Veg Biryani or veg paluo in my childhood memories with veg Biryani I love veg Biryani my some friends vegetarians they can't eat non-vegetarian food my mom cook chicken biryani for me but my friends can't eat that's why I can't eat in school days but I like to eat biryani day by day in my schooling days then my mom cook veg Biryani in that day I'm here in class 😎 that's why I love veg Biryani nowadays my friends remembering my mom cooking s
Veg Biryani with aloo kurma (potato curry ) and Soya chunks curry so tasty combination
In vegetable Biryani u can use all types vegetables so vegetables so where not available but you can make with which vegetables are available
Veg Biryani
Veg Biryani is not just food, It is a bowl of emotions served hot to melt your heart and spread love. There is immense frenzy among foodies when looking for veg biryani options around. Here are the most authentic types of veg biryani to devour,!
long grain basmati rice is good for veg Biryani
Using fresh ingredients: like mince your own fresh ginger, garlic and chilies.
Well ginger , garlic paste available in markets but I prefer take ginger and garlic crush them fresh using my mortar and pestle.
Frying vegetables in pan a little before cooking
This is gives the veggies a nice texture
really like to flavor my biryani with all the herbs and spices.
I use rose water for the final flavor and use saffron milk (which is made by mixing saffron with warm milk) and also use rose water for the final flavor.
Of course, I also use plenty of cilantro and mint.
drizzle ghee on top: i like to drizzle some ghee as i layer the biryani. it really elevates the flavor
But I like to cook with yogurt
How to cook
Cook the rice
30&40en
Soak the rice in 4&5 Cup's water for 30&5 water for 30&40 min
After the rice has soaked, dgrain the water using a colander.
After the rice has soaked, drain the water using a colander.
1- Heat a pot full of water, add 3 green cardamom, 2 cloves and 3/4 teaspoon salt to it. Let it come to a boil.
Add rice Stir with a spoon
Let it cook uncovered (don’t lower the heat) until it’s almost cooked (around 60-65% cooked but not fully cooked). There should be a bite to it. This takes around 6 to 7 minutes.
Remove pan from heat and drain rice in a colander. You may add a teaspoon of ghee to the rice. Set aside.
Caramelize onion & cashews and pan fry the veggies
Heat 1.5 tablespoons ghee in a pan on medium heat. Once hot, add 1 sliced onion, chillies to it and cook until they turn golden brown and caramelize.
This takes around 8 to 9 minutes. Remove on a plate.
To the same pan, now add cashews and cook until golden brown, around 1 to 2 minutes. Remove on plate and set aside.
To same pan add potato, cook for 2 minutes until light brown. Remove on a plate.
8- To the same pan, now add cauliflower, beans and carrots. Saute for 2 to 3 minutes until veggies appear light brown. Remove on a plate.
Make the saffron-milk and cook the vegetables
Heat 2 tablespoons milk in a pan. Once warm, add saffron strands (crush it before adding).
5to6 minutes for that beautiful yellow color
Saffron milk ready
After that Crush ginger, garlic and chili using a mortar and pestle. Set aside.
Note : chillies one & two enough if you have children's skip Chillies you can use capsicum pieces
Heat 1.5 tablespoons oil in a pan/pot on medium heat. Add cumin seeds, cinnamon stick, bay leaf, peppercorns, remaining 3 cardamom and remaining 2 cloves.
Stir and let the spices sizzle for few seconds. Add the sliced onions also add salt.
Cook for 4 to 5 minutes until onions turn light brown. Then add the crushed ginger-garlic and green chilies paste.
cook for 2 minutes until the raw smell goes away.
Remove pan from heat and whisk in the yogurt, whisking continuously until it’s all absorbed.
Add the biryani masala and red chili powder.
Add 1/4 cup water. Let it cook for around 7 to 8 minutes until veggies are almost cooked but not overcooked. They should be firm to bite
cover the pan, I usually cook uncovered. There shouldn’t be much water left, it should be kind of thick mixture.
Remove from heat
Layer of biryani
Now take a heavy bottom pan first grease the bottom of the pan with ghee
Add a layer of rice (half of the Rice)
Top with half of fried onion, half of fried cashews and half of cilantro and mint. Add 1/2 teaspoon of rose water.
Now place the veggies on top (all of it).
Then add the remaining rice on top of the veggies. Then top it with remaining with fried onion, cashews, cilantro and mint.
Add the prepared saffron milk on top.
Add the remaining 1 teaspoon rose water on top.
And finally drizzle 1 teaspoon ghee on top. Sprinkle some biryani masala.
did 2 layers of rice and 1 layer of veggies. If your pan in small you may do more layers, but the end layer should always be of rice.
Cover the pan tightly with aluminium foil. Then cover with a fitted lid.
Heat a flat pan on medium heat. Once hot, reduce the flame to lowest. Place your biryani pot on top of the pan and let it cook for 25 to 30 minutes on lowest heat (dum).
Scoop out the biryani from the bottom of the pan so that each serving has both the veggies and the rice.
Now ready your veg Biryani 😋
Let's see how to make aloo kurma (potato curry)