Veg biryani recipe

Recipe Categories: Vegetarian Rice Dishes
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Preparation Time : 30 min Cooking Time : 30 min Serves : 4

Biryani is an aromatic and delicious rice dish, Making a vegetable biryani is simple that is prepared with a fresh ground masala, a good quality of spices and basmati rice. Veggies like carrots, peas, potato, cauliflower and beans is added in preparation, then dum cooked , which is flavorful and delicious in taste and also easy to make recipe, where rice is cooked and seasoned with spices which makes a light, aromatic and delicious biryani.

 

Ingredients:

To cook rice –

Basmathi rice – 2 cup

Bay leaf – 1 or 2 no’s

Cinnamon – 2 sticks

Clove – 3 no’s

Shah jeera – 1/4 tsp

Oil – 1 tsp

Salt

For fried onion –

Onion – 3 medium thinly sliced

Cashew nut – 10 – 12 no’s

Raisin – 2 tbs

Oil – 1 – 2 tbs

Vegetables –

Carrot – 1/2 cup chopped

Potato – 1 medium chopped

Cauliflower – 10 to 12 florets cut into medium

French beans – 1/2 cup chopped

Green peas – 1/2 cup

Coriander – 1 bunch chopped

Mint – 1/2 bunch chopped

To grind –

Ginger – 1 inch chopped roughly

Garlic – 8 – 10 pods

Clove – 4 no’s

cinnamon – 2 small sticks

Dry spices –

Pepper – 1/2 tsp

Star anise – 2 no’s

Shah jeera – 1/4 tsp

Cardamom – 3 – 4

Garam masala powder – 1 tsp

Coriander powder – 1 tsp

For seasoning –

Onion – 1 medium chopped

Green chilies – 6 – 7 no’s (adjust to your taste)

Yogurt – 1/2 cup

Oil/ ghee

Salt

 

 

 

 

 

 

 

 

Method:

To make or to prepare Vegetable biryani –

Soak basmati rice for 15 min, Heat 2 litres of water in a vessel , add bay leaves, shah jeera, clove, cinnamon, a tsp of oil, salt in it, when it begins to boil add soaked and drained rice into it, cook until rice is done/cooked.

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Drain the water with a colander and set aside.

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Heat oil in a pan when it is hot add cashew nuts and raisins, fry until cashew turns to light brown and raisins becomes double in size, remove it and set aside, in the same oil add thinly sliced onion and fry until it turns to golden brown in colour in a medium flame.

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Remove it from the flame and set aside.

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Rinse vegetables, drain the water in it, Add chopped veggies (except chopped potatoes) in the same pan, and saute in the same oil, add salt to taste sprinkle little water, cook until it is done and keep ready. Heat a pan by adding oil in it, when it is hot add pepper, allow it to splutter, add shah jeera, cardamom, saute in oil, add green chilies, chopped onion and chopped potatoes, saute until onion  turns to translucent, add grounded paste and fry until you get a fresh aroma.

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Add cooked veggies into it, saute altogether for 2-3 min

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Add garam masala powder, coriander powder, toss it well

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Add yogurt, combine and cook it for 2 min, in a low flame.

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Spread cooked rice, sprinkle/ add fried onion, cashew, raisins, chopped herbs, cook in a low flame, close the lid of the pan and cook it for 5 – 10 min.

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Toss it well and cook for another 2 – 3 min in a low flame, Once it is done, remove it from the flame.

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Transfer the dish to a serving dish and serve hot with Onion raitha.

 

 

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