Vegetable Biryani

Name: Vegetable Biryani
Total time: 5400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gms Basmati Rice; 4 big onions sliced; 2 tsp cumin seeds; 2 tsp saunf; 1 tsp cloves; 1 tsp cinnamon sticks; 3-4 cardamom; 1 tsp pepper corns; 3-4 Bay leaves; 6 tbsp ghee; 1 litre water; 3 tsp ginger-garlic paste; 1/4 cup green peas; 1/4 cup diced carrots; 1/4 cup diced potatoes; 1/4 cup small chopped Frenchbeans; 1 cup curd; 1 tbsp Red chilli powder; 1/2 tbsp turmeric powder; 2 tbsp coriander powder; 2 tbsp Biryani masala; 1 tbsp garam masala; 3/4 th cup cashews; as per taste Salt; as required Chopped Coriander leaves to garnish

Jayshree Harish Nair @cook_16754322

#goldenapron
#post25

A flavourful biryani recipe for a wholesome lunch or even dinner.

#goldenapron
#post25

A flavourful biryani recipe for a wholesome lunch or even dinner.

Jayshree Harish Nair @cook_16754322

#goldenapron
#post25

A flavourful biryani recipe for a wholesome lunch or even dinner.

#goldenapron
#post25

A flavourful biryani recipe for a wholesome lunch or even dinner.

Saved

Ingredients

90 minutes

4 servings

500 gmsBasmati Rice
4big onions sliced
2 tspcumin seeds
2 tspsaunf
1 tspcloves
1 tspcinnamon sticks
3-4cardamom
1 tsppepper corns
3-4Bay leaves
6 tbspghee
1 litrewater
3 tspginger-garlic paste
1/4 cup green peas
1/4 cup diced carrots
1/4 cup diced potatoes
1/4 cup small chopped Frenchbeans
1 cupcurd
1 tbspRed chilli powder
1/2 tbspturmeric powder
2 tbspcoriander powder
2 tbspBiryani masala
1 tbspgaram masala
3/4th cup cashews
as per tasteSalt
as requiredChopped Coriander leaves to garnish

Saved

Steps

90 minutes

1

Firstly in a big vessel boil water along with bay leaves, saunf,pepper, cloves, cinnamon, cardamom and little salt.
2

Once the water starts boiling well remove from flame and strain it, so that we get nice flavoured water to cook our rice and all the whole spices is removed after leaving the flavour in water.
3

Now again keep the water to boil on high flame, once it's ready add the washed Basmati rice and cook it till it's 3/4th done. Once the rice is done strain and keep aside. Remember not to overcook the rice.
4

Now in a thick bottom pan take 2 tbsp ghee heat on medium flame and add the onion slices to it.
5

Cook the onions till it turns nice pinkish brown, when ready remove from pan and keep aside. Instead of shallow frying you can even deep fry the onions.
6

Now in the same pan saute the cashews on low flame till they turn golden brown and keep aside.
7

Now in the same pan take remaining ghee heat on medium flame add the cumin seeds and ginger-garlic paste.
8

Now add all the veggies and little salt and saute till it's half done.
9

Once the veggies are half done add all masalas and mix well.
10

Now when all the vegetables are completely done add curd to it mix well and cook on medium flame till all the water dries up and it becomes nice and thick. Once done remove from flame.
11

It's time to arrange the rice and veg curry in layers and to keep for dum. For this I have used an earthen handi.
12

First put a layer of rice then a layer of vegetable curry and top it with onions, cashews and coriander leaves repeat this step 2 more times.
13

Once all the layers are done cover the handi with aluminium foil. Cover it tightly so that there is no space for the flavour to come out. Once this done keep the handi on a thick chapati tawa and keep for dum on gas on very low flame for atleast 30 minute. The flame should be very low if you can't reduce the flame a lot you can keep for dum for 15 minutes. This step can be done just before you are about to eat the biryani so as to enjoy hot flavoured biryani.
14

Once the dum is done immediately serve hot biryani with raita.