Vegetable Biryani is one of the favorite among the vegetarians and we get to see a variety of vegetarian biryanis served in restaurants. Biryani  and Urdu  word derived from Persian also known as biriyani or biriani, is a South Asian rice preparation. With its origins amongst the Muslims of the Medieval India it is pre dominantly made with spices, rice, and meat.  Origins of the word have 2 theories : One theroy says it originates from the Persian word ‘Birinj’ which means Rice where as the other theory derivation takes it to ‘ Biryaan’ which means to fry. Purists say there is nothing like a Vegetable Biryani and is known as a ‘Tehari’ , but whatever the story, here is my quick and easy versions for the vegetarians. Infact one of my most watched recipes on the internet today!

Ingredients
For Biryani Rice
1 tbsp oil
2 nos cloves
2 nos green cardamon
3-4 peppercorns
1 inch cinnamon
1 tiny bay leaf
1 no black cardamon
1 small star anise
1/2 cup dried onion slices
4 cups boiling water
Salt to taste
1 tbsp yogurt
2 cups long grained rice
1 tbsp saffron colour

For the vegetable mix
2 tbsp oil
2 nos cloves
2 nos green cardamon
3-4 peppercorns
1 inch cinnamon
1 tiny bay leaf
1 no black cardamon
1 small star anise
1/2 cup dried sliced onion
1/2 cup tomatoes
1 tsp turmeric
2 tbsp chilli powder
Salt to taste
1 cup cauliflower florets
1/2 cup carrots
1/4 cup french beans
2 tbsp yogurt
2 cups hot water
1/2 cup tender green peas
1 cup cottage cheese

Garnish
1/4 cup pomegranate seeds
Handful mint leaves

Method:
– In a pan add oil, to which add garam masala, dried onion and boiling water salt to taste, yogurt and soaked recipe ( which is soaked for 20 minutes )
– Cook until the rice is half cooked and drain the remaining water
– Add yellow color to the rice
– To make the vegetables, to a pan add oil, garam masala, fried onion, tomatoes, turmeric, red chilli powder, salt, cauliflower, french beans,carrots, little bit of yogurt mix them properly and add some water and add green peas.
– Once the vegetables are done, assemble them in larger pan and place paneer on the vegetables, after that add the rice over the vegetables and keep the biryani on low flame for 10 minutes
– Garnish it with fried onions, pomegranate seeds and fresh mint leaves.

Vegetable Biryani is ready to be served!

The video to the above recipe by Chef Varun Inamdar is as under:

Courtesy: The Bombay Chef | Rajshri Food | 2016

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