Vegetable Biryani Recipe
Ingredients
For the Fried Onions
1) 4 medium-sized onions (thinly sliced)
2) ½ cup oil (for frying)
For the Vegetable Gravy
3) 1 tablespoon ginger-garlic paste
4) 1 teaspoon cumin seeds
5) 3 cloves
6) 1 star anise
7) 1 cinnamon stick
8) 3 green cardamoms
9) 1 large cardamom
10) 1 bay leaf
11) 1 cup French beans (chopped)
12) 1 medium-sized carrot (chopped)
13) 2 medium-sized potatoes (chopped)
14) 1 cup cauliflower florets
15) 1 medium-sized capsicum (chopped)
16) ½ cup fresh peas
17) 2 medium-sized tomatoes (chopped)
18) 1 handful chopped coriander leaves
19) 1 tablespoon chopped mint leaves
20) 1 teaspoon salt
21) ½ teaspoon turmeric powder
22) ½ teaspoon garam masala powder
23) 1 teaspoon cumin powder
24) 1 tablespoon coriander powder
25) 1 teaspoon biryani masala powder
26) 1 teaspoon red chili powder
27) ½ cup yogurt (whisked)
28) 1 teaspoon ghee
For Cooking the Rice
29) 2-2.5 liters water
30) 2-3 tablespoons salt
31) 1 teaspoon shah jeera (caraway seeds)
32) 3 green cardamoms
33) 1 large cardamom
34) 2 cloves
35) 2 bay leaves
36) 1 cinnamon stick
37) A handful of mint leaves
38) A handful of coriander leaves
39) 1 tablespoon oil
40) 1 teaspoon kewra water
41) ½ lemon juice
42) 3-4 green chilies (slit)
43) ½ kg basmati rice (washed and soaked for 30 minutes)
For Layering
44) 1 tablespoon oil (from the vegetable gravy)
45) Fried onions (barista) (from the earlier preparation)
46) Chopped coriander leaves (for garnish)
47) Chopped mint leaves (for garnish)
48) A pinch of yellow food color (optional)
Let’s Start Recipe
Today, we’re making a **delicious and fantastic Vegetable Biryani** that you can easily prepare in a short time with basic ingredients you already have at home. This biryani can be served with **kachumber salad**, **dahi raita**, or **pickle**. It’s perfect for any **lunch**, **dinner**, or a **gathering**. Let’s start with the recipe!
Step 1: Preparing the Fried Onions
Take a **pan** and add **½ cup of oil** (we need a little extra oil for frying the onions).Slice **4 medium-sized onions** thinly and fry them on **medium to high flame**, stirring continuously to make **crispy golden brown onions** (barista). This will give the biryani a great flavor.Once the onions are fried, place them on **absorbent paper** to remove excess oil. Spread them out so that they cool down and become crispy. We’ll use these later for garnishing.
Step 2: Preparing the Vegetable Gravy
In the same pan, add **1 tablespoon ginger-garlic paste**. Cook it on **low to medium flame** for **2 minutes** to get rid of the raw smell.
Now, add the whole spices:
1) 1 teaspoon cumin seeds
2) 3 cloves
3) 1 star anise
4) 1 cinnamon stick
5) 3 green cardamoms
6) 1 large cardamom
Stir for a few seconds until fragrant. Now, add the **vegetables**:
1) 1 cup chopped French beans**
2) 1 medium-sized carrot
3) 2 medium-sized potatoes (cut into pieces)
4) 1 cup cauliflower florets
5) 1 medium-sized capsicum (bell pepper) (cut into cubes)
6) ½ cup fresh peas
7) 2 medium-sized tomatoes (chopped)
8) 1 handful of chopped coriander leaves
9) 1 tablespoon chopped mint leaves
Add the following spices:
1) 1 teaspoon salt
2) ½ teaspoon turmeric powder
3) ½ teaspoon garam masala powder
4) 1 teaspoon cumin powder
5) 1 tablespoon coriander powder
6) 1 teaspoon biryani masala powder
7) 1 teaspoon red chili powder
Also, add **½ cup yogurt** (whisked well), and **1 teaspoon ghee** for extra flavor.Stir everything together on **high flame** for **3-4 minutes**, making sure the vegetables get well-mixed and slightly cooked.
Step 3: Cooking the Vegetables
Now, add **½ cup water** to the vegetable mix and cover the pan. Cook for **5-7 minutes** on medium flame, letting the vegetables cook until they’re **60-70% done**. Don’t overcook them because they will cook further when we layer them with rice during the **dum (steaming)** process.
Step 4: Preparing the Rice
In a separate **pot**, take **2-2.5 liters of water**. Add:
1) 2-3 tablespoons salt (to season the rice)
2) 1 teaspoon shah jeera (caraway seeds)
3) 3 green cardamoms
4) 1 large cardamom
5) 2 cloves
6) 2 bay leaves
7) 1 cinnamon stick
8) A handful of mint leaves
9) A handful of coriander leaves
10) 1 tablespoon oil
11) 1 teaspoon kewra water (for fragrance)
12) ½ lemon juice (for color)
13) 3-4 green chilies (slit)
Once the water is boiling, add **½ kg basmati rice** (washed and soaked for 30 minutes). Cook the rice on **medium-high flame** for **8-9 minutes**. When done, remove any foam to keep the rice flavor intact.Drain the water and set the rice aside.
Step 5: Layering the Biryani
In a separate vessel, add **1 tablespoon oil** (from the vegetable gravy) and start layering the rice and vegetables.
First, spread a layer of **1/3 of the rice** at the bottom of the vessel.
Add **½ of the vegetable gravy** on top of the rice, spreading it evenly.
Add the next layer of **1/3 of the rice** on top of the gravy.
Then, add the remaining **vegetable gravy** and top it with the rest of the rice.
Now, sprinkle the fried onions on top, along with:
1) Chopped coriander leaves2) Chopped mint leaves3) A pinch of yellow food color (optional, for a vibrant color)
Cover the vessel and cook on **high flame** for **2-3 minutes** to heat everything up.Then, turn the heat to **low** and cook the biryani on **dum** (steam) for **12-15 minutes**.
Step 6: Final Touch
After **12-15 minutes**, check your biryani. The steam should have fully infused the rice and vegetables.Add **1 tablespoon ghee** on top for extra flavor, cover again, and let it sit for **10-15 minutes** before serving.
Step 7: Serving
Once done, open the lid and gently fluff the rice with a spoon. Your **delicious Vegetable Biryani** is now ready to serve!Serve it hot with **kachumber salad**, **dahi raita**, or **pickle**.
Thank You…♥️