Make Indian Veg Biryani Recipe

Print Recipe

https://alcoeats.com/blogs/main-dishes/make-indian-veg-biryani-recipe

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.