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Description
Vegetable Biryani
Hyderabadi Cuisine | Prep: 30 mins | Cook: 45 mins
Vegetarian
Vegan Option
Balanced Diet
400 kcal
Calories
10g
Protein
70g
Carbs
10g
Fats
🧄 Ingredients
- Basmati rice - 1.5 cups, soaked
- Mixed vegetables - 2 cups (carrots, peas, beans, potatoes, cauliflower)
- Onions - 2 large, thinly sliced & fried (for birista)
- Yogurt - 1/2 cup (use plant-based for vegan)
- Ginger-garlic paste - 1.5 tbsp
- Biryani masala - 2 tbsp
- Mint leaves - 1/4 cup, chopped
- Cilantro leaves - 1/4 cup, chopped
- Green chilies - 3-4, slit
- Whole spices - (bay leaf, cinnamon, cardamom, cloves)
- Saffron strands - a pinch, soaked in milk (or water for vegan)
- Oil/Ghee - 4 tbsp
- Salt - to taste
🍽️ Instructions
- Cook basmati rice with whole spices until 70% done. Drain and set aside.
- Heat oil/ghee. Add remaining whole spices. Add sliced onions (not fried ones) and sauté until golden.
- Add ginger-garlic paste, green chilies. Sauté.
- Add mixed vegetables, biryani masala, salt, yogurt. Cook for 10 mins.
- Layer the cooked rice and vegetable mixture in a heavy-bottomed pot. Sprinkle fried onions, mint, cilantro, and saffron milk between layers.
- Cover and cook on low heat (dum) for 20–25 minutes.
- Gently mix before serving.
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