How to make vegetable biryani
How to make vegetable biryani – Veg biryani dish that can be made in the pot, pressure cooker, or Instant Pot. Vegetable biryani is a fragrant rice dish cooked with basmati rice, a variety of vegetables, herbs, and biryani spices, all combined. This quick and simple vegetarian biryani is a huge hit with everyone! You will like it for a variety of dishes, from weeknight meals to festive family gatherings. It is an explosion of unique tastes, brilliant colours, and intoxicating fragrances blended into a pot of deliciousness that is called Biryani. The result is a filling and flavorful vegetarian meal that is filled with fragrant rice, veggies and crunchy almonds along with a slew of aromatic spices and herbs. We predict this is going to be a meal you’ll make often.
How to make vegetable biryaniCourse: Recipes, Rice
500g basmati rice
2 tbsp milk
1 generous pinch saffron
100g chana or masoor dal
4 garlic cloves
Salt and pepper
2 green chillies
50g fresh coriander
2 tbsp grated ginger
2 tsp garam masala
1 tsp ground cumin
½ tsp turmeric
1 tsp chilli powder
200g whole-milk yoghurt
2 tbsp lime or lemon juice
10 green beans
2 cardamom pods, lightly crushed
1 bay leaf
200g wholemeal flour
Vegetable oil, to fry
- Soak the rice in cold water for 45 minutes, then drain the water and rinse the rice thoroughly (soaking reduces cooking time, which improves flavour; rinsing removes some of the surface starch, which makes the rice less likely to clump together later; separate, fluffy grains are the goal when cooking basmati rice).
- Set aside while the rice is soaking. In a small saucepan (or in the microwave), melt together the butter, milk, and saffron until smooth and set aside. Place the dal in a medium-sized saucepan and cover with cold water, bringing it to a boil. Remove any scum from the surface, reduce the heat to low, and simmer for about 30 minutes, or until the vegetables are just tender, before draining.
- Using your hands, mash the garlic into a rough paste with a pinch of salt, then trim and roughly chop the chillies and coriander to finish.
- Add the ginger and ground spices to a mixing bowl, mini-chopper, or mortar and pestle and whizz or mash until smooth, adding just enough yoghurt and lemon juice to moisten the mixture. Serve immediately.
- Season with salt and pepper and set aside the rest of the yoghurt and lemon juice.
- Using a sharp knife, cut the cauliflower into florets. Carrots should be peeled and cut into 2cm cubes. Remove the squash’s peel and seeds, and cut the flesh into small dice to serve.
- Chop the beans into roughly 2cm lengths (you can use any vegetables you like here;
- however, I’d recommend avoiding anything too delicate and leafy, as it won’t hold up well to the long cooking process).
- Place all of the vegetables in a large mixing bowl, add the yoghurt mixture, toss to coat, and set aside.
- To prepare the rice, bring a large pot of salted water to a boil, add the drained rice, the cardamom pods crushed with the bay leaf, and cook for 6 to 8 minutes, or until the rice is al dente.
- Drain the rice thoroughly (I then toss the rice back into the hot pan to allow any remaining moisture to evaporate), then combine with the dal, spices, and other ingredients.
- Preheat the oven to 200 degrees Celsius (180 degrees Celsius fan)/400 degrees Fahrenheit/gas mark 6. Place a large casserole dish with a lid (it must be large enough to fit all of the vegetables and rice) over a medium-low heat and cover with aluminium foil. Cook, stirring often, for five to seven minutes, or until the veggies are beginning to soften. If the yoghurt is too thick, add a dash of water to thin it up and make it more saucy. Check the seasoning and make any required adjustments.
- Carefully mound the rice and dal mixture on top of the veggies, and then pour the saffron-infused milk and butter combination over the top of the whole thing.
- Combine the flour and just enough water to form a rough dough, and then roll it into a long sausage shape with your hands. The dough sausage should be used to line the rim of the casserole, and the lid should be pressed on top to seal it.
- 30 minutes in the oven should do the trick, I think. Meanwhile, finely slice the onions and blot the pieces on kitchen paper to remove any excess moisture from the surface of the slices. Heat a deep skillet with a third of the oil filled to the brim until bubbles form around a chopstick (or similar) dipped in the oil is formed. Fry the onion in batches till brown and crisp, then drain on kitchen paper to absorb any excess oil or fat.
- Remove the cover from the casserole at the table, spread the crisp onions, flaked almonds, sultanas, and coarsely chopped coriander or mint over the top of the biryani, and urge your guests to plunge their forks into the dish. Pickles and chutneys are excellent accompaniments to biryani, as is a simple kachumber, which is a cucumber, tomato, and onion salad.