Veg biryani

Veg biryani could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe serves 3. One serving contains 986 calories, 23g of protein, and 35g of fat. For $3.67 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course. Head to the store and pick up raisins, green cardamoms, star anise, and a few other things to make it today. A few people made this recipe, and 24 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Indian cuisine. It is brought to you by Swasthi's Recipes. Overall, this recipe earns a spectacular spoonacular score of 96%. Users who liked this recipe also liked veg biryani , how to make kerala style veg biryani, veg biryani , how to make hyderabadi veg biryani, and kashmiri biryani , how to make kashmiri veg biryani.

Servings: 3

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 bay leaf

1 black cardamom

1 large carrot chopped

Cashews as needed

8 medium cauliflower florets

2 green chilies slit

2 inch cinnamon stick

2 tbsp. Coriander leaves chopped very finely

1 large onion thinly sliced about ½ to ¾ cup or store bought fried onions

1 tsp of biryani masala powder or garam masala(any ready made powder is ok, adjust to suit the spice levels)

4 tbsp. ghee or oil

1 tbsp. ginger garlic paste

4 green cardamoms

2 big strands of mace

4 to 5 beans chopped

1 ½ tbsp. Mint leaves / pudina minced

Fistful of green peas

1 large boiled potato cubed (peel the skin and boil till ¾ done)

Raisins as needed

1/3 tsp red chili powder (adjust as needed)

1 ½ cups aged basmathi rice

Few saffron strands

Salt to taste

1 star anise

⅛ tsp turmeric

3 tbsps hot milk or water to soak the saffron strands

¼ tsp shahi jeera

½ tsp shahi jeera

Equipment:

frying pan

pressure cooker

colander

aluminum foil

Cooking instruction summary:

Thinly slice onions and fry them in oil till golden and crisp. Set these aside half of this. If you are using store bought fried onions, you can skip thisIn the same pan, add spices and saute till they begin to sizzle.Add ginger garlic paste and fry till the raw smell goes off.Add parboiled potatoes and the rest of vegetables. Fry for 2 to 3 minutes.Add turmeric, biryani masala powder and red chili powder. Mix and fry well for 2 minutes till you begin to get an aroma.Pour 100 ml yogurt and mix. Cook till the vegetables are done to tender. You can cover and cook. Cook uncovered if there is lot of moisture after the veggies are cooked.While the veggies cook. Bring lot of water to a boil and cook rice till al dente along with bay leaf and shahi jeera. The rice has to be cooked grainy and not mushy. Drain it off in a colander. Soak saffron in 3 tbsps of this hot water or hot milk. Set aside.If you like to make a 2 layer veg biryani, set aside of the cooked vegetable mix. Now mix together the rest of the cooked veggies, rest of the yogurt, mint, coriander, nuts and raisins, few fried onions. you can do it in a pressure cooker or any heavy bottom utensil.Layer the rice over the vegetable mix. Then layer the cooked vegetable mix or 2 pinches of biryani masala powder. Sprinkle some fried onions, mint and coriander.Layer rice over it again, then the fried onions, mint and coriander leaves and pour off the saffron milk. Fry nuts in a tbsp ghee, saute raisins and then pour this over the rice. Place a moist clean cloth to seal the rim. You can even use a foil or atta to seal the utensil.Place the dum utensil on a hot tawa and cook for 5 minutes on a medium flame and then on low for 5 to 7 minutes based on the thickness of your utensil.

 

Step by step:


1. Thinly slice onions and fry them in oil till golden and crisp. Set these aside half of this. If you are using store bought fried onions, you can skip this

2. In the same pan, add spices and saute till they begin to sizzle.

3. Add ginger garlic paste and fry till the raw smell goes off.

4. Add parboiled potatoes and the rest of vegetables. Fry for 2 to 3 minutes.

5. Add turmeric, biryani masala powder and red chili powder.

6. Mix and fry well for 2 minutes till you begin to get an aroma.

7. Pour 100 ml yogurt and mix. Cook till the vegetables are done to tender. You can cover and cook. Cook uncovered if there is lot of moisture after the veggies are cooked.While the veggies cook. Bring lot of water to a boil and cook rice till al dente along with bay leaf and shahi jeera. The rice has to be cooked grainy and not mushy.

8. Drain it off in a colander. Soak saffron in 3 tbsps of this hot water or hot milk. Set aside.If you like to make a 2 layer veg biryani, set aside of the cooked vegetable mix. Now mix together the rest of the cooked veggies, rest of the yogurt, mint, coriander, nuts and raisins, few fried onions. you can do it in a pressure cooker or any heavy bottom utensil.Layer the rice over the vegetable mix. Then layer the cooked vegetable mix or 2 pinches of biryani masala powder. Sprinkle some fried onions, mint and coriander.Layer rice over it again, then the fried onions, mint and coriander leaves and pour off the saffron milk. Fry nuts in a tbsp ghee, saute raisins and then pour this over the rice.

9. Place a moist clean cloth to seal the rim. You can even use a foil or atta to seal the utensil.

10. Place the dum utensil on a hot tawa and cook for 5 minutes on a medium flame and then on low for 5 to 7 minutes based on the thickness of your utensil.


Nutrition Information:

Quickview
914k Calories
20g Protein
35g Total Fat
134g Carbs
73% Health Score
Limit These
Calories
914k
46%

Fat
35g
54%

  Saturated Fat
15g
95%

Carbohydrates
134g
45%

  Sugar
11g
13%

Cholesterol
51mg
17%

Sodium
259mg
11%

Get Enough Of These
Protein
20g
40%

Manganese
4mg
202%

Vitamin C
99mg
121%

Vitamin A
5017IU
100%

Copper
1mg
61%

Fiber
12g
51%

Magnesium
185mg
46%

Phosphorus
457mg
46%

Vitamin B6
0.82mg
41%

Vitamin K
42µg
41%

Iron
6mg
36%

Vitamin B1
0.52mg
35%

Potassium
1207mg
35%

Selenium
22µg
32%

Zinc
4mg
29%

Folate
108µg
27%

Vitamin B3
4mg
23%

Vitamin B2
0.31mg
18%

Vitamin B5
1mg
17%

Calcium
128mg
13%

Vitamin E
1mg
7%

covered percent of daily need
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Related Videos:

वेज पनीर बिरयानी | Veg Paneer Biryani | Minty Paneer Biryani

 

Veg Biryani Recipe | How To Make Vegetable Biryani | Veg Dum Biryani | Biryani Recipe By Tarika

 

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