Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vegetable biryani. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Vegetable Biryani is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Vegetable Biryani is something which I’ve loved my entire life.
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.
To begin with this recipe, we have to first prepare a few components. You can have vegetable biryani using 25 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Vegetable Biryani:
- Get 500 gms Basmati Rice
- Prepare 4 big onions sliced
- Get 2 tsp cumin seeds
- Take 2 tsp saunf
- Get 1 tsp cloves
- Get 1 tsp cinnamon sticks
- Prepare 3-4 cardamom
- Take 1 tsp pepper corns
- Get 3-4 Bay leaves
- Make ready 6 tbsp ghee
- Make ready 1 litre water
- Make ready 3 tsp ginger-garlic paste
- Make ready 1/4 cup green peas
- Prepare 1/4 cup diced carrots
- Make ready 1/4 cup diced potatoes
- Take 1/4 cup small chopped Frenchbeans
- Prepare 1 cup curd
- Get 1 tbsp Red chilli powder
- Prepare 1/2 tbsp turmeric powder
- Get 2 tbsp coriander powder
- Make ready 2 tbsp Biryani masala
- Prepare 1 tbsp garam masala
- Get 3/4 th cup cashews
- Take as per taste Salt
- Get as required Chopped Coriander leaves to garnish
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.
Steps to make Vegetable Biryani:
- Firstly in a big vessel boil water along with bay leaves, saunf,pepper, cloves, cinnamon, cardamom and little salt.
- Once the water starts boiling well remove from flame and strain it, so that we get nice flavoured water to cook our rice and all the whole spices is removed after leaving the flavour in water.
- Now again keep the water to boil on high flame, once it's ready add the washed Basmati rice and cook it till it's 3/4th done. Once the rice is done strain and keep aside. Remember not to overcook the rice.
- Now in a thick bottom pan take 2 tbsp ghee heat on medium flame and add the onion slices to it.
- Cook the onions till it turns nice pinkish brown, when ready remove from pan and keep aside. Instead of shallow frying you can even deep fry the onions.
- Now in the same pan saute the cashews on low flame till they turn golden brown and keep aside.
- Now in the same pan take remaining ghee heat on medium flame add the cumin seeds and ginger-garlic paste.
- Now add all the veggies and little salt and saute till it's half done.
- Once the veggies are half done add all masalas and mix well.
- Now when all the vegetables are completely done add curd to it mix well and cook on medium flame till all the water dries up and it becomes nice and thick. Once done remove from flame.
- It's time to arrange the rice and veg curry in layers and to keep for dum. For this I have used an earthen handi.
- First put a layer of rice then a layer of vegetable curry and top it with onions, cashews and coriander leaves repeat this step 2 more times.
- Once all the layers are done cover the handi with aluminium foil. Cover it tightly so that there is no space for the flavour to come out. Once this done keep the handi on a thick chapati tawa and keep for dum on gas on very low flame for atleast 30 minute. The flame should be very low if you can't reduce the flame a lot you can keep for dum for 15 minutes. This step can be done just before you are about to eat the biryani so as to enjoy hot flavoured biryani.
- Once the dum is done immediately serve hot biryani with raita.
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 exceptional food vegetable biryani recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
