Originally Prepared With Eggs, Chef Neha Deepak Shah Shares Recipe For Eggless & Vegetarian MLA Potlam Biryani; Recipe Inside

Packed with flavours and aromas of desi spices, MLA potlam biryani is too good to resist! Usually, this unique preparation is cooked by wrapping the savoury rice in an egg covering. Due to the inclusion of eggs, many vegetarians cannot relish this rice delicacy. To satiate their cravings, Chef Neha Deepak Shah added a vegetarian twist to potlam biryani and shared a recipe for an eggless version.

Excited To Cook Eggless & Vegetarian MLA Potlam Biryani?

As usual, we are a fan of Chef Neha’s recipes. From adding unique twists to ever-popular traditional delicacies to her newest creations, we love recreating her recipes at home. Here’s all about her latest preparation of eggless potlam biryani. We cannot wait to make it at home.

List Of Ingredients Needed For This One-Of-A-Kind Preparation

For flavourful rice:

• 2 cups Basmati rice, wash and soak it for an hour
• 1 bay leaf
• 3-4 green cardamom
• 1 black cardamom
• 4-5 cloves
• 1 cinnamon stick
• 1 mace
• 5-6 black peppercorns
• 1/2 lime juice
• Salt

To make the gravy:

• 2 tbsp ghee
• 1 onion
• 1 green chilli
• 1 tsp grated ginger
• 3-4 garlic cloves
• 1 tomato

Also read: Skip Hyderabadi Haleem And Make This Delicious Kashmiri Harissa By MasterChef India’s Chef Rukhsaar Sayeed; Recipe Inside

To marinate mushrooms:

• 1 large bowl of mushrooms
• 1 tbsp Kashmiri red chilli powder
• 1 tbsp biryani masala
• 1/4 tsp turmeric powder
• 1/2 tsp cumin powder
• Salt
• 1 tbsp coriander seed powder
• 1 tbsp chopped coriander
• 1/2 cup curd
• Chopped coriander leaves

For layering:

• 1/4 cup fried onion
• 5-6 mint leaves
• 7-8 saffron strands mixed in milk or water

To make besan crepe:

• 1/4 cup besan
• A pinch of salt
• A pinch of turmeric powder
• Water

Also read: From Cake To Sharbat, 8 Delicious Kinnow Recipes To Try At Home This Winter!

Here’s The Recipe For Eggless & Vegetarian Potlam Biryani

• Start by cooking soaked Basmati rice in a pot of boiling water infused with bay leaf, green cardamom, black cardamom, cloves, cinnamon stick, mace, and black peppercorns.
• Once the rice is cooked about 80 per cent, turn off the gas and drain excess water.
• Next, marinate fresh mushrooms in a flavour-packed batter made with whisked curd, Kashmiri red chilli powder, biryani masala, turmeric powder, cumin powder, salt, and coriander seed powder.
• Start the gravy preparation by sauteing onion slices, green chilli, grated ginger, garlic, and tomato in ghee.
• Once cooked well, add the marinated mushrooms and chopped coriander leaves. Cook till mushrooms start releasing water. Transfer half a portion of the savoury preparation to a bowl.
• In the next step, add cooked rice to the remaining mushroom in the kadhai. Layer the biryani with fried onions, mint leaves, and soaked saffron stands.
• Repeat the same layering process, cover with a lid, and slow cook.
• While the rice and mushrooms are cooking and getting fragrant, prepare an eggless crepe to wrap the biryani.
• To make the covering, prepare a thin runny batter with besan, salt, turmeric powder, and water. Cook a smooth crepe on a pan.
• It’s assembling time! Put a portion of biryani on the crepe and wrap it gently.
• Eggless & Vegetarian MLA Potlam Biryani is ready to be served.
• Savour it with raita and salan.

When will you recreate this eggless potlam biryani recipe by Chef Neha?

Cover Image Courtesy: Instagram/ @nehadeepakshah