Here’s What No One Tells You About Vegetable Biryani Recipe

Vegetable Biryani

Vegetable Biryani

Vegetable Biryani is one amongst the foremost known ancient recipes created with some simply out there ingredients. This irresistible delicacy makes for an ideal wholesome meal, created with rice, spices, and veggies, biryani is usually prepared for special day and festivals. It tastes best once served with raita, salad, and Sweets.

  • 1 Cup Basmati rice ( बासमती चावल )
  • 1 Cup Mixed vegetables, diced (peas, carrots, beans, capsicum, cauliflower etc.)
  • 2 Pcs Onion ( प्याज ) (Large and Grated)
  • 2 tbsp Crushed Ginger ( कुचला हुआ अदरक )
  • 2 tbsp Crushed Garlic ( कुचला हुआ लहसून )
  • 2 Pcs Large Potato ( आलू ) (sliced into long strips)
  • 3 Pcs Cabbage leaves ( बंद-गोभी के पत्ते ) (cut into large pieces)
  • Oil ( तेल ) (for Deep Fry)
  • 2 tbsp Clarified Butter ( घी )
  • Salt to taste ( नमक स्वाद अनुसार )
  • 2 Cups Water ( पानी )
  • 4 tbsp Biryani Masala ( बिरयानी मसाला )
  • 1 Pcs Bay leaf ( तेज पत्ता )
  • 2 tbsp Green Cardamom ( छोटी इलायची )
  • 2 tbsp Black Cardamom ( बडी इलायची )
  • 2 Pcs Cloves ( लौंग )
  • 1 Pcs Cinnamon stick ( दालचीनी )
  • 2 Pcs Mace ( जावित्र )
  • 4 Pcs Peppercorns (काली मिर्च के दाने) – (coarsely crushed (मोटे कुचल) )
  • 1/2 Cup Curd ( दही )
  • 1/2 tbsp Turmeric Powder ( हल्दी पाउडर )
  • 1 tbsp Cumin Seeds (जीरा)
  • Saffron ( केसर ) (a few threads)
  • 2 tbsp Milk ( दूध )
  1. Wash the rice properly and soak for 30 minutes.
  2. Cook it with water until just cooked.
  3. Drain it in a strainer or colander and keep aside.
  4. Dissolve saffron in milk and keep aside.
  5. Heat 1 tbsp of ghee in a pan. Add Bay leave and cumin seeds and let them crackle.
  6. Add the onions and let it sauté till it gets golden brown. Add the ginger-garlic paste and stir-fry for 1 minute.
  7. Now add all the vegetables except potato and add salt and turmeric powder and cook for few minutes or till the vegetables get tender.
  8. Deep fry the potato fingers till golden brown.
  9. Add to the vegetables and mix. Add the Biryani Masala or dry grind green cardamom, cloves, cinnamon, 1 mace after dry roasting it for 2-3 minutes.
  10. Add the remaining mace, peppercorns, and stir-fry for 2-3 minutes on low flame.
  11. Add the beaten curd and mix properly.
  12. Put off the flame.
  13. In a thick bottomed pan arrange the layering in the following manner.
  14. Start with a rice layer. Spoon a tablespoon of cooked rice and spread it evenly in a thick bottomed pan.
  15. Now spread the vegetables. Cover it with a layer of rice. Sprinkle one spoon of saffron added with milk evenly on the rice.
  16. Now again repeat the layering. End with a rice layer.
  17. Now heat 1 tbsp of ghee and pour it over the rice.
  18. Cover tightly and cook on a tava or a pan for 30-35 minutes on low flame or cook it in a preheated oven at 160 degree Celsius for 20-25 minutes.
  19. Serve hot with Raita.

Punam Paul

Punam Paul

Punam Paul is Indian chef with passion to cook and serve Indian food both vegetarian and non-vegetarian with love. She has been school teacher who quit a 8-years-old job and founded the cooking website, punampaul.com

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