Veg Biryani | Veg Biryani recipe | 2024

on

Veg Biryani making : Step-by-step-Guide

Ingredients

  •  2 cups basmati rice
  •  3 cups mixed vegetables (potatoes, carrots, cauliflower, peas, beans, etc.)
  •  1 onion, thinly sliced
  •  3 tbsp oil
  •  2 tbsp ghee
  •  2 bay leaves
  •  4 cloves
  •  4 cardamoms
  •  2 cinnamon sticks
  •  1 tsp cumin seeds
  •  1 tsp coriander seeds
  •  4 green chilies, slit
  •  1 cup yogurt
  •  2 tbsp ginger-garlic paste
  •  1 tsp red chili powder
  •  1 tsp coriander powder
  •  1 tsp cumin powder
  •  1 tsp garam masala
  •  1 tsp biryani masala
  •  Salt to taste
  •  Chopped coriander and mint leaves for garnish
  •  Fried onions (for garnish)
  •  Saffron milk (optional)


 Preparation

1. Marinate the Vegetables:

  •  In a bowl, mix the chopped vegetables, yogurt, ginger-garlic paste, red chili powder, coriander powder, cumin powder, garam masala, biryani masala, and salt. Cover and refrigerate for 30 minutes.

2. Cook the Rice:

  •     Rinse the basmati rice until the water runs clear. Soak it in water for 30 minutes.
  •     Bring a large pot of water to a boil. Add the soaked rice and cook until 80% done. Drain and set aside.

3. Fry the Onions:

  •     Heat oil in a pan and fry the sliced onions until golden brown. Remove and set aside.

4. Make the Biryani Base:

  •     In the same pan, heat ghee. Add the whole spices (bay leaves, cloves, cardamoms, cinnamon sticks, cumin seeds, and coriander seeds) and sauté for a minute.
  •     Add the marinated vegetables and sauté for 5-7 minutes until slightly cooked.

5. Layer the Biryani:

  •     In a heavy-bottomed pot, spread a layer of the cooked rice.
  •     Top with a layer of the vegetable mixture.
  •     Sprinkle some fried onions, chopped coriander, and mint leaves.
  •     Repeat the layers until all the ingredients are used up, ending with a layer of rice.
  •     Pour the saffron milk (if using) over the top layer.

6. Cook on Dum:

  •     Cover the pot with a tight-fitting lid and seal the edges with dough.
  •     Cook on the lowest heat for 20-25 minutes, allowing the biryani to cook on dum.

7. Serve Hot:

  •     Gently fluff the biryani with a fork.
  •     Serve hot, garnished with fried onions, coriander, and mint leaves. Accompany with raita or biryani gravy.

By following these steps and using the right blend of spices, you can create a delicious and authentic-tasting vegetable biryani that will impress your guests. Enjoy!

Thank you for your time !



Comments

Post a Comment