This is an absolutely amazing vegetable biryani recipe which even the hearty non-vegetarians will love. Give it a try and let me know the outcome. If you find any room for improvement, please drop in a comment or shoot an e-mail so that we can increase the awesomeness further. If you decide to make it, I do strongly recommend you to follow the recipe exactly the 1st time.
This is a completely revamped recipe with new pics.
Still not convinced? then you can move on to the Hyderabadi Chicken biryani.
Talking about new pics, the old pics were absolutely terrible. This was one of the 1st recipe I had posted when I started blogging. Maybe I will feel the same way when I look at these pictures years from now 🙂
Add the whole spices (Set1) and fine cumin to hot oil. Once it sizzles, add tomatoes.
Sauté and cover the pot to let the tomatoes soften.
Once you see oil separating, mash the tomatoes with the spoon and add spices (turmeric powder + red chilly powder + garam masala).
Saute for a minute and then add veggies. Roast on medium high flame.
Add salt to taste followed with lime juice and ground green paste. Once the veggies are almost cooked, add yogurt. Let this simmer for a minute. Add half of the fried onions and mix.
Add rice on top followed by ingredients mentioned in the garnish.
Cover the pot with a tight lid or seal the lid with dough and let the biryani cook further for 20 minutes. Turn the heat to low and place the biryani pot on a girdle / tawa to prevent the bottom layer from getting burnt.
Dum is a process of cooking with steam and hence the name.
- 2 cups basmati rice
- 3 medium size onions finely sliced (about 3 cups), or store brought fried onions(2 cups)
- 1/3 cup cashews
- TO GRIND:
- 1 inch ginger
- 5 cloves garlic
- 4 green chillies
- 1/2 cup cilantro/coriander leaves
- 1/4 cup mint leaves
- WHOLE SPICES: Divide into two equal sets
- 2 Bay leaves
- 6 cardamom pods
- 2 cinnamon sticks
- 6 cloves
- 2 star anise
- 3 tablespoons oil + 3 tablespoons ghee/clarified butter
- 1 teaspoon shah jeera / fine cumin
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilly powder/paprika
- 1 teaspoon garam masala / Shaan biryani masala
- 2 medium tomatoes chopped (1 cup)
- 3 cups assorted vegetables cut into medium pieces
- I used cauliflower, carrots, peas, potatoes
- salt to taste
- 1 tablespoon lime juice
- 1 cup thick yogurt
- 1 tablespoon lime juice
- 1/2 cup finely chopped cilantro
- 1/4 cup finely chopped mint leaves
- 2 tablespoons ghee/clarified butter
- 1/4 cup warm milk + pinch of saffron
- 1/2 cup reserved rice water
- 2-3 drops of Food color red and green (Optional)
- Fried cashews
- Fried onions
Soak rice in water for 30 minutes to an hour.
Heat oil + ghee in a deep pan (Pan in which you will be making biryani) on medium heat. Add cashews and once it golden brown drain and keep aside. In the same oil fry onions till its golden brown. Drain and keep aside.
In the same oil, add the whole spices (Set1) and then fine cumin. Once it sizzles, add tomatoes. Sauté and cover the pot to let the tomatoes soften.
Once you see oil separating, mash the tomatoes with the spoon and add spices (turmeric powder + red chilly powder + garam masala). Saute for a minute and then add veggies. Roast on medium high flame. Add salt to taste followed with lime juice and ground green paste. Once the veggies are almost cooked, add yogurt. Let this simmer for a minute. Add half of the fried onions and mix (When the vegetables are cooking, keep rice.)
TO COOK RICE:
Keep 6 cups of water to boil. Add salt and other set of whole spices followed by drained rice. Stir the rice in between and let it cook till 75% done. (Rice should not be raw but firm).
Strain the rise and reserve 1/2 cup of water.
Add rice on top of vegetables and press slightly with ladle. If you are adding food color add 2-3 drops of food color randomly. sprinkle the garnishes on top of rice.
Cover the pot with aluminum foil and cover it with a lid.
Turn the heat to low and let it cook covered for 20-30 minutes.
(To check for doneness, scoop out a portion of rice and veggies from the side of the pot. Vegetables should be cooked and no liquid should remain.)
(You can place the girdle/tawa on heat and place the biryani pot on top of it. Also non stick pots makes it more easier.)
For authentic vegetable biryani: Once the final assembly is done the lid is sealed with dough so that the remaining cooking process takes place with the trapped steam. (I only use dough when I have it handy).