Vegetable Biryani

Name: Vegetable Biryani
Total time: 900 s
Yield: Serves 3-4 servings
Ingredients: 2 cups basmati rice (about 300 grams); 4 green cardamom pods; 6-7 cloves; 1 star anise; 1 black cardamom pod; 1 -inch piece cinnamon stick; 2 bay leaves; Salt, to taste; 1 teaspoon oil; 1 tablespoon ghee; as needed Oil or ghee,; 4 green cardamom pods; 2 teaspoons shahi jeera (caraway seeds); 7-8 cloves; 1 -inch piece cinnamon stick; 2 bay leaves; 4 medium onions, sliced lengthwise; 1 teaspoon ginger-garlic paste; 3-4 green chilies; 1/2 teaspoon turmeric powder; 2 medium tomatoes, chopped; 1 1/2 teaspoons cumin powder; 2 teaspoons coriander powder; Salt, to taste; 1/2 teaspoon red chili powder; as needed Cilantro,; 1/4 cup corn; 2 medium carrots; 8-10 cauliflower florets; 3-4 tablespoons plain yogurt

Pravina Goswami @cook_23974242

Vegetable biryani is a dish you won't forget after tasting it once. Its vibrant color and aroma are enough to make your mouth water and spark your appetite. This recipe uses basmati rice, onions, cauliflower, carrots, corn, and peas. The special touch comes from adding black cardamom, green cardamom, cloves, cinnamon, and bay leaves, which give it a wonderful fragrance and delicious, nutritious flavor.

Pravina Goswami @cook_23974242

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Ingredients

Prep time: 15 minutes

Serves 3-4 servings

For the rice
2 cupsbasmati rice (about 300 grams)
4green cardamom pods
6-7cloves
1star anise
1black cardamom pod
1-inch piece cinnamon stick
2bay leaves
Salt, to taste
1 teaspoonoil
1 tablespoonghee
For the biryani
as neededOil or ghee,
4green cardamom pods
2 teaspoonsshahi jeera (caraway seeds)
7-8cloves
1-inch piece cinnamon stick
2bay leaves
4medium onions, sliced lengthwise
1 teaspoonginger-garlic paste
3-4green chilies
1/2 teaspoonturmeric powder
2medium tomatoes, chopped
1 1/2 teaspoonscumin powder
2 teaspoonscoriander powder
Salt, to taste
1/2 teaspoonred chili powder
as neededCilantro,
1/4 cupcorn
2medium carrots
8-10cauliflower florets
3-4 tablespoonsplain yogurt
1/2 cuppeas
as neededFresh mint leaves,
as neededOrange food coloring,
5-6 tablespoonskewra water mixed with milk
2 teaspoonsgaram masala

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Steps

Prep time: 15 minutes

1

Rinse the basmati rice and let it soak for 30 minutes. After 30 minutes, drain the rice.
2

In a pot on the stove, bring 2 1/2 cups water (about 600 ml) to a boil. Once boiling, add the spices listed below.
3

Add the rice and cook until about 95% done. Drain and mix in 1 tablespoon ghee throughout the rice.
4

Heat 3-4 tablespoons oil in a large skillet. Add all the whole spices. Then add the onions and ginger-garlic paste and sauté for 2-3 minutes. Add the tomatoes, turmeric powder, coriander powder, cumin powder, and red chili powder. Sauté for another 2-3 minutes.
5

While the tomatoes and spices are cooking, heat a little oil in another pan and fry the remaining half of the onions until golden brown. Remove and set aside on a paper towel.
6

Continue with the main recipe by adding all the vegetables one by one. Add the yogurt, and finally add the peas. Stir in 1 teaspoon garam masala and cook for 1 minute. Remove half of the vegetable mixture and set aside in another bowl.
7

Add 3-4 tablespoons water to the vegetables in the pan and spread them out in an even layer. Add half of the cooked rice on top. Drizzle with a little food coloring. Top with the fried onions, 1/2 teaspoon garam masala, mint leaves, and cilantro.
8

Pour the kewra milk over the top.
9

Add the remaining vegetable mixture as another layer. Repeat the previous layering process. Cover and cook on very low heat for 5 minutes so the flavors and aromas blend together.
10

Your hot, colorful biryani is ready to serve.