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Vegetable Biryani

Mixed Vegetable Biryani

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Course: Main Course
Cuisine: Indian
Ingredients Method Video Notes

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

Method
 

  1. Wash and Soak Basmati Rice in water for 15-30 mins. Drain it once soaked.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.