veg biryani

Aromatic and flavorful restaurant style Vegetable Biryani! This fragrant biryani is packed with veggies, spices, herbs and nuts and is an explosion of flavors in every bite!

Restaurant Style Vegetable Biryani

basmati rice (200

green cardamom (divided)

(divided)

salt (divided)

+1 teaspoon ghee (divided)

red onion (thinly sliced, divided)

broken cashews

potato (cubed)

cauliflower florets (medium sized florets)

carrot (cut diagonally)

green beans (cut diagonally)

milk (30 ml)

saffron strands (generous pinch)

ginger (crushed)

garlic

green chilies (crushed)

oil (22 ml)

cumin seeds (I used shahi jeera)

cinnamon stick

bay leaf

black peppercorns

plain yogurt (whisked

1.5 teaspoon biryani masala (or use 1 teaspoon garam masala)

chili chili powder

water

cilantro

mint

rose water or kewra water

Soak the rice in 3 cups (24 oz) water for 30 minutes. After the rice has soaked, drain the water using a colander.

Heat a pot full of water, add 3 green cardamom, 2 cloves and 3/4 teaspoon salt to it. Let it come to a boil.Add rice, stir with a spoon.

Let it cook uncovered (don&#x27;t lower the heat) until it&#x27;s almost cooked (around 70-75% cooked but not fully cooked). There should be a bite to it. This takes around 6 to 7 minutes.Remove pan from heat and drain rice in a colander. You may add a teaspoon of ghee to the rice. Set aside.

Cook the rice

Heat 1.5 tablespoons ghee in a pan on medium heat. Once hot, add 1 sliced onion to it and cook until they turn golden brown and caramelize.This takes around 8 to 9 minutes. Remove on a plate.

To the same pan, now add cashews and cook until golden brown, around 1 to 2 minutes. Remove on plate and set aside.

To same pan add potato, cook for 2 minutes until light brown. Remove on a plate.

To the same pan, now add cauliflower, beans and carrots. Saute for 2 to 3 minutes until veggies appear light brown. Remove on a plate.PS: This pan-frying veggies is an additional step and you can skip it and directly cook the veggies later on. I like doing the extra step as it gives the veggies a nice texture.

Caramelize onion &amp; cashews and pan fry the veggies

Heat 2 tablespoons milk in a pan. Once warm, add saffron strands (crush it before adding).Let it sit for 10 minutes for that beautiful yellow color. Saffron milk is ready, set it aside.

Crush ginger, garlic and chili using a mortar and pestle. Set aside.

Heat 1.5 tablespoons oil in a pan/pot on medium heat. Add cumin seeds, cinnamon stick, bay leaf, peppercorns, remaining 3 cardamom and remaining 2 cloves.Stir and let the spices sizzle for few seconds. Add the sliced onions also add 1/4 teaspoon salt.

Cook for 3 to 4 minutes until onions turn light brown. Then add the crushed ginger-garlic and green chilies paste.Cook for 2 minutes until the raw smell goes away.

Remove pan from heat and whisk in the yogurt, whisking continuously until it&#x27;s all absorbed.Put the pan back on heat. Add all the veggies and toss to combine.

Add the biryani masala and kashmiri red chili powder.

Add 1/4 cup water. Let it cook for around 6 to 7 minutes until veggies are almost cooked but not overcooked. They should be firm to bite.You may also cover the pan, I usually cook uncovered. There shouldn&#x27;t be much water left, it should be kind of thick mixture.Remove from heat.

Make the saffron-milk and cook the vegetables

Now take a heavy bottom pan. I first grease the bottom of the pan with ghee.Then add a layer of rice (half of the rice). Top with half of fried onion, half of fried cashews and half of cilantro and mint. Add 1/2 teaspoon of rose water. Now place the veggies on top (all of it).

Then add another rice layer (remaining rice) on top of the veggies. Then top it with remaining with fried onion, cashews, cilantro and mint.Add the prepared saffron milk and the remaining 1 teaspoon rose water on top.

And finally drizzle 1 teaspoon ghee on top. Sprinkle some biryani masala.I did 2 layers of rice and 1 layer of veggies. If your pan in small you may do more layers, but the end layer should always be of rice.

