Veg Biryani Recipe
A healthy mix of vegetables and rice.

Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupParty
Ingredients
Rice-2cups
Onions-1 medium sliced
Tomato-1 medium chopped
Ginger-garlic paste-1tbsp
Green beans-1/2 cup cut into 1"pieces
Carrot-1 medium cut into 1/4" cubes
Potatoes-boiled and cut into small cubes
Peppers(green, red,yellow)-cut into small pieces
Green chili-1 or 2
Garam masala-1tsp
Turmeric-1tsp
Red chili pwd-1tsp
Coriander pwd-1tsp
Salt-to taste
Yogurt(optional)-2tbsp
Cashew nuts-5/6
Red cardamom-1
Cinnamon-1 stick
Mint- 1sprig
Oil/Ghee-3tbsp
Paneer Cubes -100g(For garnish)
Directions
1. Par boil rice and keep aside.
2. Take oil/ghee in a large kadhai or stock pot, add cashew nuts, cinnamon stick and cardamom. When cashew nuts turn golden, remove and keep separately.
3. In the same oil, saute onions, add ginger-garlic paste and then tomatoes. Fry till you get a deep red thick paste. Add all the other vegetables(potatoes, green beans,peppers,carrots or any other veggies you prefer) and lightly saute.
4. Add chopped green chili, garam masala, turmeric pwd, red-chili pwd, coriander pwd and mix well.
5. You can add either yogurt(2tbsp) or water(1/2 cup) to this gravy. Let it come to a boil.
6. Add salt(1/2 tbsp should be good)
7. Remove this gravy leaving very little inside the kadhai. Add a layer of rice. Pour some gravy and then add another layer of rice. Repeat this process. Cover the kadhai, and let it cook on low flame for 5min.
8. Mix the biryani well before serving so that all the gravy is absorbed in rice. Garnish with cashew nuts, mint sprig and sauteed paneer cubes or fried sliced onions.(optional).
Tip: For added taste sprinkle saffron soaked in milk between layers.
2. Take oil/ghee in a large kadhai or stock pot, add cashew nuts, cinnamon stick and cardamom. When cashew nuts turn golden, remove and keep separately.
3. In the same oil, saute onions, add ginger-garlic paste and then tomatoes. Fry till you get a deep red thick paste. Add all the other vegetables(potatoes, green beans,peppers,carrots or any other veggies you prefer) and lightly saute.
4. Add chopped green chili, garam masala, turmeric pwd, red-chili pwd, coriander pwd and mix well.
5. You can add either yogurt(2tbsp) or water(1/2 cup) to this gravy. Let it come to a boil.
6. Add salt(1/2 tbsp should be good)
7. Remove this gravy leaving very little inside the kadhai. Add a layer of rice. Pour some gravy and then add another layer of rice. Repeat this process. Cover the kadhai, and let it cook on low flame for 5min.
8. Mix the biryani well before serving so that all the gravy is absorbed in rice. Garnish with cashew nuts, mint sprig and sauteed paneer cubes or fried sliced onions.(optional).
Tip: For added taste sprinkle saffron soaked in milk between layers.
Comments
Comments: 2 |
Add a Comment
Bittu says :
Plz use little lower level of English..
Some people are not aware of many words used in mentioned directions.
Posted on: 10 September 2011 - 10:07am
srikanth says :
hey dis dish is excellent definitely i'll try it.my kind request is =Plz send me some nice good south Indian vegetable recipes to my email .Hope you wud do dis 4 me.
Posted on: 2 December 2009 - 4:05am