Vegetable Biryani Recipe

Vegetable Biryani Recipe

Vegetable Biryani is one of the most famous traditional recipes made with some easily available ingredients. This irresistible delicacy makes for a perfect wholesome meal, made with rice, spices and veggies, biryani is often prepared for special occasion and festivals. It tastes best when served with raita, salad and sweets. Synonymous with good food and celebrations. biryani is often served with shorba (gravy) and kebabs. It's a perfect party recipe that can also be made in a pressure cooker without layering. This biryani recipe is the traditional way of making biryani in a pot, sealed with dough and slow-cooked. We suggest you follow the authentic way of preparing this dish as it tastes even better and aromatic when you prepare it traditionally. To make it interesting you can add your own twist to this recipe by adding flavours as per your palate preference. Also, to make it more aromatic add some saffron strings and some kewra water, this will make the biryani amazingly delicious.

Ingredients For Vegetable Biryani (Serving 5)

How to make Vegetable Biryani


  • Step 1 Soak rice for half an hour

    Drain the rice under cold running water and soak it for half an hour.

  • Step 2 Fry the sliced onion

    Heat a pan with 4 tablespoons of ghee in it over moderate flame. Fry the sliced onion till golden brown and remove with a slotted spoon. Drain fried slices of onion on absorbent paper.

  • Step 3 Saute the whole spices

    In the same pan, saute half of the black cumin seeds till they begin to sizzle. Add cloves, cinnamon, half of the nutmeg, peppercorns and saute them till they get fragrant.

  • Step 4 Saute the vegetables with yoghurt

    Add ginger and garlic paste and saute for one minute. Now add salt, pepper, yoghurt and vegetables and saute them over low heat till the vegetables are almost tender.

  • Step 5 Boil water with salt

    Meanwhile, in a separate large pan, bring 8 cups water to a boil with 2 teaspoons of salt.

  • Step 6 Make a bundle of whole spices

    Tie the remaining cloves, cinnamon stick, cumin seeds, black cardamoms and green cardamoms in a piece of muslin cloth to make a small bundle (potli) and add to the water with bay leaves. Cook on low heat for 15-20 minutes to allow the spices to infuse the water with their flavour.

  • Step 7 Cook rice in the above water

    Drain the rice, add to the pan and cook till they are half done. Remove from the heat and reserve the strained water.

  • Step 8 Assemble the vegetable biryani and serve hot

    Stir the remaining ghee into the rice and set aside. To assemble the biryani, spread half the fried onions at the base of a deep heavy-bottomed heatproof casserole. Spread half the rice over the onions. Then spread a layer of the vegetables and the chopped mint over the rice. For garnishing, sprinkle rose water over the rice. Serve hot! (Note: You can also add cashews over the biryani for a royal touch.)

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Sunita Baruah
House Wife
Jorhat, Assam 

Tags: Veg Biryani

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