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VEGETABLE BIRYANI

Jun-28-2018
Deepa Totlani
60 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT VEGETABLE BIRYANI RECIPE

WORD BIRYANI ALWAYS HAS MADE PEOPLE THINK THAT AT HOME WE CANT MAKE AS RESTAURANT STYLE BUT I HAVE EXPLAINED THE RECIPE STEP BY STEP TO MAKE U RELISH UR FAVOURITE BIRYANI AT HOME.Though it is little tome consuming but Sabra ka dal Martha hota hai.sonpls try and make your guests and family impress by your culinary skills.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • North Indian
  • Simmering
  • Main Dish

Ingredients Serving: 4

  1. 1 heaped cup Long grain basmati rice.
  2. Khada masala (bay leaf, black pepper 4,laving4,1 black cardamom, 1 green cardamom, Jeera 1tsp,cinnamon two sticks)
  3. 2 onions for beresta
  4. Mix veggies(capsicum,handful peas,handful corns,10 French beans, cabbage half,2 onions,1 tomato,1 potato, etc or as per choice)
  5. 2 tomatoes for puree
  6. Ginger ,garlic chilli paste 2 tbsp
  7. 3/4 cup hung curd
  8. 2 tbsp fresh cream
  9. 4 tbsp milk
  10. 10 kesar strands
  11. Butter 2 tbsp
  12. Handful of coriander leaves
  13. Handful of mint leaves
  14. Red chilli powder 1 tsp
  15. Turmeric powder half tsp
  16. Coriander pwd 1tsp
  17. garam masala 1/4 tsp
  18. biryani masala 1 tbsp + to sprinkle on top

Instructions

  1. WASH AND SOAK 1 HEAPED CUP LONG GRAIN BASMATI RICE FOR HALF AN HOUR.
  2. TAKE FEW GARLIC PODS,A SMALL PIECE GINGER 2 GREEN CHILLIES.
  3. CRUSH THEM COARSELY.
  4. TAKE 2 GOOD RIPE TOMATOES AND MAKE IMPRESSIONS WITH KNIFE .
  5. BOIL THEM IN WATER FOR 5 MINS.
  6. TAKE OF THE SKIN OF TOMATOES WHEN COOL.
  7. CUT THEM.
  8. MAKE TOMATO PUREE BY GRINDING THEM.
  9. PEEL ALL VEGGIES, 1 POTATO,2 ONIONS,1 TOMATO,1 CAPSICUM, SOME PEAS,FEW FRENCH BEANS,CORN,CAPSICUM.
  10. NOW CUT VEGGIES AND KEEP ALL INDGRIDIENTS HANDY,BEATEN CURD 1 CUP,FRESH CREAM 1 TBSP,WATER,MASALAS.
  11. NOW SLICE 2 MEDIUM SIZED ONIONS THINLY AND OF EVEN SIZES.(SPRINKLE SOME CORNFLOUR )
  12. FRY THEM ON MEDIUM HEAT .
  13. STIR AT EVERY FEW SECONDS FOR EVEN FRYING.
  14. WHEN THEY ARE SLIGHTLY LEFT TO BE BROWN TAKE THEM OUT ON ABSORBENT PAPER.
  15. AS THEY CONTINUE TO BE BROWN EVEN AFTER TAKING OUT.(UR BERESTA IS READY )
  16. BOIL 7 CUPS OF WATER IN DEEP PAN.ADD ALL KHADA MASALAS.
  17. ADD SALT TO TASTE(BIRYANI RICE TAKES MORE SALT THEN REGULAR RICE),ADD 2 TBSP OIL.
  18. ADD SOAKED RICE IN BOILING WATER.
  19. WHEN RICE ARE 60% DONE,POUR THEM ON COLANDER .(APPROX 5 TO 6 MINS WILL TAKE FOR 1 CUP RICE)
  20. WHEN YOU TOUCH RICE THEY WILL BE LITTLE HARD FROM CENTRE PART,THIS MEANS U ACHIEVED PROPER RICE.
  21. POUR OVER SOME NORMAL WATER TO STOP COOKING PROCESS OF RICE.(KEEP ASIDE).
  22. HEAT 2 TBSP OIL IN HEAVY BOTTOMED PAN.
  23. ADD 2 TO 3 TBSP GHEE IN IT.
  24. ADD JEERA 1 TSP,CINNAMON STICK,1 GREEN CARDAMOM,1 SMALL BLACK CARDAMOM,1 BAY LEAF, 2 LAVING.
  25. ADD ONIONS FROM CHOPPED VEGGIES.
  26. COOK TILL ONIONS ARE PINK AND ADD GINGER ,GARLIC,CHILLIES CRUSHED.
  27. LET IT COOK TILL AROMA RELEASES THEN ADD TOMATO PUREE.
  28. ADD ALL REMAINING VEGGIES IN THIS POT.
  29. ADD SALT TO TASTE (REMEMBER TO PUT SALT ONLY ACCORDING TO GRAVY AS RICE HAS ALREADY SALT IN IT)
  30. ADD 1 TSP RED CHILLI POWDER, 1/2 TSP TURMERIC POWDER AND 1 TSP CORIANDER PWD.
  31. ADD 1/4 TSP GARAM MASALA.
  32. ADD 1 TBSP OF BIRYANI MASALA.
  33. STIR LIGHT HANDED TO COAT ALL MASALA EVENLY ON VEGGIES.
  34. ADD 3/4 CUP OF THICK YOGHURT. (PREFERABLY HUNG CURD,OR DAIRY CURD)
  35. ADD 2 TBSP OF FRESH CREAM.
  36. COMBINE EVERYTHING AND ADD 1 CUP WATER.
  37. COOK ON HIGH FLAME TILL FAT SEPARATES THEN ADD A TSP OF KASOORI METHI.
  38. ADD FEW PIECES OF PANEER AT THIS STAGE(OPTIONAL)
  39. NOW TIME TO ASSEMBLE BIRYANI,ADD FEW FRIED ONIONS IN GRAVY AND TAKE OUT HALF GRAVY IN A BOWL.
  40. NOW SPREAD HALF OF RICE ON GRAVY .
  41. SPREAD REMAINING GRAVY .
  42. SPREAD EVENLY.
  43. POUR OVER REMAINING RICE .
  44. NOW SPREAD BERESTA OVER IT.
  45. SPREAD SOME BUTTER OVER IT.
  46. SPREAD A HANDFUL OF MINT LEAVES.
  47. HANDFUL OF CORIANDER LEAVES
  48. 2 TO 3 TBSP OF MILK SAFFRON INFUSED.
  49. HANDFUL OF KAJU.
  50. FINAL TOUCH OF SOME BIRYANI MASALA.
  51. NOW ROLL WHEAT FLOUR DOUGH IN THIS SHAPE.
  52. COVER THE PAN WITH LID .
  53. START SEALING THE EDGES AND COMPLETE WHOLE ROUND OF PAN.THEN COOK ON VERY SLOW FLAME FOR 8 TO 10 MIN
  54. TANA YOUR FLAVORFUL VEGGIE BIRYANI IS READY.
  55. INSERT THE SERVING SPOON TILL END AND SERVE IN A PLATE WITH RAITA OF UR CHOICE.
  56. SEE HOW TEMPTING IT IS ,ISN'T IT ?

Reviews (1)  

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Shikha Roy
Jul-03-2018
Shikha Roy   Jul-03-2018

Nice one.

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