Vegetable Biryani is a rich and unique rice dish with spicy vegetables. A famous Mughlai dish that has been adopted by Indians. Special rice with foreign herbs combined with dried fruits, spices, herbs and yoghurt make it a nutritious meal. The aroma of saffron makes this dish very attractive and refreshing. Vegetable Biryani makes a good side dish for dinner and can be served as a main dish. Vegetable biryani is one of the most delicious and delicious dishes once you eat it, you want more. This dish is an all-time favourite.
Ingredients
Rice -500 grams
Cashewnuts – 20 No.
Mint – 1 bunch
Coriander leaves – 1 bunch
Whole garam masala – 1/2 tbsp
Ginger garlic paste – 1 tbsp
Cauliflower – 100 grams
Green chilli – 3 No. (sliced)
Onions – 1 no. ( long size)
Fried Onions
Paneer – 50 grams
Carrots – 100 grams
Potatoes – 100 grams
Oil – 100 ml.
Curd – 200 grams
Salt – to taste
Preparation
Take a pan add oil and garam masala, saute it add jeera, ginger garlic paste, Vegetables cut a little bit long size mix well and add salt, need to cook till they are half cooked. Now add mint, coriander, green chillies, biryani masala mix half cup of curd, and paneer.
Soak rice for 1 hour in a bowl. Now boil water and add rice to it, and let the rice be cooked half (70) and strain the rice. Take a biryani bowl and add half of the cooked vegetables spread all over the pan Add some curd, nuts if required, salt, fry onions, add half the rice, and repeat the same process.
Lastly, add fried onions, close it with a lid, and cook it for 5 minutes on low flame. Off the stove. Serve with curry or raitha