Veg biryani cum pulao. While both are rice dishes, calling each recipe synonymously with the other is a crime for food connoisseurs. Many parallels can be drawn when it comes to theorising the origins of veg biryani and pulao. But, the contrasts between the two can't be overlooked.

Veg Biryani For Biryani, rice and vegetables are separately cooked with Biryani Masala. Then arranged in layers and kept on a low flame for few minutes. Basmati rice & jeera rice (samba rice), whole garam masala, mixed vegetables, soya chunks/meal maker, mushroom, cauliflower, baby corn, sweet corn, spice powders, salt, water, coconut milk, milk, curd, lemon juice, mint & coriander leaves, green chillies, red chillies, cooking oil, ghee. You can cook Veg biryani cum pulao using 21 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Veg biryani cum pulao

It's 200 gms of basmati rice.
Prepare 2 of medium sized carrot.
Prepare 1 of big potato.
Prepare 2 tablespoon of frozen green peas.
It's 3 tablespoon of curd.
It's 1 teaspoon of kashmiri red chilli powder.
Prepare 11/2 tsp of biryani masala.
Prepare To taste of Salt.
Prepare 2 tablespoons of warm milk.
Prepare 2 pinch of saffron.
It's 2 pinch of saffron food colour.
It's 1 tablespoon of oil.
Prepare 2 teaspoon of ghee.
Prepare 3 of medium size sticks of cinnamon.
Prepare 5 of cardamom.
It's 3 of cloves.
It's 1/2 teaspoon of sahi jeera.
You need 1 teaspoon of ginger paste.
Prepare 1/2 teaspoon of sugar.
You need 1 tablespoon of corinder leaves.
It's As needed of Water.

Rice and vegetables are cooked in a sealed environment along with various Indian spices by using a pressure cooker, veg… www.mgfoodworld.com. A simple vegetable pulao makes a comforting meal and is easy to prepare on a busy day either for a lunch box or dinner. This coconut milk pulao recipe is super quick to make if you have the coconut milk and veggies ready. This is a no onion and no garlic rice recipe so it can be made during festivals.

Veg biryani cum pulao step by step

Wash and soak basmati rice for 30 minutes..
If you want you can make biryani masala at home using 1 black cardamom or 1 tablespoon cardamom+1 bay leaf+1 tablespoon cumin powder+ 2 star anise+2 mace+1 tablespoon cumin seeds+1 teaspoon black pepper+1/2 nutmeg+1 tablespoon cumin+ 1 teaspoon cloves+ 2 sticks of cinnamon. Simply dry roast everything in low flame for 3-4 mins and let it cool down completely. After that transfer it into a mixer grinder and grind them into a fine powder..
Thinly slice carrot and potato. Keep it aside..
Make a paste with curd, red chilli powder,biryani masala and salt, mix well and keep it aside..
Into 2 tablespoons warm milk add 2 pinches of saffron and 2 pinches of saffron food colour now mix well keep it aside..
Take a large vessel boil 3-4 litre of water and add 2 tsp salt+2 medium size sticks of cinnamon+3 cardamom+ 1/2 teaspoon sahi jeera. mix well..
Once the water started to boil add soaked rice. Boil for 8-10 minutes until rice become 85% cooked. Now drain water and keep it aside..
Take a kadhai or a medium size pan and add 1 tablespoon oil+ 1 teaspoon ghee. Once the oil and ghee become hot add 1 sticks of cinnamon+ 2 cardamom + 3 cloves+ 1 bay leaf. Saute for few seconds..
When you will smell some aromatic flavour add potato and carrot. Fry on medium heat for 3-4 mins. Now add 1 teaspoon ginger paste. Then fry on medium to high flame for another 2-3 mins. Now add peas and stir for 1 min on medium flame..
Add the previously made curd paste and 2-3 tablespoon water. Braise the masala for 2-3 mins on medium flame. Now add salt as per your taste remember you have added salt in curd paste. Add 1 teaspoon sugar and mix well..
Cover it and cook on low flame for 4-5 mins. So that veggies going to boiled properly. After removing lid you will notice that veggies are releasing oil now add 1 tablespoon Coriander leaves and 3 tablespoon water. Mix well and cook the veggies for another 1 min. After 1 min switch off the flame..
Place a tawa over the burner and put them kadhai or pan on it. So that the veggies not gonna stick to the bottom of the pan..
Now add rice in the pan over the veggies and spread it evenly. Now spread saffron soaked milk+ 1/2 teaspoon biriyani masala+ 1 teaspoon ghee..
Now cover the pan and switch on the flame. Cook first 5 mins on medium flame and another 10 mins on low flame. After cooking total 15 mins switch off the flame and let the biriyani rest for another 10 mins. After 25 mins pulao is ready. Now gently mix everything..
Now serve this mouthwatering veg biryani cum pulao..
Tips- you can use regular rice also but basmati is preferable because of it's aroma..
If you don't have saffron or saffron colour don't worry you can skip the part because it's not gonna affect the taste of pulao. If you have any liquid yellow food colour you can use that simple mix 1 tsp colour with 2 tablespoon milk and spread it..
You can made this pulao with left over rice..
Here I have used frozen green peas so that after cooking green peas no wrinkle will form. If you want you can use fresh green peas too..

Biryani and pulao though are looking similar on a first glance due to their rice base, there are marked differences. Then there are differences in their flavour and taste. Pulao is prepared by cooking the ingredients together, while in the case of Biryani the rice is first three-fourths cooked separately and. Biryani Aur Pulao Recipes, Biryani And Pulao Recipes In Urdu. Easy Urdu Recipes with step by step instructions.