Aromatic Vegetable Biryani Recipe

Aromatic Vegetable Biryani Recipe

Biryani is one of the most fragrant Indian dishes, due to its ingredients that include cardamom, mint and saffron. This vegetable biryani recipe list of ingredients is extensive but it is all worth it at the moment of tasting this dish.

 

Tips to make a good vegetable biryani recipe:

  • Making the crispy onions: It is important that the onions slices are even so that they cook all at the same time. Also, when frying do not wait for the onions to get brown, a deep golden tone is what you should look for.
  • Prepare all the ingredients ahead. In a recipe that calls for so many ingredients and spices, it is easy to forget something.
  • The rice: always wash and soak the rice measuring it before you do so. while cooking it, aim for a 70% cooked rice, it depends on the brand you use but usually 6 to 7 minutes. The rice will continue to cook when layered with the vegetables.
  • The final step: it is important that the lid is tight to prevent the steam from escaping. If required you can use a kitchen cloth in between the pot and the lid. The flame should be on high just enough time to bring the vegetables to boil again, then lower the flame. This will ensure that the vegetables don’t burn and enough steam is created to finish the cooking process.

 

AuthorAndreia Machado

Yields3 Servings
Prep Time35 minsCook Time45 minsTotal Time1 hr 20 mins

To cook the Rice
 150 g Basmati rice
 2 Indian Bay leaves
 1 tsp Cumin seeds
 Salt to taste
To assemble and garnish
 2 Medium Onions finely slice
 Oil to fry
 Fresh Mint around 20 leaves
 Kewra water
 1 pinch Saffron Strands
 1 tbsp Ghee or clarified butter
To cook the Vegetables
 1 tbsp Oil
 1 tsp Cumin seeds
 1 tsp Whole black peppercorns
 1 Inch cinnamon stick
 1 Clove
 1 Green cardamom pod crushed
 1 Strand of mace or javitri
 3 Garlic cloves minced
 ½ inch of ginger minced
 1 Green Chilli chopped
 1 Medium potato diced
 1 Carrot diced
 150 g Cauliflower cut into florets
 50 g Peas
 50 g Green Beans cut into 5 cm pieces
 1 tsp Red chilli Powder
 ½ tsp Ground turmeric
 1 tsp Garam masala powder
 ¼ tsp Green cardamom powder
 Salt to taste
 1 tbsp Ghee or clarified butter
 1 tbsp Freshly chopped mint
 ½ cup Yoghurt
 Squeeze of lemon juice

1

Heat up a pan with vegetable oil and fry the onions until golden, then lay them on a kitchen towel lined tray.

2

Wash the rice in running water until it runs clear and then leave it to soak while you cook the vegetables.

3

Heat up a stew pot with 1 tbsp of oil, when hot add 1 tsp of whole black peppercorns, 1 tsp of cumin seeds, 1 inch of a cinnamon stick, 1 green cardamom pod crushed, 1 strand of mace and 1 clove.

4

When the spices release their aroma, add the vegetables, potatoes, carrot and cauliflower florets, saute for a few minutes.

5

Add the ginger, garlic and green chilli, cook until raw aroma disappears then mix in the red chilli powder, turmeric and season with salt.

6

Add the peas and the green beans and fry for 1 minute, turn off the flame and stir in the yoghurt mixed with a squeeze of lemon juice, then add 1 tsp of garam masala, 1/4 tsp of green cardamom and 1 tbsp of ghee (clarified butter) mix well to coat the vegetables, now add and mix half of the fried onions and 1 tbsp of chopped mint.

7

To cook the rice, drain it, bring a pot of water to boil with broken Indian bay leaves, 1 tsp of cumin seeds and salt, when the water is boiling put the rice in and cook until is 70% done.

8

In the meantime, in a small cup mix the saffron strands with 2 tbsp of the rice hot water and stir to release the colour, keep it handy together with all the ingredients for the biryani layers, the mint leaves, the remaining fried onions, the kewra water and ghee.

9

When the rice is 70% done turn off the flame and using a slotted spoon transfer half of the rice into the vegetable stew pot, top with mint leaves and fried onions, add one more layer of rice this time thinner, add again mint leaves and fried onions, add now the remaining rice and finish to garnish with mint leaves, fried onions, saffron and it's water, kewra water and using a spoon pour ghee all around the edges.

10

Cover the stew pot with a tight fitting lid and put it back on the stove on high flame for 3 minutes then on low for another 10 minutes. Serve with yoghurt.

Ingredients

To cook the Rice
 150 g Basmati rice
 2 Indian Bay leaves
 1 tsp Cumin seeds
 Salt to taste
To assemble and garnish
 2 Medium Onions finely slice
 Oil to fry
 Fresh Mint around 20 leaves
 Kewra water
 1 pinch Saffron Strands
 1 tbsp Ghee or clarified butter
To cook the Vegetables
 1 tbsp Oil
 1 tsp Cumin seeds
 1 tsp Whole black peppercorns
 1 Inch cinnamon stick
 1 Clove
 1 Green cardamom pod crushed
 1 Strand of mace or javitri
 3 Garlic cloves minced
 ½ inch of ginger minced
 1 Green Chilli chopped
 1 Medium potato diced
 1 Carrot diced
 150 g Cauliflower cut into florets
 50 g Peas
 50 g Green Beans cut into 5 cm pieces
 1 tsp Red chilli Powder
 ½ tsp Ground turmeric
 1 tsp Garam masala powder
 ¼ tsp Green cardamom powder
 Salt to taste
 1 tbsp Ghee or clarified butter
 1 tbsp Freshly chopped mint
 ½ cup Yoghurt
 Squeeze of lemon juice

Directions

1

Heat up a pan with vegetable oil and fry the onions until golden, then lay them on a kitchen towel lined tray.

2

Wash the rice in running water until it runs clear and then leave it to soak while you cook the vegetables.

3

Heat up a stew pot with 1 tbsp of oil, when hot add 1 tsp of whole black peppercorns, 1 tsp of cumin seeds, 1 inch of a cinnamon stick, 1 green cardamom pod crushed, 1 strand of mace and 1 clove.

4

When the spices release their aroma, add the vegetables, potatoes, carrot and cauliflower florets, saute for a few minutes.

5

Add the ginger, garlic and green chilli, cook until raw aroma disappears then mix in the red chilli powder, turmeric and season with salt.

6

Add the peas and the green beans and fry for 1 minute, turn off the flame and stir in the yoghurt mixed with a squeeze of lemon juice, then add 1 tsp of garam masala, 1/4 tsp of green cardamom and 1 tbsp of ghee (clarified butter) mix well to coat the vegetables, now add and mix half of the fried onions and 1 tbsp of chopped mint.

7

To cook the rice, drain it, bring a pot of water to boil with broken Indian bay leaves, 1 tsp of cumin seeds and salt, when the water is boiling put the rice in and cook until is 70% done.

8

In the meantime, in a small cup mix the saffron strands with 2 tbsp of the rice hot water and stir to release the colour, keep it handy together with all the ingredients for the biryani layers, the mint leaves, the remaining fried onions, the kewra water and ghee.

9

When the rice is 70% done turn off the flame and using a slotted spoon transfer half of the rice into the vegetable stew pot, top with mint leaves and fried onions, add one more layer of rice this time thinner, add again mint leaves and fried onions, add now the remaining rice and finish to garnish with mint leaves, fried onions, saffron and it's water, kewra water and using a spoon pour ghee all around the edges.

10

Cover the stew pot with a tight fitting lid and put it back on the stove on high flame for 3 minutes then on low for another 10 minutes. Serve with yoghurt.

Aromatic Vegetable Biryani


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