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Vegetable Biryani

Veggie.Lover's picture
  Basmati rice 2 1⁄2 Cup (40 tbs)
  Ghee 6 Tablespoon
  Milk 1⁄4 Cup (4 tbs)
  Saffron 1⁄4 Teaspoon
  Seedless raisins 1⁄3 Cup (5.33 tbs)
  Small potatoes 250 Gram
  Shelled peas 1 Cup (16 tbs)
  Carrots 100 Gram
  Cinnamon powder 1 Tablespoon
  Cinnamon pieces 4
  Cloves 8
  Chili powder 1 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Coriander powder 2 Tablespoon
  Ginger 1 Teaspoon, finely grated
  Garlic pod 1 , crushed
  Curds 1 Cup (16 tbs) (Not Sour)
  Tomatoes 4 , chopped
  Green chilies 2 Tablespoon, finely chopped
  Cream 1 Cup (16 tbs)
  Onion 8 , thinly sliced
  Salt To Taste
  Cardamom 10
  Peppercorns 1⁄2 Teaspoon

Wash and soak rice for one hour.
Wash the vegetables.
Ppeel potatoes and if they are very small keep them whole, otherwise cut into two.
Heat four tablespoons ghee in a pan and fry sliced onion till brown.
Remove onion from ghee.
Set aside.
To the same ghee add coriander powder, half of the garlic, and half of the cinnamon powder.
Stir for a minute.
Sprinkle some water.
Add chilli powder, turmeric powder and salt.
Add vegetables to the fried masala.
Stir for a minute.
Add enough water to cook the vegetables.
Beat curds.
Add remaining garlic and ginger paste and cinnamon powder.
When vegetables are cooked add curds mixture.
Heat two tablespoons ghee in a pan and fry coarsely pounded spices.
Then add raisins.
Add rice and enough water to cook rice: Rice should be slightly undercooked.
Cooking in pressure cooker is better.
Spread rice in a tray to cool.
Grease an ovenproof big bowl or big pan and spread approximately 1/3 of the rice.
Sprinkle some cream, milk (flavoured with saffron) and onion slices and spread half of the vegetables.
Repeat these layers ending with a layer of rice on the top.
Sprinkle tomatoes, green chillies and two tablespoons ghee.
Cover with a tight lid and place in a slow oven for 20 to 25 minutes or on an extremely slow charcoal stove for 20 minutes.
Some live coals may be placed on the lid too.
Open the pan just before serving.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4728 Calories from Fat 1065

% Daily Value*

Total Fat 120 g184.2%

Saturated Fat 71.5 g357.5%

Trans Fat 0 g

Cholesterol 292.7 mg97.6%

Sodium 1270 mg52.9%

Total Carbohydrates 844 g281.2%

Dietary Fiber 76.4 g305.8%

Sugars 209.9 g

Protein 89 g177.8%

Vitamin A 518.9% Vitamin C 551.3%

Calcium 193.1% Iron 117.1%

*Based on a 2000 Calorie diet

Vegetable Biryani Recipe