Veg Biryani | Vegetable Biryani

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Step 1

Before cooking

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Steps as written in the recipe card.

30 steps2 min

Onion: ½ cup (1 medium) onion ((thinly sliced))
Green Chilies: 1 green chili ((slit or chopped) (skip for kids))
Mint Leaves: 2 tablespoons mint leaves (chopped (pudina))
Coriander Leaves: 2 tablespoons coriander leaves (chopped (cilantro))
Chili Powder: ½ teaspoon red chilli powder ((or paprika, adjust to taste))
Garam Masala: ¾ to 1 teaspoon garam masala ((adjust to taste) or Biryani Masala Powder)
Tomatoes: 1 small tomato ((optional) chopped)
Carrot: ⅓ cup (1 medium) carrot (chopped (gajar))
Star Anise: 1 star anise ((optional, but recommended))
Fried Cashews: 10 fried cashews (for garnish (optional))
Lemon Juice: 1 tablespoon lemon juice ((optional))

Soak rice for at least 20 minutes. Drain the water and set aside.

Watch for

Timing20 minute

20 minutes

Source

Veg Biryani | Vegetable Biryani

1 cup aged basmati rice ((read notes))
1¾ cups water (or thin coconut milk (1¼ cups water for IP, 2 cups for regular pot, refer notes))

Full ingredient reference

1 cup aged basmati rice ((read notes))
½ cup (1 medium) onion ((thinly sliced))
1 green chili ((slit or chopped) (skip for kids))
1 teaspoon ginger garlic paste
2 tablespoons mint leaves (chopped (pudina))
2 tablespoons coriander leaves (chopped (cilantro))
½ teaspoon red chilli powder ((or paprika, adjust to taste))
¼ teaspoon turmeric
¾ to 1 teaspoon garam masala ((adjust to taste) or Biryani Masala Powder)
1 small tomato ((optional) chopped)
1¾ cups water (or thin coconut milk (1¼ cups water for IP, 2 cups for regular pot, refer notes))
1½ to 2 tablespoons Oil ((or ghee))
3 tablespoon curd or yogurt
⅛ teaspoon salt for veggies (+ ¼ tsp for water)
⅓ cup (1 small) potato or beans (cubed )
⅓ cup (1 medium) carrot (chopped (gajar))
⅓ cup green peas ((matar))
1 bay leaf ((tej patta))
1 inch cinnamon ((dalchini))
3 cloves (( laung))
3 green cardamoms ((elaichi))
½ teaspoon shahi jeera ((or cumin seeds))
1 star anise ((optional, but recommended))
10 fried cashews (for garnish (optional))
1 tablespoon lemon juice ((optional))

Step help

Watch for

Timing20 minute

20 minutes

Source

Veg Biryani | Vegetable Biryani

References

1 cup aged basmati rice ((read notes))
1¾ cups water (or thin coconut milk (1¼ cups water for IP, 2 cups for regular pot, refer notes))

Full ingredient reference

1 cup aged basmati rice ((read notes))
½ cup (1 medium) onion ((thinly sliced))
1 green chili ((slit or chopped) (skip for kids))
1 teaspoon ginger garlic paste
2 tablespoons mint leaves (chopped (pudina))
2 tablespoons coriander leaves (chopped (cilantro))
½ teaspoon red chilli powder ((or paprika, adjust to taste))
¼ teaspoon turmeric
¾ to 1 teaspoon garam masala ((adjust to taste) or Biryani Masala Powder)
1 small tomato ((optional) chopped)
1¾ cups water (or thin coconut milk (1¼ cups water for IP, 2 cups for regular pot, refer notes))
1½ to 2 tablespoons Oil ((or ghee))
3 tablespoon curd or yogurt
⅛ teaspoon salt for veggies (+ ¼ tsp for water)
⅓ cup (1 small) potato or beans (cubed )
⅓ cup (1 medium) carrot (chopped (gajar))
⅓ cup green peas ((matar))
1 bay leaf ((tej patta))
1 inch cinnamon ((dalchini))
3 cloves (( laung))
3 green cardamoms ((elaichi))
½ teaspoon shahi jeera ((or cumin seeds))
1 star anise ((optional, but recommended))
10 fried cashews (for garnish (optional))
1 tablespoon lemon juice ((optional))