VEG BIRYANI RECIPE | HOW TO COOK VEG BIRYANI RECIPE AT HOME.

VEG DUM BIRYANI

In India thousands of biryanis has ordered online every day. As we mentioned in one of our recipe article “chicken biryani recipe” that is biryani has ordered online in every one minute.

From this you would have known that how much popular biryani in India. But do anyone know where biryani comes from? What is the story behind it?

It is considered that biryani comes from Persia. The term ‘biryani’ comes from the Persian term for rice, which is ‘birin’. At first stages when biryani was eaten, it was only of meat patty. But at later stage meat and rice were cooked together which is today’s biryani. Generally, biryani is made with meat. But we Indian now make biryani with veggies, chicken, mutton, egg, paneer, etc which is our form of biryani. There is nothing which is called veg biryani. We cook our rice with the veggies which is called veg biryani. Veg biryani is made with the same style as mutton or chicken biryani. Here is our veg biryani recipe for you guys.

Read it and do give it a try in your home today. And write down in comment box how you enjoyed the dish.

 

VEG DUM BIRYANI RECIPE:

Veg Biryani

Preparation time: 20 Minute

Cooking time: 30-35 Minute

Serves: 4

Course: Main

Cuisine: Indian

 

Ingredients

Vegetable Marinate

2 Winter Carrots, Cubed

1 Small Cauliflower, florets

15-16 French beans, Cubed

½ cup Fresh Green Peas

1 cup Curd

2 tbsp Ginger Garlic Paste

1 tbsp Ghee

½ tsp Turmeric Powder

½ tsp Red Chilli Powder

½ tsp Coriander Powder

¼ tsp Shahi jeera

A pinch of Saffron

½ tsp Javitri Elaichi Powder

3-4 Mint leaves

Salt to Taste

¼ cup Fried Onion

 

For Biryani

1 tbsp Ghee

¼ cup Oil

3 Medium Onion, Sliced

1 Javitri

2 Cloves

½ tsp Shahi jeera

¼ cup Water

 

For Rice Cooking

Water

3 Bay leaves

1 Big Cardamom

1 Javitri

2 Clove

3-4 Black Peppercorns

Salt to Taste

2 cup Basmati Rice

 

For Curry

A pinch of Saffron

2 Green Chillies, slit

1 tbsp Ghee

1 cup Milk

1 tbsp Onion Flavoured Oil

1 tbsp Kewra water

½ tbsp Rose water

Few Mint Leaves

Few Fried Onion

 

For Burani Raita

1 ½ cups Curd

1 tbsp Garlic

Salt to taste

Charcoal for smoking

Process

For Marinate

● In a mixing bowl, add winter carrots, cauliflower florets, French beans, fresh green peas mix well.

● Add curd, ginger garlic paste, ghee, turmeric powder, red chilli powder, coriander powder, Shahi jeera, a pinch of saffron, javitri elaichi powder, mint leaves, salt to taste, fried onion and mix well and keep it aside.

 

For Cooking of Rice

● In a large saucepot, add water for boiling, add bay leaf, big cardamom, javitri, clove, black peppercorns, salt to taste let the water boil.

● After boiling water, add the soaked basmati rice and let it cook.

● Strain the excess water and set aside.

 

For Biryani

● In a large saucepot, add ghee, oil, onion and sauté till translucent and brown in colour. And keep it aside.

● In the same saucepot, add remaining ghee, javitri, cloves, Shahi jeera let it splutter.

● Add the marinated mixture into the saucepot and mix well and let it cook for 10 minutes.

 

For Curry

● In a pan, add saffron, green chilli, ghee sauté well.

● Add milk, onion flavoured oil, kewra water, rose water and mix well.

 

For Layering

● In the same saucepot firstly, Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice.

● Pour the milk mixture all around the rice. Few mint leaves and fried onion.

● Arrange the remaining vegetables followed by the remaining rice. Sprinkle the remaining milk mixture and few mint leaves and fried onion.

● Cover and seal it with dough and cook for 20 minutes. Serve hot with raita.

 

For Burani Raita

● In a bowl, add curd, garlic, salt to taste and mix well.

● Smoke it with charcoal and clove.

For more such recipes, read our other recipes.