
Vegetable Biryani Recipe
Ingredients :
- 2 cups of basmati rice
- Water
- 2 potatoes
- 2 medium sized onions
- 6-7 beans
- 4-5 carrots
- 8-10 french peas
- 1 small cauliflower
- 1 small cabbage
- 1 medium sized bowl of mushroom
- 2 cloves
- 2 green caradom
- 2 white caradom
- 1 inch cinnamon
- 2 Tej Patta
- 1 tablespoon shahi jeera
- 2 single javitri
- 3-4 cashew nuts
- 3-4 raisins
- 2-3 almonds
- 3 tabelspoon ghee
- Cooking oil
- Turmeric
- Chilli powder
- Garam masala powder
- Dhaniya powder
- Jeera powder
- Salt as per the taste
Detailed Process :
- Take a cutting and cut all the vegetables in small size. Wash all of them and get a pan ready.
- Meanwhile soak the basmati rice for 30 minutes or so in the water.
- Heat the pan and add cooking oil and ghee
- Heat cashew nuts, raisins and almonds and fry them a little and take them out
- Now add small cut vegetables and fry them a little in the oil and ghee mixture
- Add a little salt and turmeric and let the vegetables fry by covering them
- After 5 minutes add jeera powder, dhaniya powder and give a toss to the vegetables and cover them and let them cook
- In another pan add cloves, green and white caradom, cinnamon, shahi jeera, Tej Patta and Javitri to crackle in the oil
- Add the soaked rice and let it fry for some time
- Now add water and let the rice boil.
- Keep checking the rice since we want the rice to be half cooked and not full cooked
- Add sliced onions and fry them till they turn brown. Top the onions with salt so that and let it caramelize completely.
- Now, in a big biryani bowl first add layer of vegetables then finely chopped coriander and mint leaves then a layer of half cooked rice top it with some ghee and repeat the same layering. Juts replace the coriander and mint leaves with caramelized onions.
- Serve your vegetable biryani with raita or curd
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