Veg Biryani Recipe
Veg Biryani is a popular Indian rice dish that is made with layers of spiced vegetables and aromatic rice. It is a flavorful and hearty dish that is often served during special occasions or as a main course in restaurants. Here’s a recipe for Veg Biryani that you can try at home:
- 1 cup of basmati rice
- 2 cups of water
- 2 tablespoons of oil or ghee
- 1 onion, thinly sliced
- 2-3 green chili peppers, slit lengthwise
- 1 tablespoon of ginger-garlic paste
- 1 cup of mixed vegetables (carrots, peas, beans, cauliflower, potatoes)
- 1/2 teaspoon of cumin seeds
- 2-3 cloves
- 1 cinnamon stick
- 2-3 cardamom pods
- 1 bay leaf
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 teaspoon of garam masala powder
- Salt to taste
- Coriander leaves and mint leaves for garnishing
- Rinse the basmati rice in water several times until the water runs clear. Soak the rice in water for 20-30 minutes.
- Heat oil or ghee in a pan and add the cumin seeds, cloves, cinnamon stick, cardamom pods, and bay leaf. Fry for a minute until the spices release their aroma.
- Add sliced onions and green chili peppers and sauté until the onions turn golden brown.
- Add ginger-garlic paste and sauté for a minute.
- Add mixed vegetables and sauté for a few minutes until they are slightly cooked.
- Add turmeric powder, red chili powder, and garam masala powder. Mix well and sauté for a minute.
- Drain the water from the soaked rice and add it to the pan. Stir well to combine.
- Add 2 cups of water and salt to taste. Mix well and bring the mixture to a boil.
- Once the mixture starts boiling, lower the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes until the rice is cooked and all the water is absorbed.
- Once done, turn off the heat, and let the biryani rest for 5-10 minutes.
- Garnish with coriander leaves and mint leaves and serve hot with raita or any side dish of your choice.
Your Veg Biryani is ready to serve. Enjoy!
- Use good quality basmati rice for best results.
- Soak the rice in water for at least 20-30 minutes before cooking to ensure fluffy grains.
- Use a heavy-bottomed pan or a pressure cooker to prevent the biryani from sticking to the bottom and burning.
- Use a mix of whole and ground spices to add depth and complexity to the flavor.
- Add a layer of fried onions or caramelized onions on top of the biryani before covering it with a lid to infuse the dish with added sweetness and flavor.
- Add a splash of rose water or saffron-infused milk to the rice before cooking for added fragrance and aroma.
- Once the biryani is cooked, let it rest for at least 5-10 minutes to allow the flavors to meld together before serving.
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