Veg biryani

Veg biryani recipe with step by steps

Ingredients
1 cup basmati rice
1/2 cup French beans chopped.
1/3 cup carrots (medium size chopped)
1/3 cup green peas.
1/3 cup chopped cauliflower
2 green Cardamom (choti elaichi)
1/2 inch Cinnamon stick ( dalchini)
2 Bay leave (tez Patta)
1/2 black Cardamom (badi elaichi)
4 --5 black pepper con (kalimiri)
1 Mace (jagitri)
2 cloves (laung)
1/2 teaspoon cumin (jeera powder)
1/2 teaspoon biryani masala
1/2 teaspoon red chilli powder
1/3 teaspoon turmeric powder (haldi)
3 large onions
2 teaspoon ginger garlic paste
2 green chillies (slits)
3 teaspoon pure ghee (Desi ghee)
Few saffron stands (kesar) soaked in warm milk
2 teaspoon beaten yogurt (curd)
1/2 cup chopped Coriander
leaves 1/3 teaspoon chopped Mint leaves
1 teaspoon salt or as per taste
2 teaspoon cooking oil

Instructions :

Wash the rice in running water till run clear then soak them in water for 30 minutes.
Chopped the mint and coriander leaves and slice the onions. Slits the green chilles.
Cooking rice for biryani
Take a deep bottom pan with 3 -4 cup of water and heat in high flame. Add the whole spices green cardamom, black pepper con, black cardamom, bay leaf, cloves, cinnamon sticks and mace.
Add 1 teaspoon ginger garlic paste, 1/2 teaspoon salt and one slit green chili. Let them boil for 2 minutes to release the flavours.
Now add the soaked rice and cook in medium flame till 70% done.
Remove and drain the rice in a colander with water. Rinse them with water to stop further cooking. Remove all the whole spices and let them cool down completely on a wide surface plate.
Making vegetable gravy for biryani
Heat 2 teaspoon oil with 1 teaspoon ghee A Pan And In Fry 2/3 Rd Of The Slice Onion Till Crisp Golden.
Remove Them In A Absorbent Paper And Make A Fine Paste Using Water With Half Of The Fried Onion. Remaining Half Fried Onion Will Be Use While Layering The Biryani.
Heat 1 teaspoon ghee in the same pan and fry the remaining 1/3 rd onion slices till light brown.
Add the remaining ginger garlic paste and saute till raw smell goes off.
Add the red chilli powder, cumin cumin powder, biryani masala and mix. Pour the beaten yoghurt and fried onion paste and stir for a minute.
Now add the chopped vegetables and mix well. Stir them for 2 minutes. Pour little water and cook the Vegetables till almost 80% done. Make sure the gravy become semi thick.
Layering the biryani
Take a thick bottomed pan or utensil and place half of the vegetable gravy at the bottom of the pan.
Now layer half of the rice over the vegetable gravy and Sprinkle Half Of The Fried Onions And Half Of The Chopped Mint And Coriander Leaves.
Again Layer The Remaining Vegetable Gravy Over The Rice. And Topped With With The Remaining Rice Over The Gravy.
Now Sprinkle The Remaining Fried Onion And Chopped Mint And Coriander Leaves. u
You can topped the rice with saffron milk as well. Or pour few drops of Rose water or kewda water over the rice.
Giving Dum to biryani
Seal and secure the pod with aluminum foil and cover with a fitting lid.
Take a heavy cast iron skillet or heavy bottom Tawa and heat in medium flame. When hot lower the flame to low and place the aluminum foil sealed pod over it.
Cook the biryani for 15 --20 minutes on slow flame.
After that open the lid and foil and pour one teaspoon ghee over the biryani and serve hot with raita.

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