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Vegetable Biryani
Vegetable Biryani

Before you jump to Vegetable Biryani recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to vegetable biryani recipe. You can have vegetable biryani using 27 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook Vegetable Biryani:
  1. You need for The Rice
  2. Take 1 1/2 cups long grained rice (basmati), soaked and drained
  3. Provide 1 bay leaf (tejpatta)
  4. Use 25 mm (1”) piece cinnamon (dalchini)
  5. Prepare 1 clove (laung / lavang)
  6. Take 1 cardamom (elaichi)
  7. Use 1 black cardamom (badi elaichi)
  8. Take to taste salt
  9. Take for The Vegetable Gravy
  10. Get 2 cups chopped mixed vegetables (carrots, peas, cauliflower, sweet corn, capsicum, french beans and potatoes)
  11. Provide 2 tbsp oil
  12. You need 1/2 tsp cumin seeds (siyah zeera)
  13. Prepare 3/4 cup finely chopped onions
  14. Get 2 tsp ginger-garlic paste
  15. Use 2 tbsp biryani massla powder
  16. You need 1 tsp kashmiri red chilli powder
  17. You need 1/2 tsp garam masala
  18. Provide 1 cup roughly chopped tomatoes
  19. Get 1/4 cup paneer (cottage cheese) cubes
  20. You need to taste salt
  21. Provide 1/4 cup milk
  22. Get 1 pinch saffron food colour
  23. Provide 1/4 cup fresh curds (dahi)
  24. Take 1/4 cup finely chopped coriander (dhania)
  25. You need 1/4 cup mint leaves
  26. Get 8-10 green chillies
  27. Use 2 tbsp ghee
Instructions to make Vegetable Biryani:
  1. For the rice - Combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, cover with a lid and cook on a medium flame for 10 to 12 minutes or till the rice 80% is cooked. - Strain the rice using a strainer and keep aside.
  2. For the vegetable gravy - Heat the oil in a deep non-stick pan and add the cumin seeds.
  3. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent.
  4. Add the ginger-garlic paste, Kashmiri red chilli powder and garam masala and biryani masala powder and sauté on a medium flame for a few seconds.
  5. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes.
  6. Add the mixed vegetables, paneer, salt and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add curd and sauté 1-2 minutes on low flame.
  7. How to proceed - - Transfer ½ of the rice mixture in a handi and spread it evenly with the back of a spoon.
  8. Add all the prepared vegetable gravy, mint and coriander leaves mint leaves, green chillies on it and spread it evenly.
  9. Top it with the remaining ½ of the rice mixture and spread it evenly. - - Pour the ghee, milk and saffron mixture evenly over it and cover it with a lid.
  10. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes.
  11. Serve hot with Raita

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