How To Make Veg Biryani Step By Step?

DELICIOUS FOOD

Vegetable Biryani Recipe 

This recipe for Vegetable Biryani is full of spices and healthy vegetables, making it a great choice for a filling dinner.

Discover the ultimate vegetable biryani recipe made with the best veg biryani masala. Perfect for those craving delicious veg biryani near you, this dish is packed with authentic flavors!

Recipe for Vegetable Biryani

Ingredients:

Regarding the rice:

30 minutes of soaking time for 1½ cups of basmati rice

Four cups of water

One bay leaf

Four cloves

Two green cardamoms

One little cinnamon stick

Add salt to taste.

Regarding the veggie masala:

Two tablespoons of oil or ghee

One teaspoon of cumin seeds

One large onion, cut thinly

1 tablespoon of garlic-ginger paste

Two sliced tomatoes

Half a cup of carrots, chopped

Half a cup of green peas

Half a cup of diced potatoes

Half a cup of chopped green beans

Half a cup of florets of cauliflower

1/4 cup of yogurt

Red chili powder, 1 teaspoon

Half a teaspoon of turmeric

One teaspoon of garam masala

Add salt to taste.

Freshly cut mint and coriander leaves

Optional:

Soak saffron strands in two tablespoons of heated milk.

Fried onions (as a garnish)

Raisins and roasted cashews (for garnish)

Instructions:

Prepare the rice:

Bring salt and spices to a boil in water.

When 90% of the rice is cooked, add the soaked rice; the grains should still be little crunchy.

After draining, set away.

Get the vegetable masala ready:

In a big pan, heat the oil or ghee.

Add the sliced onions after the cumin seeds. Cook till golden brown.

Cook the ginger-garlic paste for one minute.

Cook the tomatoes until they are tender.

Add the spices, salt, and all of the chopped vegetables. Simmer for 5 to 7 minutes.

Cook for a further five minutes after adding the yogurt, or until the masala is thick and the vegetables are soft.

Arrange the biryani in layers:

Place half of the rice in a biryani pot or heavy-bottomed pan.

Cover the rice with the vegetable masala.

Top with the leftover rice.

Garnish with fried onions, saffron milk, mint, coriander, and nuts (if using).

Slow steam cooking, or dum cooking:

Securely cover with foil or a lid.

Cook for 15 to 20 minutes over a very low heat (or 20 minutes in a preheated oven set to 180°C/350°F).

Serve:

Using a fork, gently fluff.

Serve hot with salan, raita, or pickle.