pls tell me how to make veg Biraiyani?

Answer 1

Vegetable Biryani

1 tablespoon vegetable oil
1 onion, diced
1 green bell pepper, diced
8 ounces green beans, trimmed and cut into 1-inch pieces
1 carrot, sliced thin
1 teaspoon minced fresh ginger
2 garlic cloves, minced
2 teaspoons garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne
1 1/2 cups basmati rice
4 cups water
1 1/2 cups cooked kidney beans, rinsed and drained
peanuts
raisins

Let the oil get heated in a large ovenproof casserole over medium heat.
Add in the onion, bell pepper, green beans, and carrot; stir/saute for about 10 minutes or until soft.
Add in the ginger, garlic, garam masala, turmeric, salt, and cayenne; cook and stir occasionally for 2 more minutes.
Stir in rice, then stir in water.
Cover and bake in a 375° oven for 30 minutes or until the rice and vegetables are tender.
Remove from oven; stir in the kidney beans and replace the lid.
Let stand for 5 minutes.
Serve onto individual plates; garnish with peanuts and raisins, if desired.

Answer 2

Veg. Hydrabadi Biryani

Ingredients:

Basmati rice 350 gms.
Potatoes 200 gms.
Carrots 200 gms.
Cashewnuts 50 gms.
Almonds 50 gms.
Raisins 25 gms.
Glazed Cherries 25 gms.
Onions 100 gms.
Green chilies 4 nos.
Ginger 30 gms.
Garlic 20 gms.
Turmeric powder ½ tsp.
Red chili powder 1 tsp.
Curd 1 cup.
Saffron 1 tsp.
Milk 2 tbsp.
Mint ( Pudina leaves ) 1/3 cup
Coriander leaves 1/3 cup
Rose water 4 tsp
Ghee 120 gms.
Salt To taste

Direction:
1. Pick, wash and soak the rice for 30 minutes. Drain and pass fresh water and add half the whole garam masala and salt.
2.Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
3.Peel, wash and dice the potatoes and carrots. Peel, wash and slice the onions and green chilies.
4.Scrape the ginger and peel the garlic and chop into pieces. Clean, wash and chop the coriander and mint leaves.
5.Soak the almonds in water, peel and keep aside.
6.Beat the curd in a bowl and divide into two equal portions.
7.Dissolve saffron in warm milk and add it to one portion of the curd mixture.
8.Heat ghee in a handi, add the remaining garam masala and sauté over medium heat until it begins to crackle.
9.Add onions, sauté until golden brown, add green chilies, ginger, garlic and sauté for a minute.
10.Then add turmeric and chili powder, stir, add the chopped vegetables and stir for a minute.
11.Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
12.Once the vegetables are done add the dry fruits and nuts.
13.In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
14.Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
15. Place a moist cloth on top, cover the lid tightly.
16.Put the sealed handi on dum in a pre-heated oven for 15-20 minutes.

Answer 3

(m)

Ingredients:

Basmati rice 2 cups
Mixed vegetable
(cauliflower, potato, carrot, french beans) 1 cup
Green peas 150 grams
Thinly sliced onion 3
Thin sliced green chillies 2
Salt to taste
Red chilli powder 1 tsp.
Cinnamon, caraway seeds 2 tsp.
Cloves 4
Black pepper powder 1/2 tsp.
Tomato 4
Yogurt (curd) 1/2 cup
Vegetable oil 4 tbsp.
Mustard seeds 1/2 tsp.
Dry fruits (cashew nuts,
raisin) 3 tbsp.

Method:

1. Wash rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker(wait for one whistle and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice.
2. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Also fry the green peas.
3. Then fry mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder for about half minute and then add onions. Fry till the color of onion changes to pink.
4. Add salt and red chilli powder and stir it properly.
5. Add fine chopped tomatoes and fry till they are properly cooked.
6. Next add yogurt (fine) and stir well.Heat it for about 10 seconds.
7. Add all the fried vegetables.
8. Lastly add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.

Keep the vegetable biryani in a serving dish. Decorate with dry fruits and green coriander leaves.

Answer 4

For Marination:

1 cup curd (yogurt)

Salt according to taste

6 green minced chilies

1 tsp. fresh garlic paste

1 tsp. fresh ginger paste

2 tsp. chopped mint leaves

2 tsp. chopped coriander leaves

2 cups of assorted vegetable, cut into long pieces(You can use green beans, peas, carrots, cauliflower, etc)

For Rice:

3 cups rice

2 chopped tomatoes

1 tsp. fresh dhania (coriander) powder

1 tsp. fresh cumin powder

1 tsp. red chili powder

1 tsp. clove powder

1 tsp. cinnamon powder

1 tsp. chopped cashewnuts

1 stick cinnamon, broken into bits

2 cloves

2 cardamoms

2 medium sized sliced onions

2 tbsp. ghee (clarified butter)

A pinch of saffron

1-2 tsp. milk

1 cup deep fried onion slices for garnish

1/2 cup chopped mint and coriander leaves for garnish

Method

1.Combine together all the marinated ingredients ,mix well, add the vegetables to it and let it marinate for about 1 hour.
2.Heat the Ghee(clarified butter) in a pan and add the cashewnuts, cinnamon, cardamom and cloves.
3.Cook for 15 seconds and add the sliced onion.
4.When the onions turn transparent, add the marinated vegetables and without adding any water, cook the vegetables on medium heat till the masala is well cooked and turns aromatic and the vegetables are completely done.
5.The masala will reduce and lose all moisture. Set aside.
6.Wash the rice and steam cook it.
7.Dissolve the saffron in the milk. Now take about one cup of cooked rice and add the saffron to it.
8.Add this colored rice with the rest of the cooked rice, so that you get streaks of orange in the rice.
9.In a oven dish, pour this rice at the entire bottom of the vessel. Pour the vegetables on top and spread evenly.
10.Cover the dish covered with foil and bake for about 20 minutes at 300 degree f.
11.Remove foil and serve hot, garnished with chopped herbs and fried onions.