Ingredients for Vegetable biriyani
- 3 cups basmati rice
- 2 carrots
- 1 onion
- 1 potato
- 1 tomato
- 10 gobhi florets (cauliflower)
- to taste green peas
- to taste beans
- 2 bay leaf
- 1 stick cinnamon
- to taste cardamom seeds
- to taste pepper
- to taste cumin seeds
- 2 tsp vegetable biriyani masala powder
- 2 tsp chilli powder
- 1 tsp garam masala
- 1 tsp kasuri methi
- 1 tsp coriander powder
- 1 cup curd
- to taste cloves
- 0.5 tsp turmeric powder
- 2 tsp ghee
- 2 tbsp oil
- leaves Coriander
- 1 tsp ginger garlic paste
- to taste cashews and raisins
- to taste saffron threads soaked in milk
Cooking Instructions for making Vegetable biriyani
Soak basmati rice in water for at least 30 minutes
In a pan take 6 glasses of water + cinnamon + bay leaf + pepper + cardamom + salt. Let it boil and then add soaked rice and cook it for 5-6 minutes until hAlf cooked. Drain the water once it’s cooked.
Now in another let’s prepare biriyani gravy. Take oil + cumin seeds + bay leaf + cinnamon stick + cloves + cardamom seeds+ginger garlic paste and sauté for 3 minutes.
Now add onion and sauté until it’s golden brown. Now add tomato + other vegetables and boil for 10 minutes.
Now add turmeric powder + chilli powder + cumin powder + garam masala+ coriander powder +biriyani powder+ salt + a tsp of jaggery and boil until vegetables absorbs the flavor
Now add curd to the same pan and mix well+ add gobhi + green peas and sauté for 5 minutes or until it’s cooked
Now take 1 small cup of gravy outside. In the same layer up rice and gravy. Add ghee+ coriander leaves + saffron threads and cover the pan with aluminum foil and cover with lid. Boil it for 15-20 minutes.
Serve the biriyani hot with raita
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