How to make a perfect Vegetable Biryani?

Answer 1

Vegetable Biryani
For the rice:
3/4 cups basmati rice
1 tablespoon unsalted butter
2 tablespoons golden raisins
2 tablespoons blanched, sliced almonds
1/2 teaspoon turmeric
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole coriander seeds
3 whole cardamom pods
1 cinnamon stick, broken in half
1 1/2 cups water
1 teaspoon kosher salt
For the vegetables:
2 tablespoons unsalted butter
1/4 small yellow onion, thinly sliced
1 tablespoon peeled, minced fresh ginger
2 cloves garlic, minced
2 tablespoons golden raisins
2 tablespoons blanched, sliced almonds
1 1/2 teaspoons whole coriander seeds
1/2 teaspoon whole cumin seeds
5 whole cardamom pods
1 cup small cauliflower florets
3 ounces green beans, cut into 1-inch pieces
3 small new potatoes (about 6 ounces), peeled and quartered
1 medium carrot, cut into 1-inch pieces
1 teaspoon kosher salt
2/3 cup water
2 tablespoons toasted shredded coconut
2 tablespoons toasted blanched, sliced almonds

Make the rice: Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes. Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, (wrap the lid tightly with a kitchen towel), cover, and steam until the rice is tender, 20 minutes. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.
Meanwhile, make the vegetables. Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the golden raisins, almonds, coriander seed, cumin seed, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes. Stir in the cauliflower, green beans, potatoes, carrots, and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.
Add the rice to the vegetable mixture and, using a rubber spatula, stir to combine. Season with salt to taste. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds. Serve immediately.

Answer 2

Ingredients :



Basmati Rice 1 cup

Onions medium size 1 NO cut lengthwise

Tomatoes Big 1 No cut lengthwise

Carrots 1/4 cup cut into matchsticks

Beans 1/4 cup cut lengthwise

Peas 1/4 cup

Potato Big 1 No cut lengthwise

Ginger-garlic paste 1 tbsp

Pudina(Fresh Mint) 1/2 of small Bunch

Coriander Leaves 1/2 of small Bunch

Yogurt 1/4 cup

salt & chilli powder Acc to taste.

Dhania Powder 1 Tbsp.

lemon Juice 1 Tbsp

Oil 2 Tbsp
Saffron(optional) few strands soaked in warm milk.



Method:

Cook Rice seperately & Cool.
Wash All the veges except Onions & tomatoes.
Marinate the same with Yogurt & ginger-garlic paste
for about an hour.

Heat a fry-pan with Oil , add Onions & fry till translucent.
Add tomatoes, salt & fry till it leaves all the juices.
Add Mint, coriander leaves & cook nicely.

Pour in the marinated mixture,& mix with chili & dhania
Powder.

Cover & cook in low steam till all the veges are tender.
Mix in lemon juice & fry till the moisture is absorbed.
Add Saffron , rice & mix gently .Adjust the seasoning.

Cover & let it sit for a few minutes before serving.

If having an Oven facility Bake the rice in the oven for 30
minuts before serving.

Answer 3

Veg Biryani
Ingredients:

1. Basmati rice – 2cups
2. Green peas – 1 /4th cup
3. Carrot – 1 /4th cup
4. Cauliflower – 1/4th cup
5. French beans – 1 /4th cup
6. Green chili – 2pcs
7. Onion – 1 medium size sliced or chopped
8. Biryani masala powder – 1tsp
9. Tomato – 1/4th cup (Chopped)
10.Ginger – 1tsp chopped
11. Cloves – 3pcs
12. Cinnamon stick – 1”
13. Cumin – 1/2tsp
14. Bay leaf – 1pc
15. Turmeric powder – 1/2tsp
16. Red chili powder – 1tsp
17. Yogurt – 1/4th cup
18. Oil / Ghee – 3tsp
19. Cashew nuts – 8-10pcs
20. Raisin – 12pca
21. Pistachio – 12pcs
22. Cardamom powder – 1/4th tsp
23. Mint paste – 1/2tsp
24. Saffron – 1pinch (If u like)
25. Salt to taste

