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Vegetable Biryani

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Vegetable Biryani

Vegetable Biryani is a rich and exotic rice dish wit... Read More..

About Recipe

Koora gayala annam, Vegetables sooru biryani , Vegetables chal biryani

How to make Vegetable biryani

(272 ratings)
181 reviews so far
Prep time
mins
Cook time
30 mins
Total time
30 mins
Vegetable biryani
Author : Vahchef
Main Ingredient : Vegetables
Servings : 4 persons
Published date : September 01, 2017


Ingredients used in Vegetable biryani
• Cashewnuts - 15 grams.
• Mint - 40 grams.
• Biryani masala - 1 bag.
• Whole garam masala - 1 teaspoons.
• Cauliflower - 100 grams.
• Ginger garlic paste - 1 tablespoons.
• Gr chilli sliced - 3 numbers.
• Fried onions - 40 grams.
• Paneer - 50 grams.
• Carrots - 100 grams.
• Potatoes - 100 grams.
• Kala jeera - 1 teaspoons.
• Rice - 300 grams.
• Almonds - 15 grams.
• Oil - 100 ml.
• Curds - 200 grams.
• Salt - 1 to taste.
Method:

Take a pan add oil,garam masala,saute it add zeera,gingergarlic paste,vegetables cut lettle bit long size mix well and add salt,need to cook till they are half cooked. now add mint,coriander,green chillies,biryani masala mix half cup of curd,add paneer Soak rice for 1 hr in abowl. Now boil water add rice to it, ,the rice to be cooked half (70%) and strain the rice. Take a biryani bowl add half of the cooked vegetables spread all over the pan add some curd,nuts if required,salt,fry onions,add half rice, repeat the same process again. Lastly add fried onions,bread,close it with a lid,and cook it for 5min in avery slow flame.






Cooking with images Vegetables Tandula biryani , Vegetables pulao biryani , Vegetables akki





Articles


Vegetable Biryani

Vegetable Biryani is a rich and exotic rice dish with spicy vegetables. It is a popular Mughlai dish that has been adapted by the Indians. It’s special rice with exotic vegetables combined with dry fruits, spices, herbs and yoghurt to make it a rich dish. The aroma of saffron makes this dish very enticing and refreshing. Vegetable Biryani makes a great dish for a formal dinner and can be served as main meal.

Biryani, the thought of the name itself tingle the taste buds for its rich, flavorful, exotic, aromatic and traditional style of preparation. Vegetable biryani is one of the most luscious and tasty dish that if once eaten would crave for more. This dish is an all time favorite and always a dish which tastes great but at the same time great care is taken while cooking the rice and vegetables.

Usually many get confused with a vegetable biryani and a vegetable pulao. The difference is easy and simple to know. When you make pulao, rice is cooked with vegetable and spices where as while cooking the Biryani, you cook the rice and vegetables separately and then both are cooked in an oven in dry heat. Thus the taste of a pulao and biryani makes a lot of difference.

The vegetable biryani is very colorful by adding a variety of colorful vegetable like the carrot, beans, potatoes and peas which gives a great look for the biryani. Along with these the addition of saffron still enhances the flavors and gives a wonderful color and striking appearance to the exotic dish.

It’s a very healthy and nutritious dish which can be a one pot meal dish having the whole bunch of vitamins and nutrients in it with the addition of vegetables like potatoes (carb, vitamins and minerals), carrots (pro-vitamin A, vitamins C, D, E, K, B1 and B6), Peas (B complex vitamins, vitamin C, vitamin A) and beans (good source of immune-supportive, vitamin A; heart-healthy dietary fiber, potassium, and folate; and energy-producing iron. In addition, green beans are a good source of bone-building magnesium, calcium, phosphorus, and copper; energy-producing thiamin, riboflavin, and niacin; muscle-enhancing protein; and anti-inflammatory omega-3 fatty acids).

Not to forget curd which is also a important ingredient with enormous nutrition (contains measurable amounts of vitamins A, E and K; thiamine, riboflavin, niacin, pantothenic acid, vitamin B6, folate and vitamin B12. It also contains calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, fluoride and selenium, as well as saturated fats, and oleic acid, which is a monounsaturated fat).

