Veg Biryani | Vegetable Biryani Recipe

Veg Biryani | Vegetable Biryani Recipe for making vegetable biryani:

Ingredients:

2 cups basmati rice

1 tsp cumin seeds

2 bay leaves

3 cups water

2 cinnamon sticks

4 cloves

1 black cardamom pod

4 green cardamom pods

1 large onion, thinly sliced

1 tbsp ginger-garlic paste

2 green chilies, finely chopped

1 cup mixed vegetables (carrots, peas, beans, cauliflower, etc.)

1 tsp coriander powder

1 tsp red chili powder

1 tsp garam masala powder

Salt to taste

1/2 tsp turmeric powder

1/4 cup chopped cilantro (coriander) leaves

1/4 cup chopped mint leaves

2 tbsp ghee or oil

Fried onions (optional)

Fried cashews and raisins (optional)

Instructions:

Rice should be rinsed multiple times in fresh water until the water is clear. Let the rice at least 30 minutes to soak in water that covers it.

Bring three cups of water to a boil in a big pot. The water should be infused with the bay leaves, cinnamon sticks, cloves, green cardamom pods, and black cardamom pods.

The rice should be drained before being added to the spice-filled cooker. After stirred, the rice should continue to cook over low heat until it is nearly done (80% done). Empty any extra water.

Ghee or oil should be heated over medium heat in a big pot or Dutch oven while the rice is cooking. Stir in the cumin seeds and watch them puff up.

Onions that have been thinly sliced should be added and sautéed until golden brown. Add the chopped green chilies and ginger-garlic paste to the pan. Sauté the ginger-garlic paste for two to three minutes, or until the raw flavour is gone. The mixed vegetables should be added to the skillet and cooked for 5 to 7 minutes. Add the salt to taste along with the coriander, turmeric, red chilli, and garam masala powders. Stir well and cook for two to three minutes. Mix thoroughly after adding half of the chopped cilantro and mint leaves to the pan.

Over the vegetable mixture in the pan, spread the half cooked rice. Over the rice, scatter the remaining cilantro and mint leaves. When the rice is finished cooking and the vegetables are soft, cover the skillet with a tight-fitting lid and simmer it on low heat for 10 to 15 minutes. Once finishing, give the biryani 10 minutes to rest. If preferred, top the rice with fried onions, cashews, and raisins after fluffing it with a fork. Your mouthwatering veggie biryani is now prepared for serving!