Cover the pan tightly with aluminium foil. Then cover with a fitted lid.Heat a flat pan on medium heat. Once hot, reduce the flame to lowest. Place your biryani pot on top of the pan and let it cook for 25 to 30 minutes on lowest heat (dum).

Scoop out the biryani from the bottom of the pan so that each serving has both the veggies and the rice.Serve vegetable biryani with a side of raita.

Layer the biryani

Table of Content Hide 1 Recipe Video 0 (0) Paneer biryani is a very popular&hellip;

Paneer Biryani - Marathi Recipe

Basmati rice

Water

Cashew nuts

Dry sliced Onion

Curd

Green chilies

tsp Biryani masala

tsp Turmeric powder

Coriander powder

Salt

tsp Kasuri methi

Coriander leaves

Mint leaves

tsp Red chili powder

kg Paneer cubes

tsp Oil

tsp Ghee

Cumin seeds

Onion

Tomato

Slit Green chilies

Ginger-Garlic paste

Red chili powder

tap Ghee

3~4 Cloves

Black peppercorns

3~4 Bay leaves

Star anise

Cinnamon sticks

Black cardamom

Ghee

2~3 tsp Ghee

Saffron milk

Veg biryani also known as vegetable biryani is an aromatic rice dish made with basmati rice, spices &amp; mixed veggies. This quick recipe will give you a flavorful vegetable biryani that you can make just under 30 mins. Recipe instructions for IP, pressure cooker &amp; pot.

Veg Biryani | Vegetable Biryani Recipe

basmati rice ((soaked

onion ((½ cup thinly sliced))

green chili ((slit

ginger garlic paste

mint leaves (chopped (pudina))

coriander leaves (chopped (cilantro))

red chilli powder ((or paprika, adjust to taste))

turmeric

garam masala ((adjust to taste) or Biryani Masala Powder)

tomato ((optional) chopped)

water (or thin coconut milk (1¼ cups water for IP, 2 cups for regular pot))

Oil ((or ghee))

curd or yogurt

salt

potato

carrot (chopped (gajar))

green peas ((matar))

bay leaf ((tej patta))

cinnamon ((dalchini))

((laung))

green cardamoms ((elaichi))

½ teaspoon shahi jeera ((or cumin seeds))

star anise ((optional, but recommended))

cashews (for garnish (optional))

lemon juice ((optional))

Soak rice for at least 20 minutes. Drain the water and set aside. 

Chop all the veggies, coriander and mint leaves. Keep these aside as well.

If using cauliflower keep them slightly larger.

Preparation

Add oil to a hot pressure cooker or heavy bottom pot.

Next add bay leaf, star anise, shahi jeera, cloves, cardamoms &amp; cinnamon. Saute for 1 to 2 mins.

Add sliced onions and slit green chilies. Fry them stirring often until the onions turn evenly golden or light brown. 

Next add ginger garlic paste and saute for about a minute or until the raw smell has gone off.

Add all the chopped vegetables and fry for about 2 minutes.

Next add tomatoes, ⅛ teaspoon salt, yogurt, coriander leaves, mint leaves,red chilli powder, turmeric and garam masala.

Mix all of these and fry on a high flame for 2 to 3 mins. The tomatoes should break down completely and the raw smell disappear.

Reduce the flame to low. Drain the water from the rice completely and spread it in a layer evenly over the veggies.

Measure the water or coconut milk to a separate bowl &amp; add ¼ tsp salt. Mix well and taste the water. It has to be slightly salty.

Pour the salted water across the sides or edges of the pot.

If you do not mix up everything then the veg biryani will cook in layers. (However you can also mix up everything and cook just like it is done normally.)

Optional - Sprinkle 1 tsp ghee, 2 tbsps chopped mint leaves, handful of fried onions &amp; saffron soaked milk. (refer notes)

For pressure cooking: Cover the cooker and pressure cook for 1 whistle on a medium high flame.Turn off the stove. For al dente non mushy veg biryani, I release the pressure manually after 1 to 2 mins using a wooden spatula. When the pressure releases, open the lid and fluff up veg biryani with a fork.

