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Cuisine Magazine Recipes

Vegetable Biryani

Posted on : 04-03-2017

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Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild

Ingredients for Vegetable Biryani Recipe

Basmati Rice 1 1/2 cups

Carrots 2 medium

Carrots 1/2 inch pieces 2 medium

French beans 1/2 inch pieces 15

Cauliflower 10-12 florets

Green peas shelled 1 cup

Salt to taste

Green cardamons 8

Black cardamom 1

Cloves 15

Cinnamon 1/2 inch stick

Bay leaf 1

Caraway seeds (shahi jeera) 1/2 teaspoon

Ginger-garlic paste 1 1/2 tablespoons

Turmeric powder 1 teaspoon

Red chilli powder 1 tablespoon

Coriander powder 1 tablespoon

Yogurt 1/2 cup

Rose water 1/2 teaspoon

Saffron (kesar) a few strands

Fresh tomato puree 1 cup

Garam masala powder 1 teaspoon

Fresh coriander leaves chopped 2 tablespoons

Fresh mint leaves chopped 2 tablespoons


Step 1

Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside. Heat a non-stick pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower florets and green peas.

Step 2

Sprinkle salt, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder, red chilli powder and coriander powder and cook.Whisk yogurt with rose water and saffron. Add a little water or milk and whisk well. Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes. Take a microwave safe deep bowl.

Step 3

Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture. Arrange the remaining vegetables followed by the remaining rice.Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture. Cover with a silicon lid and cook in the microwave oven for four to five minutes on HIGH (100%). Let it stand for five minutes. Serve hot

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