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
- 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.
- 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.
- 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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