A healthy and delicious biryani with vegetables and rice.
Vegetable Biryani
Recipe Servings |
: | 4 |
Recipe Cook Time |
: | 30 minutes |
Preparation Time |
: | 20 minutes |
Category |
: | Veg , Medium , Main course |
Recipe Rating |
: |
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Ingredients
Basmati rice :- 1 cup
Mixed vegetables, diced (carrots, beans, capsicum, cauliflower, potato) :- 1 cup
Green peas :- 1/2 cup
Onions grated – 2 large
Crushed ginger – 2 tsp
Crushed garlic – 2 tsp
Ghee – 2 tbsp
Salt to taste
Water – 2 cups
Biryani masala – 2 tsp
Green cardamom – 4
Black cardamom – 2
Cloves – 7-8
Cinnamon – 1
Peppercorns – 4
Bay leaf :- 1
Caraway seeds (shahi jeera) :- 1/2 tsp
Curd – ½ cup
Turmeric powder – ½ tsp
Cumin seeds – 1 tsp
Saffron – a few threads
Milk – 2 tbsp
Fresh coriander leaves:- 2 tbsp (chopped)
Fresh mint leaves :- 2 tbsp (chopped)
Mixed vegetables, diced (carrots, beans, capsicum, cauliflower, potato) :- 1 cup
Green peas :- 1/2 cup
Onions grated – 2 large
Crushed ginger – 2 tsp
Crushed garlic – 2 tsp
Ghee – 2 tbsp
Salt to taste
Water – 2 cups
Biryani masala – 2 tsp
Green cardamom – 4
Black cardamom – 2
Cloves – 7-8
Cinnamon – 1
Peppercorns – 4
Bay leaf :- 1
Caraway seeds (shahi jeera) :- 1/2 tsp
Curd – ½ cup
Turmeric powder – ½ tsp
Cumin seeds – 1 tsp
Saffron – a few threads
Milk – 2 tbsp
Fresh coriander leaves:- 2 tbsp (chopped)
Fresh mint leaves :- 2 tbsp (chopped)
Methods
Wash the rice properly and soak for 30 minutes.
Cook it with water and two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done.Drain it in a strainer and keep aside.
Dissolve saffron in milk and keep aside.
Heat 1 tbsp of ghee in a pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds.
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 and add salt and turmeric powder, red chilli powder and coriander powder and cook for few minutes or till the vegetables get tender.
Add the biryani masala. Add the beaten curd and mix properly.
Put off the flame.
In a thick bottomed pan arrange the layering in the following manner.
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.
Garnish with mint leaves and ginger julienne.
Serve hot with raita.
Cook it with water and two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done.Drain it in a strainer and keep aside.
Dissolve saffron in milk and keep aside.
Heat 1 tbsp of ghee in a pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds.
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 and add salt and turmeric powder, red chilli powder and coriander powder and cook for few minutes or till the vegetables get tender.
Add the biryani masala. 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 half the coriander leaves, half the mint leaves and half the yogurt mixture.
- Arrange the remaining vegetables followed by the remaining rice.
- Now again repeat the layering. End with a rice layer.
- Sprinkle one spoon of saffron added with milk evenly on the rice.
- 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.
Garnish with mint leaves and ginger julienne.
Serve hot with raita.
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