Biryani was introduced in India via Mughal cuisine.The word Biryani is derived from the Persian word beryā(n) which means "fried" or "roasted". Traditionally, biryani is layered in a heavy pot and heated through until the rice at the bottom becomes crispy, delicious and the flavor of all the spices penetrates into each and every grain of rice. It’s not very easy to cook biryani, as firstly it requires a whole lot of ingredients (each and every small ingredients is important for the flavor it gives) and takes time to cook, but the final result is truly heavenly and awesome.

There are various types of aromatic biryanis from the Mughlai cuisine like the chicken biryani, mutton biryani, shrimp prawn biryani and many more that makes their cuisine exceptional. Vegetable biryani is a delightful feast to all the vegetarians packed with zing of taste and punches their palates. To prepare this exotic dish, take a pan add oil, whole garam masala (cardamom, clove, cinnamon, bay leaves and shahi jeera).

Saute them and add zeera, ginger garlic paste, all vegetables cut into bit long size, mix well and add salt according to taste. Cook till they are half cooked. Do not over cook them as they would become soft and will not taste good for the biryani. Now add fresh mint leaves, chopped coriander leaves, green chillies, biryani masala mix and half cup of curd. You can also add paneer if you desire to.

Soak rice for 1 hr in a bowl. Now boil water and add rice to it, the rice is to be cooked half( 70%) and then strained. Take a biryani bowl add half of the cooked vegetables, spread all over the pan add some curd, nuts (cashew nuts, almonds etc) if required, salt, golden brown fried onions, add half rice, repeat the same process again.Lastly add fried onions, fried bread pieces, close it with a lid tightly, and cook over a slow flame for 5 mins. Usually during the last process many tend to burn the biryani at the bottom. To cook the right way without burning the biryani, do watch the making of this dish to get hold a fantastic tip for not burning the bottom. It’s amazing and thrilling. To view click at:

https://www.vahrehvah.com/vegetable-biryani

Do try this luscious dish and enjoy the feast like the royals.

Happy cooking!



 

Comments & Reviews

 

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Recent comments

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Sravani Posted on Wed Sep 20 2017

Hi Sanjay sir, my husband stopped going to hotel for veg biryani after eating your recipe I tried at home. I can't say it's awesome, it's "adbhuthaha.....????" It didn't come out extraordinary when I tried it for 2nd time,also I was in hurry n quanti

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Mohammed Ali Posted on Thu Jan 09 2014

thank you . I was did it today and I enjoyed a perfect lunch with my family?

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Vasantha Sugavanam Posted on Sun Jan 12 2014

Hi vahchef! I tried this recipe today and it turned out great. It was well worth the effort. Will try again. Only thing is the quantity of rice required varies between my usual rice cooker and this method. Hence cooked rice quantity was less than ex

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Ananth Venkatesan Posted on Fri Jan 17 2014

hi sanjay can you post how it is done south indian style. veg briyani you get in chennai?

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katksk Posted on Mon Jan 20 2014

I tried your veg Biryani recipe and enjoyed. Thanks a lot.?

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Charan Sedimbi Posted on Fri Jan 24 2014

its very nice?

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Reem Ali Posted on Fri Feb 07 2014

I cooked a really good chicken biryani yesterday and i put it into a pyrex pan and let it cooked in the oven for 40 mnts, it had a great aroma and the rice was really good, the chicken was tender and full of taste but unfortunatetly the bottom layer

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Nisha Mathew Posted on Thu Feb 13 2014

Hi ,Vegetable Biriyani Recipe looks great.Can u pls provide the brand of Biriyani Masala u have used for it.?

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bhanutej kalla Posted on Thu Feb 13 2014

Hi.... kitchen guru.....im very very thankful to you..bcoz...i improved my self very good...by watching ur recipes ...and mainly i correctly understood that,the combinations of the items for each and every recipe.....thank you sir... ?

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Mr& Mrs Salam Posted on Sat Feb 15 2014

Hi Chef,Can you let me know many people will the above recipe serve for please??

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frank herzer Posted on Sat Mar 08 2014

Fantastic !Dhanjawad from Germany!?

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Rina Parikh Posted on Wed Apr 02 2014

superb..!!!?

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