Among different varieties of recipes on rice, vegetable biryani is the first on my blog. There are many different ways of cooking vegetable biryani and as a result some beginners in cooking do get confused as which is the right way to cook vegetable biryani. I have tried my level best to make it simpler but tasty for all the readers.
Serves 4 to 5
Ingredients:-
1 chopped - onion, tomato, carrot, beans, potato, chilli (each)
1/2 cup - green peas (mutter)
2 cooking spoon - Butter/ ghee
2 tbs - chilli powder, turmeric, coriander powder, salt (each)
2tbs - Garam masala
1 cup - curd
A pinch - saffron
1tbs - rose essence
4 to 5 - Cashew nut / golden raisin(kishmish)
For tempering:-
2tbs - cumin seeds (jeera0
1tbs - garlic and ginger paste
4 to 5 - Neem leaves/ kadhi patta
1tbs - black peeper powder
1/2 tbs - asafoetida (hing)
1tbs - Fenugreek seeds (meethi)
How to:-
- Boil basmati rice with salt added in pressure cooker.
- Heat in pan ghee or butter and temper with cumin seeds, when it crackles add fenugreek seeds, asafoetida (hing) , garlic and ginger paste, neem leaves/kadhi patta.
- Now add chopped vegetables , onion, tomato, carrot, beans,potato and green peas to it.
- Add black pepper powder and dry fruits - cashew nut and golden raisin along with chopped vegetables.
- Add 1 cup water and close the lid of the pan and let it cook for 15min.
- Meanwhile add saffron and rose water/essence to the curd. Rose water/essence is optional.
- Now add the curd to the basmati rice in a bowl.
- Once the curry is ready after 15min, in a empty bowl put 1 layer of rice and on it spread the layer of curry, again on the layer of curry put layer of rest of rice and then on it remaining curry.
- Put this in oven for 10min at 150 degree C
- Now mix well the layers of rice and curry in the bowl and garnish with coriander and serve hot.
Enjoy the vegetable biryani with curd or raita.
It seems to be very tasty. Just tempting!!!!!!!!!!!!
ReplyDelete