Vegetable Biryani (North Indian Recipes)
Vegetable Biryani is a delightful and aromatic Indian rice dish that is a perfect choice for vegetarians. This flavorful dish consists of long-grain basmati rice cooked with an assortment of vibrant, fresh vegetables, fragrant spices, and fragrant herbs. The slow cooking process allows the ingredients to meld together, resulting in a rich and multi-layered flavor profile.
Accompanying this delectable dish is raita, a cooling yogurt-based side dish, and pickles, which together, make for a satisfying and complete meal. The use of spices such as cinnamon, cloves, and cardamom adds a comforting warmth, while green chilies bring a hint of heat, and cumin and coriander contribute to the earthy undertones.
Additionally, caramelized onions and saffron are added to impart a subtle sweetness to the already deeply savory and mildly spicy flavors. Vegetable Biryani truly captures the essence of India's rich culinary heritage by combining an array of carefully selected ingredients and spices, resulting in a dish that is both familiar and wonderfully exotic. Whether it's enjoyed during a special celebration or as a comforting family meal, Vegetable Biryani is sure to captivate with its beautiful presentation and complex flavors.
It is cooked in different ways in different states in an authentic way. Vegetable Biryani is very popular. It`s rich and aromatic one-pot meal made by layering spiced vegetables until the flavours are meld into a delicious symphony. This one pot meal is a satisfying meal that goes with raita as a side dish and crispy papad. Here is the recipe:
Ingredients
Onion 1 big into slicesGinger garlic paste 1 tsp
Cauliflower cut into small florets half cup
Carrots 1 cut into small cubes
Potato 1 cut into cubes
Green peas generous hand fist full
Beans a small fist-full bunch..cut diagonally
Few mint leaves
Coriander leaves finely chopped
Fried onions
Fried cashews a fist full
Whole garam masala:
Cinnamon 1 small stick
Bay leaves 1
Star anise 1
Jeera 1 tsp
Turmeric 1/2 tsp
Kashmiri chili pdr 1 tsp
Dhania jeera pdr 1 tsp
Salt to taste
Biryani masala 2 tbsp
Garam masala 1/2tsp
Curd 4 tbsp
Few strands of saffron soaked in warm milk
Ghee 4 tsp
Oil for cooking 3 tbsp
Basmati rice 1 cup.
Water 1.5 cups to cook the rice
Cooked basmati rice. Cooked, cooled, and separated before in hand.
Method:
In a pan, add some oil. Add jeera. Let it crackle. Add the whole garam masala( whole garam masala ingredients table)
Add sliced onions and sautè it until translucent. Add ginger garlic paste and sautè it for a few more mins.
Now add the veggies, masalas, turmeric, Kashmiri chili pdr, dhania jeera pdr, salt, garam masala, and biryani masala and give a stir. Cover with a lid and cook until veggies are cooked and crunchy. Cook on medium heat until oil separates. Now add 3 tbsp of curd and give a binding stir. Add a few mint leaves to enhance the aroma. Let it cook until the water from the curd evaporates until the oil is separates from the pan. Remove from the heat.
Now take a baking bowl. It should be oven-proof.
Spread a layer of rice. Sprinkle saffron milk, ghee, biryani masala, mint leaves, and some cashew nuts. Spread a layer of cooked veggies. Another layer of rice with saffron milk, ghee, biryani masala, cashew, and mint leaves.again veggies. Repeat the layering process. Cover the bowl with aluminum foil perfectly and put it in the oven at 150 deg for 30 to 45 mins.
Note preheat the oven 10 mins ahead.
Biryani is ready. Serve it with cucumber raita and papad.
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Nutritional Value per serving:-
- Calories: 300-400 kcal
- Fat: 10-15 grams
- Saturated Fat: 2-4 grams
- Cholesterol: 0-5milligrams
- Sodium: 500-800 milligrams
- Sodium: 500-800 milligrams
- Carbohydrated: 45-60 grams
- Fiber: 5-8 grams
- Sugars: 5-10 grams
- Protien: 5-10 grams
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