My favourite dish- VEGETABLE BIRYANI

Vegetable Biryani (Vegetable Biriyani) is a very popular Mughlai dish that has originated from Mughal times. Veg biryani is awesome in taste, scrumptious and falvoury. For making it,  basmati rice, dry fruits with green vegetables, whole spices and saffron is used, with the aroma of saffron flavor and color of biryani doubled if you use the right ingredients in the best possible special quantity. I fell in love with it although I’m a non-vegetarian because of its simplicity as compared to Chicken biryani and because I can nosh upon it as much as I want to without any problems of digestion. So here it goes-

Required materials (Ingredients for Vegetable Biryani Recipe) -

Plain rice (Average Plain Rice) -

Basmati rice (Basmati rice) - 1 cup

Cassia (Bay leaf) - 2

Cardamoms (Black Cardamom) - 2

Small cardamom (Green Cardamom) -2

Long (Clove) - 3-4

Salt (Salt) - ½ tsp

Water (water) - half cup

For biryani (For Vegetable part) -

Potato (Potato) - 1 (long, thin sliced ​​into pieces)

Carrots (Carrot) -1 (cut in thin long pieces)

Capsicum (Green Capsicum) - 1 (finely chopped in large pieces)

Green coriander (Coriander Leaves) - 2 tablespoons (finely chopped)

Beans (Beans) - 5-6 (cut into pieces)

Cauliflower (Cauliflower) - ½ cup (chopped)

Mint (Mint Leaves) - 5-6 leaves

Tomato (Tomato) - 2

Onion (Onion) - 1 (chopped)

Green pepper (Green Chilly) - 2 (finely chopped)

Ginger (Ginger) - 1 piece

Kesar (Saffron) - 10- 15 threads

Milk (Milk) - ¼ cup

Yoghurt (Yogurt) - 4-5 teaspoons

Cashew (Kaju) - 10

Raisins (Raisin) - 5-6

Garam Masala (Garam Masala) - ½ tsp

Turmeric powder (Turmeric Powder) - ½ tsp

Red chili powder (Red Chilly Powder) - ½ tsp

Jeera (Cumin seeds) - ½ tsp

Salt (Salt) - to taste

Oil (Edible Oil) - 5-6 teaspoons

Method (How To Make Vegetable Biryani) -

Veg biryani rice bean is cleaned and then washed in the water for about 20 -25 minutes to let it soak. Aafter 20 minutes, the rice is taken out of the water. Now in a large pot of rice, mix water, salt, bay leaves, clove, small cardamom and mix everything in rice and put the rice to boil. Place special attention to the fact that while boiling rice is completely not smelt. Put tepid saffron threads to soak in water. Until then, we will cool the rice biryani and the dish would just ready to fry vegetables.

Now, heat oil in pan so the oil becomes hot, add cumin seeds in hot oil then mix it. After roasting cumin with roasted ginger, add onions and green chilies in it until they are also roasted. When the onion turns light pink we can fry the chopped tomatoes and then add to it turmeric powder, red chilli powder, garam masala powder and salt. Mix the mixture and fry the contents. Roast the spices to the mixture and then add yogurt and fry for 3-4 minutes. Now add all the chopped vegetables and spices and mix well. Next with a plate cover and cook until vegetables are tender. When vegetables are boiled, then turn down the gas and let it mix well, add the rice. It’s now time to add cashews, raisins and saffron milk to the mix. Do this and pour the contents. Let the pan be covered until it cooks on low flame for about 20-25 minutes. Now open the lid of the pan and ladle the Biryani. Mix well chopped coriander and mint leafs to garnish it. Nutritious and delicious veg biryani is completed. Use the piping hot veg biryani, raita, to serve with the sauce and papad.

Note- I use 27coupons.com to buy various ingredients online for the dish.