Vegetable Biryani Recipe

Biryani in its true form boasts of an array of aromatic and flavorsome ingredients like rose water, kewra, saffron and the likes. Although best made with meat, the vegetarian variety too is famous for blowing away minds and putting salivary glands on overdrive.

This recipe will tell you how to wind up a delicious vegetable biryani using the traditional ‘dum’ method that involves slow cooking the dish, covering its opening with a moist cloth.

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Royal Veggie Delight

A delicious traditional Pakistani rice preparation.

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Course

Lunch

Cuisine

Indian

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 tbsp ginger garlic paste
• 1 tsp biryani masala powder or garam masala
• ⅓ tsp red chili powder
• ⅛ tsp turmeric
• 250 ml yogurt
• 4 tbsp ghee or oil
• Few saffron strands
• 2 tbsp hot milk to soak the saffron strands
• Raisins as needed
• Cashews as needed
• fried onions
• 1 onion thinly sliced
• 8 medium sized cauliflower florets
• 1 large boiled potato cubed
• 1 large carrot chopped
• Fistful of green peas
• 4-5 beans chopped
• 1½ tbsp Mint leaves minced
• 2 tbsp coriander leaves finely chopped
• 2 green chilies slit
• 1 cups ½aged basmati rice
• ¼ tsp shahi jeera
• salt to taste
• Dry Spices
• 2 cinnamon stick
• 4 green cardamoms
• 1 black cardamom
• 2 big strands of mace
• 1 Star Anise
• 6 Cloves
• 1 Bay Leaf
• ½ tsp shahi jeera

Course Lunch Cuisine Indian Prep Time 15 minutes Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 1 tbsp ginger garlic paste 1 tsp biryani masala powder or garam masala ⅓ tsp red chili powder ⅛ tsp turmeric 250 ml yogurt 4 tbsp ghee or oil Few saffron strands 2 tbsp hot milk to soak the saffron strands Raisins as needed Cashews as needed fried onions 1 onion thinly sliced 8 medium sized cauliflower florets 1 large boiled potato cubed 1 large carrot chopped Fistful of green peas 4-5 beans chopped 1½ tbsp Mint leaves minced 2 tbsp coriander leaves finely chopped 2 green chilies slit 1 cups ½aged basmati rice ¼ tsp shahi jeera salt to taste Dry Spices 2 cinnamon stick 4 green cardamoms 1 black cardamom 2 big strands of mace 1 Star Anise 6 Cloves 1 Bay Leaf ½ tsp shahi jeera

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Instructions

1. Soak saffron strands in hot milk.
2. Fry the sliced onions in oil till golden and crisp. Keep aside.
3. In the same pan, add spices and sauté till they begin to sizzle
4. Add ginger garlic paste and fry till the raw smell goes off.
5. Add parboiled potatoes and fry for about 3 to 5 minutes, till they are almost cooked.
6. Add the rest of the vegetables and fry for 2 to 3 minutes.
7. Add turmeric, biryani masala powder and red chili powder. Mix and fry well for 2 minutes till you get an aroma.
8. Pour 100 ml yogurt and mix.
9. Cook till the vegetables are done to tender.
10. Add mint and coriander leaves and set this cooked mix aside.
11. Cook rice till al dente in lot of water along with salt and shahi jeera. Drain off excess water.
12. Set aside ⅓ of the cooked vegetable and mix the rest of the cooked veggies, yogurt, nuts, raisins and fried onions and add it to a dum utensil or any heavy bottom utensil.
13. Layer the rice over the mix and layer the ⅓ cooked vegetable mix that was set aside. Sprinkle some fried onions
14. Layer rice over it again, then the fried onions, nuts, mint and coriander leaves and pour off the saffron milk and place a moist clean cloth to seal the rim. You can even use a foil or atta to seal the utensil.
15. Place the dum utensil on a hot tawa and cook for 5 minutes on a medium flame and then on low for 5 to 7 minutes based on the thickness of your utensil.
16. Serve with raita.