Vegetable biryani is the Mughlai recipe, basmati rice, country ghee, curd or cream, green vegetables, nuts and a lot of spices, after giving breath on the light flame, there is a great taste, which all the world is addicted to.
Ingredients for Vegetable Biryani Recipe in English Hindi Marathi Tamil Telugu All Indian languages
* Basmati rice – 1 cup
* Country Ghee – 1/4 Cup
* Oil – 1/4 cup
* Curd – 1/4 cup
* Cumin seeds – 1/2 teaspoon
* Turmeric powder – 1/4 teaspoon
* Ginger – 1 inch piece grated
* Green Chilli – 2 Cut in length
* Coriander Powder – 1 Tablespoon
* Red Chilli Powder – 1/4 Tablespoon
* Salt – according to taste (1.5 teaspoons)
* Saffron – 20-25 threads
* Cashews – 2 tablespoons
* Raisins – 1 tablespoon
Whole garam masala: –
* Lentil Chinese -1.5 inches,
* Black Pepper – 7-8,
* Large Cardamom – 2,
* Nutmeg – 2 pinch crushed,
* Tejasta – 1,
* Long – 5-6,
* Small cardamom – 3
Green vegetables –
* Flower cabbage chopped – 1 cup,
* Green Coriander – 2 tablespoons chopped finely,
* Capsicum – 1 (cut into 1 inch pieces)
* Carrot – 1 (1.5 inch pieces thin finely cut),
* French Beans – 10 (cut in 1 inch pieces)
* Potatoes – 2,
* Tomatoes – 2,
* Podina – 10 – 12 leaves
How to Make Vegetable Biryani Recipe in English Hindi Marathi Tamil Telugu All Indian languages
* First prepare the rice after boiling. Wash and clean the rice, soak it in water for 20 minutes, then remove excess water and remove it.
* Put 5 cups of water in a vessel, keep boiling, add 1 teaspoon, 1 inch pulse sugar, peeled cardamom and 3-4 lots in water. When the water comes to boil, put the rice in water and cook it 80 percent as the rice is to be given to us afterwards, rice will be cooked completely and ready.
* When the rice is ready to boil, prepare the vegetables on the other side, add oil in the pan and heat it, peel the potatoes first on a high flame and fry it in a length, till it becomes light brown. . Take cauliflower and carrot and fry it on a heavy flame for 1-2 minutes. Put capsicum in the oil and fry for 1 minute (all the vegetables we have to keep cranky, do not have to soften by frying for a long time).
* After cooking the rice, prepare the sieve in the sieve, the water from the rice will go down in the pot, lift the rice sieve from the water vessel and put it on the other vessel so that it cools quickly, the rice from the rice is cardamomic peel Remove and let the rice cool down.
* Fill the vegetables in the frying pan and fry the spices in it; fry the cumin seeds in hot oil, fry a little bit by adding ginger paste and green chillies. Add turmeric powder and coriander powder, fry a little bit of spices. Put small tomatoes in a spice and fry the tomatoes until they mash. Salt ,Add red chilli and cracked grated garam masala (2 long, black pepper, half a inch of cinnamon, peeled small cardamom, cracked and cracked), mix it, fry the spices. Now add curd to the spice and fry a little, the spices are ready to fry. Mix vegetables fried in roasted masala and mix. Vegetables are ready for biryani. Rice has also become cold and ready.
Push Biryani: –
* Take a large and heavy bottom dish, put 1 tbsp ghee on the bottom, and add half the rice, spread one layer of rice in the bottom of the vessel; Now put the finished vegetable on top of the rice and cover the rice by spreading like one Now, put the remaining rice on the vegetable and add the layer to the same, add cashews and raisins over the rice,Put green coriander leaves and potina leaves by hand, put 4 spoons of molten gourd around it. Put the saffron in the first 2 tablespoons of water, put the solution of saffron all around the biryani and now close the lid of the biryani and stop it for 15 minutes on low flame.
Open the lid of the utensil, mix all the ingredients; Garam hot waf dum biryani is ready, serve biryani with curd or chutney and eat it.
If you like onions, then cut 2 onions long thin and fry them out, put the fried onion on top of the rice layer and apply it, put everything else in the same way, after giving relief Mix all the things, Biryani is ready.