Vegetable Biryani has always been my favorite recipe when it comes to cooking. Biryani is mostly consumed by non-vegetarians with options such as Chicken, mutton, beef, or even fish. For vegetarians, there is vegetable Biryani that fulfills their craving. Veg Biriyani Recipe is a true Indian vegetarian dish packed with rice, vegetables, and spices. Few people like it more traditional with caramelized onions and cashew nuts. Especially if you like Mushrooms, you can add mushrooms to vegetable biryani to add more taste to the food. The basmati rice is strongly flavored because of the blend of vegetables and biryani spice leaves. The best Biryani is when the rice stays unattached with other rice and still stays tender while it is served hot.
There are many variations on the Veg Biryani recipe, each with its unique taste, ingredients, and flavors.
Take the basmati rice and wash it in running water until the water comes out starchy. Soak the rice in 1 cup of water for 30 minutes.
Strain the rice and set it aside after 30 minutes.
Heat the ghee in a 2-liter pressure cooker or pot. Add the following spices - shajira, tej patta, green cardamom, cloves, black cardamom, and cinnamon. Fry until all the spices are exploded.
Now add the onions. Stir-fry them over low and medium heat.
Add a pinch of salt to speed up the cooking process.
Fry the onions until golden brown or caramel.
Then add the ginger-garlic paste and chopped green chillies. You can also add ginger-garlic powder. Fry until the original aroma of ginger-pound is gone.
Add turmeric and red chilli powder. Stir and mix well.
Next, add the chopped vegetables. Fry for a minute or two.
Reduce heat and add whipped yogurt (yogurt). Stir in the yogurt and mix well. Then add 2 cups of water to the pressure cooker. To cook in a pot, add 2 cups water.
Add salt and mix again.
Whistle for 3 to 4 minutes over medium heat. If cooked in a pan, cook until vegetables are tender. Do not overcook vegetables.
Heat 4 to 5 tablespoons of milk in a small frying pan. Add saffron fibers ΒΌ tbsp and set aside.
- When the pressure corrects automatically, remove the lid and check the broth.
- Once the vegetables are cooked, place the cooker on top of the oven, cover with the vegetable biryani broth and cook until the vegetables are tender.
- If there is too much water or residue in the broth, fry until a little water evaporates. Keep in mind that the vegetable broth should have a medium or slightly thick consistency
and should not be watery.
Now add cashews, raisins, and almonds (blanch or raw) to the vegetable broth. Set aside. Test the taste and check the salt in the vegetable broth. Add more if needed.
Now in a thick bowl, layer half of the vegetable broth first.
Then layer half of the half-cooked rice.
Add chopped coriander leaves (coriander), mint leaves, and half of saffron milk.
**Place the remaining vegetable broth next.
Layer the last part of the rice. Sprinkle the remaining coriander leaves, mint leaves, and saffron milk on top. Spray with rose water or kevara water.
**You can create 2 layers or 4 layers. But keep in mind that the rice should be for the top layer and the vegetable broth for the bottom layer.
You can cover the pan with a damp cotton cloth and then cover it with a lid.
** Take a frying pan and heat over medium heat.
** When the tawa is hot, reduce the heat. Place the sealed veg biryani pan in the batter.
Cook the veg biryani directly on low heat for the first 15 minutes on low heat, then for the last 10 minutes, place the pan in a hot frying pan and cook on low heat.
Check the bottom of the biryani with a spoon. There should be no liquids on the bottom. If there are liquids, continue cooking for a while more.
After cooking, let rest for 5 to 7 minutes, then serve with veg biryani.
Serving Size 10
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.