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Vegetable Biryani

Mixed Vegetable Biryani

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Course Main Course
Cuisine Indian

Ingredients
  

  • 1 Cup | 210gm Basmati Rice
  • 4 Tbsp Vegetable oil, 1 Tsp Ghee
  • 1 Bay Leaf, 3 Cardamom, 3 Cloves, 1 small star anise, 1 cinnamon stick
  • 2 Medium size Onions
  • 1 Tbsp Ginger Garlic paste 
  • 1 small Tomato
  • Salt to taste
  • 1 Tsp Sugar
  • 210gm Chopped Mixed Vegetables(Carrots, Beans, potatoes, Green peas, Cauliflower)
  • 1/4 Tsp Turmeric powder
  • 1/2 Tsp Cumin powder
  • 1 Tsp Coriander powder
  • 1 Tsp Shahi Biryani Masala  I used Everest Shahi Biryani masala
  • 1 Tsp Kashmiri chilli powder
  • 3 Tbsp whisked Yogurt 
  • 2 Slit Green Chillies 
  • Chopped Coriander & Mint leaves
  • 2 Cups Hot Water
  • 1 Tsp Lemon Juice
  • Fried Onions
  • Few drops of Kewra water
  • Crushed Saffron mixed with Warm Milk
  • 1 Tsp Ghee

Instructions
 

  • Wash and Soak Basmati Rice in water for 15-30 mins. Drain it once soaked.
  • Slice two medium sized onions and keep 1/4th of it for later use. Fry the remaining thinly sliced onions in Vegetable oil till golden brown. Keep them on a tissue to drain the oil. Spread them out.
  • In same oil, add ghee and saute whole spices. Add the onions and fry till slight brown. Add Ginger Garlic paste. Add a tomato, pinch of salt and sugar.
  • Cover cook for 5-10 Mins or till the tomato softens. Once soft, remove the skins with tongs if you dont like them in the rice later. I usually cut the tomato in big slices so its easy to smash and remove the skins.
  • Add the Mixed Vegetables, salt and the spices. Adding Biryani Masala gives a really nice taste. I usually use Everest Shahi Biryani Masala, its simply the best.
  • Add whisked yogurt and saute for few minutes. Add chopped coriander mint leaves, few slit green chilies and 2 cups of Hot Water. Let it boil on high heat.
  • Once rapid boils, add the soaked strained rice, lemon juice and cover cook on High Heat for 5 mins or till the water at the top surface dries up and small holes appear at the surface. Switch to low flame.
  • Add chopped coriander mint leaves, fried onions, saffron mixed with a tablespoon of warm milk and Kewra water. Add Ghee. Cover airtight with an aluminum foil and then the lid. Place a tawa on low heat and then keep the biryani pot on top of it. Cook for 10 mins lowest heat. Keep covered for another 15-20 mins.
  • Serve it hot with cucumber raita or plain yogurt.

Video

Notes

I have used same weight of Rice and Vegetables in this recipe. 210 gms each for a good balance. 
Using mixed vegetables gives a very good taste. A good biryani masala decides the taste of your biryani rice. 
Keyword biryani, dum biryani, mixed vegetable biryani, veg biryani, vegetable biryani