Try Vegetable Biryani, Know How

material

1 cup- Basmati rice

1-4 cups – desi ghee

1/4 cup- oil

1/4 cup – curd

Teaspoon – Cumin

Slightly-yellow powder

1-inch ginger slices (peeled)

2 – Green chillies (cut lengthwise)

1 teaspoon – coriander powder

Teaspoon – red chilli powder

According to taste – salt

20-25 threads – saffron

2 tbsp – cashew nuts

whole garam masala-

A piece – cinnamon

5-6- black pepper

1- Big cardamom

2 pinches- nutmeg (ground)

1- Bay leaf

4-5- long

2- Small cardamom

green vegetables

1 cup – chopped cauliflower

2 tbsp – coriander leaves

1- Chop the capsicum

1- Chop the carrot

10- Chop the French beans

2- Cut the potatoes

2- Cut tomatoes

10 or 12 mint leaves

process

To make Biryani, first you have to make rice. For this, wash the rice and leave it in a bowl for 20 minutes. Now boil 5 cups of water in a large pot and add bay leaves, cinnamon, big cardamom and cloves. Then add rice to it and cook the rice to 80 percent i.e. keep it lightly raw or hard. Remove the rice from the flame and filter the water in a separate container and discard the whole spices.

Now to make vegetable gravy, heat oil in a pan, add potatoes and fry until golden brown. Then take out the fried carrots and cabbage. Fry the capsicums and peas for 1 minute and take them out. Now add cumin in remaining oil, then fry with ginger, green chillies. Add turmeric powder, coriander powder and red chilli powder. Then add the tomatoes and cook until they melt. Now make it a little thick and mix well with garam masala. Then add curd and saute the spices. When the masala leaves the oil, mix it with all the vegetables. Vegetables are ready and now we have to serve biryani.

For this take a large and heavy bottomed vessel and add one teaspoon of ghee in it. Then spread half the cooked rice and spread a layer of vegetables on it. Then do the same with the rest of the rice and spread the vegetables on top. Add cashews, green coriander, mint powder over the rice. Then pour 4 tbsp of melted ghee from all sides. Pour two tablespoons of water over the saffron. Now close the lid of the biryani pot well so that the gas escapes completely and let it cook on low flame for 15 minutes. Then lower the flame and open the lid, the hot veg biryani is ready to serve. Serve it with curd, papad, raita or chutney.

Note- According to cooking experts, always use basmati rice for biryani, it tastes better and to make biryani tastier, you can also add some fried onions on top while cooking.