Veg Biryani

Name: Veg Biryani
Total time: 2700 s
Yield: Serves 3 servings
Ingredients: 2 cups basmati rice (about 400 grams); 2 cups mixed vegetables (about 300 grams); 6-7 pieces fried paneer cubes; 5-6 fried cashews; 2 long sliced onions, fried; 1 tablespoon ginger-garlic paste; 1 small onion, finely chopped; 1 tablespoon whole spices (such as bay leaf, cinnamon stick, cloves, cardamom); 2 tomatoes, pureed; 2 tablespoons butter; 1 tablespoon oil; 2 tablespoons chopped cilantro; 2 tablespoons chopped mint; Salt and all spices to taste; 1 tablespoon biryani masala; 3 tablespoons chopped bell peppers (red, yellow, and green)

Reema Makhija @cook_10014919

Bilaspur (Chhattisgarh)

Rice

Reema Makhija @cook_10014919

Bilaspur (Chhattisgarh)

Rice

Saved

Ingredients

45 minutes

Serves 3 servings

2 cupsbasmati rice (about 400 grams)
2 cupsmixed vegetables (about 300 grams)
6-7 piecesfried paneer cubes
5-6fried cashews
2long sliced onions, fried
1 tablespoonginger-garlic paste
1small onion, finely chopped
1 tablespoonwhole spices (such as bay leaf, cinnamon stick, cloves, cardamom)
2tomatoes, pureed
2 tablespoonsbutter
1 tablespoonoil
2 tablespoonschopped cilantro
2 tablespoonschopped mint
Salt and all spices to taste
1 tablespoonbiryani masala
3 tablespoonschopped bell peppers (red, yellow, and green)

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Steps

45 minutes

1

Rinse the rice, then cook it with salt and whole spices. In a large skillet, heat oil and sauté the chopped onion and ginger-garlic paste. Add all the chopped vegetables, cover, and cook until tender.
2

Add the pureed tomatoes, salt, and all spices. Cook well, then add the chopped bell peppers and sauté.
3

Divide the cooked rice into three portions. In a large skillet, spread one layer of rice, sprinkle a pinch of red food color dissolved in water, and add a layer of the cooked vegetables.
4

Add a second layer of rice over the vegetables, sprinkle a pinch of green food color dissolved in water, and top with chopped cilantro and mint. Add another layer of vegetables.
5

Add the third and final layer of rice over the vegetables. Top with saffron soaked in milk, fried paneer, fried onions, fried cashews, chopped bell peppers, biryani masala, chopped cilantro, mint, and butter. Cover and cook on low heat over a griddle for 5 minutes. Serve hot with spiced yogurt.