Easy vegetable Biryani recipe/ Indian Biryani recipe/ how to make vegetable Biryani at home


                                       Vegetable Biryani 




Ingredients:


 Basmati rice 3 cups 

 Black pepper ½ tsp

 Cloves 5 pc 

Cinnamon 2stick

Bay leaves 2-3

Cardamom 1 pc or  cardamom powder 

 Green chillies 2 

ghee/butter 1 tsp

 Salt as per taste 

 A big vessel full of water

 Oil 2 tbsp

 Deep-fried onion slices 1/4 cup

Deep-fried dry fruits 

 Onion 1 ½ cup cut into thin slices

Chopped tomatoes 1 cup

 Cashew ¼ cup

 Green peas 1/4 cup 

 Sweet corn 1/4cup

 Salt as per taste

 Shredded Carrots and potatoes 1/2 cup 

 French beans 1/4cup cut into 1-inch size

bell pepper 1/4 cup

Red chilli powder 1 tsp

 Fresh cream 1 cup 

 Curd 2-3 tbsp 

 Ginger and garlic paste 1 tsp 

 Chaat masala 1tsp

saffron water 1 tbsp



   Method


Rice preparation:

Step 1. Take a big vessel filled with 12 cups of water, add spices- cardamom, cloves 2-3, bay leaves

2, black pepper 4-5, salt, ½ tsp of ghee/butter and green chillies 2-3 to it and let it boil. 

Step 2. Add rice when the water starts boiling and wait till it's partially cooked. Keep checking the

rice in between.

Step 3. Strain all the water from the rice and keep it aside. Meanwhile, start preparing the vegetable

Vegetable preparation:

Step 1. Take  1 cup of chopped onion and tomatoes 1 cup, fry it golden brown in a

pan, let it cool down and then grind it in a mixer to make a fine paste along with

cashew ¼ cup.

Step 2. Boil green peas and corn in water.

Step 3. Heat oil in a shallow pan, add ½ cup onion and saute.

Step 4. Fry the onions in a shallow pan until they turn golden brown.

Then add all the vegetables ( Green peas 1/4 cup, sweet corn 1/4cup, shredded Carrots and

potatoes 1/2 cup, bell pepper 1/4 cup, french beans 1/4cup cut into 1-inch sizes etc) and

ginger garlic paste and saute till it leaves oil from the edges.

Put some red chilli powder and saute for a minute.

Step 5. Pour some fresh cream and curd, stir, cover and let the vegetables cook

completely. 


Now it is time to assemble the rice and cooked vegetables.

Step 6. Layer up the biryani using rice, deep-fried onion, saffron water, deep-fried dry

fruits and cooked vegetables.

Step 7. Give a smoky flavour (Dum). Burn a charcoal, place it on a plate keep the

plate in the layered biryani and pour  ½  spoon of ghee, cover immediately. ( try not to do this at

home if you are new to this)



Facts About Biryani


1 Biryani is a popular and flavorful rice dish that originated in South Asia, particularly in India and Pakistan, though it has variations and influences across the region. Here are some interesting facts about biryani:


2. Culinary Influence: Biryani has significantly influenced global cuisine, inspiring various adaptations and fusion dishes that incorporate its unique flavours and cooking techniques.



3. Regional Variations: There are numerous regional variations of biryani in India alone, each with unique cooking methods, spices, and flavours. Some famous types include Hyderabadi biryani, Lucknowi (Awadhi) biryani, Kolkata biryani, and Malabar biryani.


4. Layered Cooking: Biryani is often prepared using the "dum" method, where the meat and partially cooked rice are layered in a pot and cooked together over low heat, allowing the flavours to blend as the dish cooks slowly in its juices.


5. Aromatic Flavors: Saffron, rose water, and kewra (screw pine) water are some traditional flavourings used in biryani to enhance its aroma and taste.


6. Accompaniments: Biryani is often served with accompaniments like raita (a yoghurt-based side dish), salad, or a spicy curry.





Happy Cooking!!!!




Comments