Veg Biryani Recipe-
Mouth watering just by hearing the name of Veg Biryani. Biryani made with all the vegetables and spices tastes amazing and is also good for health. If you want to prepare your lunch in less time, then ‘Veg Biryani’ can be a better option for you.
Veg Biryani Recipe-
Ingredients Veg Biryani Recipe-
Basmati rice – 1 cup
Desi Ghee – 1/4 cup
Oil – 1/4 cup
Curd – 1/4 cup
Cumin – 1/2 tsp
Turmeric Powder – 1/4 tsp
Ginger – 1-inch piece grated
Green Chillies – 2 cut lengthwise
Coriander Powder – 1 tsp
Red chili powder – 1/4 tsp
Salt – as per taste (1.5 tsp)
Saffron – 20-25 threads
Cashew nuts – 2 tbsp
Raisins – 1 tbsp
Whole Hot Spices –
Dal Chini -1.5 inches,
black pepper – 7-8,
Big cardamom – 2,
Nutmeg – 2
pinch crushed,
Bay leaves – 1,
Long – 5-6,
Small cardamom – 3.
Green vegetables –
Cauliflower chopped – 1 cup, Green coriander – 2 tbsp finely chopped, Capsicum – 1 (cut into 1 inch pieces) Carrot – 1 (1.5 inch pieces thinly sliced), French Beans – 10 (cut into 1 inch pieces) Potatoes – 2, Tomato – 2, Mint – 10 – 12 leaves.
How to make Veg Biryani Recipe-
First of all, prepare the rice by boiling it. Clean, wash and soak the rice in water for 20 minutes, then remove the excess water. Put 5 cups of water in a vessel and keep it boiling, put 1 bay leaf, 1-inch lentil sugar, peeled big cardamom, and 3-4 cloves in the water. When the water comes to a boil, put the rice in the water and cook it for 80 percent because we have to give the rice to the rice later, so that the rice will be completely cooked and ready.
Till the rice is ready after boiling, prepare the vegetables by frying on the other side, put oil in the pan and heat it, first peel the potatoes and cut them lengthwise on high fire, fry them till they become light brown. . Add cauliflower and carrots and fry them on high flame for 1-2 minutes and take them out. Put capsicum also in the oil and fry for 1 minute and take it out (we have to keep all the vegetables crunchy, do not fry for a long time and make them soft).
When the rice is ready, sieve it in a sieve, water will drain out of the rice into the bottom of the vessel, lift the rice sieve from the water vessel and keep it on another vessel so that it cools down quickly, bay leaves, cardamom peels from rice Take it out, and let the rice cool down.
After frying the vegetables, there is oil left in the pan, fry the spices in it and prepare it. Add cumin seeds and fry them, add ginger paste and green chilies and fry them for a while. Add turmeric powder and coriander powder, and fry the spices a little. Cut the tomatoes into small pieces and put them in the spices and fry till the tomatoes are mashed. Salt, red chili, and coarsely ground garam masala (2 cloves, black pepper, inch piece of cinnamon, small cardamom peeled and ground coarsely)
Add and mix, and fry the spices. Now add curd to the spices and fry them a little, it is ready after roasting the spices. Add fried vegetables to the roasted spices and mix. Vegetables for biryani are ready. Rice has also cooled down and is ready
Brew the Biryani: Take a big and heavy bottomed vessel, put 1 tsp ghee in the bottom, and put half the rice and spread a layer of rice in the bottom of the vessel, now put the prepared vegetable on top of the rice and spread evenly to cover the rice. Now put the remaining rice on top of the vegetable and make a layer by layering, put cashews and raisins on top of the rice.
Break green coriander and mint leaves by hand and put 4 spoons of melted ghee on all sides. Put the saffron in 2 tablespoons water beforehand, pour the saffron solution on all sides of the biryani and now close the lid of the biryani and let it cook on low flame for 15 minutes.
Open the lid of the vessel, mix all the things, hot Veg Dum Biryani is ready, serve the biryani with curd chutney or raita and eat it.
