Vegetable Biryani
South Indian style
Veg biryani is a food made with veggies and basmati rice or jeera samba rice with the flavor of whole spices and freshly prepared masala power.
The water ratio is very important for a perfect biryani
Ingredients
To dry roast
Bay leaf -2
Fennel - half tsp
Clove - 5
Cinnamon - 1 inch
Cardamom - 4
Cumin - half tsp
Coriander - 2 tsp
Prepper - 1 tsp
Star anise - 2
Black Stone flower - one pinch
Dry red chili - 4
To make biryani
Oil - 3 tbsp
Ghee - 3 tbsp
Bay leaf - 3
Cinnamon - 1 inch
Cardamom - 4
Star anise - 1
Black stone flower - one pinch
Clove - 4
Ginger garlic paste - 1 tbsp
Green Chili -3
Onion - 250 grams
Tomato - 3
Curd - 2 tbsp
Lemon - half a lemon
Mint and coriander leaves - a handful
Basmati - 500 grams
Veggies
Carrot - 1
beans - 100 grams (6 - 7 )
Potato - 1
Instruction
- First let's prepare fresh biryani masala, add to dry roast ingredients, (listed above) in a small pan and dry roast, and make a fine powder, set that aside
- Do all the prep work from cutting veggies to getting all the ingredients ready while the dry roast ingredients get completely cool
- meanwhile, rinse and soak the basmati rice for about half an hour
- The ratio for basmati rice is 1 cup of rice to 1 1/2 cups water
- Now place a pot, add oil and ghee then add in the whole spices like cinnamon, cardamom, bay leaf, clove, black stone flower
- Then add sliced onion and split green chili and saute well till golden brown, it took 10 minutes
- Then add Ginger garlic paste and cook till the raw smell disappears
- Add mint and coriander leaves and give a nice mix
- Add sliced tomato and cook till the tomatoes are soft
- Time to add freshly prepared biryani masala
- Add curd and give a good mix, then add chopped veggies
- Add the required water and salt for the biryani
- squeeze half a lemon and bring it to a boil
- Finally, add soaked rice and cook on a high flame for 10 minutes
- After 10 minutes close the lid and cook on a low flame for 15 minutes keeping weight above the biryani pot
- Turn off the flame and let it rest for five minutes untouched
- Open up the biryani pot and you feel the aroma all over your house which is the heavenly part, the aroma of the biryani is just out of the world
- Also, check my Chettinad mushroom biryani
Veg biryani with images
Prep work
Heat a kadai Bay Leaf, Fennel, Clove, Cinnamon, Cardamom, Cumin, Coriander, Prepper Star anise, Black Stone flower, and Dry red chilies. Dry roast and let it cool completely, then make a fine powder and set it aside
Place a pot to make biriyani add ghee and oil once it is hot add whole spices
Add sliced onion and green chili, and cook until golden brown
Add ginger garlic paste and saute well till the raw smell disappears
Add in the mint and coriander leaves and give a good mix
Then, put in the sliced tomatoes, and saute well till they turn soft
Add freshly ground biryani masala and saute well
Then add fresh curd and give a nice mix
Add chopped veggies and mix well
Add the required water and salt and bring it to a boil
Once it starts to boil, add soaked basmati rice and cook for 10 minutes on a high flame
Squeeze half a lemon and bring it to a boil
Close the lid and cook for 15 on low flame
Close the lid keep weight above it and cook for 15 minutes on a low flame
Turn off the flame and rest for 5 minutes, after five minutes open the lid and stir well to mix the veggies and rice nicely.
Biryani is ready to relish🤗
Enjoy with onion raita and brinjal gravy
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