Mughlai Vegetable Biryani

mughlai vegetable biryani
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Yields6 Servings
Prep Time2 hrs 15 minsCook Time35 minsTotal Time2 hrs 50 mins

 ½ cup brown rice, soaked for 2 hours and drained.
 1 clove (laung)
 1 stick cinnamon (dal chini)
 1 bayleaf (tejpatta)
 1 cardamom (Elaichi)
 salt to taste
Vegetable Curry Ingredients
 2 cups chopped and boiled mix vegetables likes French beans, peas and carrots
 1 tsp oil
 ½ tsp cumin seeds (jeera)
 ¾ cup finely chopped onions
 2 tsp ginger-garlic paste
 1 tsp chilli powder
 2 tsp coriander powder
 ¼ tsp turmeric (haldi) powder
 ½ tsp garam masala
 ½ tsp biryani masala
 1 cup chopped tomatoes
 ½ cup low fat milk
 salt to taste

For Rice
1

Boil about 1 1/2 cups of water in a pan and add cardamom, clove, cinnamon, bayleaf and salt to it.

2

Add the drained rice in the pan and mix it well. Cook over a medium flame for about 10 minutes and stir in between. Now keep the rice aside.

How to make vegetable gravy
3

Heat some oil in a pan and add cumin seeds. When the cumin seeds stutter, add the onions, ginger garlic paste and cook on a slow flame for 3 minutes.

4

Add 1/4 cup of water, birayni masala, chilli powder, coriander powder,turmeric powder and garam masala in the pan and cook for 2 minutes. Keep the mixture stirring frequently.

5

Add chopped tomatoes in the pan and mix them well. Cook it on medium flame for about 4 minutes and stir in between.

6

Add milk, salt and 1/4 cups of water in the pan and mix it well again and cook for 2 minutes on a slow fame. Keep stirring the mixture occasionally.

7

Add Boiled vegetables and again mix them well and cook for about 5 minutes on a medium flame. Remember to stir the mixture well so that all the ingredients mix well.

To make Biryani
8

Add the vegetable gravy in rice in a pan and mix them well. Cook the mix for about 5 minutes on a medium flame and keep stirring for the taste of gravy to mix well with rice.

9

Serve immediately.

Delicious look vegetable biryani made from lots of vegetables and brown rice.

CategoryDinners, Lunch, Main DishesDifficultyIntermediate

Ingredients

 ½ cup brown rice, soaked for 2 hours and drained.
 1 clove (laung)
 1 stick cinnamon (dal chini)
 1 bayleaf (tejpatta)
 1 cardamom (Elaichi)
 salt to taste
Vegetable Curry Ingredients
 2 cups chopped and boiled mix vegetables likes French beans, peas and carrots
 1 tsp oil
 ½ tsp cumin seeds (jeera)
 ¾ cup finely chopped onions
 2 tsp ginger-garlic paste
 1 tsp chilli powder
 2 tsp coriander powder
 ¼ tsp turmeric (haldi) powder
 ½ tsp garam masala
 ½ tsp biryani masala
 1 cup chopped tomatoes
 ½ cup low fat milk
 salt to taste

Directions

For Rice
1

Boil about 1 1/2 cups of water in a pan and add cardamom, clove, cinnamon, bayleaf and salt to it.

2

Add the drained rice in the pan and mix it well. Cook over a medium flame for about 10 minutes and stir in between. Now keep the rice aside.

How to make vegetable gravy
3

Heat some oil in a pan and add cumin seeds. When the cumin seeds stutter, add the onions, ginger garlic paste and cook on a slow flame for 3 minutes.

4

Add 1/4 cup of water, birayni masala, chilli powder, coriander powder,turmeric powder and garam masala in the pan and cook for 2 minutes. Keep the mixture stirring frequently.

5

Add chopped tomatoes in the pan and mix them well. Cook it on medium flame for about 4 minutes and stir in between.

6

Add milk, salt and 1/4 cups of water in the pan and mix it well again and cook for 2 minutes on a slow fame. Keep stirring the mixture occasionally.

7

Add Boiled vegetables and again mix them well and cook for about 5 minutes on a medium flame. Remember to stir the mixture well so that all the ingredients mix well.

To make Biryani
8

Add the vegetable gravy in rice in a pan and mix them well. Cook the mix for about 5 minutes on a medium flame and keep stirring for the taste of gravy to mix well with rice.

9

Serve immediately.

Mughlai Vegetable Biryani



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