Tasty Vegetable Biryani

Recipe by
Total Time:
1 hour
Serves:6
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Kanjiyum Payarum, Best Sannas, Easy Zucchini Rice

Rate This Recipe
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

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