
  10. Add the nearly cooked rice, mint leaves, saffron milk and stir it with light hands. Cover the lid and cook it for 5 to 10 mins.
  11. Makhni Gravy Recipe:
  12. Heat oil in pressure cooker, add the asafoetida, whole spices, ginger, garlic, let it brown then add onion, tomatoes, salt, kashmiri red chilli powder, cashew, spices, kasoori methi and 1/2 cup of water. Pressure cook till two whistles blow. Remove from heat and set it aside to cool.
  13. Discard all the whole spices except the pepper corns from the masala in the cooker. Blend the onion, tomato mixture with a blender and strain it through a sieve.
  14. Heat amul butter in a pan, add the julienned ginger and cook for a minute. Add the pureed gravy, sugar, garam masala, cream and cook it for 2-3 minutes.
  15. Add cream and serve it with Envelope and Biryani.
  16. To present the dish, place a round cookie cutter in a plate, fill it with veg biryani and press it slightly.
  17. Pour some makhni gravy around this cutter, then carefully remove this cookie cutter.
  18. Place the veg envelope on top of the biryani. Garnish it with paneer and mint leaves.

Reviews (3)  

How would you rate this recipe? Please add a star rating before submitting your review.

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Yasmin Saiyed
Aug-24-2017
Yasmin Saiyed   Aug-24-2017

Super se upper

Shoba Bharathraj
Dec-29-2016
Shoba Bharathraj   Dec-29-2016

Awesome :)

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