Veg biryani recipe How to make vegetable biryani recipe
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Serve hyderabadi veg biryani hot or warm in layers of rice and gravy. Making a good biryani is a regular affair at home and this collection of 30 biryani recipes shows my love for the home cooked dum biryani. Though the preparation & dum process is a bit time consuming, the results are great. When made in pressure cooker, I manually release the pressure with the help of a wooden spoon after 1 to 2 mins.When the pressure releases, open the lid. Lastly gently fluff up the vegetable biryani with a fork.
Instant pot veg biryani in a cooker is simple and quick aromatic veg biryani recipe prepared in a pressure cooker that is ideal for lunchboxes. Layer rice over it again, then the fried onions, mint and coriander leaves and pour off the saffron milk. Fry nuts in a tbsp ghee, saute raisins and then pour this over the rice. Place a moist clean cloth to seal the rim.
Veg Dum Biryani Recipe | How To Make Veg Dum Biryani | Layered Biryani
Cook till the vegetables are done to tender. You can cover and cook. Cook uncovered if there is lot of moisture after the veggies are cooked. Add the rest of the curd, mint and coriander leaves to the dum pot.
It looks perfectly cooked and would make such a wonderful Sunday lunch . Combine this with red chilli powder, pepper, salt and biryani masala. How to make veg biryani at home with detailed step-by-step photos and video.
Cook the Vegetables
Sprinkle the remaining coriander leaves, mint leaves, and saffron infused milk on the top. Sprinkle rose water or kewra water. If there are liquids, then continue to dum cook.
Of course nowadays many home cooks even bake biryani in the oven. In the step by step process shots above, I have explained both the dum cooking and oven baking methods – so that you can choose what suits you. Pressure cook for 1 whistle or 3 to 4 minutes on medium heat. If cooking in a pot, then cook until the veggies are done.
Prep the Veggies Marinade
Cover pot tightly, return to low heat to give it dum for 5 minutes. Serve hot, cutting through all layers. Spread a little less than half of the rice at the bottom of a medium pan with a lid. Layer half the vegetable mixture on top of the rice. Cover with almost the rest of the rice, reserving some. Layer the remaining vegetable mixture and any remaining liquid.
Cooking your rice in a pot, use a deep-bottomed pan and add water. When the water is hot, add all the spices and salt. After adding the ingredients, bring the water to a boil on high heat.
Veg Dum Biryani
After dum cooking, give a resting time of 5 to 7 minutes and later serve hyderabadi veg biryani. Layer the remainder of the rice, and sprinkle the remaining coriander leaves , mint leaves, saffron milk on the top. You can also sprinkle 2 teaspoon of rose water or kewra water at this point. After you have organized and chopped all of your vegetables, it is time to cook the basmati rice. You can use any method to cook your rice – microwave, pressure cooking, instant pot or cooking in a pot.
Add all the chopped vegetables and fry for about 2 minutes. Next add ginger garlic paste and saute for about a minute or until the raw smell has gone off. Cover the pot or pressure cooker with the lid. Next add 1 teaspoon ginger garlic paste. Saute this for 1 to 2 minutes or until the raw smell goes off.
Cover and cook on low for 6-8 minutes or until carrots, peas and beans are cooked through. Garnish with chopped cilantro and set it aside to cool down. Add 2½ cups water; cover and bring to a boil, Simmer, covered, 8-10 minutes or until vegetables are cooked, stirring occasionally. Additionally add 1 cup curd, 1 tsp chilli powder, ½ tsp turmeric, 2 tspbiryani masala powder,1 tsp salt and 2 tsp coriander-mint paste. You can also shallow fry, this is how you can do it if you like to shallow fry. Add even & thinly sliced onions.
Begin to heat an old heavy bottom tawa and proceed with the next step. Set aside rest of the yogurt for further use. Spread it evenly to another layer. You will see double the quantity of all ingredients in the pictures as I had doubled the recipe. Hi Vidya, thank you so much for letting me know.
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