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Recipe: Make your day special with Veg Biryani, learn easy recipe!

PC: Madhura's Recipe

Vegetable Biryani is a delicious and aromatic rice dish made with basmati rice, a mixture of vegetables and spices. Here's the recipe to make a delicious Veg Biryani:

Ingredients:

1.5 cups basmati rice

2 cups mixed vegetables (carrots, peas, beans, cauliflower, etc.),

1 large onion chopped, 2 tomatoes, thinly sliced,

2 green chilies, finely chopped, 

1-inch piece ginger, sliced lengthwise, grated

4 cloves garlic, minced

1/4 cup plain yogurt

1/4 cup chopped fresh coriander

1/4 cup chopped fresh mint leaves

1 tsp cumin

1 tsp garam masala

1/2 tsp Turmeric powder

1/2 tsp Red chili powder

1/4 tsp Saffron threads (optional, soaked in 2 tbsp warm milk)

3 cups water

3 tbsp Ghee or oil

Salt to taste

Whole Spices:

1 cinnamon stick

4 green cardamom pods

4 cloves

1 bay leaf

PC: YouTube Cooking With Chef Ashok

Instruction:

Wash basmati rice in water till the water runs clear. Soak the rice in water for about 30 minutes, then drain the water and keep it aside.

Heat ghee or oil in a large, heavy-bottomed pan or pressure cooker over medium heat. Add the whole spices (cinnamon, cardamom pods, cloves, and bay leaves) and fry for a minute till the aroma comes out.

Add chopped onions and fry till golden brown.

Add grated ginger and minced garlic. Fry for a minute till the raw aroma disappears.

Add chopped tomatoes and cook till they become soft and mushy.

Add vegetables and cook for a few minutes. Then add turmeric powder, red chili powder, and salt. Mix well to coat the vegetables with the spices.

In a separate bowl, beat plain yogurt until smooth. Add whisked curd to the pan and mix well with the vegetables.

Add soaked and drained basmati rice to the pan. Stir gently to mix the rice with the vegetables and spices.

Pour water into a pan and boil it. Lower the heat, cover the pan, and let it cook for about 15-20 minutes or till the rice is cooked and the water is absorbed. If using a pressure cooker, cook on medium heat for 1 whistle, then switch off the heat and let the pressure release on its own.

Once the rice is cooked, take the pan off the heat and leave it covered for a few minutes.

If you are using saffron, pour the saffron-infused milk over the rice.

Garnish with chopped coriander leaves and mint leaves.

Fluff the rice gently with a fork and serve the Vegetable Biryani hot with Raita or any side dish of your choice.

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