Method:

1. Clean wash and soak the rice for 10 minutes.
2. Boil rice with 2pinches salt and 2cloves until 3 /4th done.
3. Drain excess water and keep aside.
4. Cut all the vegetables in to pieces.
5. Mix all the vegetables and half boil in salted water.
6. Refresh and keep aside. Or u can fry each one it separately in oil.
7. Heat oil in a kadhai or thick bottom pan.
8. Add cumin seeds, cloves, cinnamon, bay leaf, green chili.
9. When it beings to crackle, add chopped onion and fry until golden brown.
10. Add chopped ginger, turmeric, biriyani masala powder, red chili powder, yogurt and cardamom powder, salt and fry it.
11. Add chopped tomatoes and fry till they proper cooked.
12. Add half boiled vegetables and mix well.
13. Add rice and mix well very light hands so that the rice grain doesn’t break.
14. Sprinkle saffron dissolved in milk, mint leaves or mint paste.
15. Cover with lid and cook for about 3-5 minutes in microwave or cooker or pan.
16. Garnish with dry fruits.
17. Serve the veg. biryani with raita, pickle or sabji.

Answer 4

oh god, briyani..my favorite!
honestly, i've just made chicken briyani last sunday!
but you're asking for a vegetable briyani now..
so, let see what i can share with you...

hmm..

Vegetable Briyani (Heavy)



Ingredients

Basmathi Rice - 4 cups

Ginger & garlic paste- 200 gms

Green chillies - 6

Onion finely chopped - 1

tomato finely chopped - 2

Cinnamon, cloves, cardamom - 10 gms each

coconut milk - 4 cups(thick)

cashew nuts - 100 gms

Ghee - 200 gms

Carrot & beans finely cut

Peas - 100 gms

Garam Masala powder - 2 sp

Chilli powder - 3 sp

Mint leaves & coriander leaves

lemon - 1/2



Tip : More ghee gives good taste

The Basmathi rice if soaked 1/2 hour before the food is cooked gives good taste

It is good if you dilute the coconut milk, in the ratio of 1 cup of rice to 2 cups of diluted coconut milk

Preparation :

1) Add ghee to a pan fry the onions and tomatoes

2)Grind cashew nuts, cloves, cinamon, cardamom, green chillies mint and coriander leaves.

3) Add the mixture to the ghee

4) Add ginger & garlic paste to it

5) Then add garam masala and chilli powder, carrots, peas and beans to it

6) Add coconut milk to the mixture, add 2 cups of coconut milk for 1 cup and add salt to taste .

7) bring the mixture to a boil and add the rice

8) Add the lemon juice to it and then let the rice to be cooked.


hope this will do!
gud luck with your cookings!

Answer 5

depends who is going to eat it

Use any of the recepies available

but specialize it - for the people who will eat it
> more spicy
> less salt
> more aroma- ie haldi, butter, jeera, whatever
> what vegetable they like/ dont like

clue: not every one likes aloo, matar, gobi, gajar etc
so avoid the things they dislike & add more of what they like

Food is like life - comes in all flavors & needs to be specific

even " identicalTwins " have different taste

now go figure the rest of the world-
how different it WILL be

thats it.......

Now dont ask how to boil rice................etc
come on........................................

Answer 6

Vegetable Biryani



INGREDIENTS

* 1 cup Basmati rice
* 1 1/4 tablespoons vegetable oil
* 1/2 teaspoon cumin seeds
* 1/2 teaspoon whole cloves
* 1 onion, chopped
* 3 cups water
* 1 1/2 teaspoons salt, or to taste
* 2 tablespoons garam masala
* chili powder to taste
* 1 cup frozen mixed vegetables
* 1 tablespoon butter

DIRECTIONS

1. Rinse and soak rice for 30 minutes; drain.
2. Heat oil in a large saucepan over medium heat. Saute cumin seeds and cloves for less than 1 minute. Saute the onion, stirring constantly, until brown. Stir in rice and fry for about 1 minute, stirring. Stir in the water, salt, garam masala, chili powder and vegetables. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, or until all water is absorbed. Fluff with a fork and stir in butter before serving.
.





