Vegetable Biryani is a delicious Rice based dish prepared with Vegetables and Spices. This biryani adds a special festive touch whenever it is made. Here is the simple and easy way of preparing this toothsome dish at home. It tastes the best with Onion raita and plain Curd/Yogurt.
Detailed Video recipe:
Cooking time: 23-25 minutes
Serves: 3
Ingredients
1 cup = 300 ml
1 spoon = 10 ml
1 tsp = 5 ml
1 coffee spoon = 2.5 ml
For Roasting rice
- Rice (White/Brown Basmati) – 1 ¼ cup
- Cooking oil – 2 spoons (1 spoon= 10 ml)
For cooking vegetables
- Cooking oil – 2 spoons (1 spoon= 10 ml)
- Potato (big sized) – 1 (chopped lengthwise)
- Beans – 5 (chopped)
- Carrot (big sized) – 1 (chopped lengthwise)
- Green peas – 25 grams
For preparing Masala puree:
- Onion (Medium) – 2 (chopped)
- Tomato – Small (2) & Medium (2) (finely chopped)
- Green Chilli – (4 to 5)
- Ginger – 1 inch
- Garlic cloves – (5-7)
- Cardamom – 4
- Cloves – 4
- Cinnamon – 2 Inch
- Water – 90 ml
For roasting bread pieces:
- Bread slices – 2
- Cooking Oil – 2 spoons
Method
- Grind the Cardamom, Cloves, Cinnamon, finely chopped Onions and Tomatoes with Water (90 ml) to a puree. Ground masala puree is ready.
- Roast the rice with the Cooking Oil (2 spoon) until it turns slightly golden (for 4 minutes), in a pressure cooker at medium flame. Turn off the flame and transfer it to a vessel.
- Cook the Potatoes, Beans, Carrots and Green peas and Ground Masala puree with the Cooking Oil (2 spoons) for 4-5 minutes.
- Add the roasted rice, required Water (¾ cup (1 cup = 300 ml)) and Salt to it. Mix it well.
- Pressure cook the mixture with vent weight for 13-14 minutes at low flame (I got 3 whistles). Turn off the flame.
- Cut the Bread slices into small pieces and roast it with the Cooking oil until it turns brown in a Kadai at medium flame.
- Transfer the roasted bread slices to the prepared Biryani and mix it well. Ready to serve.
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