If you want to make everyone happy from kids to adults then make vegetable biryani, the method of making it is very easy

Lifestyle News Desk, If you love veg-loaded rice (vegetable rice) recipes, then you must try this easy vegetable biryani recipe (vegetable biryani). It can be made with easily available ingredients from your kitchen. This restaurant-style vegetable biryani is loved by people of all ages. If you love veg biryani, then you can make it in just an hour with this easy recipe.Veg biryani is a unique dish made of rice and vegetables with spices, which makes it a complete healthy meal. This vegetable biryani recipe is often prepared for special occasions festivals. It is very tasty when served with raita, sweet salad, synonymous with good food celebrations, this vegetarian biryani dish is often served with shorba (gravy) kebabs. It is a perfect party recipe that can also be made in a pressure cooker without a crust.This veg biryani recipe is the traditional way of making biryani in a pot, sealed with dough and cooked slowly. Since this veg biryani is more delicious and aromatic when made traditionally, we suggest you to follow the authentic method of making this veg biryani.

Ingredients Required .. (5 servings) ..

Basmati rice – 400 grams

Onion chopped large- 2

Cloves- 8

Nutmeg grated – 1/4

2 tsp garlic paste

-100 gms chopped potatoes

Beans – 100 grams

Salt – enough

-1/2 cup curd



Kewda – 1/4 tsp

-8 cups water

Ghee – 7 teaspoons

Black cumin – 1 teaspoon

Cinnamon- 2

Ginger paste- 2 tsp

Green peas – 100 gms

Cauliflower – 100 gms

Chopped carrots – 100 gms

Black pepper powder – 2 teaspoons



Rose water- 1/4

Unsalted butter – 2 teaspoons

Fry the chopped onion.

Heat a pan with 4 tbsp ghee on medium flame. Fry the chopped onions till brown and remove with a slotted spoon. Drain the fried onion pieces on a tissue paper. In the same pan, add black cumin seeds and fry till half fried. Add cloves, cinnamon, half nutmeg and black pepper and fry till fragrant. Add ginger and garlic paste and fry for a minute. Now add salt, pepper, butter, curd and vegetables and fry on low flame till the vegetables become almost soft. In a separate large pan, boil 8 cups of water by adding 2 teaspoons of salt.

Add the remaining cloves, cinnamon, cumin seeds, black cumin seeds and green cumin seeds to the water along with bay leaves. Cook on low flame for 15-20 minutes so that the spices infuse their flavour in the water. Strain the rice and add it to the pan and cook till half cooked. Remove from heat and reserve the filtered water. Add the remaining ghee to the rice and keep aside. Put half of the fried onions in the biryani in a deep-bottomed heat-proof casserole. Sprinkle half the rice over the onions. Then put a layer of vegetables, chopped mint on top of the rice. Sprinkle rose water over the rice to garnish. Serve hot with raita.

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