Vegetable Biryani Recipe

 

Vegetable Biryani is one of the most famous traditional recipes made with some easily available ingredients. This irresistible delicacy makes it a healthy and perfect meal, made with rice, spices, and vegetables, the biryani is often prepared for special occasions and festivals. It tastes better when served with Raita, Salad, and Sweets. Synonymous with good food and celebrations. The biryani is often served with shorba (sauce) and kebabs. It is a perfect recipe for the party that can also be done in a pressure cooker without layers. This recipe for biryani is the traditional way of making biryani in a pot, sealed with dough and simmered. We suggest you follow the authentic way of preparing this dish since its flavor is even better and more aromatic when prepared in the traditional way. To make it interesting, you can add your own personal touch to this recipe by adding flavors according to your taste preference. Also, to make it more aromatic, add some saffron ropes and some kewra water, this will make the biryani incredibly delicious.

INGREDIENTS For Making Vegetable Biryani

  • 7 tablespoon ghee
  • 1 teaspoon black cumin seeds
  • 2 cinnamon
  • 2 teaspoon ginger paste
  • 100 gm peas
  • 100 gm chopped cauliflower
  • 100 gm sliced carrot
  • 2 pinches powdered black pepper
  • 4 black cardamom
  • 1/4 teaspoon rose water
  • 400 gm soaked basmati rice
  • 2 large sliced onion
  • 12 Clove
  • 1/4 teaspoon grated nutmeg
  • 3 teaspoon garlic paste
  • 150 gm chopped potato
  • 100 gm chopped bean green
  • salt as required
  • 1/2 cup beaten yogurt (curd)
  • 4 green cardamom
  • 2 sprigs mint leaves
  • 1/4 teaspoon kewra
  • 10 cup of water

How to make Vegetable Biryani

  • Drain the rice with cold running water and soak it for half an hour.
  • Heat a pan with 4 tablespoons of ghee over moderate heat. Fry the onion in slices until golden brown and remove with a slotted spoon. Drain the fried onion slices on absorbent paper.
  • In the same pan, sauté half of the black cumin seeds until they start to sizzle. Add cloves, cinnamon, half of the nutmeg, peppercorns and sauté until fragrant.
  • Add the ginger and the garlic paste and sauté for one minute. Now add salt, pepper, yogurt, and vegetables and sauté until the vegetables are almost tender.
  • Meanwhile, in a separate large skillet, boil 8 cups of water with 2 teaspoons of salt.
  • Tie the remaining teeth, the cinnamon stick, the cumin seeds, the black cardamoms, and the green cardamoms on a piece of muslin cloth to make a small package (potli) and add them to the water with bay leaves.
  • Simmer for 15-20 minutes to allow the spices to infuse the water with its flavor.
  • Drain the rice, add to the pan and cook halfway. Remove from heat and set aside the tap water.
  • Mix the remaining ghee in the rice and set aside. To assemble the biryani, sprinkle half of the fried onions on the base of a thick-bottom heat-resistant casserole.
  • Spread half of the rice over the onions. Then spread a layer of the vegetables and minced mint over the rice. To decorate, sprinkle rose water on rice. Serve hot!

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