Your favorite rice, vegetables, and spices are all included in this vegetarian version of the traditional Indian dish, called Veg Biryani. This delectable veg dum biryani needs care and attention to detail, as well as a lot of patience. Your first mouthful will make the time and work you put into the meal more than worthwhile.
Briani Legumes Recette
Prep Time: 40 Min
Cook Time: 50 Min
Total Time: 90 Min
Ingredients for Veg Biryani
For Soaking Rice:
- 1.5 cups basmati rice – 300 grams, preferably aged basmati rice
- 1 cup water for soaking rice
Veggies And Herbs
- 1.5 cups cauliflower florets – 150 grams
- 1 cup chopped potatoes – 2 medium-sized
- ½ cup chopped carrots – 1 medium to large carrot
- ¼ cup chopped french beans
- ½ cup green peas – fresh or frozen
- 1 cup thinly sliced onions (heaped) – 115 grams onion or 1 large onion
- 200 grams of jackfruit
- 2 green chilies – slit or sliced
To Cook Rice
- 5 green cardamoms
- 10 cloves
- 1 inch of cinnamon
- 5 cups water
- 1 teaspoon salt or add as per taste
For Biryani Curry/Gravy
- 3 tablespoons Ghee (clarified butter) – use 3 tablespoons oil instead
- 3 green cardamoms
- 1-inch cinnamon
- 1 cup Curd (yogurt), whisked – 200 grams
- 1 teaspoon red chili powder or cayenne pepper or paprika
- ½ cup water for pressure cooking and ¾ cup water for cooking in a pan
- 2 tablespoons cashews
- 1 tablespoon dry raisins (without seeds)
- 2 tablespoons almonds – raw or blanched, peeled and sliced
- salt as required
For Assembling And Layering
- ⅓ cup chopped coriander leaves (cilantro) – 20 grams
- ⅓ cup chopped mint leaves – 5 grams
- 4 to 5 tablespoons milk
- ¼ teaspoon Yellow color
- Basmati rice should be picked and rinsed in running water until the starch is completely removed. 30 minutes of soaking the rice in a cup of water.
- Rice should be drained and set aside after 30 minutes.
- Prepare all the vegetables and other ingredients while the rice is soaking. Place aside.
- Grab a pan with a deep bottom. Add water and bring it to a high boil.
- Add salt and the following spices to the heated water: tej patta, green cardamoms, cloves, black cardamom, cinnamon, and mace threads.
- Water is brought to a boil. The soaked basmati rice is then added.
- Immediately after adding the soaked rice, give it a quick mix with a spoon or fork.
- Continue to cook the rice grains without lowering the flame.
- A quarter of the rice must be cooked. When cooked, the grains ought to have a little bit of bite. Rice shouldn't be cooked through completely.
- Put the rice in a colander to drain. Fluff gently and set aside.
Making Vegetable Gravy or Curry
- Ghee should be warmed in a pan or a 2-liter pressure cooker. Add the following spices: cinnamon, cloves, green cardamoms, black cardamoms, shahjeera, and tej patta. Till they start to crackle, sauté the whole spices.
- Onions are now added. They are tossed and cooked over a low to medium flame.
- To hasten the cooking process, add a dash of salt.
- Take 1 cup fresh curd (yogurt) in a bowl and whisk it with a spoon or wire whisk until it becomes smooth while the onions are cooking.
- The onions should be sautéed until golden brown or caramelized.
- The ginger-garlic mixture and thinly sliced green chilies are then added. The ginger and garlic can also be chopped finely and added.
- Sauté until the raw ginger-garlic smell is gone.
- Red chili powder and turmeric should be added. Strongly combine and stir.
- the chopped vegetables next. Sauté for one or two minutes.
- Reduce the heat and stir in the curd (yogurt). As soon as you add the curd, stir and combine thoroughly. Then fill the pressure cooker with 1/2 cup of water. 34 cup water should be added for pan cooking.
- Add salt and stir once more.
- 1 whistle of pressure cooking takes 3 to 4 minutes on medium heat. Cook the vegetables until they are soft if using a pot. Vegetables shouldn't be overcooked.
- In a small pan on the stovetop or in a microwave, warm 4 to 5 tablespoons of milk. Include 14 teaspoon of saffron threads. Stir, then set aside.
- Check the gravy and remove the top once the pressure has naturally subsided.