Vegtable Biryani 2
Ingredients:

1. Basmati rice – 2cups
2. Green peas – 1 /4th cup
3. Carrot – 1 /4th cup
4. Cauliflower – 1/4th cup
5. French beans – 1 /4th cup
6. Green chili – 2pcs
7. Onion – 1 medium size sliced or chopped
8. Biryani masala powder – 1tsp
9. Tomato – 1/4th cup (Chopped)
10.Ginger – 1tsp chopped
11. Cloves – 3pcs
12. Cinnamon stick – 1”
13. Cumin – 1/2tsp
14. Bay leaf – 1pc
15. Turmeric powder – 1/2tsp
16. Red chili powder – 1tsp
17. Yogurt – 1/4th cup
18. Oil / Ghee – 3tsp
19. Cashew nuts – 8-10pcs
20. Raisin – 12pca
21. Pistachio – 12pcs
22. Cardamom powder – 1/4th tsp
23. Mint paste – 1/2tsp
24. Saffron – 1pinch (If u like)
25. Salt to taste

Method:

1. Clean wash and soak the rice for 10 minutes.
2. Boil rice with 2pinches salt and 2cloves until 3 /4th done.
3. Drain excess water and keep aside.
4. Cut all the vegetables in to pieces.
5. Mix all the vegetables and half boil in salted water.
6. Refresh and keep aside. Or u can fry each one it separately in oil.
7. Heat oil in a kadhai or thick bottom pan.
8. Add cumin seeds, cloves, cinnamon, bay leaf, green chili.
9. When it beings to crackle, add chopped onion and fry until golden brown.
10. Add chopped ginger, turmeric, biriyani masala powder, red chili powder, yogurt and cardamom powder, salt and fry it.
11. Add chopped tomatoes and fry till they proper cooked.
12. Add half boiled vegetables and mix well.
13. Add rice and mix well very light hands so that the rice grain doesn’t break.
14. Sprinkle saffron dissolved in milk, mint leaves or mint paste.
15. Cover with lid and cook for about 3-5 minutes in microwave or cooker or pan.
16. Garnish with dry fruits.
17. Serve the veg. biryani with raita, pickle or sabji.





Vegetable Biryani
For the rice:
3/4 cups basmati rice
1 tablespoon unsalted butter
2 tablespoons golden raisins
2 tablespoons blanched, sliced almonds
1/2 teaspoon turmeric
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole coriander seeds
3 whole cardamom pods
1 cinnamon stick, broken in half
1 1/2 cups water
1 teaspoon kosher salt
For the vegetables:
2 tablespoons unsalted butter
1/4 small yellow onion, thinly sliced
1 tablespoon peeled, minced fresh ginger
2 cloves garlic, minced
2 tablespoons golden raisins
2 tablespoons blanched, sliced almonds
1 1/2 teaspoons whole coriander seeds
1/2 teaspoon whole cumin seeds
5 whole cardamom pods
1 cup small cauliflower florets
3 ounces green beans, cut into 1-inch pieces
3 small new potatoes (about 6 ounces), peeled and quartered
1 medium carrot, cut into 1-inch pieces
1 teaspoon kosher salt
2/3 cup water
2 tablespoons toasted shredded coconut
2 tablespoons toasted blanched, sliced almonds

Make the rice: Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes. Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, (wrap the lid tightly with a kitchen towel), cover, and steam until the rice is tender, 20 minutes. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.
Meanwhile, make the vegetables. Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the golden raisins, almonds, coriander seed, cumin seed, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes. Stir in the cauliflower, green beans, potatoes, carrots, and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.
Add the rice to the vegetable mixture and, using a rubber spatula, stir to combine. Season with salt to taste. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds. Serve immediately.

Answer 7

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