Vegetable biryani

Ingredients for preparing sabji:

Ingredients for preparing rice:

  • Basmati (biryani) rice: 500 gm
  • Ghee: 200gm (for deep frying the onion)
  • Onion: 200gm
  • Bay leaf: 1 no.
  • Cumin seed: half teaspoon.
  • Salt: 1 tablespoon
  • Water: 1000ml

Ingredients for Masala Potali:

Ingredients for layering the biryani:

Preparation for making rice:

  1. Clean and wash rice. Keep aside in a sieve.
  2. Chop onion longitudinally and soak in milk. Keep aside.
  3. Take a muslin cloth 5 square inch. Put Potali masala ingredient in it and tie. Masala Potali is ready. Keep aside.

Method:

For making rice:

  1. Take a fry pan, Heat ghee.
  2. Add chopped onion which is soaked in the milk (after squeezing extra milk); fry it in high flame till it gets light brown (Fry it into small batches). Do not put all the slices at a time. It will become messy.
  3. Remove it and keep aside.
  4. Heat 2 tablespoon of ghee in fry pan with cumin seed and bay leaf. Allow to sputter it.
  5. Add washed rice and fry for 2 minutes.
  6. The moment some of rice begins to change color, put off the flame. Keep aside
  7. Boil water with masala Potali and salt in cooker. Put fried rice in it.
  8. Place cooker on high flame and bring to full cooking pressure.
  9. Put off the flame. Rice is about 90 % done.
  10. Allow cooker to cool. Keep aside.
  11. After cooling the cooker, stir lightly the rice with the help of fork.
  12. Now rice is ready, keep aside.

Preparation For sabji:

  1. Cut onion, baby corn, mushroom, French beans, cauliflower, carrot and tomatoes into small pieces.
  2. Blanch cauliflower, baby corn French beans and mushroom and carrot separately as each vegetable take different time duration for blanching.
  3. note: (Put the vegetables into the boiling water for couple of minutes. And immediately put into chilled water and then in running water)

Method for making sabji:

  1. Put oil into the fry pan, heat the oil till smoke comes.
  2. Put clove, bay leaf, cumin seed, fry till light brown.
  3. Add onion and fry on high flame. (About 5-6 minutes)
  4. Add chopped tomato, ginger paste, and fry it about 3-5 minutes.
  5. Add chilly, coriander powder. Reduce to low flame.
  6. Add all vegetables and Fry for few minutes.
  7.  Add curd, reduce to lower heat and cook for5 -7 minutes.
  8. Put off the flame. Add Garam masala powder and chopped coriander leaves.
  9. Now, sabji is ready to use for biryani.
  10. Now it is time to layer the biryani:

Method:

  1. Take a large heavy bottom pot with fitting lid.

1st layer:

  1. Melt 2 tablespoon of ghee in the pot, turn and rotate the pan so that ghee can spread and coat the bottom and side walls. Add half of the vegetable in it, and spread all over the bottom.
  2. Add a layer of cooked rice. Add half of the saffron milk, fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewada essence.
  3. Sprinkle the mint and coriander leaves on it.

2nd layer:

  1.  Again pour remaining cooked vegetables, Add layer of cooked rice. Add remains half of the saffron milk, fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewada essence.
  2. Cover the pot with lid properly.
  3. Use wheat flour dough for sealing the pot and lid at its edges.
  4. Press the dough with the help of thumb, so that steam cannot come out.
  5. Take a tawa (griddle) put it on the low flame. Place the biryani pot on this. Cook this biryani in this process for 20-25 minutes. (Dum)
  6.  Note: make sure pan is heavy bottomed otherwise bottom layer may get burnt.
  7. Put off the flame.
  8. Wait for 10-15 minutes and transfer to serving plates.
 Vegetable biryani

Vegetable biryani

 

layering finished

layering finished

cooked rice and sabji

cooked rice and sabji

Ingredients for layering the biryani:

Ingredients for layering the biryani:

dum

dum

opening the biryani

opening the biryani

 Vegetable biryani

Vegetable biryani

Delicious and aromatic biryani is to be served with onion raita and salad.

CC BY-NC-SA 4.0  Vegetable biryani by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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