Petitchef

Vegetable biryani

Main Dish
6 servings
20 min
40 min
Very Easy

Ingredients

Number of serving: 6

For biryani rice:

Basmati rice: 400 g

Whole green cardamom: 5

Bay leaves: 5

Salt to taste

Refined oil: 100 ml

Kewra water: 5 ml


For biryani jhol ( masala ):

Desi ghee: 200 g

Sliced onions: 200 g

Green cardamom: 5

Bay leaves: 5

Shahi jeera: 2 g

Carrots (sliced in diamond shape): 100 g

Cauliflower florets: 100 g

Green peas: 100 g

Yellow chilli powder: 5 g

Jeera powder: 8 g

Red chilli powder: 20 g

Curd: 150 g

Mint leaves: 5 g ( reserve half )

Green chillies, slit: 10

Jawetri elaichi powder: 5 g

Kewra water: 5 ml

Saffron water: 5 ml ( reserve half )

Salt to taste


For burani raita:

Curd: 240 g

Black salt: 2 g

Salt: To taste

Fried garlic: 10 g

Black pepper powder: 2 g

Roasted jeera powder: 2 g

Preparation

  • For Rice:
    Wash rice and soak in a handi for 30 minutes. Drain, replenish with fresh water, add half the masala, and salt and bring to boil. Cook till the rice is 90 per cent done. Drain.
  • Biryani jhol ( masala ):
    Heat ghee in a handi, add garam masala and shahi jeera and sauté over medium heat until the jeera begins to crackle.
  • Add onions and sauté until golden brown. Add vegetables, spices, salt, green chillies, ginger garlic paste and sauté. Mix in a portion of plain yoghurt and stir.
  • Add water (about 150 ml), bring to a boil, and simmer till the vegetables are cooked.
    Then, add jawetri, elaichi powder, kewra water and saffron.
  • For Dum:
    In the handi with cooked vegetables, spread half the rice over the vegetables. Sprinkle the remaining saffron and mint, and spread the remaining rice. Sprinkle rosewater (optional) place a moist cloth on top, cover with a lid and seal with dough.
  • Put the sealed handi on dum in the pre-heated oven for 15-20 minutes. Break the seal, serve with Burani raita.
  • Burani raita:
    Add curd in a bowl and whisk well.
    Add the ingredients and mix. Garnish with finely-chopped coriander and jeera powder.





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