VEGETABLE BIRYANI RECIPE

A very tasty and interesting biryani; the color looks appetizing and the taste is great! It's delicious served with mint chutney or simple, plain yogurt.

VEGETABLE BIRYANI


VEGETABLE BIRYANI RECIPE



INGREDIENTS:

➲1 Tbsp. oil
➲1 cup Basmati Rice or any rice of your preferred choice.
➲1 ¹/₄ cup water
➲1 Tsp. Cumin Seeds
➲2 Tsp. Black Cardamom
➲3 Bay Leafs
➲5 Cloves
➲5 Black Peppercorns
➲1" Cinnamon stick
➲1 tsp. ginger garlic paste
➲¹/₄ tsp. turmeric powder
➲1 ¹/₂ tsp. Coriander powder
➲¹/₂ cup Yogurt
➲1 tsp. red Chili powder
➲¹/₂ tsp. garam masala
➲1 Tsp. Biryani masala
➲2 Green chilies
➲¹/₂ cup chopped coriander leaves
➲¹/₄ cup chopped mint leaves
➲2 tbsp. Saffron water
➲1 tsp. Biryani Masala
➲¹/₄ cup Coriander Leaves
➲2 tbsp. chopped Mint leaves
➲2 Tbsp. fried Onion
➲2 Tbsp. ghee


DIRECTION:

  • Wash rice well under cold water and soak rice in enough water for 30 minutes. Heat oil in a pan. Once the oil is hot add cumin seeds, black cardamom, cinnamon stick, cloves, black peppercorns, bay leaves and mix well.
  • Add onion, mix and cook till onion gets little browing around the edges. Add ginger garlic paste, turmeric powder, coriander powder, mix and cook for 2 minutes. Add yogurt and mix well.
  • Add green chilies, red chili powder, biryani masala, garam masala and mix well. Add soaked and drained rice into gravy, mix well. Add water, salt and mix well. Bring to a boil. Once the rice comes to a boil, lower down the heat to medium, cover and cook till most of the moisture is been absorbed in the rice.
  • Cover and simmer on a very low heat for 15 minutes. Once rice is cooked, fluff up the rice to separate each and every grain rice. Sprinkle some biryani masala. Add some saffron water.
  • Add coriander leaves and mint leaves. Also spread some fried onion. Add tbsp of ghee or clarified butter. Cover and simmer on low heat for 10 more minutes. Serve hot (checkon this site for idea on juice and smoothies to accompany with.)
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