Vegetable Biryani, the method of making it is very easy
Vegetable Biryani Recipe: If you love veg-loaded rice (vegetable rice) recipes, then you must try this easy vegetable biryani recipe (vegetable biryani). It can be made with easily available ingredients from your kitchen. This restaurant-style vegetable biryani is loved by people of all ages. If you love veg biryani, then you can make it in just an hour with this easy recipe.Veg biryani is a unique dish made of rice and vegetables with spices, which makes it a complete healthy meal. This vegetable biryani recipe is often prepared for special occasions festivals. Salad is very tasty when served with raita, sweets.
Synonymous with good food celebrations, this vegetarian biryani dish is often served with shorba (gravy) kebabs. It is a perfect party recipe that can also be made in a pressure cooker without a crust.This veg biryani recipe is the traditional way of making biryani in a pot, sealed with dough and cooked slowly. Since this Veg Biryani is more delicious and aromatic when made traditionally, we suggest you to follow the authentic method of making this Veg Biryani.
Ingredients required.. (5 servings) ..
Basmati rice -400 grams
Onion chopped big -2
Cloves -8
Nutmeg grated -1/4
Garlic paste 2 teaspoons
-100 grams chopped potatoes
Beans -100 grams
Salt – enough
-1/2 cup curd
Yalak -4
Mint -1
Kewda -1/4 teaspoon
-8 cups water
Ghee -7 teaspoons
Black cumin seeds -teaspoon
Cinnamon -2
Ginger paste -2 teaspoons
Green peas -100 grams
Cauliflower -100 grams
Chopped carrot -100 grams
Black pepper powder -2 teaspoons
Blackheads -4
Mace -2
Rose water -1/4
Unsalted butter -2 teaspoons
Fry the chopped onions.
Heat a pan with 4 tbsp ghee on medium flame. Fry the chopped onions till brown and remove with a slotted spoon. Drain the fried onion pieces on tissue paper. In the same pan, add black cumin seeds and fry till half fried. Add cloves, cinnamon, half nutmeg and black pepper and fry till fragrant. Add ginger and garlic paste and fry for a minute. Now add salt, pepper, butter, curd and vegetables and fry on low flame till the vegetables become almost soft. In a separate large pan, boil 8 cups of water by adding 2 teaspoons of salt.
Add the remaining cloves, cinnamon, cumin seeds, black cumin seeds and green cumin seeds to the water along with bay leaves. Cook on low flame for 15-20 minutes so that the spices infuse the water for their flavor. Strain the rice and add it to the pan and cook till half cooked. Remove from heat and reserve the filtered water. Add the remaining ghee to the rice and keep it aside. Put half of the biryani fried onions in a deep-bottomed heat-proof casserole. Sprinkle half the rice over the onions. Then add a layer of vegetables, chopped mint over the rice. Sprinkle rose water over the rice to garnish. Serve hot with raita.
