Veg Biryani recipe is a vegetarian version of Biryani. Biryani recipe is a Mughal inspired Indian dish which is traditionally made with goat meat/mutton. But in the current world, we have got biryani for everybody. So many varieties are available from paneer biryani, mushroom biryani to fish biryani.
Biryani making procedure differs from region to region. Today I am sharing the recipe for Tamil Nadu style biryani. Check out the other Veg Biryani recipe here.
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Ingredients:
- 500 grams of Basmati rice
- 160 to 170 grams of oil
- 300 grams of red onion, thinly sliced
- 130 grams of medium ripe tomato, thinly sliced
- 50 grams of garlic made into a smooth paste(prepared just 10 to 30 minutes before adding)
- 50 grams of ginger made into a smooth paste (prepared just 10 to 30 minutes before adding)
- two handful of mint leaves, finely chopped
- one handful of coriander with stem, finely chopped
- 50 grams of thick fresh curd (For vegan version, omit curd or use coconut curd)
- 0.75 tsp of chili powder(adjust to your taste)
- 2.5 to 2.75 tsp of salt(adjust to your taste)
- 2 cups of hot water
- 2 tbsp of Lime juice
Veggies:
- 200 grams of chopped carrot
- 200 grams of chopped potatoes
- 1/3 cup of cooked green peas
- 200 grams of chopped green beans
Whole spices:
- 2 cinnamon sticks (2 inches each )
- 7 cloves
- 7 cardamom
- 4-star anise petals
- 1 large bay leaf
Half Cooked rice:
- A 3.5-liter pot filled with water and few whole spices(cloves, a bay leaf, few mint leaves, cardamom, a petal of star anise)
Procedure:
For Veg Biryani masala:
1. In a 5 liter pot, heat some oil and add in the whole spices. Let the spices fry for a second or so.
2. Add the sliced red onion and saute until light brown in color. It will take around 15 to 20 minute. Stay closer to the stove and keep stirring the onion because onion may burn very fast.
3. Now, add in the freshly ground garlic paste and saute for 3 minutes or until the raw smell goes away. To Maintain the temperature level, add few mint leaves.
4. Like garlic paste, add the freshly ground ginger paste and saute for 3 minutes or until raw smell goes off.
5. Add the sliced tomatoes, 1 tsp of salt, chopped mint, and coriander leaves and, saute until the tomatoes start to turn juicy.
6. Beat the curd with a spoon, Make sure there are no lumps in the curd and add in the curd.
7. Continue to saute until the oil separates from the masala. At this stage onion and tomato shouldn’t be visible at all.
8. Add the chili powder and saute for 3 seconds or so.
9. Moving on to veggies, Start with potatoes followed by carrot and green beans, add a tsp of salt to the veggies and saute each vegetable for 3 minutes.
10. Cover the pot with a lid and let the veggies cook on medium-low heat for 3 minutes or so.
11. Uncover the pot, mix the veggies, add 2 cups of hot water and 1/2 tsp of salt. (use the hot water kept to cook rice)
12. Again cover the pot with a lid and continue to cook the veggies until the potatoes are well cooked. To avoid scorching, in between stir the veggies once or twice.
Dum Process:
13. Place the Veg biryani pot on a preheated flat griddle/Tawa and Gently mix in the lime juice and half cooked rice until well combined.
14. Seal the Pot with an aluminum foil and cover the pot with a lid.
15. Now place a heavy item on top of the lid(Use pressure cooker) and Let the Veg biryani cook on medium-low heat for 30 to 40 minutes or until well cooked.
Procedure for half cooked rice:
1. While tomatoes are added in, Fill a 3.5-quart pot with 3/4 water, add some whole spices and bring it to boil.
2. When the veggies are completely cooked, remove the whole spices from the boiling water.
3. Add some salt so that the water tastes lightly salty.
3. Drain the soaked water also add the soaked rice into the boiling water and stir it once.
4. Wait until water starts to boil again and 3 minutes later from boiling, switch off the flame and carefully drain the boiling water.
Check out the biryani side dish recipes here.
Note:
- Use freshly ground garlic and ginger paste
- Timing is very important, do not add the rice to the boiling water until he biryani masala is just ready.
- Once the boiling water is drained from half cooked rice, immediately half cooked rice should go into the biryani pot.
- For vegan version, eliminate the curd.
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