Vegetable Biryani. Biryani has always been a recipe I've been intimidated to make even though it looks like it would be a recipe that's easier to make than most Indian dishes. Easy to make Vegetable Biryani recipe by Sanjeev Kapoor Log on to www.daawat.com for more! Vegetable Biryani Recipe, Vegetables Chawal biryani , How To Make Vegetable Biryani Recipe.

Compared to the other varieties of rice dishes like Pulao, Biryani has a stronger taste of curried rice due to a higher amount. Vegetable Biryani is a rich and exotic rice dish with spicy vegetables. The saffron aroma makes this dish very inviting. You can have Vegetable Biryani using 26 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Vegetable Biryani

Prepare 1 1/2 cups of long grained rice (basmati), soaked and drained.
It's 1 of bayleaf (tejpatta).
It's 1" of stick cinnamon (dalchini).
Prepare 1 clove of (laung/lavang).
It's 1 of cardamom (elaichi).
You need 1/2 tsp of salt.
You need of For The Vegetable Gravy.
It's 1 1/2 cups of boiled mixed vegetables (carrots, peas, cauliflower, french beans, potatoes) cubes.
You need 1/4 cup of paneer (cottage cheese) cubes.
Prepare 2 tbsp of oil.
You need 1/2 tsp of cumin seeds (jeera).
You need 3/4 cup of finely chopped onions.
You need 2 tsp of ginger-green chilli paste.
You need 1/4 tsp of turmeric powder (haldi).
It's 2 tsp of coriander (dhania) powder.
You need 1 tsp of chilli powder.
It's 1/2 tsp of garam masala.
You need 1 cup of roughly chopped tomatoes.
Prepare of salt.
Prepare 1/4 cup of milk.
Prepare 1 pinch of sugar.
Prepare 1/4 cup of curds (dahi).
You need 1/4 cup of finely chopped coriander (dhania).
It's a few of drops of edible saffron colour.
It's 2 tbsp of ghee.
You need 1 cup of fried onion.

Biryani is a popular Mughali dish that has been adapted by Indians. This vegetable-packed biryani is a one-pot dish that's aromatic, flavorful and super tasty. You are going to love this vegetarian biryani recipe! Instant Pot Vegetable Biryani - basmati rice is cooked with spices and vegetables in this very fragrant biryani which gets done easily in the Instant Pot!

Vegetable Biryani instructions

Combine 4½ cups of water, bay leaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 10 minutes or till the rice is cooked.Strain the rice using a strainer and keep aside..
Heat the oil in a non-stick kadhai and add the cumin seeds.When the seeds crackle, add the onions and saute on a medium flame for 1 to 2 minutes or till the onions turn translucent..
Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and saute on a medium flame for a few seconds.Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes..
Add the mixed boiled vegetables, paneer, salt and milk, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.Add the sugar, mix well and cook on a medium flame for 1 more minute..
Combine the curds, coriander and saffron colour in a bowl and mix well.Add the prepared rice, mix well and divide into 2 equal portions..
Put a portion of the rice in a handi/vessel and spread it evenly with the back of a spoon.Add the prepared vegetable gravy on it and spread it evenly now.Top it with the 2nd portion of the rice and spread it evenly.Lastly spread a layer of fried onion..
Pour the ghee evenly over it and cover it with a lid.Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes..
Garnish with fried onion and serve hot with raita..

Authentic recipe for Biryani made with veggies and chickepeas, infused with Indian spices. A rich, fragrant and beautiful vegetable biryani makes a luxurious vegetarian dinner. Serve the vegan vegetable biryani with raita or salad or pickle. This delicious Vegetable Biryani is as tasty as anything you'd find in a restaurant, but it takes less time to make than it would to order takeout. A classic Indian one pot meal that is full of flavors and aromas from whole spices, garam masala and the long grain basmati rice.