Vegetable Biryani Recipe:
Vegetable Biryani arranged in a conventional Hyderabadi Dum Biryani style is a Vegetarian’s dream come true for getting a charge out of the celebrated dum biryani. Customarily, it is arranged into 3 essential steps which, to begin with step includes cooking basmati rice with fragrant entirety flavors, the moment step includes cooking vegetables with different Indian masala or flavor powders, entirety flavors and curd, and the final step includes cooking layered cooked rice, cooked vegetables, and fricasseed onion in a holder utilizing dum strategy. In the dum cooking strategy (weight cooked impact), nourishment is slow-cooked in a fixed holder (a pot having tight fitting top or edges of pot fixed with damp wheat flour mixture), which permits nourishment to slow-cook in its claim steam and juices making it profoundly flavorful and fragrant. In the begin with look, you may feel that this vegetable biriyani recipe requires so numerous fixings but don’t let that trick you, it will take as it were 35 minutes to cook, and the flavor, smell, and surface of the last dish will blow your intellect and taste buds absent making it beneficial to attempt this recipe.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 2 servings
Ingredients:
| 3/4 cup Basmati Rice (long grained rice) |
| 2 Green Cardamoms |
| 1 Black Cardamom |
| 2 Cloves |
| 3/4 cup Basmati Rice (long-grained rice) |
| 1 little Bay Leaf |
| Salt to taste |
| For Gravy |
| 1 little Potato, chopped |
| 1/2 cup chopped Cauliflower |
| 1/4 cup chopped Carrot |
| 1/4 cup chopped French Beans |
| 1/4 cup Green Peas (fresh or frozen) |
| 1 medium Onion, sliced |
| 1-2 Green Chillies, seeded and cut lengthwise |
| 1 teaspoon Ginger-Garlic Paste |
| 4-5 Black Peppercorns |
| 1 Green Cardamom |
| 1/2 teaspoon Cumin Seeds |
| 1/2 teaspoon Red Chilli Powder |
| 1/8 teaspoon Turmeric Powder |
| 1 teaspoon Cumin-Coriander Powder |
| 1/4 teaspoon Garam Masala Powder |
| 1/2 cup Curd (beaten) |
| 2 tablespoons Coriander Leaves |
| 3 tablespoons Oil |
| Salt to taste |
| Assembling |
| 1/4 cup Fried Onion |
| 1 tablespoon Ghee |
| 8-10 Saffron Strands, splashed in 1 tablespoon of warm Milk |
| 8-10 Mint Leaves, chopped (fresh or dry), optional |
| 2 tablespoons Coriander Leaves |
Tips to get ready biryani in the least conceivable time.
- First, splash the rice in water.
- Then plan the gravy.
- When the gravy is half cooked, begin to cook the rice.
- Assemble rice and gravy and cook again.
Directions for Planning Gravy:
1. Cut all the vegetables as appear in the photo. Do not cut them into exceptionally little pieces. Splash 8-10 saffron strands in 1- tablespoon warm milk. Plan fried onions by taking them after this recipe.
2. Warm 3-tablespoons oil in a pan over medium fire. Include 1 cut onion, 1-2 green chilies, 1 teaspoon ginger-garlic paste, 4-5 black peppercorns, 1-green cardamom, and 1/2 teaspoon cumin seeds. Stir-fry them until the onion begins to turn light brown.
3. Include 1 chopped potato, 1/2 cup chopped cauliflower and 1/4 cup chopped carrot. Stir-fry for 3-4 minutes.
4. Include 1/4 cup chopped French beans, 1/4 cup new or solidified green peas, and salt. Blend well and cook secured until vegetables are nearly cooked. It will take around 5-7 minutes. Mix sometimes in between to avoid staying. Include 1/2 teaspoon ruddy chili powder, 1/8 teaspoon turmeric powder, 1 teaspoon cumin-coriander, and 1/4 teaspoon garam masala powder. Blend and cook for a minute.
5. Include 1/2 teaspoon ruddy chili powder, 1/8 teaspoon turmeric powder, 1 teaspoon cumin-coriander powder and 1/4 teaspoon garam masala powder. Mix and cook for a minute.
6. Include 1/2 cup beaten curd and 2-tablespoons chopped coriander leaves.
7. Blend well and cook for a diminutive. Turn off the fire and keep the sauce secured until the rice is cooked.
Directions for Cooking Rice:
1. Wash 3/4 cup rice in water 3-4 times and at that point splash in the water for 15 minutes. After 15 minutes, deplete the water and keep the rice aside.
2. Pour 3-4 cups water into a profound dish or a pot and bring it to a bubble over medium fire. When it comes to bubbling, include depleted rice, 2 green cardamoms, 1 black cardamom, 2 cloves, 1 little piece of cinnamon, 1 little narrow leaf, and salt. Bubble for around 7-8 minutes or until rice grain is around 85% cooked. Do not overcook the rice as they will be cooked once more in afterward steps and we need each rice grain to be soft and separate.
3. Exchange cooked rice with a colander and deplete the overabundance of water.
Directions for Gathering the Biryani Layers:
1. We will make four layers of biryani – two rice layers and two gravy layers. If you are planning it in bigger amounts, make more layers. Make beyond any doubt that the vessel or container has a level overwhelming based foot (to anticipate staying of rice), profound sufficient to have 4 layers, and can be fixed with a lid or cover. Include half of the sauce in a skillet into which you need to cook the biryani and spread it evenly.
2. Include half of the rice over the gravy and spread equally. Sprinkle half of the saffron blend over it.
3. Equally sprinkle 1/8 cup fried onion, 1 tablespoon chopped coriander leaves, and 4-5 chopped mint leaves over it.
4. Equally spread the remaining gravy over it to make a third layer.
5. Equitably spread the remaining rice over it. Sprinkle the remaining saffron blend, fried onion, coriander leaves, and mint leaves over it. Pour 1 tablespoon of ghee (or more if wanted) on the sides of the rice and cover the vessel or skillet with a tight-fitting lid. If you do not have a tight-fitting lid at that point you can utilize wheat flour mixture (damp chapatti atta) to seal the edges. Warm the tawa over a moo fire, put a vessel over it, and cook for 12-15 minutes to get a dum impact (Pan containing rice and gravy ought to not be put specifically over warm as coordinated warm will burn the sauce and rice interior). After around 15 minutes, turn off the fire. Evacuate the top and exchange the layered vegetable biryani to the serving plate.
Tips and Variations:
- Do not cut the vegetables into exceptionally little pieces, cut them longwise into enormous chunks.
- Do not skip including browned onion since it gives a decent flavor to the biryani.
- To keep the rice grains isolated, do not cook them until rice grains are completely cooked in step 2 of the rice cooking headings since they will be cooked once more in the afterward steps.
- If you do not like the entire flavors of biryani eating at that point follow the tips below.
- Remove entire spices from rice after cooking (in step 3 in rice cooking) and dispose of them (it’s simple to evacuate them at this stage).
- Use 1/4 teaspoon cardamom powder and 1/4 teaspoon black pepper powder in Step 6 instead of entirety cardamom and entire black peppercorns in Step 2 while making gravy.
- If you do not have a vessel or profound pan with a tight-fitting cover, you can utilize wheat flour mixture to seal the edges and avoid steam from getting away to get the dum effect.
- Add dry fruits like fried cashew nuts for variation.
Taste: Spicy
Serving Ideas: Serve hyderabadi style veg biryani with curd raita and papad in lunch or supper. It can moreover be pressed in a lunchbox with curd.