Updated: October 13, 2014 3:27:03 pm
The vegetarian version of Biryani comprises of rice, spices and vegetables. However, it’s not easy to master the fine art of making Biryani. Here’s an elaborate recipe of making Biryani the perfect and authentic way.
1 cup Basmati rice (washed, cleaned and soaked in water for ½ hour)
¼ cup Desi ghee
¼ cup Oil
¼ cup Curd
½ tsp Cumin seeds
¼ tsp Turmeric powder
2 Green chilly (sliced)
1 tsp Coriander powder
Less then ¼ tsp Red chilly powder
1.5 tsp Salt
20-25 threads Saffron
2 tbsp Cashew nuts
1 tbsp Raisins
½ inch piece Cinnamon
2 Black cardamom
2 pinch Nutmeg (jaifal)
1 Bay leaf
3 Green cardamom
8-10 Black pepper
1 cup Cauliflower florets
2 tbsp (finely chopped) Green coriander
1 Capsicum (cut into 1 inch thin pieces)
1 Carrot (cut into 1 inch thin pieces)
10-12 Beans (cut into 1 inch pieces)
10-12 Mint leaves
Add bay leaf, cloves, cinnamon stick, and peeled black cardamom in 5 cups of water.
When water starts boiling add rice and cook till it’s 80% cooked.
Meanwhile, fry vegetables in a pan.
Heat oil in a pan and fry potatoes on high flame. Slice them length wise. Fry until they get light brown.
Add cauliflower florets and carrot in the pan for frying. Fry on high flame for 1.5 minute only and take them out.
Fry capsicum for 1 minute only and take it out in plate (Keep the vegetables crunchy, don’t fry them too much)
Now strain the rice with help of a sieve. Excess water will be drained out in the utensil kept below. Keep the sieve filled with rice aise to cool.
Remove bay leaf and cardamom skin from the rice and allow it to cool.
Prepare masala in the same pan used for frying vegetables. Roast cumin seeds in hot oil. Add ginger paste, green chilies, turmeric powder and coriander powder and roast a little.
Cut tomatoes into small chunks and add in the masala. Cook until tomatoes get mashed properly.
Add salt, red chilly powder and coarsely grind gram masala (2 cloves, black pepper, ½ inch cinnamon stick, green cardamom) in the pan. Roast the masala.
Now add curd in the masala and roast for few minutes more. Masala is now ready.
Now add fried vegetables in the masala and mix nicely. Vegetables for biryani is ready. Rice has also come to room temperature.
Pressure cook the biryani:
Take one big and heavy utensil, add 1 tsp ghee and layer half of the rice. Now layer the prepared vegetables on top of the rice and spread it evenly. Layer rest of the rice on top the vegetables and spread them evenly.
Sprinkle cashew nuts and raisins on surface of the rice, add green coriander and mint leaves too. Pour 4 tbsp melted ghee from top. Soak saffron in 2 tsp water and sprinkle it on top of the rice.
Now cover the biryani tightly and properly and dum (pressure cook) it for 15 minutes.
Open the lid of utensil and mix all ingredients nicely.
Hot and tasty veg biryani is ready. Serve biryani with curd, chutney or raita.
If you prefer eating onions, then take 2 onions chopped thinly and fry them as well. Layer the onions on top of the rice. Rests repeat the same procedure. Mix all ingredients and veg biryani is ready.
A homemaker in Noida, and passionate about cooking, Nisha Madhulika at 54 started http://www.nishamadhulika.com in 2007. She started her YouTube channel in mid 2011. She is known for making recipes with easily available ingredients. She has posted more than 1100 videos on her channel so far. She is one of the most popular chefs online and was recently featured in YouTube Top Chefs coffee table book.
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