TASTY VEG BIRIYANI RECIPIE

TASTY VEG BIRIYANI


INGREDIENTS OF VEGETABLE BIRYANI

5 Servings
  • 400 grams soaked basmati rice
  • 7 tablespoon ghee
  • 2 large sliced onion
  • 1 teaspoon black cumin seeds
  • 8 clove
  • 2 cinnamon
  • 1/4 teaspoon grated nutmeg
  • 2 teaspoon ginger paste
  • 2 teaspoon garlic paste
  • 100 grams peas
  • 100 grams chopped potato
  • 100 grams chopped cauliflower
  • 100 grams chopped bean green
  • 100 grams sliced carrot
  • salt as required
  • 2 pinches powdered black pepper
  • 1/2 cup beaten yoghurt (curd)
  • 4 black cardamom
  • 4 green cardamom
  • 2 bay leaf
  • 2 sprigs mint leaves
  • 1/4 teaspoon rose water
  • 1/4 teaspoon kewra
  • 2 tablespoon unsalted butter
  • 8 cup water

HOW TO MAKE VEGETABLE BIRYANI

Step 1 / 10
Drain the rice under cold running water and soak it for half an hour.
Step 2 / 10
Heat a pan with 4 tablespoons of ghee in it over moderate flame. Fry the sliced onion till golden brown and remove with a slotted spoon. Drain fried slices of onion on absorbent paper.
chop
Step 3 / 10
In the same pan, saute half of the black cumin seeds till they begin to sizzle. Add cloves,cinnamon, half the nutmeg, peppercorns and saute them till they get fragrant.
Step 4 / 10
Add ginger and garlic paste and saute for one minute. Now add salt, pepper, yogurt and vegetables and saute them over a low heat till the vegetables are almost tender.
Step 5 / 10
In the meanwhile, in a separate large pan, bring 8 cups water to a boil with 2 teaspoons of salt.
Step 6 / 10
Tie the remaining cloves, cinnamon stick, cumin seeds, black cardamoms and green cardamoms in a piece of muslin cloth to make a small bundle (potli) and add to the water with bay leaves.
Step 7 / 10
Cook on low heat for 15-20 minutes to allow the spices to infuse the water with their flavor.
Step 8 / 10
Drain the rice, add to the pan and cook till half done. Remove from the heat and reserve the strained water.
Step 9 / 10
Stir the remaining ghee into the rice and set aside.To assemble the biryani, spread half the fried onions at the base of a deep heavy-bottomed heatproof casserole.
Step 10 / 10
Spread half the rice over the onions. Then spread a layer of the vegetables and the chopped mint over the rice. For garnishing, sprinkle rose water over the rice. Serve hot!

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