Want to treat your family to restaurant-style Vegetable Biryani? Here is an easy Vegetable Biryani Recipe with step by step instructions!If you love veggie-loaded rice recipes, then this easy Vegetable Biryani recipe is a must-try for you. Made with easily available ingredients from your kitchen, this restaurant style Vegetable Biryani hits all the right chords. If you love veggie biryani, then with this easy recipe you can have it ready in just an hour. Veg biryani is an irresistible delicacy that makes for a perfect wholesome meal, as it's made with rice, spices and veggies. This Vegetable biryani recipe is often prepared for special occasion and festivals. It tastes best when served with raita, salad and sweets. Synonymous with good food and celebrations, this veggie biryani recipe is often served with shorba (gravy) and kebabs. It's a perfect party recipe that can also be made in a pressure cooker without layering. This veg biryani recipe is the traditional way of making biryani in a pot, sealed with dough and slow-cooked. We suggest you follow the authentic way of preparing this veg biryani as it tastes even better and aromatic when you prepare it traditionally. To make the dish more interesting you can add your own twist by adding flavours as per your palate.
Ingredients of Vegetable Biryani
5 Servings
400 grams basmati rice
7 tablespoon ghee
2 large sliced onion
1 teaspoon black cumin seeds
8 clove
2 cinnamon
1/4 teaspoon grated nutmeg
2 teaspoon ginger paste
2 teaspoon garlic paste
100 grams peas
100 grams chopped potato
100 grams chopped cauliflower
100 grams chopped bean green
100 grams sliced carrot
salt as required
2 pinches powdered black pepper
1/2 cup beaten yoghurt (curd)
4 black cardamom
4 green cardamom
2 bay leaf
2 sprigs mint leaves
1/4 teaspoon rose water
1/4 teaspoon kewra
2 tablespoon unsalted butter
8 cup water
How to make Vegetable Biryani
Step 1 / 8 Soak rice for half an hour
Wash the rice under cold running water and soak it for half an hour.
Step 2 / 8 Fry the sliced onion
Heat a pan with 4 tablespoons of ghee over moderate flame. Fry the sliced onions till golden brown and remove with a slotted spoon. Drain fried slices of onion on absorbent paper.
Step 3 / 8 Saute the whole spices
In the same pan, saute half of the black cumin seeds till they begin to sizzle. Add cloves, cinnamon, half of the nutmeg, peppercorns and saute them till they get fragrant.
Step 4 / 8 Saute the vegetables with yoghurt
Add ginger and garlic paste and saute for one minute. Now add salt, pepper, butter, yoghurt and vegetables and saute them over low heat till the vegetables are almost tender.
Step 5 / 8 Boil water with salt
Meanwhile, in a separate large pan, bring 8 cups of water to a boil with 2 teaspoons of salt.
Step 6 / 8 Make a bundle of whole spices
Tie the remaining cloves, cinnamon stick, cumin seeds, black cardamoms and green cardamoms in a piece of muslin cloth to make a small bundle (potli) and add to the water with bay leaves. Cook on low heat for 15-20 minutes to allow the spices to infuse the water with their flavour.
Step 7 / 8 Cook rice in the above water
Drain the rice, add to the pan and cook till they are half done. Remove from the heat and reserve the strained water.
Step 8 / 8 Assemble the vegetable biryani and serve hot
Stir the remaining ghee into the rice and set aside. To assemble the biryani, spread half the fried onions at the base of a deep heavy-bottomed heatproof casserole. Spread half the rice over the onions. Then spread a layer of the vegetables and the chopped mint over the rice. For garnishing, sprinkle rose water over the rice. Serve hot with raita.
Tips
You can make it more aromatic by adding saffron strings and kewra water.
You can also add cashews over the biryani for a royal touch.
Beneficial for elders