Vegetable Biryani Recipe

Vegetable Biryani Recipe

Ingredients :

  1. 2 cups of basmati rice
  2. Water
  3. 2 potatoes
  4. 2 medium sized onions
  5. 6-7 beans
  6. 4-5 carrots
  7. 8-10 french peas
  8. 1 small cauliflower
  9. 1 small cabbage
  10. 1 medium sized bowl of mushroom
  11. 2 cloves
  12. 2 green caradom
  13. 2 white caradom
  14. 1 inch cinnamon
  15. 2 Tej Patta
  16. 1 tablespoon shahi jeera
  17. 2 single javitri
  18. 3-4 cashew nuts
  19. 3-4 raisins
  20. 2-3 almonds
  21. 3 tabelspoon ghee
  22. Cooking oil
  23. Turmeric
  24. Chilli powder
  25. Garam masala powder
  26. Dhaniya powder
  27. Jeera powder
  28. Salt as per the taste

Detailed Process :Vegetable Biryani Recipe

  1. Take a cutting and cut all the vegetables in small size. Wash all of them and get a pan ready.
  2. Meanwhile soak the basmati rice for 30 minutes or so in the water.
  3. Heat the pan and add cooking oil and ghee
  4. Heat cashew nuts, raisins and almonds and fry them a little and take them out
  5. Now add small cut vegetables and fry them a little in the oil and ghee mixture
  6. Add a little salt and turmeric and let the vegetables fry by covering them
  7. After 5 minutes add jeera powder, dhaniya powder and give a toss to the vegetables and cover them and let them cook
  8. In another pan add cloves, green and white caradom, cinnamon, shahi jeera, Tej Patta and Javitri to crackle in the oil
  9. Add the soaked rice and let it fry for some time
  10. Now add water and let the rice boil.
  11. Keep checking the rice since we want the rice to be half cooked and not full cooked
  12. Add sliced onions and fry them till they turn brown. Top the onions with salt so that and let it caramelize completely.
  13. Now, in a big biryani bowl first add layer of vegetables then finely chopped coriander and mint leaves then a layer of half cooked rice top it with some ghee and repeat the same layering. Juts replace the coriander and mint leaves with caramelized onions.
  14. Serve your vegetable biryani with raita or curd

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