- Keep the cooker on the stovetop and simmer the vegetable biryani gravy until the vegetables are soft if the vegetables are undercooked.
- If the gravy has too much water or stock, cook it until part of the water has evaporated and dried up. Keep in mind that the vegetable gravy shouldn't be runny and should have a medium- or slightly thick consistency.
- Add blanched or raw almonds, raisins, and cashews to the vegetable gravy at this time. Stir and blend. Place aside. Check the salt content of the vegetable gravy with a taste test. Add more if necessary.
Layering and Assembling
- Place half of the veggie gravy in a thick-bottomed pan now.
- Then layer half of the rice that has been partially cooked.
- Sprinkle half of the mint leaves, saffron milk, and chopped coriander (cilantro).
- the remaining veggie gravy on top.
- The last piece of rice should be layered. Top with the leftover mint, coriander, and milk that has been infused with saffron.
- You can create two levels or four layers, like I have. But keep in mind that the veggie gravy should be on the bottom and the rice should be on top.
- Now use aluminum foil to cover and tighten the pot. then a lid to cover. Another option is to cover the pan with a lid after sealing it with a wet cotton rag.
- Heat a tava, griddle, or skillet over a medium flame.
- Lower the flame once the tawa has heated up. Keep the veg biryani pan that has been sealed on the tawa.
- Cook for 30 to 35 minutes on the lowest setting of the burner. Hyderabadi vegetarian biryani can be dum-cooked for the first 15 minutes over a direct, low flame, and then finished off for the final 10 minutes by setting the pan on a hot tawa or skillet and cooking on a low heat.
- Once finished, check the biryani's bottom layer with a fork or spoon. The bottom shouldn't contain any liquids. Continue dum cooking for a while longer if there are liquids.
- After dum cooking, allow the veg biryani to rest for 5 to 7 minutes before serving.
Serve with tomato or coriander chutney or mixed chutney.
Notes and variations on ingredients
Rice: The first ingredient in making a biryani is good basmati rice, preferably aged basmati rice. The rice grains in the dish of biryani are absolutely distinct and not mushy. Aged basmati rice was used in this dish.
Sella Basmati Rice: I also use parboiled basmati rice to prepare biryani. It is sometimes referred to as converted basmati rice outside of India and is a superb alternative to aged basmati rice. Since many hotels and restaurants in India use this rice to prepare biryani and other rice-based dishes like pulao, fried rice, and jeera rice, biryani made with sella basmati rice has restaurant-style flavors (cumin rice).
Rice preparation: The rice is boiled until it is three-quarters cooked. They will be slightly undercooked and have a small bite. When the biryani is dum cooked, the rice will be mushy if it is cooked to 100%.
Spices: Using entire spices gives a biryani its beautiful scent and aroma. Therefore, the spices must be current and in good shape.
Since yogurt is used to make the vegetable curry, it is crucial that the yogurt be fresh and not sour. Whole milk should also be used to make the curd or yogurt. Use of fat-free yogurt or curd formed from toned milk should be avoided since they will split when cooked.
Biryani gravy: The veg biryani's curry or gravy should be medium- to medium-thick in thickness. After dum cooking, the rice will become mushy or very soft if it is very liquid, like a stock or broth.
Vegan alternative: Use yogurt made with almond or cashew milk. Use oil in place of ghee (clarified butter). Any vegetable oil or oil with a neutral flavor is acceptable.
One-pot biryani: Although most biryani is cooked in layers, there are a number of one-pot biryani meals. These are particularly popular in the southern regions of India, where the biryani is prepared by combining all the ingredients in a pot and simmering them.
Despite typically containing meat, biryani can also be cooked with seafood, eggs, paneer (cottage cheese), mushrooms, and vegetables. Some varieties of biryani include both eggs and veggies or meat and vegetables to make the curry or gravy.
Spices: There are significant regional variations in India's spices, aromatics, and flavoring components. For instance, you'll find the addition of curry leaves, black pepper, coconut milk, cilantro, etc. in South India. Therefore, no two biryani meals will have the same flavor.
Biryani Masala: A unique form of ground spice mixture known as the Biryani Masala is occasionally used to make biryani. Whole spices that are often added to a biryani are ground to create this spice mixture. You don't need to add biryani masala to this recipe. It's sufficient to use whole spices only.
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