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Tasty Vegetable Biryani Recipe

Tasty Vegetable Biryani is a popular Indian Main
Author :
 
On :
Wednesday, 29 June, 2016
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 400 gms - basmati Rice
  • 250 gms - cauliflower, cut into florets
  • 100 gms - green peas, shelled
  • 100 gms - carrots, cut into 2.5 cm pieces
  • 100 gms - French beans, cut into diamond-shaped pieces
  • 3 - potatoes, cut into four pieces each
  • 2 - black Cardamoms
  • 4 - green Cardamoms
  • 4-cm piece - Cinnamon
  • 4 - Cloves
  • 8 - peppercorns
  • 1 tsp - shahi Jeera
  • 3 - Bay Leaves
  • A few strands of Saffron
  • Masala for the vegetables:
  • 250 gms - onions, sliced
  • 3/4 cup - Curd
  • 4 tsp - chilli powder
  • 3 tsp - ginger-garlic paste
  • 2 tsp - Mint paste
  • 1.5 tsp - Garam Masala powder
  • 1.5 tsp - coriander-cumin powder
  • Salt to taste
  • 3 tbsp - Ghee or more
  • Ghee for deep frying Onions
  • For the garnish:
  • 2 - tomatoes, sliced
  • 2 - capsicums, sliced
  • 2 - onions, fried till crisp
  • A few Mint leaves
  • How to Make Tasty Vegetable Biryani:

    1. To prepare the vegetables:
    2. Wash the vegetables and dry them well.
    3. Mix all the ingredients for the masala, except the ghee, and marinate the vegetables in it for one hour.
    4. Heat ghee and deep-fry the onions till well browned and keep aside.
    5. When cool, grind to a paste.
    6. Wash and cook the rice.
    7. When done, remove the rice and spread it in a plate. Keep aside to cool.
    8. To prepare the rice:
    9. Lightly roast the saffron, powder and sprinkle over the rice.
    10. Heat ghee in a kadai and season it with the whole spices.
    11. Add the vegetables and saute for 5 mins.
    12. Add a little water and cook the vegetables till done and almost dry.
    13. In a baking dish, arrange alternate layers of rice and the prepared vegetables.
    14. Top with garnish and bake in a moderately hot oven for 20 mins. Serve hot with raitha and papad.



     

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