Veg Biryani
My dad introduced me to veg biryani when I was around 14-15 years old. He took us to a North Indian restaurant once and I remember ordering it for the first time. It was a little spicy but I just looovvved it! Being a vegetarian, this has always been my favorite dish when I order food from outside.
Tried ordering once from Ammis Biryani but I didn't like it. From then on, I make it at home whenever I feel like having something a little spicy.
Though the ingredients list is long, the way I prepare it doesn't take a lot of time. Serve it with some pappad and onion raita.
Veg Biryani
My dad introduced me to veg biryani when I was around 14-15 years old. He took us to a North Indian restaurant once and I remember ordering it for the first time. It was a little spicy but I just looovvved it! Being a vegetarian, this has always been my favorite dish when I order food from outside.
Tried ordering once from Ammis Biryani but I didn't like it. From then on, I make it at home whenever I feel like having something a little spicy.
Though the ingredients list is long, the way I prepare it doesn't take a lot of time. Serve it with some pappad and onion raita.
Open in Cookpad AppSteps
- 1
Wash and soak basmati rice for atleast 15 minutes
- 2
Mix the dry masala powders, mint and coriander leaves with curd and keep it ready.
- 3
Start boiling the 2 cups of water in a separate pan.
- 4
In a thick bottomed pan, heat ghee+oil. Add the whole spices - cloves, cardamom, cinnamon, bayleaf, cumin and aniseeds.
- 5
Once the cumin seeds starts to brown, add onions and saute till light brown
- 6
Add ginger garlic paste and fry for 2 minutes.
- 7
Add the chopped vegetables and saute for 3-4 minutes.
- 8
Turn the flame to low and add the curd mixture. Fry well for 2-3 minutes.
- 9
Add the basmati rice and mix well.
- 10
Add the boiling water to the rice+veggies.
- 11
Add the required salt.
- 12
Mix everything well. Cover the pan with a lid and cook in low flame for 10-12 minutes.
- 13
Open the lid and gently mix everything together. If there's still some more water, cook for a couple more minutes.
- 14
After switching off the flame, let it rest for 5 minutes, so the rice absorbs the flavors nicely
- 15
Garnish with coriander leaves and a dash of lemon juice (optional).
- 16
Serve it with any raita of your choice.
Cooksnaps
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