Vegetable biryani is one of the classical recipes of Indians. It is a perfect meal for them to prepare on every occasion. Well cooked in spicy masala with alternate layers of basmati rice having a pleasant smell that makes everyone love it and no one can ever stay away from it.
A great combo of nutritious vegetables, spices, mixed herbs, and its aroma make it more fascinating unlike other biryani recipes that were cooked in clay pots was easy to prepare and takes a little time to dum.
Being a good source of dietary fibers it is a healthy meal and a perfect dish to lift your moods. Vegetables are much sorted in rice, soft, and have a juicy texture that gives a taste no one can forget.
Biryani is a challenge for every chef yet an amazing experience if it comes out exactly the same way we thought to prepare. Classical biryani is the representation of the Mughal kitchen and this tradition is still present to make people feel special.
INGREDIENTS
- 1 ½ cups Basmati rice
- ½ inch pieces Carrots 2 medium
- 2 to 13 florets Cauliflower
- Shelled 1 cup Green peas
- Salt to taste
- 8 green cardamoms
- 1 Black cardamom
- 15 cloves of garlic
- ½ inch sticks Cinnamon
- 2 Bay leaf
- ½ teaspoon Caraway seeds
- 1 ½ teaspoon Ginger garlic paste
- 1 teaspoon Turmeric powder
- 1 tablespoon Red chili powder
- 1 tablespoon Coriander powder
- 1 ½ cups Yogurt
- ½ teaspoon Rosewater
- Saffron (Kesar) a few strands
- 1 cup fresh tomato puree
- 1 teaspoon Garam masala powder 1 teaspoon
- 2 tablespoons Fresh coriander leaves chopped
- 2 tablespoon fresh mint leaves chopped
METHOD TO PREPARE VEG BIRYANI
- Boil rice in four cups of salted water with cardamoms, cloves, and cinnamon.
- Drain excess water and set it aside. Heat a non-stick pan. Add the remaining Spices and dries like bay leaves, caraway seeds, and roast.
- Add onions, carrots, sprinkle salt, cover, and cook it for two minutes on medium flame. Add ginger-garlic paste and mix. Cover and cook for two minutes
- Add all the powders including turmeric, coriander powder, etc. Pour milk and water. Mix well. Add tomato puree along with garam masala powder. Simmer for two minutes.
- Take a safe deep bowl.
- Arrange a layer of rice at the bottom. Over that put a vegetable layer followed by another layer of rice. Sprinkle half of the remaining spices.
- Cover for four to five minutes. Let it stand for five minutes.
- Serve hot with raita and salad.
FAQs?
Which is the important step in this biryani?
Steaming or heating the mixture after making the layers of rice and vegetables is an important step as proper heat should be provided for dum.
Veg Biryani Recipe
Ingredients
- 1 ½ cups Basmati rice
- ½ inch pieces Carrots 2 medium
- 2 to 13 florets Cauliflower
- Shelled 1 cup Green peas
- Salt to taste
- 8 green cardamoms
- 1 Black cardamom
- 15 cloves of garlic
- ½ inch sticks Cinnamon
- 2 Bay leaf
- ½ teaspoon Caraway seeds
- 1 ½ teaspoon Ginger garlic paste
- 1 teaspoon Turmeric powder
- 1 tablespoon Red chili powder
- 1 tablespoon Coriander powder
- 1 ½ cups Yogurt
- ½ teaspoon Rosewater
- Saffron Kesar a few strands
- 1 cup fresh tomato puree
- 1 teaspoon Garam masala powder 1 teaspoon
- 2 tablespoons Fresh coriander leaves chopped
- 2 tablespoon fresh mint leaves chopped
Instructions
- Boil rice in four cups of salted water with cardamoms, cloves, and cinnamon.
- Drain excess water and set it aside. Heat a non-stick pan. Add the remaining Spices and dries like bay leaves, caraway seeds, and roast.
- Add onions, carrots, sprinkle salt, cover, and cook it for two minutes on medium flame. Add ginger-garlic paste and mix. Cover and cook for two minutes
- Add all the powders including turmeric, coriander powder, etc. Pour milk and water. Mix well. Add tomato puree along with garam masala powder. Simmer for two minutes.
- Take a safe deep bowl.
- Arrange a layer of rice at the bottom. Over that put a vegetable layer followed by another layer of rice. Sprinkle half of the remaining spices.
- Cover for four to five minutes. Let it stand for five minutes.
- Serve hot with raita and salad.
