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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