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Veg Biryani

Veg Biryani

veg biryani Ingredients:
1 1/2 cups basmati rice, soaked for 30 minutes and drained
2 cups mixed vegetables (carrots, peas, beans, potatoes, etc.), chopped
1 large onion, thinly sliced
1/2 cup plain yogurt
1/4 cup milk
1/4 cup chopped mint leaves
1/4 cup chopped cilantro leaves
1/4 cup fried onions (optional, for garnish)
1/4 cup ghee or vegetable oil
1/4 cup warm water
Salt to taste

Whole Spices:
1 bay leaf
1-inch cinnamon stick
3-4 green cardamom pods
4-5 cloves
1 black cardamom pod
1 teaspoon cumin seeds

Biryani Masala (Spice Mix):
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
Pinch of saffron strands (optional) soaked in 2 tablespoons warm milk

Instructions:
Step 1: Prepare the Rice
In a large pot, bring water to a boil and add the soaked and drained basmati rice.
Cook the rice until it is 70% cooked (parboiled). The grains should still have a slight bite to them.
Drain the rice and set it aside.

Step 2: Sauté the Vegetables
In a separate large, heavy-bottomed pan or pot, heat the ghee or vegetable oil over medium heat.
Add the whole spices (bay leaf, cinnamon stick, green cardamom pods, cloves, black cardamom pod, and cumin seeds) and sauté for a minute until they release their aroma.
Add the sliced onions and sauté until they turn golden brown.

Step 3: Prepare the Biryani Masala
Lower the heat and add the biryani masala (cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala) to the sautéed onions. Stir well to coat the onions and spices evenly.
Add the chopped vegetables to the pan and mix them with the masala. Cook the vegetables for about 5 minutes, allowing them to absorb the flavors.

Step 4: Layering the Biryani
Preheat your oven to 350°F (175°C).
In an ovenproof dish, start by spreading a layer of half-cooked rice at the bottom.
Add half of the cooked vegetables on top of the rice, spreading them evenly. Sprinkle half of the chopped mint and cilantro leaves over the vegetables. Drizzle half of the saffron-infused milk over the layer.
Repeat the process with the remaining rice, vegetables, mint, cilantro, and saffron-infused milk.

Step 5: Baking the Biryani
Cover the dish tightly with aluminum foil or a lid to seal in the flavors.
Place the dish in the preheated oven and bake for 25-30 minutes, allowing the biryani to cook and the flavors to meld together.

Step 6: Garnish and Serve
Once the biryani is cooked, remove it from the oven and let it sit for a few minutes.
Garnish the Vegetable Biryani with fried onions (if using) and serve it hot with raita, yogurt, or your favorite side salad.
Enjoy the delightful flavors and aromas of Vegetable Biryani—a hearty and satisfying dish that celebrates the essence of Indian cuisine. Perfect for special occasions or a comforting family meal, this biryani is sure to become a favorite in your kitchen.

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