Traditional Indian vegetable biryani is an ideal dish for any occasion. Long grain basmati rice and assorted vegetables with Vasant Masala's Veg Biryani Pulav Masala are cooked in alternate layers under dum to create a dish that will delight all of your senses. Whole spices, fragrant rice, nutritious vegetables, and aromatic saffron combine perfectly in this vegetable biryani recipe, which is the magic of a good dum biryani. Plus, it's a microwave version, so it's a quick biryani, as opposed to a traditional clay pot biryani, which takes hours to build the dum and hours to cook the biryani itself. This one has been tried, tested, and loved and is well worth a shot.
Vegetable Biryani Recipe
Biryani is a fuller meal, it is often served with 'Lacha Pyaaz' and Raita. There are varieties of biryanis available all across India. A few varities like Bombay Biryani, Hyderabadi Biryani, Thalassery Biryani, Awadhi Biryani, Bhatkali Biryani, Teharai Biryani, Dehli Biryani, Ambur Biryani, Kalyani Biryani, Culcatta Biryani, Beary Biryani, Sindhi Biryani, Memoni Biryani, Chettinad Biryani, and Dindigul Biryani. However, we hope you will like our version of Vegetable Biryani.
- Preparation Time: 16-20 minutes
- Time to cook: 26-30 minutes
- Servings : 4
- Cuisine: Indian
- Cooking Ability: Moderate
- Mild flavour
- Author : Vasant Masala
Ingredients
- Rice Basmati 1 and 1/2 cups
- 2 medium carrots
- Carrots 1/2 inch cubes 2 large French beans 1/2 inch cubes 10-12 florets Cauliflower 15 shelled green peas 1 quart
- Season with salt to taste
- 8 green cardamoms,
- 1 black cardamom,
- 1 clove, 15 cinnamon Stick of 1/2 inch diameter
- The bay leaf 1 teaspoon caraway seeds (shahi jeera) 1 1/2 tablespoons 1/2 teaspoon ginger-garlic paste
- Turmeric Powder 1 tablespoon
- Red chill Powder 1 teaspoon
- Coriander powder 1 tbsp
- Greek yoghurt 1/2 cup
- Rose water 1/2 tsp
- Saffron (Kesar) a few strands
- Fresh tomato puree 1 cup
- Garam masala powder 1 teaspoon
- Fresh coriander leaves chopped 2 tablespoons
- Fresh mint leaves chopped 2 tablespoons
Method to Make Vegetable Biryani
- Cook rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, and a half-inch stack of cinnamon until it is three-fourths done. Set aside any excess water. Preheat a nonstick skillet. Roast the remaining green cardamoms, cloves, black cardamom, cinnamon, bay leaf, and caraway seeds. Combine the onions, carrots, French beans, cauliflower florets, and green peas in a large mixing bowl.
- Sprinkle with salt, cover, and cook for two minutes on medium heat. Stir in the ginger-garlic paste with a little water. Cook for two minutes, covered. Cook with turmeric powder, red chilli powder, and coriander powder. Combine yoghurt, rose water, and saffron in a mixing bowl. Whisk in a small amount of water or milk. Mix in the tomato puree and half teaspoon garam masala powder with the vegetables. Allow for a two-minute simmer. Take a deep microwave-safe bowl.
- Make a layer of rice at the bottom of the dish. Place half of the cooked vegetables on top, followed by another layer of rice. Half of the remaining garam masala powder, half of the coriander leaves, half of the mint leaves, and half of the yoghurt mixture should be sprinkled on top. Arrange the remaining veggies on top of the rice. The remaining garam masala powder, coriander leaves, mint leaves, and yoghurt mixture should be sprinkled on top. Microwave on HIGH for four to five minutes, covered with a silicone lid (100 per cent). Allow it to stand for 5 minutes. Serve immediately.