Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, vegetable biryani. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Veg biryani recipe with pot, pressure cooker & Instant pot options. Vegetable biryani is an aromatic rice dish made by cooking basmati rice with mix veggies, herbs & biryani spices. Biryani has always been a recipe I've been intimidated to make even though it looks like it would be a recipe that's easier to make than most Indian dishes.
Vegetable biryani is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Vegetable biryani is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have vegetable biryani using 27 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Vegetable biryani:
- Prepare For rice
- Prepare 1 1/2 cups long grained basmati rice soaked and drained
- Prepare 1 bay leaf
- Take 2 stick cinnamon
- Take 2 cloves
- Take 2 cardamom
- Make ready To taste Salt
- Make ready For veggies gravy
- Get 1 1/2 cup boiled mixed veggies (carrots, peas, cauliflower, potatoes cubes)
- Get 1/4 cup paneer cubes
- Get 2 tbsp oil
- Take 1/2 tsp cumin seeds
- Take 3/4 cup finally chopped onions
- Take 2 tsp ginger garlic paste
- Prepare 1 green chilli chopped
- Get 1/4 tsp turmeric powder
- Get 2 tsp coriander powder
- Prepare 1 tsp chilli powder
- Make ready 1/2 tsp garam masala
- Take 1 cup roughly chopped tomatoes
- Get to taste Salt
- Prepare 1/4 cup milk
- Take 1 pinch sugar
- Get 1/4 cup curd
- Make ready A few drops of edible saffron colours
- Take 2 tbsp ghee
- Get 1/4 cup finally chopped coriander
The color looks appetizing and the taste is great! It's delicious served with mint chutney or simple, plain yogurt. Vegetable Biryani is a rich and exotic rice dish with spicy vegetables. The saffron aroma makes this dish very inviting.
Instructions to make Vegetable biryani:
- Combine water, bay leaf, cinnamon, cloves, cardamom, rice and salt in deep nonstick pan, mix well and cover with a lid and cook on a medium flame for 10 minutes till rice is cooked.
- Strain rice using strainer and keep aside.
- For veggies gravy
- Heat oil in a non stick pan and add cumin seeds, then add onion and sauté for 1-2 minutes or till onions till translucent.
- Add ginger garlic paste, green chilli, turmeric powder, chilli powder and garam masala and sauté for few seconds.
- Add tomatoes and water, mix well and cook for 4-5 minutes.
- Add mixed vegetables, paneer, salt and milk, mix well and cook on a medium flame for another 2-3 minutes, while stirring occasionally.
- Add sugar, mix well and cook for 1 minute.
- Combine curd, coriander and saffron colour in a bowl and mix well.
- Add prepared rice, mix well and divide into 2 equal portions. Put a portion of rice in a handi and spread it evenly with the back of a spoon.
- Add prepared veggies gravy on it and spread evenly.
- Top up with second portion of rice and spread evenly. Pour ghee and cover with lid.
- Place handi on non stick tawa and cook on slow flame for 25-30 minutes.
- Serve hot with Raita and salad.
Biryani is a popular Mughali dish that has been adapted by Indians. Authentic recipe for Biryani made with veggies and chickepeas, infused with Indian spices. A wide variety of biryani vegetable. Cooking Biryani in pressure cooker directly -After adding water to the rice, close the cooker without weight. A classic Indian one pot meal that is full of flavors and aromas from whole spices, garam masala and the long grain basmati rice.
So that’s going to wrap this up with this special food vegetable biryani recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
