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Veg Biryani Recipe

 


        Veg Biryani is a flavorful and aromatic rice dish made with a combination of vegetables, fragrant spices, and long-grain Basmati rice. It is a popular vegetarian version of the traditional biryani, and it is loved by both vegetarians and non-vegetarians alike. Here's some information about Veg Biryani:

Ingredients:

 Basmati rice – 1kg

Onion – 400 grams (6 medium sized)

Tomato – 400 grams (6 medium sized)

Cinnamon – 3

Cardamom- 3

Clove -3

Oil – 250 ml

Carrot – 200 grams (3 medium sized)

Peas – 100 grams

Beans – 200 grams

Potato – 400 grams (6 medium sized)

Pudina – little bit

Green chilli – 3

Ginger garlic paste – 120 grams

Chilli powder – 1.5 tablespoon

Salt – 1.5 tablespoon

Water – 1 litre

Things to be done before we start cooking

Rinse 1 kg of basmati rice in clean water. Repeat it again to clean fully and then soak it in a bowl with fresh water.

Chop 400 grams of onions (6 medium sized)

Chop 400 grams of tomatoes (6 medium sized)

Cut 200 grams of carrot into small round pieces. (3 medium sized carrots)

Cut 200 grams of beans to medium sized pieces.

Chop 400 grams of potatoes (6 medium sized potatoes)

80 grams ginger and 40 grams garlic – grind them together to make our ‘ginger-garlic’ paste.

Steps to Prepare

Place a 5-litre pan on the burner. Turn on the flame. Then add the below to it –

Onion – 400 grams (6 medium sized onions)

Cardamom – 3

Cinnamon – 3 (small pieces – 3)

Clove – 4

Oil – 250 grams

Stir well till onions turn golden brown in colour.

After onions turn golden brown, lets start adding the below –

Carrot – 200 grams (3 medium sized)

Beans – 200 grams

Green peas – 100 grams

Potatoes – 400 grams (chopped to medium sized pieces)

Stir well for some time till onions turn dark brown in colour. Now, turn the flame to LOW mode. Then start adding the below –

Coriander leaves – 1/4 of one bunch

Mint leaves – 1/4 of one bunch

Green chilli – 3

Ginger-garlic paste – 120 grams (prepared already using 80g ginger and 40g garlic)

Chilli powder – 1.5 tablespoon

Salt – 1.5 tablespoon

Curd – 200 ml

Tomato – 400 grams

Stir gently and let the tomatoes get cooked for 2 minutes.

Pour water – 1 litre – stir a little. Close the pan with a lid. Now turn the flame to HIGH mode. Let the water boil in high flame for 2 minutes. Then turn the flame to LOW mode – let the vegetables get cooked for 15 to 18 minutes.

After 15 minutes, remove the lid. Take a piece of potato and smash it to check if it got cooked. It should be cooked 90% by now, it will get cooked 100% in the next process of ‘dum’. Also, we can check the level of salt and spiciness by tasting a little of water taken in a spoon. If needed, we can add a pinch of salt or chilli powder to compensate our taste. We can use lemon juice if sourness is needed.

Place another 4 or 5 litres vessel on big burner – keep the flame to HIGH mode.

Pour 2 litres of water – Let the water start boiling with the lid closed.

Once the water boils, put 2 tablespoons of salt.

Now, put the rice in the boiling water. Stir a little. Let the rice get cooked for 50%. Then, using a steel drainer try to drain off all the water.

Put the 50 % cooked rice into the pan with vegetables and masala. Make sure that all rice should be dipped under water. If we require water, pour the water used for boiling rice. So, we can see that rice gets immersed under water equally. Place a lid on the pan now.

Dum Process

Let the flame be in HIGH mode for 2 minutes.

Water will start boiling and steam will start oozing out from the sides of the lid.

Then, we need to turn the flame to LOW mode. Let the contents get cooked in low flame for 15 minutes.

After 15 minutes, remove the lid.

With the wooden spatula, gently stir at the sides – check if any water is left at the bottom of pan.

If water still exists, close the lid and let it be in low flame for another 2 minutes. Or else, turn off the flame.

Our biryani is ready to be served and tasted along with family and friends.

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