Easy Vegetable Biryani

If you have leftover rice, do not worry....just prepare this super Vegetable Biryani within 45 minutes!

It is easy to make and rich in flavour! If you have a party at your home the next day and feel too exhausted to think of lunch/dinner ideas, this can be your go-to recipe. Do not skip out on any of the spices, as it is a critical aspect for Biryanis. 

Ingredients

1 cup = 250ml

Cooked rice, 8 cups

Oil, for deep frying

Ghee, 1 tbs + 1 tbs.

Cashew nuts, 15 nos.

Raisins, 3 tbs

Good quality canola oil, 4 tbs

Bay leaf, 1 no.

Cinnamon, 1-inch piece

Cloves, 2 nos.

Cardamom, 2 nos.

Onion (evenly sliced), 1 medium no.

Onion (sliced), 1 small no.

French beans (finely chopped), ¾ cup

Green peas (frozen), ½ cup

Cauliflower florets, ½ cup

Carrot (finely chopped), 1 cup

Cabbage (finely chopped), 1 cup

Organic tomato, 2 nos.

Capsicum (chopped), 1/2 part of one

Garam masala, 1 tsp

Coriander leaves (finely chopped), 2 tbs

Mint leaves (finely chopped), 1 tbs

Hot water, ½ cup

Salt, ½ tbs

Rosewater,1 tsp

Saffron, a pinch

Milk, 2 tbs

For masala

Coriander leaves (finely chopped), 3 tbs

Mint leaves (finely chopped), 1 tbs

Shallots (halved), 4 nos.

Green chili, 4 nos.

Ginger (finely chopped), ¾ tbs

Turmeric powder, ¾ tbs

Garlic (finely chopped),1 tbs

Chili powder, ½ tsp

Coriander powder, 1 ½ tsp

Pepper powder, ¼ tsp

Fenugreek powder, ¼ tsp

Cumin powder, ¼ tsp

Fennel seeds, 1 tsp

Preparation

• Grind the masala ingredients together and set aside.
• Soak the saffron in hot milk and set aside.
• Soak the cauliflower for thirty minutes by adding one teaspoon turmeric and wash well.
• Separate into smaller florets and set aside.
• If you are not using organic vegetables, soak all the vegetables similarly.
• Add the required quantity of oil in a pan and fry the medium onion until golden and transfer to a bowl.
• Add 1 tablespoon of ghee to a pan and roast cashews and raisins and set aside.
• Add oil in the same pan and add cinnamon, cloves, cardamom, and sauté for five seconds.
• Add small onion and sauté for 3 minutes over medium flame or until onion turns light brown.
• Add vegetables and sauté for five minutes.
• Add the ground masala and sauté for two minutes.
• Add tomato and sauté until the tomato is well cooked.
• Add capsicum and saute for thirty seconds.
• Add garam masala and mix well.
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• Add water and salt. Cook uncovered (stirring occasionally) until the water almost evaporates. Check salt and add if required (since the rice is not seasoned).
• Take a heavy-bottomed pan and grease with ghee.
• Add half part of the rice and sprinkle a half teaspoon of rose water and half of the saffron milk.
• Top with half of the fried onions, cashews, raisins.

• Then coriander leaves, mint leaves, and half of the vegetable masala. Repeat the process with the remaining half.
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• Close the pan and bake on the stove for 15 minutes over a low flame to lock in the flavours.
• Gently fold the biryani from the bottom of the pan so that every serving has an even mix of masala and rice.

Your tasty Biryani is ready. Enjoy with raita, pappad, fish fry or pickle.
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