Veg Biryani

Veg Biryani makes vegetables feel celebratory with long-grain rice, fresh herbs, and warm whole-spice aroma.

Ingredients

• 2 cups Basmati rice
• 500 g Mixed vegetables (carrot, beans, cauliflower, potato, peas)
• 3 large Onion, thinly sliced
• 1 Tomato, chopped
• 2 tbsp Ginger-garlic paste
• 2 Green chili, slit
• 1 cup, chopped Mint and coriander leaves
• 1 tbsp mixed Whole spices (bay, cinnamon, clove, green and black cardamom, shahi jeera)
• 2 tsp Biryani masala
• 1 1/2 tsp Red chili powder
• 1 tsp Coriander powder
• 1/2 tsp Turmeric
• 1 pinch in 1/4 cup Saffron soaked in warm water
• 6 tbsp Vegetable oil
• 1 Lemon
• to taste Salt

Steps

1. Serves 4. Rinse the basmati until the water runs clear, then soak it 30 minutes and drain.
2. Fry the sliced onion slowly in the oil until it is evenly brown and crisp, then lift it out to drain. This birista carries most of the flavour, so take the time.
3. Parboil the rice in heavily salted water with half the whole spices until it is about 70% cooked, when a grain still snaps in the middle, then drain it.
4. In the same oil, temper the remaining whole spices, add the ginger-garlic paste and green chilies, then the tomato and the powdered spices.
5. Add the vegetables with a splash of water and cook 8 minutes, stopping just short of tender since they will finish in the dum.
6. Layer a heavy pot with the masala vegetables, then half the birista, mint and coriander.
7. Pile the parboiled rice on top and finish with the rest of the birista, the herbs, the saffron water and the lemon juice.
8. Seal the pot with a tight lid, set it over a tawa on the lowest heat, and dum for 20 minutes.
9. Rest 10 minutes before opening, then lift the biryani from the sides so the grains stay whole.

Nutrition

You might also like

• Chicken Biryani
• Chatamari
• Paneer Butter Masala
• Butter Chicken

← All recipes