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Monday, 2 February 2015

Vegetable Biryani

You generally associate a plate of aromatic, scrumptious Biryani with either chicken or mutton. I also did the same until I made it!! This was the first time I was trying Vegetable Biryani, and believe you me it was super delectable! Somewhat different from the usual chicken or mutton Biryani that you always have, but the difference is very satisfying. You need to have some fresh veggies at hand and some aromatic Basmati rice to give birth to this simply lovable dish.


Vegetable Biryani



My son was apprehensive of the outcome from the beginning, asked, “What is a vegetable Biryani Maa?” “Wait until you’ve tasted it,” I assured him and watched him merrily gulp down a full plate as soon as it was served.  Fulfills the nutrient quotient too, as I’m always worried about how healthy the food is, which I’m feeding my family. Here’s the recipe of this superbly flavourful dish…..


Vegetable Biryani


What You Will Need:



  • 2 cups long grained aromatic Basmati rice washed clean and soaked in water for 15 minutes
  • 1 potato diced
  • 2 carrots chopped
  • 5-6 large florets of cauliflower
  • 7-8 beans chopped
  • ½ cup green peas
  • 3 onions sliced
  • ½ inch ginger
  • 4-5 cloves of garlic
  • 1 tsp cumin seeds/jeera
  • 4-5 black peppercorns
  • 4 green cardamoms
  • 2 sticks of cinnamon
  • 3 cloves
  • ½ nutmeg/jayphal
  • 1 tsp fennel seeds
  • 1 tablespoon poppy seeds
  • 2 green chillies
  • 1 tsp deghi mirch powder
  • 2 tsp coriander powder
  • Salt and sugar to taste
  • Some mint leaves and chopped coriander leaves
  • 3 tablespoons butter
  • 3 tablespoons white oil
  • 2 cups of water



How To Do It:



Step 1:


First soak poppy seeds, green chillies, peppercorns, fennel seeds, cardamoms, cinnamon, cloves, cumin seeds, nutmeg in some water for half an hour. Now add the ginger, garlic, chilli powder, coriander powder to them and grind all of them together to a smooth paste in your electric mixer grinder.


Step 2:


Heat oil in a large karahi/skillet and sauté the onions golden brown. Add the vegetables, continue frying. After a while move the veggies to one side in the skillet and add the masala paste on the oil. Add salt and a pinch of sugar. Saute the masalas well with the vegetables for 2-3 minutes.


Step 3:
 

Add the Basmati rice and water. Give a stir and cook on low heat covered with a lid.


Step 4:


Check in between whether the rice is almost done. At this point, add the butter, mint and coriander leaves, mix and cover the lid again for 5 minutes till fully done.


Vegetable Biryani


Step 5:



Check the seasoning and serve garnished with coriander leaves. The accompaniments should be a plate of cucumber, tomato, onion salad and raita.

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