Vegetable Biryani

TOTAL TIME: 1h
PREP TIME: 20 m
CALORIES: 360

Ingredients of Vegetable Biryani:

- 1 Serving
  • 1/3 cup and 1 tablespoon basmati rice
  • 1/2 large onion
  • 1 and 1/2 clove
  • nutmeg as required
  • 1/2 teaspoon garlic paste
  • 1 and 1/2 tablespoon potato
  • 1 and 1/2 tablespoon bean green
  • salt As required
  • 1 and 1/2 tablespoon yoghurt (curd)
  • 3/4 green cardamom
  • 1/2 sprigs mint leaves
  • kewra as required
  • 1 and 1/2 cup and 1 and 1/2 tablespoon water
  • 1 and 1/2 tablespoon ghee
  • 1/4 teaspoon black cumin seeds
  • 1/2 cinnamon
  • 1/2 teaspoon ginger paste
  • 1 and 1/2 tablespoon peas
  • 1 and 1/2 tablespoon cauliflower
  • 1 and 1/2 tablespoon carrot
  • black pepper as required
  • 3/4 black cardamom
  • 1/2 bay leaf
  • rose water as required
  • 1/2 tablespoon unsalted butter
- 2 Servings
  • 3/4 cup and 2 teaspoon basmati rice
  • 3/4 large onion
  • 3 and 1/4 clove
  • nutmeg as required
  • 3/4 teaspoon garlic paste
  • 3 and 1/4 tablespoon potato
  • 3 and 1/4 tablespoon bean green
  • salt As required
  • 3 and 1/4 tablespoon yoghurt (curd)
  • 1 and 1/2 green cardamom
  • 3/4 sprigs mint leaves
  • kewra as required
  • 3 cup and 3 and 1/4 tablespoon water
  • 2 and 3/4 tablespoon ghee
  • 1/2 teaspoon black cumin seeds
  • 3/4 cinnamon
  • 3/4 teaspoon ginger paste
  • 3 and 1/4 tablespoon peas
  • 3 and 1/4 tablespoon cauliflower
  • 3 and 1/4 tablespoon carrot
  • 1 pinches black pepper
  • 1 and 1/2 black cardamom
  • 3/4 bay leaf
  • rose water as required
  • 3/4 tablespoon unsalted butter
- 3 Servings
  • 240 grams basmati rice
  • 1 and 1/4 large onion
  • 4 and 3/4 clove
  • 1/4 teaspoon nutmeg
  • 1 and 1/4 teaspoon garlic paste
  • 1/4 cup and 2 and 1/4 teaspoon potato
  • 1/4 cup and 2 and 1/4 teaspoon bean green
  • salt As required
  • 1/4 cup and 2 and 1/2 teaspoon yoghurt (curd)
  • 2 and 1/2 green cardamom
  • 1 and 1/4 sprigs mint leaves
  • 1/4 teaspoon kewra
  • 4 and 3/4 cup and 2 and 1/2 teaspoon water
  • 1/4 cup and 1/2 teaspoon ghee
  • 1/2 teaspoon black cumin seeds
  • 1 and 1/4 cinnamon
  • 1 and 1/4 teaspoon ginger paste
  • 1/4 cup and 2 and 1/4 teaspoon peas
  • 1/4 cup and 2 and 1/4 teaspoon cauliflower
  • 1/4 cup and 2 and 1/4 teaspoon carrot
  • 1 and 1/5 pinches black pepper
  • 2 and 1/2 black cardamom
  • 1 and 1/4 bay leaf
  • 1/4 teaspoon rose water
  • 1 and 1/4 tablespoon unsalted butter
- 4 Servings
  • 320 grams basmati rice
  • 1 and 1/2 large onion
  • 6 and 1/2 clove
  • 1/4 teaspoon nutmeg
  • 1 and 1/2 teaspoon garlic paste
  • 1/3 cup and 1 tablespoon potato
  • 1/3 cup and 1 tablespoon bean green
  • salt As required
  • 1/3 cup and 1 tablespoon yoghurt (curd)
  • 3 and 1/4 green cardamom
  • 1 and 1/2 sprigs mint leaves
  • 1/4 teaspoon kewra
  • 6 and 1/3 cup and 1 tablespoon water
  • 1/3 cup and 3/4 teaspoon ghee
  • 3/4 teaspoon black cumin seeds
  • 1 and 1/2 cinnamon
  • 1 and 1/2 teaspoon ginger paste
  • 1/3 cup and 1 tablespoon peas
  • 1/3 cup and 1 tablespoon cauliflower
  • 1/3 cup and 1 tablespoon carrot
  • 2 pinches black pepper
  • 3 and 1/4 black cardamom
  • 1 and 1/2 bay leaf
  • 1/4 teaspoon rose water
  • 1 and 1/2 tablespoon unsalted butter

Steps

Step 1

Drain the rice under cold running water and soak it for half an hour.

Step 2

Heat a pan with 4 tablespoons of ghee in it over moderate flame. Fry the sliced onion till golden brown and remove with a slotted spoon. Drain fried slices of onion on absorbent paper.

Step 3
In the same pan, saute half of the black cumin seeds till they begin to sizzle. Add cloves,cinnamon, half the nutmeg, peppercorns and saute them till they get fragrant.

Step 4

Add ginger and garlic paste and saute for one minute. Now add salt, pepper, yogurt and vegetables and saute them over a low heat till the vegetables are almost tender.

Step 5

In the meanwhile, in a separate large pan, bring 8 cups water to a boil with 2 teaspoons of salt.

Step 6

Tie the remaining cloves, cinnamon stick, cumin seeds, black cardamoms and green cardamoms in a piece of muslin cloth to make a small bundle (potli) and add to the water with bay leaves.

Step 7

Cook on low heat for 15-20 minutes to allow the spices to infuse the water with their flavor.

Step 8
Drain the rice, add to the pan and cook till half done. Remove from the heat and reserve the strained water.

Step 9

Stir the remaining ghee into the rice and set aside.To assemble the biryani, spread half the fried onions at the base of a deep heavy-bottomed heatproof casserole.

Step 10

Spread half the rice over the onions. Then spread a layer of the vegetables and the chopped mint over the rice. For garnishing, sprinkle rose water over the rice. Serve hot!