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Vegetable Biryani Recipe Video

  • 6servings
  • 65minutes

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Source: www.ifood.tvReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, H, C, D, P
MineralsZinc, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Green chilies 4

  2. Ginger and garlic paste 3 Teaspoon

  3. 6 Ounce , cut into 4 pieces

  4. Green bell pepper 12 Medium , sliced

  5. Cauliflower 150 Gram (cut into florets)

  6. Bean 12 Ounce , chopped

  7. Carrot 4 Ounce , chopped

  8. Long grain brown rice 250 Gram (washed and drained)

  9. Cashews 50 Gram (Optional)

  10. Cardamom 3 Small , crushed

  11. Cassia 6 Small , broken

  12. Clove 12 Small

  13. Biryani masala 2 Tablespoon

  14. Curry powder 1 12 Teaspoon

  15. Butter 2 Tablespoon (for frying)

  16. Tomato 2 12 Tablespoon , crushed

  17. Turmeric powder 2 Teaspoon

  18. Water 9 Cup (144 tbs) , divided (3 1/2 cup for biryani masala + 5 1/2 cup for microwaving the biryani)

  19. Kidney bean 14 Cup (4 tbs) (soaked in hot water with salt for an hour) (Optional)

  20. Oil 2 Tablespoon

  21. Mustard seeds 1 Teaspoon

  22. Fresh fennel 1 Teaspoon

  23. Bay leaf 3 Gram

  24. Mint 4 Gram , cut Regular salt 3 Teaspoon , divided (2 teaspoon for biryani masala + 1 teaspoon for the onion salad)

  25. Onion 1 Large , divided (1/2 ground and sliced for the biryani masal + 1/2 sliced for onion salad)

Instructions Jump to Ingredients ↑

  1. Directions MAKING 1. In a deep frying pan, heat oil, butter, cashews, stir well until light brown. Add in the cinnamon, cardomom, cloves, mustard seeds, fennel seeds, green chilies, bay leaves, ginger and garlic paste. Stir until well incorporated.

  2. Add ground onion, stir fry for a few minutes. Add in the biryani masala, curry powder and mix well.

  3. Add sliced onion, turmeric powder stir for 2 minutes. Add in the crushed tomatoes, stir for 2 minutes.

  4. Add 1 cup of water, bring it boil, add in the rajma, and cook for 2 minutes.

  5. Stir in the vegetables on medium heat. Add salt and stir for 5 minutes.

  6. Add water and stir well. Add mint leaves and simmer on a low heat for 10 mins. Stir in the rice and let it simmer on medium heat for 12 minutes 7. In a microwave safe bowl, add 5 cups of hot water, transfer the contents of the rice into the bowl and microwave it for 10 minutes at 80 % power.

  7. Remove the bowl from the oven and set aside.

  8. For the onion salad: slice the onion, carrot, cucumber, coriander leaves and add curd, salt and mix well.

  9. SERVING 10. Put the vegetable biryani on a plate and add the onion salad on the side and serve.

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