Veg Biryani – A Flavorful Symphony of Vegetarian Delights

Biryani is a favorite rice dish through the Indian sub-continent. It’s a spectacular recipe of range of spices, saffron and caramelized onions, and has become the most aromatic rice possibly cooked. To all its attractiveness, this is a dish suit for being offered on the royal court. Biryani is not challenging in any way to prepare like many think. It’s just bit of time consuming and it also require that little extra special attention when we do it. The cooking procedure for Biryani shows up an excellence of cooking art. The non-veg biryani can include sea foods. Even though initially cooked with meat, biryani is now also prepared with veggies, specifically in India, the place where a significant number of individuals are vegetarian. The veg biryani is prepared with rice, masala and non-meat ingredients like potatoes and cauliflowers.

You may use any type of vegetables that you want or anything is accessible at home with you. You may make this using the Basmati rice or even the raw ponni rice or perhaps the jeera kasala too. It’s completely your selection the way you use it.

This delicious along with yummy Veg Biryani, locally pointed out as ‘Tehri’ and generally it’s made on Weekend for Lunch or Dinner. South India exhibit a large range of Biryanis as compared with some other part of the country. Hyderabad alone should certainly cook up to the 40 various ways of biryani.

This vegetable biryani recipe includes a relatively big list of ingredients, but once you’ve everything prepared it isn’t so bad. The most difficult part is to get the rice to be the ideal texture. You need loose fluffy rice not overcooked sticky rice.

An order of vegetable biryani is definitely essential at any time we step out for Indian cuisine. Initially, it looks like an easy dish to make at home. After all, it’s just rice blended with veggies and its awesome. For the reason that biryani needs more time and a focus than day-to-day rice and vegetables.

Ingredients:

Basmati Rice-2cups

Oil-4Tbsp

Onions-2 medium size

Tomatoes-2 medium size

Bayleaf-1

Cinnamon-1″inch

Cardamom-2

Cloves-4

Ginger Garlic Paste-2Tbsp

Potatoes-1 big

Cauliflower-25grams

Capsicum-1 medium size

Carrots-2

Green peas-½cup

Green chillies-3 slit

Red chilly powder-2tsp

Turmeric-1tsp

Coriander powder-2tsp

Cumin powder-1tsp

Garam masala-1tsp

Curd-½cup

Mint leaves-½bunch

Coriander leaves-1 small bunch

Water-3.5 cups or as needed

Preparations:

• Wash and soak basmati rice for at least half-an-hour.
• Cut all the veggies into cubes.

METHOD:

1. Take a pressure cooker add 4Tbsp oil, bay leaf ,cinnamon, cardamom, clove and onions, fry till onion turns translucent.
2. Add Ginger Garlic Paste, fry for 1minute.
3. Add tomatoes and fry till tomatoes get mushy.
4. Add Potatoes, Cauliflower ,Capsicum, Carrots, Green peas mix well and fry for 2mins.
5. Add Red chilly powder, Turmeric, Coriander powder, Cumin powder, Garam masala mix well and 1/2 cup curd fry well.
6. Add washed and soaked basmati rice, fry for 2mins.
7. Add 3.5 cups of water, mint leaves, coriander leaves and salt, pressure cook for 2 whistles..
8. Serve Hot and Enjoy with onion raita.

Tips:

• Serves 4-5.
• Goes well with any veg or non-veg gravies.
• You can always add vegetables of your choice except brinjal and okra.