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:
covered percent of daily need
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