Veg Biryani Recipe | How to make Veg Biryani Recipe

Ingredients of Veg Biryani:-

Prepping Rice:-

• 1.5 cups basmati rice or 300 grams basmati rice
• 2 cups water

Prepping Vegetables For Biryani:-

• 1/2 cups cauliflower florets
• 2 medium potatoes or 1 cup chopped potatoes
• 1 medium  carrot or ½ cup chopped carrots
• 5 to 6 green beans or 1/2 cup chopped green beans
• 8 to 10  mushrooms or 1/2 cup chopped mushrooms
• 2 medium capsicums or 1 cup capsicums
• ½ cup green peas
• 2 medium onions , thinly sliced
• 1 tbsp finely chopped ginger or 1 tbsp ginger paste
• 1 tbsp finely chopped garlic or 1 tbsp garlic paste
• 2 green chilies, crushed

For Cooking Biryani Rice:-

• 1 tbsp oil or ghee
• 3 green cardamoms
• 2 black cardamom
• 4 cloves
• 1  cinnamon stick
• 1  bay leaf
• 1/2 tsp cumin seeds
• 5 cups water
• 1 tsp salt or add as per taste

 For Preparing Biryani Gravy:-

• 3 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 bay leaf
• 3 green cardamoms
• 1 black cardamon
• 1 inch cinnamon
• 1 cup fresh curd 
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp biryani masala or 1 teaspoon garam masala
• 2 tsp salt or as required
• 2 tablespoons cashews
• 2 tablespoons almonds 
• 2 cups water 

For assembling:-

• 2 tbsp milk
• Few saffron stands
• 1/3 Cup Mint Leaves
• 1/3 Cup Coriander Leaves

Instructions:-

Cooking Rice:-

• Rinse 1 cup of basmati rice in water 2-3 times. Soak the rice in 1.5 cup of water for 20 minutes.
•  Boil 2 cups of water in a pot. Add all the spices bay leaf, Cinnamon, Cloves, Green Cardamom, Black Cardamom and Salt.
•  Add the rice and cook it till it is 80% cooked. Do not overcook the rice. Drain rice in a colander. You may add a teaspoon of ghee to the rice. Set aside.

Making Veg Briyani Curry:-

• In a pan, heat 3 tbsp ghee or oil. Add cumin seeds, Bay Leaf, Green Cardamom, Black Cardamom, Cloves and Cinnamon. Sauté the garam masala till they crackle.
• Then add the onion.stir and saute them on a medium flame.
• Add the ginger-garlic paste and chopped green chilli.
• Add red chili powder, turmeric powder, coriander powder and salt. Stir and mix well.
• Now add all the chopped vegetables and cook then for 2-3 minutes.
• Add the yogurt. Stir and then add water. Cover the pan and cook the vegetables for 10-15 minutes.
• When the vegetables are cooked.
• Now add cashews and almonds to the vegetable gravy. Mix and stir again. Keep aside.

Layering the Veg Biryani:- 

• To prepare for assembling the biryani, chop the mint leaves and coriander leaves.
• Add 6-8 saffron strands to warm milk and let them sit for 2-3 minutes.
• Divide the rice and gravy into 2 parts.
• Now in a thick bottomed pan, add a first layer of the half vegetables gravy then add a layer half of the rice.
• Sprinkle half of the mint & coriander leaves and half of the saffron milk.
• Then add layer the remaining vegetables gravy.
• Layer the remainder of the rice. sprinkle the remaining coriander leaves, mint leaves, saffron milk on the top.
• Cover the pan tightly with aluminum foil. then cover with a fitted lid.
• Heat a flat pan on medium heat. once hot, reduce the flame to the lowest. place the biryani pot on top of the pan and let it cook for 25 to 30 minutes on the lowest flame.
• Serve the delicious veg biryani with raita or onion salad or mango pickle.