Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, vegetable biryani. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Vegetable Biryani is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Vegetable Biryani is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook vegetable biryani using 27 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Vegetable Biryani:
- Prepare for The Rice
- Prepare 1 1/2 cups long grained rice (basmati), soaked and drained
- Take 1 bay leaf (tejpatta)
- Prepare 25 mm (1”) piece cinnamon (dalchini)
- Make ready 1 clove (laung / lavang)
- Get 1 cardamom (elaichi)
- Make ready 1 black cardamom (badi elaichi)
- Make ready to taste salt
- Prepare for The Vegetable Gravy
- Take 2 cups chopped mixed vegetables (carrots, peas, cauliflower, sweet corn, capsicum, french beans and potatoes)
- Make ready 2 tbsp oil
- Take 1/2 tsp cumin seeds (siyah zeera)
- Take 3/4 cup finely chopped onions
- Get 2 tsp ginger-garlic paste
- Make ready 2 tbsp biryani massla powder
- Get 1 tsp kashmiri red chilli powder
- Prepare 1/2 tsp garam masala
- Make ready 1 cup roughly chopped tomatoes
- Prepare 1/4 cup paneer (cottage cheese) cubes
- Take to taste salt
- Take 1/4 cup milk
- Make ready 1 pinch saffron food colour
- Make ready 1/4 cup fresh curds (dahi)
- Take 1/4 cup finely chopped coriander (dhania)
- Make ready 1/4 cup mint leaves
- Make ready 8-10 green chillies
- Take 2 tbsp ghee
Instructions to make Vegetable Biryani:
- 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
So that’s going to wrap it up for this exceptional food vegetable biryani recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
