Vegetable Biryani. Melt ghee in a large Dutch oven over medium heat. Make the rice: Place the rice in a sieve and rinse under cold running water until the water runs clear. Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high.

Traditionally Biryani was made by dum cooking marinated meat with basmati rice & spices. Making a vegetarian version becomes much simpler as the veggies need no. Without the meaty flavor of chicken, this recipe relies on the combination of herbs and spices, as well as a variety of vegetables complement each other to create the bold and flavorful. You can have Vegetable Biryani using 14 ingredients and 11 steps. Here is how you cook it.

Ingredients of Vegetable Biryani

It's 2 cups of Basmati Rice -.
It's 1 of Onion big -.
You need 1 of Tomato -.
It's of veggies Chopped (all colors).
Prepare of Green Chillies -.
Prepare 1 tbsp of Ginger Garlic and pase - each.
Prepare 1/2 of Fennel Seeds - sp.
It's of Cardamom -.
It's of Cloves -.
It's of Bay Leaf -.
It's of cashews.
It's of Butter Ghee Oil , /.
You need of Salt.
Prepare 3 tbsps of Masala Biryani -.

Vegetable Biryani is a bold and flavorful Indian rice dish with bell peppers, peas, carrots and potatoes in a spiced rice dish made with turmeric, garam masala and other warm spices. Meanwhile, mix the ginger, garlic, chillies and dry spices with the yoghurt, lemon juice. This Vegetable Biryani hits all the right spots with its wonderful aroma and exotic flavors! Loaded with veggies, crunchy cashews, warm spices like saffron, herbs like cilantro and mint, this biryani is a delight to the taste buds in every bite!

Vegetable Biryani step by step

I soak the rice in water before making a dish like this. So wash and soak the rice before you add it to the pressure cooker.
Heat some oil and a little butter in a pressure cooker. Add the fennel seeds, cardamom, cloves, cashews and bay leaf. Let it roast a bit and add in the chopped onions.
The aroma at this point is just so lovely, especially the melted butter!.
Add the tomatoes, green chillies, and the ginger and garlic paste. Give everything a good mix and let it cook for a little bit. Then add the biriyani masala.
A few minutes later add the veggies. You can use freshly cut veggies or frozen.
To cook rice, you use a 1:2 ratio. Since I used 2 cups of rice, I need 4 cups of water. I added 2 cups as I added the veggies to cook.
Shortly after that I added the next two cups of water.
Add salt, and check if you need a bit more masala.
I let this come to a boil and added the rice.
I put the lid on and let the pressure cooker do its job After TWO whistles, I turned the stove off.
Serve this hot with some home-made raita.

Disclosure: This post contains affiliate links. A Classic Indian vegetable biryani is a perfect dish for any occasion. Long grain basmati rice and assorted vegetables in a spicy masala are cooked in alternate layers under dum to give you a final dish that is a treat to your all of your senses. Veg biryani recipe with step by step photos - this Hyderabadi biryani is the most popular veg biryani recipe posted on the blog, tried and tested by many readers. Hyderabadi veg biryani recipe is one of the delicious variety of biryani and tastes awesome.