👁️ K ❤️ K
Spiced Vegetable Biryani Recipe
Ingredients
- 2 cups basmati rice, soaked for 30 minutes
- 2 tbsp ghee or oil
- 1 bay leaf
- 1-inch cinnamon stick
- 3–4 green cardamoms
- 4–5 cloves
- 1 tsp cumin seeds
- 1 large onion, thinly sliced
- 1 tbsp ginger-garlic paste
- 2 green chillies, slit
- 1 cup cauliflower florets
- 1 cup diced potatoes
- ½ cup carrots, chopped
- ½ cup green beans, chopped
- ½ cup green peas
- 1 large tomato, chopped
- 1 cup curd (yogurt)
- 2 tsp Prayosha Meera Biryani/Pulav Masala
- ½ tsp Prayosha Meera Turmeric Powder
- 1 tsp Prayosha Meera Kashmiri Red Chilli Powder
- Salt to taste
- 4 cups water
- 2 tbsp chopped mint leaves
- 2 tbsp chopped coriander leaves
- 2 tbsp fried onions (optional)
- 1 tbsp ghee (for finishing)
Step by Step Guide
- Wash and soak 2 cups of basmati rice in water for 30 minutes, then drain and keep aside.
- Heat 2 tbsp ghee or oil in a large pot. Add bay leaf, cinnamon, green cardamom, cloves, and cumin seeds. Sauté until fragrant.
- Add the sliced onion and cook until golden brown. Stir in the ginger-garlic paste and green chillies, then sauté for 1 minute.
- Add the cauliflower, potatoes, carrots, beans, green peas, and tomatoes. Cook for 4–5 minutes, stirring occasionally.
- Add Prayosha Meera Biryani/Pulav Masala, Prayosha Meera Turmeric Powder, Prayosha Meera Kashmiri Red Chilli Powder, and salt. Mix well and cook for 2 minutes.
- Add the curd and stir until the vegetables are evenly coated with the masala.
- Add the soaked rice and 4 cups of water. Mix gently, then add the mint leaves, coriander leaves, and half of the fried onions.
- Cover the pot and cook on low heat for 18–20 minutes, or until the rice is fully cooked and the water is absorbed.
- Drizzle 1 tbsp ghee over the biryani, garnish with the remaining fried onions, and let it rest for 5 minutes before serving.
- Serve the hot Vegetable Biryani with raita, pickle, papad, or salan for a complete meal.
