A veg biryani recipe that is the most easiest, flavorful and stunning one pot recipe.
Recipe Tags
Festive Fun
Veg
Medium
Eid
Hyderabadi
Simmering
Boiling
Sauteeing
Main Dish
Ingredients Serving: 5
2 cups of rice
1 cup peeled and chopped potato
1 cup chopped onion
1 cup chopped carrots
1 cup chopped cauliflower
1/2 cup chopped beans
1/2 cup peas
1/4 cup chopped green chilli
1/2 cup lukewarm milk
Few kesar/saffron strands
3/4 cup curd
1/2 cup ghee or butter
1 tbsp cashews
1 tbsp chopped almond
1 tbsp raisins
Soya vadi 1/2 cup
Salt according to taste
1 tsp red chilli powder
1 tsp turmeric powder
1 tbsp biryani masala
2 cardamoms
3-4 cloves
5-6 black peppercorns
1 tsp shah jeera
2 bay leaves (tej patta)
Chopped mint leaves, few
Chopped green coriander, handful
Instructions
For the pre-cooked preparation:-
Soak the soya vadi in water so that it can absorb the excess oil or ghee.
Then boil the rice till it is cooked 3/4th. Also mix the saffron strands in lukewarm milk.
To prepare the gravy, heat ghee in a pan on a low flame. Now add half of the onion, then stir and saute till they become golden brown in colour and caramelized.
Next, take the caramelized onion on a absorbing paper.
Then add shah jeera into the heated ghee, when it starts crackling add in the bay leaf. Next add in the cardamom, clove and black pepper.
Add in all the veggies and saute it for 1 minute. Mix in all the masalas with these veggies. Now add required water to cook the veggies, cover the lid and let it cook.
At last add the curd, mix it continuously and add in the dry fruits.
For the layering, take a deep vessel or pressure cooker for the dum.
First layer half of the veggies in the pressure cooker, next make a layer of half of the cooked rice. Then sprinkle some chopped coriander, mint and saffron milk.
Again repeat this layering process. Now seal the top of the pot with a clean kitchen towel and cover it with a lid.
On a low flame heat a griddle, once heated keep the sealed biryani pot or pressure cooker on top of the tawa. Cook this for 10 minutes.
At last sprinkle the caramelized onions on top.
The biryani is now ready to be served with curd, papad or pickle.
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Soak the soya vadi in water so that it can absorb the excess oil or ghee.
Then boil the rice till it is cooked 3/4th. Also mix the saffron strands in lukewarm milk.
To prepare the gravy, heat ghee in a pan on a low flame. Now add half of the onion, then stir and saute till they become golden brown in colour and caramelized.
Next, take the caramelized onion on a absorbing paper.
Then add shah jeera into the heated ghee, when it starts crackling add in the bay leaf. Next add in the cardamom, clove and black pepper.
Add in all the veggies and saute it for 1 minute. Mix in all the masalas with these veggies. Now add required water to cook the veggies, cover the lid and let it cook.
At last add the curd, mix it continuously and add in the dry fruits.
For the layering, take a deep vessel or pressure cooker for the dum.
First layer half of the veggies in the pressure cooker, next make a layer of half of the cooked rice. Then sprinkle some chopped coriander, mint and saffron milk.
Again repeat this layering process. Now seal the top of the pot with a clean kitchen towel and cover it with a lid.
On a low flame heat a griddle, once heated keep the sealed biryani pot or pressure cooker on top of the tawa. Cook this for 10 minutes.
At last sprinkle the caramelized onions on top.
The biryani is now ready to be served with curd, papad or pickle.
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