Vegetable Biryani is a complete meal, which is prepared using Rice, Vegetables, and spices. My friend “A” prepared this Biryani when we had a small get-together. It was an instant hit with all of us asking her to part with the recipe.
Cuisine: Mughlai
Time Required: 40 Minutes
Ingredients:
2 Cups Raw Rice
1 Tomato, Chopped finely
1 Onion, Sliced
1 Potato, Diced
1 Cup Chopped Beans and Carrot
1/4 Cup Chopped Coriander leaves
1/4 Cup Chopped Mint leaves
2 Pods Garlic
2 Green Chilies
1″ Ginger
1 or 2 tbsp Aachi Biryani Masala
1tsp Garam Masala Powder
2 – 3 Bay leaves
Few Cardamoms, Crushed
2 – 3 Cloves
1tsp Jeera / Cumin Seeds
2 – 3 tbsp Ghee or Oil
Salt to taste
Method:
Grind Ginger, Chili, and Garlic to a paste. In a cooker heat Oil, add Bay leaves, Cardamoms, Cloves, Jeera, Ginger-Chili-Garlic paste and saute for a minute. Add Onion and stir-fry. Add Coriander and Mint leaves and stir-fry.
Add Tomatoes and stir again for a minute.
Add all the other vegetables, Masala powder, Salt and stir.
Add Rice and stir.
Add 5 Cups water and close the cooker.
After two whistles switch off the heat. Open the cooker and gently mix. Remove to a serving dish and serve hot Vegetable Biryani with Papad and Raitha.
