recipe of Veg biryani

                                 

    

                                          Recipe of Veg biryani

Sure, here's a delicious and flavorful recipe for Veg Biryani:

Ingredients:

For the Rice:

- 2 cups Basmati rice (soaked in water for 30 minutes and drained)

- 4 cups water

- 1 bay leaf

- 4-5 whole cloves

- 4-5 whole black peppercorns

- 2-3 green cardamom pods

- 1-inch cinnamon stick

- Salt to taste

For the Vegetables:

- 2 cups mixed vegetables (carrots, beans, peas, potatoes, cauliflower, etc.), chopped

- 1 large onion, thinly sliced

- 1 large tomato, chopped

- 1/2 cup plain yogurt (curd)

- 1/4 cup milk

- 1/4 cup chopped mint leaves

- 1/4 cup chopped coriander leaves

- 1/4 cup fried onions (optional, for garnish)

- 1/4 cup ghee or vegetable oil

Biryani Masala:

- 1/2 cup plain yogurt (curd)

- 1/4 cup chopped mint leaves

- 1/4 cup chopped coriander leaves

- 1/4 cup fried onions (optional)

- 1 tablespoon ginger-garlic paste

- 1 green chili, finely chopped (adjust to your spice preference)

- 1/2 teaspoon turmeric powder

- 1 teaspoon red chili powder (adjust to your spice preference)

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1/2 teaspoon garam masala

- 1/2 teaspoon biryani masala (optional)

- Salt to taste

For Layering:

- Saffron strands soaked in 2 tablespoons of warm milk

- 1/4 cup chopped mint leaves

- 1/4 cup chopped coriander leaves

- Fried onions (if available)

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes and then drain it.

2. In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice to the boiling water along with bay leaf, cloves, black peppercorns, green cardamom pods, cinnamon stick, and salt. Cook the rice until it is 70% cooked. Drain the rice and set it aside.

3. In a separate mixing bowl, prepare the biryani masala. Mix yogurt, ginger-garlic paste, chopped mint leaves, chopped coriander leaves, chopped green chili, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, biryani masala (if using), and salt. Stir well to form a smooth paste.

4. Heat ghee or vegetable oil in a large, heavy-bottomed pan over medium heat. Add the thinly sliced onions and sauté until they turn golden brown and crispy. Remove half of the fried onions and set them aside for garnishing.

5. In the same pan with the remaining onions, add the chopped tomatoes and cook until they become soft and mushy.

6. Add the mixed vegetables to the pan and sauté for a few minutes. Then, add the prepared biryani masala and mix well to coat the vegetables. Cook the vegetables until they are semi-cooked, ensuring they still have a slight crunch.

7. Reduce the heat to low and spread a layer of partially cooked rice over the vegetables in the pan. Sprinkle half of the chopped mint leaves and coriander leaves over the rice.

8. Pour the milk soaked with saffron over the rice, giving it a beautiful yellow color and aroma.

9. Add another layer of rice on top of the saffron rice and sprinkle the remaining mint leaves, coriander leaves, and fried onions over it.

10. Cover the pan with a tight-fitting lid and cook on low heat for about 20-25 minutes. Alternatively, you can place a tava (griddle) under the pan to avoid direct contact with the flame, preventing burning of the biryani.

11. Once done, turn off the heat and let the Veg Biryani sit for 5 minutes. This helps in absorbing the flavors.

12. Gently fluff the biryani with a fork, making sure not to break the rice grains.

13. Serve the Veg Biryani hot with raita or any side dish of your choice.

Enjoy your delicious and aromatic Veg Biryani!