Vegetable biryani

45-60 MINS


For cooking vegetables
2 tbsp ghee
1 tbsp vegetable oil
1 cup cauliflower (Cut into small florets)
¼ cup peas
¼ cup beans (Cut into small pieces)
¼ cup beans (Cut into small pieces)
¼ cup carrot (Peeled and cubed)

For marinating the vegetables
2 tbsp hung curd
2 tsp ginger garlic paste
1 tsp green chilli paste
1 tsp kashmiri red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
½ tsp garam masala powder
4 tbsp golden fried onion (Crushed)
1 tbsp lemon juice
2 tbsp coriander leaves (Chopped)
2 tbsp mint leaves (Chopped)
1 tsp salt
1 tbsp vegetable oil

For cooking rice
2 cups Daawat Extra Long Basmati Rice
1 tbsp ghee
2-3 cloves
2 bay leaves
1 inch cinnamon
1 tsp lemon juice
2 tsp salt

For Layering
2 tbsp ghee
1tbsp coriander leaves (Chopped)
1 tbsp mint leaves (Chopped)
10-12 strands saffron (Soaked in 2 tbsp milk)
¼ cup golden fried onion
10-12 cashew nuts (Fried)
10-12 raisins (Fried)


For the vegetables
Heat ghee and oil in a pan.
Fry the vegetables on high heat for 4-5 minutes.
Remove the vegetables in a bowl.

For marinating the vegetables
Mix the ingredients for marinating in a bowl.
Add the sautéed vegetables in it and mix well.
Cover and keep aside for an hour.

For the rice
Wash the Daawat extra-long basmati rice and soak in enough water for 30 minutes.
Heat ghee in a pan.
Add cloves, bay leaf, cinnamon stick and fry for a few seconds.
Drain the rice and add in the pan along with 4 cups of water, lemon juice and salt.
Cover and cook on low heat until 80 % done.

For Layering the Biryani
Add the marinated vegetables in a heavy bottom pan.
Fry for 3-4 minutes.
Top with cooked rice.
Drizzle ghee on top.
Sprinkle coriander leaves, mint leaves, saffron soaked in milk, fried onion, fried cashew nuts and raisins on top.
Cover the pan tightly with a lid.
Keep a griddle over low flame.
Keep the pan over the griddle and let the biryani cook for 15-20 minutes.
Fluff with a fork gently to mix the layers.
Serve hot with Onion Tomato Raita.

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