Veg Biryani

Hyderabadi Veg Biryani or Vegetable Biryani is a tasty variety of delicious vegetables, flavors, ghee, saffron, and flavourful basmati rice which nobody can stand up to. The best part is you can make an incredible eatery style form at home without any problem. Here is the manner by which to make it.

Course: Main Course    |    Time: 10 min    |    Cook Time: 40 min

Time: 50 min    |    Servings: 6 people    |    Calories: 459kcal

Author: Suguna-Chakravarthi

 INGREDIENTS : 

 > For Vegetables - 

• 2 tsp Ghee 
• 1 tsp Vegetable Oil 
• ½ cup Potato [Peeled and cubed]
• 1 cup Cauliflower [Cut into little florets]
• ¼ cup Peas 
• ¼ cup Beans [Cut into little pieces]
• ¼ cup Carrot [Peeled and cubed]

 > For Marinating Vegetables - 

• 2 tsp Hung Curd 
• 2 tsp Ginger Garlic Paste 
• 1 tsp Green Chili Paste 
• 1 tsp Kashmiri Red Chili Powder 
• ½ tsp Turmeric Powder 
• 1 tsp Coriander Powder 
• ½ tsp Garam Masala Powder 
• 4 tsp Golden Fried Onion [Crushed]
• 1 tsp Lemon Juice 
• 2 tsp Coriander [Chopped]
• 2 tsp Mint [Chopped]

 > For Rice - 

• 2 cups Long Grain Basmati Rice 
• 1 tsp Ghee 
• 2-3 Cloves 
• 2 Bay Leaves 
• 1-inch Cinnamon 
• 1 tsp Lemon Juice 
• 2 tsp Salt

 > For Biryani Layering - 

• 2 tsp Ghee 
• 1 tsp Coriander [Chopped] 
• 1 tsp Mint [Chopped]
• 10-12 strands Saffron [Soaked in 2 tbsp milk]
• ¼ cup Golden Fried Onion 
• 10-12 Cashew Nuts [Fried]
• 10-12 Raisins [Fried]

 INSTRUCTIONS : 

 > For Vegetables - 

• Heat ghee and oil in a skillet. 
• Fry the vegetables on high warmth for 4-5 minutes. 
• Eliminate the vegetables into a bowl.

 > For Marinating Vegetables - 

• Blend (mix) the elements for marinating in a bowl. 
• Add the sautéed vegetables to it and blend well. 
• Cover and save aside for 60 minutes.

 > For Rice - 

• Wash the rice and absorb enough water for 30 minutes. 
• Heat ghee in a skillet. 
• Add cloves, sound leaf, cinnamon stick, and fry for a couple of moments. 
• Channel the rice and include the container alongside 4 cups of water, lemon squeeze, and salt. 
• Cover and cook on low warmth until 80 % done. The rice should have a nibble.

 > For Biryani Layering - 

• Add the marinated vegetables in a substantial base dish. 
• Fry for 3-4 minutes. 
• Top with cooked rice. 
• Shower ghee on top. 
• Sprinkle coriander leaves, mint leaves, saffron absorbed milk, seared onion, singed cashew nuts, and raisins on top. 
• Cover the dish firmly with a top. 
• Keep a frying pan over a low fire. 
• Keep the dish over the frying pan and let the biryani cook for 15-20 minutes. 
• Cushion with a fork delicately to blend the layers. 
• Serve hot with Onion Tomato Raita.

 NUTRITION : 

Calories: 459kcal | Carbohydrates: 58g | Protein: 8g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 32mg | Sodium: 821mg | Potassium: 359mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1150IU | Vitamin C: 21mg | Calcium: 50mg | Iron: 2.4mg