VEGETABLE BIRYANI Mumbai Wedding Style
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[Based on 2 users]
Author anubond101 Yield No Value
Published Aug 23, 2012 Cooking Time 30 Minutes
Recipe Type Rices Preparation Time 15 Minutes
Ingredient Mix Vegetable Standing Time 30 Minutes
Description: Vegetable Biryani is an exotic, aromatic rich Indian Mughlai pulao dish layered with rice, vegetable masala mix and nuts.VEGETABLE BIRYANI Mumbai Wedding Style Recipe is different from other biryanies by giving some tadka, onion paste insted of fried onions and adding nut paste.but it gives taste and to your biryani.

Recipe of VEGETABLE BIRYANI Mumbai Wedding Style

Ingredient Name Quantity Unit
Mint Leaves 8-10 Numbers
Water Melon Seeds 2 Tablespoons
Cashew Nuts 6-8 Numbers
Yoghurt 1 Tablespoons
Tomato 1 Numbers
Black Salt (kali Namak) 1/4 Teaspoons
Hing (asafoetida) Pinch
Red Chilli Powder 1 Teaspoons
Haldi Powder 1/4 Teaspoons
Coriander Powder 1/2 Teaspoons
Cumin Powder 1/2 Teaspoons
Garam Masala Powder 1/2 Teaspoons
Oil For Cooking
Ginger, Crushed 1 Numbers
Garlic Cloves, Crushed 6-8 Numbers
Green Chillies, Crushed 4-5 Numbers
Onions 3 Numbers
Curry Leaves (optional) 1 Springs
Green Peas 150 Grams
Mixed Vegetables 1 Cup
Basmati Rice 2 Cup
Coriander Leaves 2 Springs
Salt To Taste
Whole Spices (cardamom, Cloves, Cinnamon, Bay Leaves) few

Directions

1. Wash basmati rice and cook adding little salt, green peas, whole spices (cardamom, cloves, cinnamon, bay leaves) until rice is 95% done (absorption method).
 2. Wash vegetables, cut into desired pieces (cauliflower florets, potato, carrot, french beans, bell pepper) and fry in little oil until they are nice and tender. (you can also steam or boil and add it to the sauce)
3. In a heavy bottomed big pan, add little oil and when it get hot, add cumin seeds, few curry leaves (optional), when the cumin seed splutter, add 1 tbsp onion paste and sauté until they turn golden in color.
 4. Add crushed garlic, ginger, green chillies and fry well until all raw flavours are gone.
 5. Add garam masala, cumin powder, coriander powder, turmeric powder, red chilli powder, hing (asafoetida), black salt and tomato puree and stir well. Do not burn the spices.
6. Add little water and cook the spices nicely.
7. Add 1 tbsp yoghurt and blend it well with the spices. Add salt to taste and mix.
 8. Add paste made with cashew nuts and water melon seeds and mix well. Add little water and cook stirring continuously.
9. Add in the fried mix veggies and mix well until the veggies are nicely coated with the masala sauce.
10. Add little water, mix, cover the pan with lid and cook for 2 mins until the veggies are nicely blended in the sauce.
11. Remove more than ½ quantities of the vegetable mix aside and start layering for the biryani.
12. In the pan, add few pieces of fried cashew nuts, fried onions, finely chopped coriander and then add little cooked rice over and spread evenly.
 13. Spread little vegetable mix over the bed of the rice, some fried cashew nuts, fried onions and coriander.
 14. Sprinkle little water of mint leaves (crush mint leaves in water and keep aside).
15. Repeat the layering until completely done.
 16. Add little saffron colour, ghee, cover and steam cook for 4-5 minutes on very low flame.

Recipe Tips

Check link: http://www.vahrehvah.com/popvideo.php?recipe_id=3134 for cooking rice.
Posted Aug 23, 2012

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1 Comments

Jun 1, 2014
looking awesome colour n yummy.....something different from regular biryani style thanks for introducing different diffrnt receipes and cooking tips

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