If you are a vegetarian, vegetable biryani is the best recipe for you. This dish made of rice, spices and vegetables is preferred with raita. This is the best party recipe that can be made in a cooker without layering.
Total Time: 1 h
Servings: 5
Ingredients:
400 grams soaked basmati rice
2 large chopped onions
8 cloves
1/4 teaspoon grated nutmeg
2 teaspoon garlic paste
100 grams chopped potato
100 grams chopped green beans
Salt to taste
1/2 cup whipped yogurt
4 Green Cardamom
Mint leaves
1/4 teaspoon Kevda
8 cups of water
7 tablespoons Ghee
1 tbsp black cumin seeds
2 cinnamon sticks
2 tablespoons ginger paste
100 grams peas
100 grams chopped cauliflower
100 grams chopped carrots
2 pinch of ground black pepper
4 black cardamom
2 bay leaves
1/4 teaspoon rose water
2 tablespoons unsalted butter
How to make Vegetable Biryani Recipe:
Step 1:
Wash the rice in a bowl and keep it wet for half an hour.
Step 2:
Heat 4 tablespoons ghee in a low flame. Add chopped onion to it and fry it till it becomes golden and take it out with a spoon.
Step 3:
Put half the amount of cumin in the same pan. Add cloves, cinnamon, nutmeg, black pepper and cook till it smells good.
Step 4:
Add ginger and garlic paste and cook for a minute. Now add salt, pepper, yogurt and vegetables. Allow the vegetables to cook until soft, stirring occasionally.
Step 5:
Meanwhile, boil 8 cups of water in a separate large pan, add 2 teaspoons of salt.
Step 6:
Make a bundle by tying the remaining cloves, cinnamon, cumin, black cardamom and green cardamom in a muslin cloth and pour it in water with bay leaves.
Step 7:
Cook on low flame for 15-20 minutes so that the flavor of the spices comes in the water.
Step 8:
Cook the rice in a pan till it is half cooked. Remove from the heat.
Step 9:
Put the remaining ghee in the rice and keep it aside. Now, take a heavy-bottomed heatproof casserole and spread half a fried onion on its bottom.
Step 10:
Spread half the rice on top of the onion. Put a layer of vegetables on top of it and put chopped mint on the rice.
Step 11:
Sprinkle rose water over the rice for garnishing. Serve hot with raita and chutney.
