TASTY
All time Favorite Recipe
If you enjoy veggie-loaded rice dishes, this simple Vegetable Biryani recipe is a must-try. This restaurant-style Vegetable Biryani strikes all the right notes, thanks to the use of readily available ingredients from your own kitchen. If you enjoy vegetable biryani, you can make it in under an hour with this simple recipe. Because it is composed of rice, spices, and vegetables, Veg biryani is an appealing dish that provides a fantastic nutritious dinner.
Ingredients
Method
Step 1
Soak the rice for 30 minutes in cold running water after washing it. After that, melt 4 tablespoons of Rani Refined Oil in a skillet over medium heat. Remove the sliced onions with a slotted spoon once they have turned golden brown. On absorbent paper, drain the cooked onion slices.
Step 2
Sauté half of the black cumin seeds in the same skillet until they begin to crackle. Sauté the cloves, cinnamon, half of the nutmeg, and peppercorns until aromatic. Cook for one minute after adding the ginger and garlic paste. Add salt, pepper, butter, yoghurt, and veggies and cook over low heat until the vegetables are almost soft.
Step 3
Meanwhile, bring 8 cups of water to a boil in a separate big pan with 2 tablespoons of salt. Tie the remaining cloves, cinnamon stick, cumin seeds, black cardamoms, and green cardamoms in a tiny bundle (potli) and add to the water with bay leaves. Cook for 15-20 minutes on low heat to enable the spices to infuse the water with flavour.
Step 4
Drain the rice, then add it to the pan and simmer until half done. Remove the pan from the heat and set aside the strained water. Set aside the rice with the remaining Rani Refined Oil. Spread half of the fried onions on the bottom of a deep heavy-bottomed heat proof casserole to start assembling the biryani. Half of the rice should be spread over the onions. Then, on top of the rice, arrange the veggies and chopped mint. Sprinkle rose water over the rice as a garnish. Serve immediately with raita.
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