Vegetable Biryani

Special Indian food cooked with rice,vegetables and spices. Great feast for the Vegetarians.

Posted by ShareRecipes Staff
05/02/2014

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Preparation Time : 20-30 mins

Cooking Time : 1hr - 1 1/2hrs

Serves : 8-10 people

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Main Ingredient : Rice Vegetables
Recipe Type : Special Occasion

Ingredients :

 

    Basmati Rice - 1kg or 4 of 250ml teacup
    Potato chopped into big cubes - 1 medium
    Carrot chopped into big cubes - 1 medium
    Peas - 100g
    Beans sliced- 100g
    Cauliflower Florets - 100g
    Butter Beans - 100g (optional)
    Beetroot - 1/2 medium (optional)
    Green pepper (Capsicum) - 1/2 medium (optional)
    Oil - 250ml
    Onion - 2 large or 400g
    Tomatoes - 5 medium or 500 g
    Green Chilli - 6-8
    Ginger-Garlic paste - 6 tblsp or 120g
    Mint leaves chopped - 4 tblsp
    Coriander leaves chopped - 4 tblsp
    Chilli Powder - 1tsp
    Cinnamon - 1 medium strip
    Cardamom - 2
    Cloves - 2-3
    Ghee - 1 tblsp
    Yoghurt (Curd) - 4 tblsp
    Water - as required
    Lemon juice - 30 ml or 2 tblsp
    Salt - to taste


Method :
  1. Chop all the onion, tomatoes, vegetables and herbs. Slit the chilli.
  2. Rinse and soak the rice in water for about 12-15 minutes.
  3. Heat a 7.5-8 litre pan on a stove and add all the oil.
  4. Add cinnamon, cloves and cardamom and fry for about a minute.
  5. Add chopped onion to the oil and stir on a medium heat or until they become light brown.
  6. Add chillies and ginger-garlic paste and fry for about 3-4 minutes.
  7. Add all the vegetables except the peas and capsicum; fry for about 6-8 minutes.
  8. Add chopped tomatoes, herbs, capsicum and chilli powder; stir and let it cook for about 6-8 minutes.
  9. Add salt and yoghurt and stir for about 1-2 minutes.
  10. Add about 1.75 ltrs of water to the pan of vegetables.
  11. When the water starts boiling, drain the rice with the filter and add it to the pan.
  12. Add salt again if it is not enough and a tblsp of ghee. Stir slightly.
  13. Spread the lemon juice over the top.
  14. Cover and seal tightly and cook for about 25-30 minutes.
  15. Add peas just before 5 minutes of switching off the heat.
  16. Once the rice is fluffy and cooked, switch off the stove.
  17. Vegetable Biriyani is ready to be eaten.


 

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