Recipe of Yummy Vegetable Biryani

Vegetable Biryani Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Vegetable Biryani” recipe we have found until now. This is gonna really delicious.

Ingredients of Vegetable Biryani

1. It’s for of The Rice.
2. Make ready 1 1/2 cups of long grained rice (basmati), soaked and drained.
3. It’s 1 of bay leaf (tejpatta).
4. Prepare 25 mm (1”) of piece cinnamon (dalchini).
5. You need 1 clove of (laung / lavang).
6. Make ready 1 of cardamom (elaichi).
7. You need 1 of black cardamom (badi elaichi).
8. Take to taste of salt.
9. You need for of The Vegetable Gravy.
10. Prepare 2 cups of chopped mixed vegetables (carrots, peas, cauliflower, sweet corn, capsicum, french beans and potatoes).
11. It’s 2 tbsp of oil.
12. You need 1/2 tsp of cumin seeds (siyah zeera).
13. Take 3/4 cup of finely chopped onions.
14. It’s 2 tsp of ginger-garlic paste.
15. It’s 2 tbsp of biryani massla powder.
16. Take 1 tsp of kashmiri red chilli powder.
17. You need 1/2 tsp of garam masala.
18. You need 1 cup of roughly chopped tomatoes.
19. It’s 1/4 cup of paneer (cottage cheese) cubes.
20. It’s to taste of salt.
21. Make ready 1/4 cup of milk.
22. Take 1 pinch of saffron food colour.
23. Prepare 1/4 cup of fresh curds (dahi).
24. Take 1/4 cup of finely chopped coriander (dhania).
25. Prepare 1/4 cup of mint leaves.
26. Prepare 8-10 of green chillies.
27. It’s 2 tbsp of ghee.

Vegetable Biryani step by step

1. For the rice Combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, cover with a lid and cook on a medium flame for 10 to 12 minutes or till the rice 80% is cooked. Strain the rice using a strainer and keep aside..
2. For the vegetable gravy Heat the oil in a deep non-stick pan and add the cumin seeds..
3. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent..
4. Add the ginger-garlic paste, Kashmiri red chilli powder and garam masala and biryani masala powder and sauté on a medium flame for a few seconds..
5. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes..
6. Add the mixed vegetables, paneer, salt and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add curd and sauté 1-2 minutes on low flame..
7. How to proceed

Transfer ½ of the rice mixture in a handi and spread it evenly with the back of a spoon..

1. Add all the prepared vegetable gravy, mint and coriander leaves mint leaves, green chillies on it and spread it evenly..
2. Top it with the remaining ½ of the rice mixture and spread it evenly.

Pour the ghee, milk and saffron mixture evenly over it and cover it with a lid..

1. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes..
2. Serve hot with Raita.