Make Indian Veg Biryani Recipe
Vegetable Biryani is delicious and loaded with veggies, warm spices, cashews. this biryani is a delight to the taste buds in every bite!
Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Course: Main Dishes
Ingredients
For The Vegetables
- 2 Ghee- 2 tbsp.
- Vegetable oil- 1 tbsp.
- Potato (Peeled and cubed)- 1/2 cup
- Cauliflower (Cut into small florets)- 1 cup
- Peas- 1/4 cup
- Beans (Cut into small pieces)- 1/4 cup
- Carrot (Peeled and cubed)- 1/4 cup
For Marinating The Vegetables
- ALCO Garam Masala - 1/2 tsp
- ALCO Coriander Powder- 1 tsp
- Salt- 1 tsp
- ALCO Turmeric Powder- 1/2 tsp
- ALCO Kashmiri Chili Powder- 1 tsp
- Green Chili Paste- 1 tsp
- Ginger Garlic Paste- 2 tsp
- Hung Curd- 2 tbsp.
- Golden Fried Onion (Crushed)- 4 tbsp.
- Lemon Juice- 1 tbsp.
- Coriander (Chopped)- 2 tbsp.
- Mint (Chopped)- 2 tbsp.
- Vegetable Oil- 1 tsp
For The Rice
- Long Grain Basmati Rice- 2 cups
- Ghee- 1 tbsp.
- Garlic Cloves- 2-3
- Bay Leaves- 2
- Cinnamon Stick- 1 inch
- Lemon Juice- 1 tsp
- Salt- 2 tsp
For Layering
- Ghee- 2 tbsp.
- Coriander (Chopped)- 1 tbsp.
- Mint (Chopped)- 1 tbsp.
- Saffron (Soaked in 2 tbsp. milk)- 10-12 strands
- Golden Fried Onion- 1/4 cup
- Cashew Nuts (Fried)- 10-12
- Raisins (Fried)- 10-12
METHOD
For The Vegetables
- Heat ghee and oil in a pan.
- Fry the vegetables on high heat for 4-5 minutes.
- Remove the vegetables to a bowl.
For Marinating The Vegetables
- Mix the ingredients for marinating in a bowl.
- Add the sautéed vegetables to it and mix well.
- Cover and keep aside for an hour.
For The Rice
- Wash the rice and soak it in enough water for 30 minutes.
- Heat ghee in a pan.
- Add cloves, bay leaf, and cinnamon stick, and fry for a few seconds.
- Drain the rice and add it to the pan along with 4 cups of water, lemon juice, and salt.
- Cover and cook on low heat until 80 % done. The rice must have a bite.
For Layering The Biryani
- Add the marinated vegetables to a heavy bottom pan. Then fry for 3-4 minutes. Top with cooked rice. Then drizzle ghee on top.
- Sprinkle coriander leaves, mint leaves, saffron soaked in milk, fried onion, fried cashew nuts, and raisins on top. Then cover the pan tightly with a lid.
- Keep a griddle over low flame. Then keep the pan over the griddle and let the biryani cook for 15-20 minutes. Then fluff with a fork gently to mix the layers.
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