Vegetable Biryani Recipe

Hi people, I am back with a simple & delicious recipe that you can prepare to impress your family/guests & if they are vegetarians, they will be surely happy to devour the goodness of this delicious Vegetable Biryani.

Vegetable Biryani

Ingredients :

Bay Leaves : 3-4 Nos.

Cinnamons : 2 medium size sticks

Cumin seeds : 2 teaspoon

Cloves : 7-8 Nos

Black Peppercorns : 7-8 Nos

Mace (Aril of Nutmeg) : 2-3 strands

Green Cardamoms : 4-5 Nos

Black Cardamoms : 2 Nos

Stone Flower : 4-5 Nos

Star Anise : 2-3 Nos

Red Chilli Powder : 2-3 tsp (can adjust as desired)

Salt : As per taste

Biryani Powder : 3 tbsp

Ghee : 3-4 tbsp

Basmati Rice : 500 gms

Pototoes : 3 Nos, chopped into thin slices (as you do for fries)

Onions : 2 Nos, roughly chopped

Cauliflower : 1 medium sized, chop small florets.

Peas : 1 small cup (I used frozen peas)

Carrots : 2-3 Nos, chopped into thin long slices

Capsicums : 1 big, chopped into thin long slices

Soya mini chunks : half cup

Baby Corns : 5-6 Nos, chopped into small pieces.

 Tomatoes : 1 big, finely chopped (can replace it with Puree as well)

Fresh Curd : 3 tbsp

Food color : small pinch

Ginger- Garlic paste : 1 tsp

Green Chillies : 4-5 Nos, chopped.

Onion : 1 Nos, Chopped into thin slices.

Garnish : 10-12 Nos, fried cashews.

Method : Soak basmati rice for at least an hour. Heat 3 tbsp oil in pan, deep fry all the chopped vegetables except onions & tomotoes into separate batches till they turn crisp & slightly golden. Keep them aside.

Take a deep vessel and boil water using half quantity of the dried whole spices – cloves, black peppercorns, cumin seeds, bay leaves, cinnamon sticks, green cardamoms, black cardamoms, Mace, Stone flower, Star Anise. You can either add them directly to the water or tie them in a muslin cloth and place it in the water. We are doing this to infuse the flavours into the water. Once the water starts boiling, add soaked rice and cook only till rice is 3/4th cooked. Drain and keep it aside.

Now take a pan, add ghee, once the ghee is hot, fry roughly chopped onions till they turn translucent and are soft. Now add tomotoes ( or puree) & green chillies, fry it well. Add ginger-garlic paste & fry again. Once it starts to leave oil, start adding fried vegetables that you had kept aside. Mix them well, add biryani powder, red chilli powder, remaining whole spices, curd & salt. Toss the vegetables so that it is covered & coated with spices & masala.Cover it with a lid & allow it to cook for 2-3 minutes on slow flame.

Now, divide the rice into two parts,maybe use two different bowls, mix food color in 2-3 tsp of milk & pour this over 1 bowl of rice. Now take a large heavy bottom vessel, add some ghee, add a layer of white rice (uncolored), add vegetables on top of it, add some chopped green chillies & fried onions. Now add colored rice & repeat the process of adding vegetables, chillies & fried onions. Repeat this until you finish rice and vegetables. Finish with rice layer. Top with fried onions and coriander leaves, mint leaves, 1/2 tsp of biryani masala & some ghee. Wrap the rim of the vessel with dough & place the lid over it. Place a heavy object on the lid.

Now place the vessel on slow flame for about 10 minutes & then place it over a hot Griddle pan (Tawa) on slow flame for about 15-20 minutes.

Garnish it with fried cashews & coriander leaves.

Serve it hot with Mint and Onion Raita & fried papads.


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