Biryani is one of the most popular rice recipe in India. It is prepared in many ways, do try this easy, mouth-watering veg dum biryani on any occasion. Uploaded by admin on 17-Nov-2020.
1 cup basmati rice 1 bay leaf 1 inch cinnamon stick 1 star anise For Birista – 1 cup sliced onion For gravy – 2-3tbsp oil 1 cup finely chopped onion 1 cup tomato paste 1 tbsp ginger garlic paste 1tbsp red chili powder 1tbsp coriander powder ¼ tsp turmeric powder 2tbsp Biryani masala ½ cup curd ¼ cup blanched potatoes ¼ cup blanched carrots ¼ cup blanched cauliflower ¼ cup blanched green peas ¼ cup blanched French beans For assembling – 1 cup chopped coriander and fresh mint Few saffron strands soaked in 1tbsp milk Desi ghee
Soak basmati rice for 30 minutes, take out all water. Boil water in a vessel, add whole dry spices, salt and add rice, cook rice till 92-95%. Switch off the flame. Sieve boiled rice immediately and allow to cool. Keep aside. Fry sliced onion in hot oil till they become dark brown and crispy. Take out fried onion from oil and keep aside. Take out extra oil from wok. Add chopped onion, green chilli, ginger chilli paste and cook on low flame. Add red chilli powder, turmeric, coriander powder, salt, biryani masala in wok, cook and add tomato paste, cook. Add curd and cook. Add boiled vegetables, capsicum and mix nicely. Add water, cover and allow to cook all the vegetables. For tandoori flavour, heat a piece of coal, keep the hot coal in a small bowl, drizzle few drops of desi ghee, cover immediately, Keep covered for 4 minutes. For layering, place half prepared gravy sabzi in a heavy bottomed pan or pressure cooker. Place half cooker rice on it, sprinkle fried onions, chopped mint-coriander, saffron soaked milk, desi ghee and repeat the process. Cover and allow to cook for 5-8 minutes on very low flame. After 10 minutes open the lid and enjoy hot veg biryani with raita, papad and pickle.
I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.