how can we cook vegetable briyani?

Answer 1

Ingredients
400 gms. basmati rice
250 gms. cauliflower, cut into flowerettes
100 gms. green peas, shelled
100 gms. carrots, cut into 2.5 cm. long pieces
100 gms. french beans, cut into diamond shaped pieces
3 potatoes, cut into four pieces each
2 black cardamoms
4 green cardamoms
4 cm. cinnamon
4 cloves
8 peppercorns
1 tsp. shahjeera
3 bay leaves
Few strands saffron

Masala for the vegetables:
250 g. onions, sliced
3/4 cup curd
4 tsp. chilli powder
3 tsp. ginger-garlic paste
2 tsp. mint paste
1 1/2 tsp. garam masala powder
1 1/2 tsp. coriander-cummin powder
Salt to taste
3 tbsp. ghee or more
Ghee for deep frying onions


For the garnish:

2 tomatoes, sliced
2 capsicums, sliced
2 onions, fried till crisp
Few mint leaves


Method
To prepare the vegetables:

1. Wash the vegetables and dry them well.
2. Mix all the ingredients for the masala, well except the ghee, and marinate the vegetables in it for one hour.
3. Heat ghee and deep fry the onions till well browned. Remove from ghee.
4. When cool, grind to a paste.
5. Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate.
6. Keep aside to cool.


To prepare the rice:
7. Lightly roast the saffron, powder and sprinkle over the rice.
8. Heat ghee in a kadai and season it with the whole spices.
9. Add the vegetables and saute for five minutes. 10. Add a little water and cook the vegetables till done and almost dry.
11. In a baking dish arrange alternate layers of rice and the prepared vegetables.
12. Top with garnish and bake in a moderately hot oven for 20 minutes.


Serve hot with raita and papad.

gs

Answer 2

VEGETABLE BIRYANI

Ingredients

400 gms. basmati rice
250 gms. cauliflower, cut into flowerettes
100 gms. green peas, shelled
100 gms. carrots, cut into 2.5 cm. long pieces
100 gms. french beans, cut into diamond shaped pieces
3 potatoes, cut into four pieces each
2 black cardamoms
4 green cardamoms
4 cm. cinnamon
4 cloves
8 peppercorns
1 tsp. shahjeera
3 bay leaves
Few strands saffron

Masala for the vegetables:

250 g. onions, sliced
3/4 cup curd
4 tsp. chilli powder
3 tsp. ginger-garlic paste
2 tsp. mint paste
1 1/2 tsp. garam masala powder
1 1/2 tsp. coriander-cummin powder
Salt to taste
3 tbsp. ghee or more
Ghee for deep frying onions

For the garnish:

2 tomatoes, sliced
2 capsicums, sliced
2 onions, fried till crisp
Few mint leaves

Method

To prepare the vegetables:

1. Wash the vegetables and dry them well.
2. Mix all the ingredients for the masala, well except the ghee, and marinate the vegetables in it for one hour.
3. Heat ghee and deep fry the onions till well browned. Remove from ghee.
4. When cool, grind to a paste.
5. Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate.
6. Keep aside to cool.

To prepare the rice:
7. Lightly roast the saffron, powder and sprinkle over the rice.
8. Heat ghee in a kadai and season it with the whole spices.
9. Add the vegetables and saute for five minutes. 10. Add a little water and cook the vegetables till done and almost dry.
11. In a baking dish arrange alternate layers of rice and the prepared vegetables.
12. Top with garnish and bake in a moderately hot oven for 20 minutes.

Serve hot with raita and papad.

