Recipe : Veg Biryani


Preparation Time : 60 minutes
Serves : 4

Ingredients :

  • Basmati rice – 1 cup

  • Mixed vegetables, diced (carrots, beans, capsicum, cauliflower) – 1 cup

  • Onions grated – 2 large

  • Crushed ginger – 2 tsp

  • Crushed garlic – 2 tsp

  • Potatoes (sliced into long strips) – 2 (large)

  • Cabbage leaves (cut into large pieces) – 3 leaves

  • Oil to deep fry

  • Ghee – 2 tbsp

  • Salt to taste

  • Water – 2 cups

  • Biryani masala – 4 tsp OR

  • Green cardamom – 2

  • Black cardamom – 2

  • Cloves – 2

  • Cinnamon – 1

  • Mace – 2

  • Peppercorns (coarsely crushed) – 4

  • Curd – ½ cup

  • Turmeric powder – ½ tsp

  • Cumin seeds – 1 tsp

  • Saffron – a few threads

  • Milk – 2 tbsp

Method :

  • Vegetable BiryaniWash the rice properly and soak for 30 minutes.

  • Cook it with water until just cooked.

  • Drain it in a strainer or colander and keep aside.

  • Dissolve saffron in milk and keep aside.

  • Heat 1 tbsp of ghee in a pan. Add cumin seeds and let them crackle.

  • Add the onions and let it sauté till it gets golden brown. Add the ginger-garlic paste and stir fry for 1 minute.

  • Now add all the vegetables except potato and add salt and turmeric powder and cook for few minutes or till the vegetables get tender.

  • Deep fry the potato fingers till golden brown.

  • 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.

  • Add the remaining mace, peppercorns and stir fry for 2-3 minutes on low flame.

  • Add the beaten curd and mix properly.

  • Put off the flame.

  • In a thick bottomed pan arrange the layering in the following manner.

  • Start with a rice layer. Spoon a tablespoon of cooked rice and spread it evenly in a thick bottomed pan.

  • Now spread the vegetables. Cover it with a layer of rice. Sprinkle one spoon of saffron added with milk evenly on the rice.

  • Now again repeat the layering. End with a rice layer.

  • Now heat 1 tbsp of ghee and pour it over the rice.

  • 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.

  • Serve hot with raita or pudina lassi.

 

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