Veg biryani recipe

 

Here’s a simple Veg Biryani recipe you can try at home:

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Ingredients:

Basmati rice – 2 cups

Mixed vegetables (carrot, beans, peas, cauliflower, potato) – 2 cups (chopped)

Onion – 2 (thinly sliced)

Tomato – 1 (chopped)

Green chilies – 2 (slit)

Ginger-garlic paste – 1 tbsp

Curd (yogurt) – ½ cup

Mint leaves – ¼ cup

Coriander leaves – ¼ cup

Whole spices – 1 bay leaf, 4 cloves, 2 cardamoms, 1 cinnamon stick, 1 star anise

Biryani masala powder – 2 tsp (or garam masala)

Red chili powder – 1 tsp

Turmeric powder – ¼ tsp

Salt – to taste

Oil + ghee – 3 tbsp

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Preparation:

1. Cook rice:

Wash and soak basmati rice for 20 minutes.

Boil water with a little salt and 1 tsp oil.

Cook rice till 90% done (grains should remain separate). Drain and keep aside.

2. Prepare masala:

Heat oil + ghee in a pan. Add whole spices.

Add sliced onions and fry till golden brown.

Add ginger-garlic paste, green chilies, and sauté.

Add tomatoes and cook till soft.

Mix in turmeric, red chili powder, biryani masala, and salt.

3. Add vegetables:

Add chopped veggies and sauté for 2–3 minutes.

Add curd, mint, and coriander leaves. Cook till veggies are slightly tender.

4. Layering:

In a thick-bottom pan, spread one layer of cooked rice.

Add a layer of the vegetable masala.

Repeat layers, finishing with rice on top.

Sprinkle fried onions, mint, and a little ghee on top.

5. Dum cooking:

Cover with a tight lid (or seal with dough).

Cook on very low flame for 15–20 minutes.

6. Serve hot with raita, salad, or papad.