Vegetable Biryani Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.
Here is the best “Vegetable Biryani” recipe we have found until now. This is gonna really delicious.
Ingredients of Vegetable Biryani
- It’s for of The Rice.
- Make ready 1 1/2 cups of long grained rice (basmati), soaked and drained.
- It’s 1 of bay leaf (tejpatta).
- Prepare 25 mm (1”) of piece cinnamon (dalchini).
- You need 1 clove of (laung / lavang).
- Make ready 1 of cardamom (elaichi).
- You need 1 of black cardamom (badi elaichi).
- Take to taste of salt.
- You need for of The Vegetable Gravy.
- Prepare 2 cups of chopped mixed vegetables (carrots, peas, cauliflower, sweet corn, capsicum, french beans and potatoes).
- It’s 2 tbsp of oil.
- You need 1/2 tsp of cumin seeds (siyah zeera).
- Take 3/4 cup of finely chopped onions.
- It’s 2 tsp of ginger-garlic paste.
- It’s 2 tbsp of biryani massla powder.
- Take 1 tsp of kashmiri red chilli powder.
- You need 1/2 tsp of garam masala.
- You need 1 cup of roughly chopped tomatoes.
- It’s 1/4 cup of paneer (cottage cheese) cubes.
- It’s to taste of salt.
- Make ready 1/4 cup of milk.
- Take 1 pinch of saffron food colour.
- Prepare 1/4 cup of fresh curds (dahi).
- Take 1/4 cup of finely chopped coriander (dhania).
- Prepare 1/4 cup of mint leaves.
- Prepare 8-10 of green chillies.
- It’s 2 tbsp of ghee.
Vegetable Biryani step by step
- For the rice
Combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, cover with a lid and cook on a medium flame for 10 to 12 minutes or till the rice 80% is cooked.
Strain the rice using a strainer and keep aside..
- For the vegetable gravy
Heat the oil in a deep non-stick pan and add the cumin seeds..
- When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent..
- Add the ginger-garlic paste, Kashmiri red chilli powder and garam masala and biryani masala powder and sauté on a medium flame for a few seconds..
- Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes..
- Add the mixed vegetables, paneer, salt and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add curd and sauté 1-2 minutes on low flame..
- How to proceed
Transfer ½ of the rice mixture in a handi and spread it evenly with the back of a spoon..
- Add all the prepared vegetable gravy, mint and coriander leaves mint leaves, green chillies on it and spread it evenly..
- Top it with the remaining ½ of the rice mixture and spread it evenly.
Pour the ghee, milk and saffron mixture evenly over it and cover it with a lid..
- Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes..
- Serve hot with Raita.