Vegetable Biryani ( Veg Biryani )
 
Prep time
Cook time
Total time
 
Vegetable biryani very popular around the world for its tempting aroma and taste.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 3-4
Ingredients
  • ½ cup carrot ( fine chopped )
  • ½ cup capsicum ( fine chopped )
  • ½ cup French beans ( fine chopped )
  • ¼ cup florets of cauliflower
  • ¼ cup fresh or frozen green peas
  • ½ cup fine chopped onion
  • 2 tsp oil
  • 2 tsp ghee
  • 2 tsp butter
  • 1 tbsp saffron water
  • 1 tbsp rose milk
  • ¼ cup fresh curd
  • 1 tbsp fresh cream
  • 1 tbsp cashew paste
  • Few mint leaves ( fine chopped )
  • Coriander leave ( fine chopped )
For Gravy :
  • 2 tomatoes ( med size )
  • 1 onion ( large size )
  • 7 – 8 garlic cloves
  • 1 inch ginger
  • 1 green chili
  • 1 tbsp oil
  • ½ inch cinnamon
  • 1 clove
  • 2 black pepper
  • 1 cardamom
  • 1 small bay leaf
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • ½ tsp garam masala
  • Salt according to taste ( approx. 1 tsp )
For Boiling
  • 1 ¼ cup basmati rice / pulao rice
  • 2 cup water or according to need
  • 1 tsp ghee
  • Salt according to taste ( 1 ¼ tsp salt )
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Combine all ingredients of boiling in a pot. Cover the lid and cook on medium flame till rice get cooked. Cook rice till 75% to 80%. Do not overcook rice otherwise they will get sticky. For vegetable biryani you require non sticky and little bit hard and chewy rice.
  2. Once rice get cooked keep it aside and cool them completely.
  3. Meanwhile make a fine paste of garlic, chili and ginger.
  4. Pure the tomato and onion for gravy.
  5. Heat the 1 tbsp oil. Add all whole spices and sauté till they starts to release fragrance.
  6. Add onion paste. Mix well.
  7. Saute till oil separates from sides. Add chili garlic ginger paste. Saute for a minute.
  8. Add tomato paste. Add all dry masala mentioned in gravy. Mix well. Cook till oil separates form gravy.
  9. Meanwhile fine chop all the vegetables. Par boil carrot, beans, peas and cauliflower. Keep it aside.
  10. When gravy get done. Keep it aside to cool down.
  11. In a non stick pan heat oil, butter and ghee.
  12. Add fine chopped onions. Sauté till onion become translucent.
  13. Add fine chopped capsicum. Add pinch of salt. Cook for 2 – 3 minutes. Do not overcook it. Otherwise they will lose their crunch.
  14. Add all par boiled vegetables. Add salt according to taste. Cook for 1 – 2 minutes.
  15. Add prepared gravy. Cook till oil separates from gravy.
  16. Add cooled and boiled rice. Mix well. Cover the lid and cook for 2 – 3 minutes.
  17. Add fresh curd, saffron water, cashew paste, rose water, mint leaves and coriander leaves. Mix well.
  18. Garnish the prepared vegetable biryani with fried onions, butter or mint leaves.
  19. You can also serve this vegetable biryani with layers of rice and prepared vegetables and gravies.
  20. Serve hot with fresh curd, raita, papad and lemon pickle.
Recipe by Zeel's Kitchen at https://zeelskitchen.com/recipe/vegetable-biryani-veg-biryani/