How to make Vegetable Biryani
Ingredients :
Basmati rice - 1 cup (washed, cleaned and soaked in water for 1/2 hour)
Cumin seeds - 1/2 tsp
Cashew nuts - 2 tbsp
Raisins - 1 tbsp
Turmeric powder - 1/4 tsp
Desi ghee - 1/4 cup
Curd - 1/4 cup
Green chilly - 2 (sliced lengthwise)
Ginger - 1 inch piece (grated)
Saffron - 20-25 threads
Salt - 1.5 tsp
Coriander powder - 1 tsp
Oil - 1/4 cup
Red chilly powder - less then 1/4 tsp
cinnamon - 1/2 inch piece
Black cardamom - 2
Nutmeg (jaifal) - 2 pinch
Bay leaf - 1
Clove - 4-5
Green cardamom -3
Black pepper - 8-10
Vegetable Ingredients :
Cauliflower florets - 1 cup
Green coriander - 2 tbsp (finely chopped)
Capsicum - 1 (cut into 1 inch thin pieces)
Carrot - 1 (cut into 1 inch thin pieces)
beans - 10-12 (cut into 1 inch thin pieces)
Potatoes - 2
tomato - 2
Mint leaves - 10-12
Method :
1) Boil Rice firstly for makeing veg biryani. Boil water for before placing rice in the water. For 1 cup rice we have taken 5 cup water. while boiling rice add ungrinned spices into them.
2) Add bay ieaf, cloves, cinnamon stick, and peeled black cardamom and cover the water so that it boils quickly. Meanwhile cut one cashew nut into 2-3 pieces. When water starts boiling add rice and 1 tsp ghee into the water.
3) By adding 1 tsp ghee in water, rice doesn't stick to each other. cook the rice for only 80% only because they will be pressurized (dum) more. Meanwhile fry vegetable in a pan. Add oil in a pan.
4) Firstly boil potatoes. Peel the potatoes. Keep a watch at rice and stir after every 2 minutes. Peel potatoes and slice into long pieces. When oil is hot enough add potatoes in the pan. Rice is cooked as per the desire.
5) Now strain the rice with help of a sieve. Take out fried potatoes in a plate. Add cauliflower florets and carrot in the pan for frying. Fry on high flame for 1.5 minute only.
6) Keep the vegetables crunchy. Fry capsicum for 1 minute only. We have used vegetable as per the season and perference. Now cut tomatoes for making biryani. Cut them in small chunks.
7) Add cumin seeds, green chilly, ginger, turmeric powder, coriander powder and tomatoes. Cook tomatoes until they get mashed properly.
8) We have boiled ungrinned spices with rice and now we will add rest of the spice by grinding then coarsely. Take 1/2 inch cinnamon, 8-10 black pepper and 2-3 cloves and grind them coarsely. Add these spices in the tomatoes and mix well.
9) Once tomatoes get mashed add curd in the pan. Roast masala until oil starts separating it. Also add beans in the masala as well. Masala is roasted nicely. Now add red chilly powder and salt in the masala.
10) Now add the fried vegetable in the masala. We have prepared vegetable now we will pressurize (dum) the biryani.
11) To pressurize biryani we have placed this utensil on gas and flame is reduced to minimum. Add 1 tsp ghee in the utensil and set one layer of the rice.
12) Now layer the prepared vegetable on top of the rice. cover the rice with vegetable nicely. Layer rest of the rice on top the vegetable.
13) Sprinkle cashew nuts, raisins, green coriander and mint leaves on top of the layered rice. Pour 3-4 tsp of ghee on the surface of biryani. We have already soaked it for 5 minutes before.
14) Add this in biryani. Cover the biryani very nicly and cook for 15 minutes on low flame. After 15 minutes turn off the gas and mix biryani then take it out in the plate.
15) Vegetable biryani is ready.
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