Veg Biryani Recipe
Welcome to Recipe Rahasya, Today, we’re about to uncover the secrets of a dish that holds a special place in Indian kitchens—the iconic Veg Biryani. This isn’t just any meal; it’s a celebration on a plate, a symphony of spices, vegetables, and perfectly cooked basmati rice coming together to create something truly magical.
About Veg Biryani
Veg Biryani is more than just food; it’s an experience. Each layer reveals a new surprise—from the warmth of cinnamon to the subtle kick of cloves and the freshness of mint. It’s the kind of dish that fills your kitchen with an irresistible aroma, signaling to everyone around that something delicious is about to be served.
But what makes biryani truly enchanting is, how it weaves together simple ingredients—humble vegetables, fragrant rice, and a medley of spices—into a dish fit for royalty. Whether you’re cooking for a special occasion or treating yourself to something comforting on a quiet evening, Veg Biryani has the power to elevate any meal into something extraordinary.
At first glance, biryani might seem intimidating with its layers and intricate flavors. But I’m here to guide you through every step—unveiling the secrets behind getting that perfect balance of spices, ensuring each grain of rice is fluffy and aromatic, and showing you how to achieve the right “dum” that seals in all the flavors.
In this recipe, we’ll transform everyday ingredients into a dish that’s bursting with colors, textures, and taste. Whether you’re a seasoned biryani lover or trying it for the first time, this recipe is for anyone who appreciates the beauty of slow-cooked, soul-warming food.
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So, ready to let your kitchen fill with the tantalizing scents of a perfectly spiced Veg Biryani? Let’s dive into this flavorful adventure and create something unforgettable!
Detailed Recipes of Veg Biryani – Restaurant Style
Veg Biryani
Ingredients
For the Rice:
- 1 cup basmati rice (soaked for 20 minutes)
- 4 cups water
- 1 bay leaf
- 3-4 cloves
- 1 inch cinnamon stick
- 2 green cardamoms
- 1 star anise
- ½ teaspoon salt
For the Vegetables
- 1 medium potato, diced
- 1 medium carrot, chopped
- 10-12 French beans, chopped
- ½ cup green peas (fresh or frozen)
- 1 small tomato, finely chopped
- 1 small onion, thinly sliced
- ¼ cup curd (yogurt)
- 2 tablespoon oil or ghee
- ½ teaspoon cumin seeds
- 1 bay leaf
- 1 inch cinnamon stick
- 2-3 green cardamoms
- 3-4 cloves
- 1 teaspoon ginger-garlic paste
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 teaspoon biryani masala (optional but recommended)
- ½ teaspoon coriander powder
- ¼ teaspoon cumin powder
- Salt to taste
For Garnish
- 1 tablespoon ghee (optional for extra richness)
- ¼ cup fried onions (crispy, golden-brown slices)
- Fresh coriander and mint leaves, finely chopped
- A pinch of saffron soaked in 2 tablespoon warm milk (optional, but for a royal touch)
Instructions
Step 1: Preparing the Rice
- Begin with the hero of the dish: fragrant basmati rice. Wash it thoroughly under running water until the water runs clear. Soak for at least 20 minutes—this ensures the rice will be fluffy and won’t stick together.
- In a large pot, bring 4 cups of water to a boil. Add a bay leaf, cloves, cinnamon stick, cardamoms, and star anise for an aromatic touch. Add a little salt and the soaked rice. Cook until the rice is 70-80% done—al dente is the key! Drain the rice and set it aside.
Step 2: Preparing the Vegetables
- While the rice is cooking, let’s work on the veggies. Heat oil or ghee in a heavy-bottomed pan. Add cumin seeds, bay leaf, cinnamon stick, cardamoms, and cloves. Allow them to sizzle and release their aroma for about 30 seconds.
- Next, add thinly sliced onions and sauté them until they turn golden brown. Toss in ginger-garlic paste and cook for another minute, until the raw smell disappears.
- Now, add chopped tomatoes and a pinch of salt. Cook until the tomatoes soften and blend into the mixture. Sprinkle turmeric, red chili powder, garam masala, biryani masala, coriander powder, and cumin powder. Stir well to coat the spices.
- Time to bring the veggies in! Add diced potatoes, carrots, beans, and peas. Stir everything together, ensuring each vegetable is bathed in the spiced mixture. Add yogurt, which gives the biryani a tangy richness. Cover and cook on a medium flame until the vegetables are tender, around 10-12 minutes.
Step 3: Layering the Biryani
- Now comes the magical part—layering! In a heavy-bottomed pot or the same pan, start by spreading half of the partially cooked rice. Then, layer it with the spiced vegetable mixture. Top it with the remaining rice.
- If you're feeling indulgent, drizzle ghee over the rice and sprinkle the soaked saffron along with a handful of chopped coriander and mint leaves. For extra crunch and flavor, add fried onions.
Step 4: Dum Cooking (Sealing in the Flavors)
- Cover the pan tightly with a lid. You can even place some weight on top to ensure no steam escapes, mimicking the traditional dum cooking method. Alternatively, seal the lid with foil. Cook on low heat for 15 minutes, allowing all the flavors to meld beautifully.
- Once done, let it rest for another 5 minutes before opening the lid. The aroma that will greet you is nothing short of divine!
Step 5: Serving the Biryani
- Gently fluff the biryani with a fork to avoid breaking the rice grains. Serve hot with a side of raita or a cooling cucumber salad. And there you have it—your very own homemade veg biryani!
Notes
Enjoy this comforting yet regal dish, packed with the goodness of vegetables and spices that dance on your palate. Share it with someone special and let the aromas of your kitchen tell the story of this unforgettable veg biryani.
You can also try Daal Makhani, Paneer Tikka Masala along with veg biryani to enhance experience.
I hope this recipe brings joy and deliciousness to your home. Let me know how it turned out in the comments below!
Happy Cooking, Recipe Rahasya.