How to make Vegetable Biryani

Vegetable Biryani

Here’s a detailed recipe for making Vegetable Biryani.

Ingredients:

For the Rice:

• 1.5 cups Basmati rice

• 2.5 cups water

• 1 bay leaf

• 4 cloves

• 2 green cardamoms

• 1 inch cinnamon stick

• Salt to taste

For the Vegetable Layer:

• 2 tablespoons ghee or oil

• 1 large onion, thinly sliced

• 2 teaspoons ginger-garlic paste

• 1 cup mixed vegetables (carrots, peas, beans, potatoes), chopped

• 1/2 cup yogurt

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 2 teaspoons biryani masala

• Salt to taste

For Assembling:

• A few saffron strands soaked in 2 tablespoons warm milk

• 1/4 cup chopped coriander leaves

• 1/4 cup chopped mint leaves

• Fried onions (optional)

Instructions:

Cooking the Rice:

1. Rinse the Basmati rice thoroughly until the water runs clear. Soak it in water for 30 minutes, then drain.

2. In a large pot, bring 2.5 cups of water to a boil. Add the bay leaf, cloves, cardamoms, cinnamon stick, and salt.

3. Add the soaked rice to the boiling water. Cook until the rice is 70-80% done (it should still have a bite to it). Drain and set aside.

Preparing the Vegetables:

4. Heat ghee or oil in a large pan. Add the sliced onions and sauté until golden brown.

5. Add the ginger-garlic paste and sauté for a couple of minutes until the raw smell goes away.

6. Add the mixed vegetables and cook for 5-7 minutes.

7. Stir in the yogurt, turmeric powder, red chili powder, biryani masala, and salt. Cook for another 5-7 minutes until the vegetables are tender and the mixture is well combined.

Assembling the Biryani:

8. In a large, heavy-bottomed pot, layer half of the cooked rice at the bottom.

9. Spread the vegetable mixture evenly over the rice.

10. Sprinkle half of the coriander leaves, mint leaves, and fried onions (if using) on top of the vegetables.

11. Add the remaining rice as the final layer. Pour the saffron milk over the top. Then, sprinkle on the rest of the coriander, mint leaves, and fried onions.

12. Cover the pot tightly with a lid. You can also seal the edges with some dough to trap the steam inside.

Cooking the Biryani:

13. Place the pot on a low flame and cook for about 20-25 minutes to allow the flavors to meld and the rice to finish cooking. Or, you can bake it in a preheated oven at 350°F (175°C) for 25-30 minutes.

Serving:

14. Loosen the rice with a fork, separating the grains with care.

15. Serve the vegetable biryani hot, garnished with extra fried onions, if desired.

Enjoy your delicious Vegetable Biryani!