VEGETABLE BIRYANI RECIPE

Vegetable Biryani Recipe is a delight for special occasions. It involves meticulous cooking, and takes its own time. Here we get restaurant style Vegetable Biryani full of aroma and flavors. This sumptuous delicacy packed with fresh vegetables, crunchy nuts, authentic spices and aromatic herbs is an explosion of taste in every spoon. For a variety, you can try with different vegetables like green peas, capsicum and mushrooms. You can use paneer as an option.
For Vegan biryani, use non-dairy milk, vegan yogurt and oil (instead of ghee) to hit all the right spots and entice your taste buds.

 

Vegetable Biryani Recipe
Vegetable Biryani Recipe
Vegetable Biryani Recipe
Vegetable Biryani Recipe
Vegetable Biryani Recipe
Vegetable Biryani Recipe
Vegetable Biryani Recipe
Vegetable Biryani Recipe
Vegetable Biryani Recipe
Vegetable Biryani Recipe
Vegetable Biryani RecipeXC
Vegetable Biryani Recipe

 

Ingredients:
For Rice:
2 cup sella or basmati rice
4 whole green cardamom
3 cloves
1 teaspoon ghee

For Saffaron jhol:
2 tablespoons milk
2 pinch saffron strands
2 teaspoon rose water
Ingredients
For Onion
For Onions
2 medium red onion, thinly sliced
2 tablespoons broken cashews
2 tablespoon ghee

For Raita:
1 cup curd
1 teaspoon garlic paste
1 tablespoon of finely chopped onion
Pepper to taste
Salt to taste.

For Vegetables:
1 cup cauliflower, cut into medium sized florets
1 medium carrot, thinly sliced
10 green beans, cut into 1 inch pieces
1 small potato, cubed
1 medium onion, thinly sliced
1 teaspoon ginger paste
1 teaspoon garlic paste
1 green chili, crushed, to taste
1/2 teaspoon cumin seeds
1 inch cinnamon stick
2 bay leaves
1/2 teaspoon javitri powder
1 teaspoon garam masala
1 teaspoon red chili powder, to taste
3 whole black peppercorns
3 whole green cardamom
2 cloves
1/2 cup plain yogurt, whisked
1 tablespoons oil
1 teaspoon ghee
1 teaspoon of garam masala
2 tablespoons chopped corinader
2 tablespoons chopped mint
2 cup smooth dough to seal

Method:
Cook the rice:
1. Take a big pan and soak the rice for about 30 minutes.
2. Boil 7 cups of water with 3 green cardamom, 2 cloves and 1 teaspoon salt.
3. Add soaked rice.
4. Cook at high flame, without covering it till it is 70-80% cooked.
5. Turn off the heat and drain out all the water.
6. Mix ghee to the streamed rice. Keep to a side.

Make Saffron jhol:

1. Take a small pan, and warm 2 tablespoons milk.
2. Crush and add saffron strands
3. Remove from the heat, add rose water, mix and keep to a side for 15 minutes.

Caramelize cashews and onions:
Take a big pan, preferable non-stick, and heat 2 tablespoon ghee on medium flame.
Saute cashews until golden brown. Keep cashew to a side.
In the same pan, saute 1 onion until golden brown. Keep onion to a side.

Prepare the vegetables:
1. In a pan, put salt, ginger, garlic, green chilies, garam masala and red chili powder. Mix well.
2. Add yogurt and mix everything well and make a paste.
3. All the vegetables, coat vegetables well with the paste and let it marinate for 10 minutes.
4. Take the pan used to caramelize and add 1 tablespoons oil to it.
5. Heat on medium flame. Add cumin seeds, cinnamon stick, bay leaves, peppercorns, cardamom, javitri and cloves.
6. Cook for a minute.
7. Add marinated vegetables.
8. Add 3-4 tablespoon of water.
9. Cook until veggies are almost 70-80% done. They should not be too soft.
10.Remove from heat.

Layer the biryani:
Take a big pan, preferable non-stick, with thick bottom and grease with oil or ghee.
Take one third of rice and layer at the bottom of the pan.
Spread half the cooked vegetables as a layer on top of these rice.
Take another one third of rice and layer in the pan.
Sprinkle half of saffron jhol, corinader leaves, mint leaves and fried onion on the rice layer.
Spread rest of the half the cooked vegetables on this layer.
Layer remaining rice at the top.
Lastly, sprinkle remaining saffron jhol, corinader leaves, mint leaves and fried onion on the rice layer.
Spread 1 teaspoon ghee nd 1 teaspoon of garam masala at the top.
Cover pan with a tight lid and seal it with dough
Cook on very low flame for 20 minutes for “dum”. Use a flat pan under the pan to reduce the heat.

For Raita
In a bowl, add curd, onion, garlic, salt to taste and mix well.

Serving
To have vegetables and rice in each serving, spoon out the biryani from the bottom of the pan.
Garnish with sliced rings of onion.
Serve vegetable biryani with a side of raita and mint chutney.

Recipe Servings:  3-4
Prep Time:  20 mins
Cook Time:  50 mins
Total Cook Time:  1 hr 10 mins
Difficulty Level: Medium

About Vegetable Biryani Recipe: Biryani is a delight for special occasions. It involves meticulous cooking, and takes its own time. Here we get restaurant style Vegetable Biryani full of aroma and flavors. This sumptuous delicacy packed with fresh vegetables, crunchy nuts, authentic spices and aromatic herbs is an explosion of taste in every spoon. For a variety, you can try with different vegetables like green peas, capsicum and mushrooms. You can use paneer as an option.

For Vegan biryani, use non-dairy milk, vegan yogurt and oil (instead of ghee) to hit all the right spots and entice your taste buds.

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