If cooking in a pot, cook covered on a low flame until the water is absorbed and the veg biryani is cooked fully. Turn off the stove &amp; rest for 15 mins. Serve veg biryani with raita or salan.

Optionally squeeze lemon juice while serving.

How To Make Veg Biryani

Press the SAUTE button on your IP and pour oil or ghee to the steel insert.

Add thinly sliced onions. Spread them to a single layer and saute occasionally until uniformly deep golden. Remove half of these and set aside for later.

Then add the whole spices and green chili. Then add the ginger garlic paste and saute until a nice smell comes out.

Add tomatoes, chopped veggies, mint, coriander leaves and sprinkle ⅛ teaspoon salt. Saute until the tomatoes breakdown. This takes about 1 to 2 mins.

Stir in the garam masala and red chilli powder.

Press CANCEL button &amp; add yogurt. Deglaze by scraping the bottom of the pot with a spatula. This releases any bits of food stuck there.

Spread the veggies to a single layer. Next layer the drained rice and level it.

In another bowl, stir in ¼ teaspoon salt &amp; 1¼ cup water and taste it. It has to be slightly salty. If needed add more.

Pour the water starting from the sides and then in the center. Do not mix. Ensure all of the rice is under the water.

Secure the IP with the lid. Position the steam release valve to sealing position.

Press pressure cook/ manual (set to high pressure) &amp; set the timer for 5 mins. If you double or triple the recipe then set to low pressure with the same cook time. (Alternately you can pressure cook for 4 mins on high pressure setting and wait for 8 mins. Then release the rest manually.)

When the IP finishes, for aldente cooked vegetable biryani quick release the pressure manually. For softer rice, wait for 5 to 7 mins (natural pressure release) and then release the rest manually with the help of a spoon.  Garnish with fried onions. Serve with Raita.

Instant Pot Vegetable Biryani

https://www.youtube.com/watch?v=YnX4qD2cU1Y

veg biryani recipe - https://www.indianhealthyrecipes.com/veg-biryani/

Veg Biryani recipe in cooker

This Veg Biryani is an authentic Indian recipe packed full of your favorite rice, veggies, and spices. Made with patience and lots of love, this delicious veg dum biryani recipe requires both care and attention to detail. The savory flavors in your first bite are well worth the time and effort spent in the kitchen.

Veg Biryani | Veg Dum Biryani Recipe

basmati rice (- 300 grams, preferably aged basmati rice)

water (for soaking rice)

cauliflower florets (- 150 grams)

potatoes

carrots

french beans

mushrooms

bell pepper

green peas (- fresh or frozen)

onion

1.5 tablespoons finely chopped ginger (- 10 grams or 2 pieces of 2 inch ginger or 1 tablespoon ginger paste)

green chilies

green cardamoms

black cardamom

cloves

cinnamon

tej patta ((Indian bay leaf))

mace strands

salt (or add as per taste)

Ghee ((clarified butter) oil

shah jeera ((caraway seeds))

black cardamon

Curd ((yogurt), whisked - 200 grams)

turmeric powder

red chilli powder (or cayenne pepper

water (for pressure cooking

cashews

raisins ((without seeds))

almonds (- raw or blanched, peeled and sliced)

salt (as required)

coriander

mint leaves (- 5 grams)

milk

saffron strands

kewra water ((pandanus water) or rose water)

Pick and rinse basmati rice in running water till the water runs clear of starch. Soak the rice in 1 cup of water for 30 minutes.

After 30 minutes drain the rice and set aside.

When the rice is soaking prep all the veggies and other ingredients. Set aside.

Soaking rice

Take a deep bottomed pan. Add water and heat the water on a high flame.

When the water becomes hot, add the salt and following spices: tej patta, green cardamoms, cloves, black cardamom, cinnamon, strands of mace.

Bring the water to a boil. Then add the soaked basmati rice.

Just gently stir with a spoon or fork, after you add the soaked rice.

Do not reduce the flame and continue to cook the rice grains.

The rice has to be ¾ᵗʰ cooked. The grains should have a slight bite to them when cooked. The rice should not be fully cooked.

Drain the rice in a colander. Gently fluff and keep aside.

Cooking rice

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