How to make Vegetable Biryani

Layers of long grain basmati rice and mixed vegetables cooked under dum – this one is a microwave version of a classic vegetable dum biryani.

This recipe has featured on the show Khanakhazana.

 

A Classic Indian vegetable biryani is a perfect dish for any occasion. Long grain basmati rice and assorted vegetables in a spicy masala are cooked in alternate layers under dum to give you a final dish that is a treat to your all of your senses. Whole spices, fragrant rice, nutritious veggies and the aromatic saffron blend together perfectly in this vegetable biryani recipe and that is the magic of a good dum biryani. Plus this one is a microwave version of it, so it really is a quick biryani unlike a traditional clay pot one that takes hours for the dum to build and the biryani itself to cook. This is what I love to eat when a biryani craving hits! Tried, tested and loved by several of our viewers this one is well worth a try.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vegetable Biryani Recipe

• Basmati Rice 1 1/2 cups
• Carrots 2 medium
• Carrots 1/2 inch pieces 2 medium
• French beans 1/2 inch pieces 15
• Cauliflower 10-12 florets
• Green peas shelled 1 cup
• Salt to taste
• Green cardamons 8
• Black cardamom 1
• Cloves 15
• Cinnamon 1/2 inch stick
• Bay leaf 1
• Caraway seeds (shahi jeera) 1/2 teaspoon
• Ginger-garlic paste 1 1/2 tablespoons
• Turmeric powder 1 teaspoon
• Red chilli powder 1 tablespoon
• Coriander powder 1 tablespoon
• Yogurt 1/2 cup
• Rose water 1/2 teaspoon
• Saffron (kesar) a few strands
• Fresh tomato puree 1 cup
• Garam masala powder 1 teaspoon
• Fresh coriander leaves chopped 2 tablespoons
• Fresh mint leaves chopped 2 tablespoons

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Method

Step 1

Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside. Heat a non-stick pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower florets and green peas.

Step 2

Sprinkle salt, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder, red chilli powder and coriander powder and cook.Whisk yogurt with rose water and saffron. Add a little water or milk and whisk well. Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes. Take a microwave safe deep bowl.

Step 3

Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture. Arrange the remaining vegetables followed by the remaining rice.Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture. Cover with a silicon lid and cook in the microwave oven for four to five minutes on HIGH (100%). Let it stand for five minutes. Serve hot.