Vegetable Biriyani

Vegetable Biriyani

Vegetable biryani is one of the favourite among the vegetarians and we get to see a variety of vegetarian biriyanis served in restaurants. This recipe is roughly adapted from a TV Show, and is one of the best vegetable biryani that I ever made. This goes well with Pepper Chicken Fry and Fish Pollichathu (Kottayam Style).

Ingredients

  • Long Grain Basmati Rice 2 Cups (Clean and Drain)
  • Water 4 Cups
  • Onion 5 Nos. Nicely Chopped (1 for Garnishing and 4 for Masala)
  • One big Carrot. (It will be nice if you cut it 2 CM long and thin)
  • Beans 1/2 Cup, Sliced nicely
  • Cauliflower 1/2 Cup, Cleaned and Chopped
  • One Big Tomato, Sliced nicely
  • Cinnamon 1 Small Piece, Cloves 3 Nos., Cardamom 3 Nos., and Aniseed 1 Flower
  • Ginger and Garlic Paste, 1 Tablespoon
  • Green Chilly 5 Nos. Crushed
  • Kashmiri Chilly Powder 1 Teaspoon
  • Coriander Powder 1 Teaspoon
  • Turmeric Powder 1/4 Teaspoon
  • Garam Masala 1/2 Teaspoon
  • Ghee 6 Teaspoon (4 for Rice and 2 for Masala)
  • Coriander Leaves (Chopped) and Salt as required
  • Cashew 4-6 Nos, Make it as a Paste
  • Vanila Essence 2 Drops

Directions

  1. Heat up your favourite Rice Pot with 4 Teaspoon of Ghee.
  2. Splutter the spices (Cinnamon, Cloves, Cardamom, and Aniseed).
  3. Add Rice and Roast. When it become Crispy add Water and Salt.
  4. Cook it in a low flame till the water get absorbed; And keep aside.
  5. Heat up you Fav Pan (Wide) with 1 Teaspoon of Ghee.
  6. Fry one portion of the Onion (1/5), Cashews and Raisins; Spread this to a plate.
  7. Add 1 more teaspoon of Ghee to the Pan and sauté the rest of the Onion (4/5) till it become transparent.
  8. Add Ginger and Garlic Paste and Crushed Green Chilly; sauté for a while.
  9. Add Salt as required and all the vegetables (Carrot, Beans and Cauliflower); sauté for about 5 minutes (You can add little more ghee here if required).
  10. Add Kashmiri Chilly Powder, Coriander Powder, Turmeric Powder, Garam Masala and Salt.
  11. Add Sliced tomato and sauté, Sprinkle Coriander leaves; Close the lid and cook for 5 minutes.
  12. Add Cashew Paste (This will make the Masala more tasty  😛 )and Stir, Cook for 2 -3 minutes.
  13. Its time for mixing up the Masala to Rice, transfer the masala to the rice pot and mix gently.
  14. Drop the Vanilla Essence, Half portion of Roasted Onion, Cashews and Raisins while mixing.
  15. Garnish with Coriander leaves and the remaining Roasted Onion, Cashews and Raisins.
  16. Enjoy with Raita, Pickle and Pappad.

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