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.
