Vegetable biriyani is perfect for a light treat in little time. Here is a short method of making delicious layers of long grain rice and mixed vegetables.
- Oil / Ghee- 1/2 cup
- Whole spices-( cardamom, clove, cinnamon., bay leaf and pepper corns)
- Onion thinly chopped-1 large
- Chopped garlic-1 tbsp
- Thinly chopped tomato-1 large
- Turmeric powder-1/2 tsp
- Chilly powder-1 tsp
- Coriander powder-2 tsp
- Garam masala powder-2 tbsp
- Chopped cauliflower-1 cup
- Chopped beans-1 cup
- Chopped potato-1 cup
- Chopped Carrot-1cup
- Soya chunks-1/4 cup
- Salt-to taste
- Curd- 1/2 cup
- Coriander leaves chopped- 1/4 cup
- Mint leaves chopped- 1/4 cup
- Basmati Rice-1 kg
- Ghee-2 tbsp
- Saffron food color-few drops
- Fried onion-1 large
- Fried cashews-few
- Coriander leaves and mint leaves-one handful
Preparation:
- Wash and soak the basmati rice in water for about 20 minutes.
- Drain it and cook in enough water by adding salt.
- Cook until 3/4 th cooked; drain it and keep aside.
- Soak soya chunks in water for 15 minutes. It will double it's size. Squeeze to remove the water content inside. Keep it aside.
- Heat a wide pan with oil (Or ghee); add whole spice.
- Add chopped onion and garlic; saute few minutes until onions soften.
- Add all the spice powders and mix well.
- Add chopped tomato and saute until mashed well.
- Add all the vegetables chopped along with soya chunks, curd , coriander leaves and mint leaves.
- Mix well and cover cooks in medium flame for about 15 minutes or until the vegetables are cooked nice and tender (stir often).
- After that open he lid and spread cooked rice evenly on top.
- Sprinkle ghee, food colour, fried onions, cashews, coriander leaves and mint leaves on top.
- Cover the lid tightly and heat on low flame for another 20-30 minutes (dum method).
- Give a nice mix and serve hot with raitha and pickle.
Checkout the video of making vegetable Biriyani to ease your cooking👇👇👇👇
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