Vegetable Biryani

Vegetable Biryani is a exotic rice dish. Rice cooked with many vegetables makes it a wholesome dish. The vegetables are cooked in spices. The rice is flavored with spices and saffron. Generally rice is served after main course. But this dish is a meal by itself.

Ingredients:

Vegetable biryani

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 8 People

Course: Main Course

Cuisine: Indian

Ingredients Method

Ingredients

  

• 3 Cup Basmati Rice
• 5 Medium Onion (3 Cup)
• 4 Medium Potatoes (3 Cup)
• 1 Medium Carrot (3/4th Cup)
• 1/2 Cup Green Peas
• 100 Gm Green Beans
• 2 Medium Green Pepper (1 Cup)
• 2-3 Green Chilies
• 20 Cashews (Halves)
• 15 Garlic Cloves
• 3 Tsp Sugar
• 1 Cup Oil (Plus For Frying)
• 1/2 Tsp Cumin Seeds
• 1/2 Tsp Caraway Seeds
• 1/2 Tsp Asafoetida
• 1 Tsp Saffron
• 2 Tbsp Milk

Dry Masala:

• 1 Bay Leaf
• 1-2 Black Cardamom
• 12 Black Peppercorn
• 4 Cloves
• 4 Inch Cinnamon Stick
• 8 Nagkeshar
• 1 Star Anise
• 1 Nutmeg Flower
• 4 Green Cardamom
• 6 Tsp Readymade Biryani Masala
• Salt

Method

 

1. Cook rice adding 6 cups of water, green cardamom, black peppercorn, clove and salt.
   
2. When you see the bubbles starts to form at the corner, keep a lid on it and cook for 12 minutes. Turn off the burner and let it stand for another 15 minutes.
   
3. Spread the rice on a plate and let it cool completely so that it won't stick together.
   
4. Soak saffron in milk for 15-20 minutes.
   
5. Add soaked saffron to cooked rice and mix gently. Take care not to break the grain.
   
6. Julian carrots, onions and potatoes, green bell pepper. Chop green bench into 1 inch length. Finely chop garlic and green chilis.
   
7. In a frying pan, take Julian onion, 3 tsp sugar and 2 tbsp oil. Let the onions caramelized on a medium heat, stirring continuously.
   
8. In a pan, heat oil. Fry cashews until they are golden brown. Keep it aside.
   
9. Julian potatoes. Fry them after cashews in the same oil. Keep it aside.
   
10. In a big pot, heat 1 cup of oil. Add caraway seeds, cumin seeds. When they start to sputter, add garlic, black cardamom, cinnamon stick, nagkesar, nutmeg flower, star anise, bay leaf, asafoetida. Sauté for a minute on low heat.
    
11. Add carrots, green beans and peas. Add salt. Cover it and let it cook for 10 minutes on low heat.
    
12. Add green bell pepper, biryani masala and saute for 2 minutes. Turn off the burner and keep it uncovered.
    
13. Add caramelized onions and mix well.
    
14. Mix saffron rice and all the vegetables. Garnish the biryani with fried cashews and potatoes.