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Veg Biryani

Veg Biryani

Veg Biryani is a fragrant and flavorful rice dish made with aromatic basmati rice, fresh vegetables, and a blend of spices that create a symphony of tastes in every bite. Layered and slow-cooked using the traditional "dum" method.
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Prep Time 20 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Indian
Servings 2 People
Calories 450 kcal

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

For an extra layer of flavor, sprinkle a few drops of rose water or kewra water while layering the biryani. It adds an authentic touch, making your biryani taste as though it’s straight from the royal kitchens!