Vegetable biryani

Vegetable biryani

Nothing like a good plate aromatic biryani this vegetable biryani hits all the rights sports with it's wonderful aroma and exotic flavors.

Loaded with veggies crunchy cashews warm spices like saffron herbs like mint this biryani is a delight to the test buds in every bight!

Ingredients

Vegetable marination

Caulflower 1 cup

Peace one cup

Beans one cup

Potato 2

Carrot a cup

Ginger garlic paste 2 tbsp

Salt 3 tsp

Haldi 1 tsp

Red chilli powder 2 tsp

Elaichi powder a pinch

Green chilli 4

Mint leaves to tablespoons

Curd 2 cup

Other ingredients

Paneer 100gms

Oil 2 tbsp

Ghee 1 tbsp

Bay leaf 1

Cinnamon stick 1

Clove 6

Mace 1

Cardamom 4

Star 1

Shahi Jeera 2 tsp

Mint leaves

Crispy onian onion 3 (sliced)

Oil 1 cup

Boiled rice ingredients

Bay leaf-3

Cinnamon stick 1

Cloves 3

Pepper 12

Star 1

Oil 2tbsp

Salt 2 tsp

Kewra water -1tsp

Rice -2 cups

(Make sour rice are soaked in water for 20min)

How to make step by step

• Firstly in a large kadai heat one cup of oil fry onion once golden make sure to drain off the excess oil. (This oil is not waste it can be used for cooking vegetables)

• Then in a large whistle take a water for boiling rice make sure to add all the spices and other mentioned ingredients later remove the spices (except pepper)

For vegetable marination

• For in a large bowl and add all ingredients to the vegetable no need to let them marinate for any duration. Start cooking immediately as show in the next step.

• Then a pen heat and add oil and ghee add bay leaf, cinnamon, cloves, mace, cardamon, star, and Shahi Jeera. Saute till frangrant and add some fried onions star adding the marinated veges.

• keep adding the veges and cook high flame.

• once veges lose water, reduce the flame to medium, when water dries up add paneer and switch off the stove.

• layer up the briyani a layer of cooked veges followed by a layer of boiled rice topped with fried onions and mint leaves along with some saffron milk.

Then repeat, again a layerd of veges topped with boiled rice, fried onions, milk, mint leaves, and saffron milk.

• cover and seal all the ends with Dough place it on pan add cook on low flame for 30 min.

Ready to serve

Comments

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