EASY VEGETABLE BIRIYANI RECIPE
INGREDIENTS
Rice
- 250 GM Basmati Rice (Wash & Soak for 30 min)
- Water: 1 liter
- Bay Leaf: 2
- Cinnamon: 2 inch
- Green Cardamom: 2
- Mint leaves: 1 tbsp
- Coriander leaves: 1 tbsp
- Salt: 1 tbsp
- Cooking oil: 1 tbsp
- Dried Rose Petals: 1 tbsp
Vegetable
- Cooking Oil: 2 Tbsp + 1 Tbsp
- Paneer: 1 cup
- Cauliflower: 1 cup
- Onion: 1 cup (finely chopped)
- Ginger Garlic paste: 1 tbsp
- Carrot Cut: ½ cup
- Beans Cut: ½ cup
- Baby Corn Cut: ½ cup
- Green Peas: ½ cup
- Mushroom Cut: 1 cup
- Capsicum Cut: 1 cup
- Artisanal Biriyani Masala: 2.5 tbsp
- KasooriMethi: 1 tbsp
- Cashew paste: 2 tsp
- Curd: 1 cup
- Water: 1 cup + 1 cup
- Salt to taste
Layering:
- Milk: ½ cup
- Saffron: 2 pinch
- Ghee
- Chopped Coriander
- Chopped Mint
- Fried Onion: I small bowl (2-3 onion)
- Lemon juice
For sealing the Lid
- Chapathi Dough
For Dum:
- Live Charcoal: 1 cube
- Cloves: 2-3
- Ghee
PREPARATION
- Wash and Soak Basmati Rice for 30 min
- Soak 2 pinch saffron in ½ cup milk for an hour to make saffron milk
INSTRUCTIONS
- Add 2 tbsp of cooking oil to a frying pan / kadai.
- Shallow fry Paneer & Cauliflower separately one after the other till golden brown n keep aside
- Pour 1 more tbsp of cooking oil to the same kadai and add I cup finely chopped onion.
- When the onions turn transparent add 1 tbsp ginger garlic paste. Stir for 2-3 minutes.
- Add carrot, beans, baby corn, peas and fried cauliflower.
- Add 2.5 tbsp of Rooted Peepul artisanal biriyani masala. To this add 2 tsp cashew paste.
- Add salt to taste
- Pour 1 cup slightly beaten curd
- Cover and Cook for 15 min with 1 cup water
- Now add mushroom & capsicum. Sprinkle 1 tbsp hand crushed dry kasoorimethi leaves.
- Add 1 more cup of water. Cover and cook for 2-3 minutes
- Add Fried paneer & cook till the gravy change thick. Keep aside
- Cook rice in a 1liter water along with cinnamon, bay leaf, cardamom, mint leaves, coriander leaf, dried rose petals, cooking oil & Salt to taste
- When rice is 3/4th Strain & Keep aside
LAYERING THE BIRIYANI
- Take a big kadai. Grease it with ghee.
- First add a layer of Rice. On top of it pour little saffron milk & sprinkle coriander leaves, mint leaves & fried onion.
- Pour little lemon juice. Now add 1 layer of prepared vegetables.
- Now add saffron milk & Sprinkle coriander leaves, mint leaves & fried onion.
- Pour little lemon juice & ghee. Noe add another layer of rice
- Keep layering till the rice & vegetables are done
- Now put the chapathi dough along the corners of the kadai to seal the kadai.
- Keep a bowl wrapped it aluminum foil on the top of the rice layers.
- Put cloves and live charcoal. Pour ghee on the charcoal & close the lid immediately
- Seal the lid air tight with dough.
- Smoke & Dum on Low flame for 15 min. Your yummy Vegetable Biriyani is ready
- Open and remove the bowl of charcoal. Serve hot with raitha