Answer 3

VEGETABLE BRIYANI

Basmati rice 2 cup
Beans 1/4 cup
Carrot 1/4 cup
Onion 3
Garlic paste 2 tbsp
Ginger paste 2 tbsp
Green chili 3
Cardamom 3
Fennel seeds 1 tsp
Bay leaves 2
Bread 1 cup
Yogurt 1/4 cup
Curry leaves
cilantro leaves
Salt
Oil
Butter

Chop the beans, carrots into thin long pieces.
Chop the onions into thin rings.
Grind the little onion, ginger, garlic and green chilies, cardamom into a fine paste.
Heat the oil and fry the onion until it becomes golden brown and keep it aside.
Heat oil in a pan and add fennel seeds and roast the bay leaf.
Add the onion paste and fry. Then add the chopped vegetables and green peas and fry well.
Wash the rice completely and drain.
Add this rice to the cooked vegetables and fry a littlewhile.
Add salt and 4 cups of water and yogurt to the mix and keep it covered in low heat until the rice isfully cooked.
Add finely chopped cilantro and mint leaves and add fried onion and mixed well.
Cut the salt bread into fine pieces and deep fry in the butter until they become crisp and brown.
Add these pieces to the rice a few minutes before serving.

Answer 4

The name biryani or biriani (Urdu بریانی ;Hindi बिरयानी) is derived[1] from the Persian word beryā(n) (بریان) which means "fried" or "roasted". Biryani is a family of Middle Eastern, Southern Asian dishes made from a mixture of spices, rice (usually basmati), meat/vegetables and yogurt. There are many kinds of biryanis and each kind has a uniqueness about it. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which reduces the preparation time though the taste differs considerably.

The spices and condiments used in biryani are what primarily contribute to the taste; these are generally cloves, cardamom, cinnamon, wasabi, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions, garlic and yoghurt. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb,or shrimp, though vegetable biryani varieties are also popular. The dish is served with raita, korma, curry or a sour dish of brinjal.


A dish of Burmese biryani (locally known as danpauk), as served in Yangon, MyanmarThough there are several methods of preparing biryani, the Hyderabad Biryani is by far the most popular version, especially in Southern India. Hyderabadi biryani is eaten in all parts of India and forms an integral part of Indian cuisine. Historians claim that the earlier Nawabs of Punjab wore a matching turban for each variety of biryani. The Nizam's kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare. The Sindhi variant of biryani is very popular in Pakistani cuisine and biryani of all types are eaten in all parts of Pakistan. Another popular form of biryani is the Awadhi biryani.

In Pakistan, biryani enjoys substantial popularity. This is especially the case in Karachi, where the chicken version is popular with both young and old alike as a dish of choice. This is related to Awadh biryani but combines elements of Bombay biryani and includes potatoes.

Tehari is the name given to the vegetarian version of the dish and is very popular in Indian homes. In Bangladesh, Tehari refers to Biryani prepared by adding the meat to the rice, as opposed to traditional Biryani where the rice is added to the meat.

The vegetarian version might have some Textured vegetable protein based protein balls to present the impression of a meat-based dish for vegetarians. The difference between biryani and pullao is that while biryani may be made by cooking the items together, pullao, is used to denote a dish where the rice is cooked separately from the other ingredients.

Bangladeshi biryani, is the most well known biryani in countries outside Asia, (especially Great Britain) and has attained the status of an integral part of any ceremonial meal. Weddings in Dhaka usually end up with serving of this popular dish.

In Myanmar, biryani, known in Burmese as danpauk, is popular among the populace. In Yangon, there are several restaurant chains that serve biryani exclusively. It is often served at religious ceremonies and luncheons. Biryani in Myanmar utilises a special species of rice grown domestically rather than basmati.

In Thailand, Thai Muslims have popularized a local variety of the dish which is popular through out the country. Along with Thai Curry Mussuman it is one of the two most famous Muslim Thai dishes.

Answer 5

simply cut vegetables into small pieces and boil them then grind green chilles,green coriander ,black pepper ,onions2,salt grind then finely put some oil in pan heat put all vegetables and grinded masala in that dry them by stiring in the pan on high heat boil water put 2-3bay leaves and rice remiove water and add vegetables eat and enjoy

Answer 6

Hey,
Go to the following site, you will find a number of recipes in there. It helped me a lot.
www.bawarchi.com
In this site. goto saroj's cookbook, she has all veg recipes.
Enjoy cooking

Answer 7

u see resipe book

Answer 8

by using cooker

Answer 9

Go to google and type ---- receipes -- veg biryani .
U will be flooded with receipes.!!!!!!!!

Answer 10

mail me when ready.

i will come to taste.