Vegetable Biryani Recipes
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| Vegetable Biryani |
What is Biryani
Vegetable Biryani is popular biryani in Pakistan. It is easy recipe to make at home.Indulging in a delightful plate of aromatic biryani is truly a treat! This Vegetable Biryani perfectly satisfies the senses with its captivating fragrance and enticing flavors. Let's explore the essence of Biryani together. Biryani is a delectable rice dish prepared by layering rice, spices, and traditionally meat, although in our case, we're opting for vegetables! Let's delve into the key components that make biryani so special. The foundation of this dish is the long-grain basmati rice, complemented by a medley of assorted vegetables such as potatoes, cauliflower, beans, and carrots. For added variety, you can incorporate green peas, mushrooms, or even paneer. To enhance the biryani's flavor profile, a harmonious blend of aromatic spices is essential. This includes both whole and ground spices like cardamom, peppercorns, cumin, saffron, and garam masala.
Ingredients:
Rice ............... 1kg
Carrots............... 3 Medium
Tomatoes............... 7 chopped
Capsicum................ 2small
Potatoes.................. 4-5
Onions chopped..... 3
Green chilies.......... 5-6
Peas boiled............ 1cup
Corn ..................... half cup
Cauliflower ......... half
Fried onions......... 2cups
Fried onions......... 2cups
Yogurt.................. 1cup
Cumin seeds........ 1tbsp
Garlic paste......... 1tbsp
Ginger paste........ 1 tbsp
Dried fenugreek leaves..4tbsp
Food color.......... 1tbsp
Garam masala powder.2tp
Coriander powder... 2tp
Red chili powder.... 2tp
Turmeric powder.... 1tp
Coriander leaves..... 1 bunch
Salt to taste
Oil........................ 1cupIngredients:
Direction:
Boil rice with 2 tbsp salt, 2 tbsp cumin, and 3 green chilies, cook until 80% and keep it aside.
Then heat oil in the pan, add onions, ginger paste, and garlic paste, and cook on high flame until onions are golden.
Now add chopped tomatoes, dried fenugreek leaves, turmeric, salt, coriander powder, red chili powder, and garam masala powder, mix it nicely and cook on high flame until tomatoes are cooked and oil comes on the surface.
Then put potatoes, carrots, peas, cauliflower, corn, and 1/2 cup water, mix it nicely and wait to boil.
Then reduce the flame to medium and cook until the potatoes are cooked and the water dries.
Add yogurt and cook on high flame till water dries.
Now add dried plums and capsicum, mix it, cook on high flame for 2 minutes, and keep it aside.
Mix yellow food color with kewra.
For layer: First, make the layer of half vegetables in the pot, then half rice, then remaining vegetables, then remaining rice, and then coriander leaves.
Then spread the yellow food color mixture and put green chilies.
Then cover the pot, keep on the stove, and simmer it for 5 minutes on high flame and then for 5 minutes on low flame.
When ready, mix it, take it out in a serving dish, and serve it hot with a raita.
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