Veg Biryani

Hello Friends.............today in this post we will see how to make Veg Biryani. If there is one recipe that can make anybody drool is none other than Biryani................we all love it. Biryani has many variations it can be made from chicken, mutton, chicken mince, mutton mince, prawn, beef, egg, vegetables, paneer, soya nuggets, kabuli chana, and the list goes on and on.

The process of making Biryani varies from region to region. Hyderabadi Biryani is hot and spicy which is its specialty whereas the Awadhi Biryani is more aromatic and has subtle flavors. Malabar Biryani differs in the kind of rice used in making the Biryani. Last but not least Kolkata style Biryani where a lot of spices are used yet it's moist, subtle, and fragrant. 

Making Biryani takes a lot of effort, patience, time, and exact spices. While making this Royal dish you can't skip any step nor you can replace any spice with the other. But at the end when you serve it on your plate its a pleasure seeing the beautiful Biryani cooked with the aromatic spices and condiments. Your home even your neighborhood gets filled with its fragrance.

I have already shared the recipes of Chicken Biryani, Egg Biryani, and Maggi Biryani on my blog. Today in this blog I'll be sharing one more Biryani recipe and this it's Veg Biryani. Veg Biryani doesn't take that much of time as Chicken or Mutton Biryani does because you don't have to cook the veggies too long as the Chicken or Mutton. Just marinate the veggies with spices and condiments for some time and it's ready to be cooked. So, without doing any further ado let's begin with the recipe:

Ingredients:

1. Veggies: of your choice (beans, carrots, capsicum, peas, paneer)
2. Basmati Rice: 1.5 cups
3. Yogurt/ Curd: 1/2 cup
4. Whole Spices (Nutmeg, Mace, Black Cardamoms, Green Cardamoms, Cinnamon, Cloves, Black Pepper)
5. Onion (finely chopped): 1 (big size) 
6. Coriander Leaves (finely chopped): a handful
7. Green Chilies: 2
8. Ginger-Garlic Paste: 2 tbsp
9. Coriander Powder: 1 tsp
10. Cumin Powder: 1 tsp
11. Red Chili Powder: 1 tsp
12. Turmeric Powder: 1 tsp
13. Biryani Masala: 1 tbsp
14. Salt to taste
15. Kewra Water: 1 tbsp
16. Saffron (soaked in warm milk): 10-12 strands
17. Oil: 1/4 cup

Method:

1. Wash and soak the rice in water for 30 minutes.

2. Take all the veggies in a bowl add salt, cumin powder, coriander powder, red chili powder,  turmeric powder, garam masala powder, biryani masala powder, ginger-garlic paste, and curd. Keep the veggies marinated for 15-20 minutes.

3. Take a cotton cloth and add the whole garam masala. Tie the cloth tightly and make a potli.

4. Boil water in a pan. Add oil, salt, ginger-garlic paste, nutmeg, and rice. Cook the rice until it's 80% done.

5. Heat oil in a pan and fry the sliced onions until golden brown in color. Once done take them out in a plate.

6. In the same pan add whole garam masala and the marinated veggies. Cook them for 3-4 minutes. Once done switch off the flame.

7. To assemble the Biryani place a layer of rice in the pan, add the prepared veggies, and barista.  Similarly, make the layers until done.

8. Add finely chopped coriander leaves, leftover gravy, fried onions (barista), kewra water, and saffron soaked in warm milk.

9. Cover the lid of the pan. Seal the pan with aluminum foil and cook the rice on the lowest mode for 30 minutes.

10. Take out the Veg Dum Biryani in a serving bowl and serve with Salad and Raita. Enjoy!!

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