Veg Biryani Recipe
By Biryani is a popular Indian dish that is loved by many. It is a dish that consists of rice, vegetables, and a variety of spices. This dish is often served during special occasions, but it is also a great meal for any day of the week. If you are a vegetarian, you can make a delicious veg biryani that is just as good as the traditional version. In this article, we will show you how to make a veg biryani step by step.
Ingredients:
For Rice:
- Basmati rice: 2 cups
- Water: 4 cups
- Salt: 1 tsp
For Vegetables:
- Oil: 3 tbsp
- Cumin seeds: 1 tsp
- Onion (sliced): 1 large
- Garlic (minced): 3 cloves
- Ginger (minced): 1 inch
- Green chilies (slit): 2
- Tomatoes (chopped): 2 medium
- Turmeric powder: 1/2 tsp
- Red chili powder: 1 tsp
- Coriander powder: 1 tsp
- Garam masala: 1 tsp
- Salt: to taste
- Mixed vegetables (carrots, beans, peas, cauliflower): 2 cups
- Yogurt: 1/2 cup
- Mint leaves (chopped): 1/4 cup
- Cilantro leaves (chopped): 1/4 cup
For Layering:
- Saffron: a few strands
- Milk: 2 tbsp
- Ghee: 2 tbsp
- Fried onions: 1/4 cup
- Cashew nuts: 1/4 cup
Step by Step Recipe:
Step 1: Rinse the rice well and soak it in water for at least 30 minutes.
Step 2: In a large pot, bring 4 cups of water to a boil. Add the soaked rice and 1 tsp of salt. Cook until the rice is about 70% done. Drain and set aside.
Step 3: Heat oil in a large pot. Add cumin seeds and let them splutter.
Step 4: Add sliced onions, minced garlic, minced ginger, and slit green chilies. Saute until the onions turn golden brown.
Step 5: Add chopped tomatoes and cook until they become soft and mushy.
Step 6: Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
Step 7: Add mixed vegetables and saute for 5-7 minutes.
Step 8: Add yogurt, chopped mint leaves, and chopped cilantro leaves. Mix well.
Step 9: In a small bowl, soak saffron strands in milk.
Step 10: Preheat the oven to 350°F.
Step 11: In a large oven-safe dish, spread a layer of rice at the bottom.
Step 12: Add a layer of the vegetable mixture on top of the rice.
Step 13: Sprinkle some saffron milk, ghee, fried onions, and cashew nuts on top of the vegetable layer.
Step 14: Repeat the layers until you run out of rice and vegetables.
Step 15: Cover the dish with foil and bake for 30 minutes.
Step 16: Remove the foil and bake for another 10 minutes or until the top layer is slightly crispy.
Step 17: Serve hot with raita and papadum.
FAQs:
Can I use any type of rice for biryani?
Ans: Basmati rice is the best type of rice to use for biryani.
Can I use frozen vegetables for veg biryani?
Ans: Yes, you can use frozen vegetables for veg biryani, but make sure to thaw them before using.
How can I make the biryani less spicy?
Ans: You can reduce the amount of red chili powder or green chilies in the recipe to make the biryani less spicy.
Can I make this recipe vegan?
Ans: Yes, you can make this recipe vegan by using vegan yogurt or omitting the yogurt altogether and using water or vegetable broth instead.
Can I make this recipe ahead of time?
Ans: Yes, you can make this recipe ahead of time and store it in the refrigerator for up to 2 days. Reheat before serving.
Can I make this recipe in a pressure cooker?
Ans: Yes, you can make this recipe in a pressure cooker. Cook the rice and vegetables separately, and then layer them in a pressure cooker. Cook for 2-3 whistles on medium flame.
What can I serve with veg biryani?
Ans: You can serve raita, papadum, or a salad with veg biryani.
Can I add more vegetables to the recipe?
Ans: Yes, you can add more vegetables to the recipe or even substitute the vegetables with ones you prefer.
Can I use brown rice instead of white rice?
Ans: Yes, you can use brown rice instead of white rice, but keep in mind that it will take longer to cook.
Can I freeze the leftovers?
Ans: Yes, you can freeze the leftovers in an airtight container for up to 2 months. Thaw before reheating.
