For more recipes related to Veg Biryani checkout Carrot and Spinach Khichdi, Vegetable Parda Biryani. You can also find more Rice recipes like Beans And Dill Rice, Aloo Chutney Pulao, Sabz Anda Pulao, Brinjal Pulao.If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!
Prep Time : 26-30 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Veg Biryani Recipe
Carrot cut into diamonds and blanched 1 large
Cauliflower florets blanched 8-10
baby corn sliced diagonally and blanched 7-8
French beans sliced diagonally and blanched 6-7
Green peas blanched ¼ cup
Brown pressed rice 1½ cups
Oil 1 tablespoon
Bay leaf 1
Cinnamon 1 inch
Green cardamoms 2-3
Onions finely chopped 2 medium
Ginger-garlic paste 1 tablespoon
Tomatoes finely chopped 2 medium
Coriander powder 1 teaspoon
Turmeric powder ¼ teaspoon
Red chilli powder 1 teaspoon
Yogurt 1 teaspoon
Green chillies slit 1-2
Salt to taste
Kewra essence ½ teaspoon
Fresh mint leaves chopped 1 tablespo + for sprinkling
Fresh coriander leaves chopped 1 tablespo + for sprinkling
Fried onions For topping
Ginger cut into thin strips 1 inch
Whole wheat flour (atta) dough for sealing
Heat oil in a non-stick pan. Add bay leaf, cinnamon, cloves and green cardamoms and sauté for 30 seconds. Add onions and sauté till golden brown.
Put pressed rice in a colander. Sprinkle some water and set aside for 10-15 minutes.
Add ginger-garlic paste to the pan and mix. Add tomatoes and toss.
Add turmeric powder, coriander powder and chilli powder, mix well and sauté for 1 minute.
Add yogurt and mix well. Add carrot, baby corn and cauliflower, mix and sauté for 1 minute.
Add green chillies and little water and mix. Add French beans, green peas and salt, mix and cook for 1 minute.
Add Kewra essence, mint leaves and coriander leaves and mix well.
Preheat oven at 180º C.
Transfer cooked vegetable mixture into two earthenware pots and top with a portion of the hydrated pressed rice. Sprinkle coriander leaves and mint leaves and top with fried onions and ginger strips.
Divide the dough into 2 equal portions and roll out into discs, a size larger than the mouth of the earthenware pots.
Cover the earthenware pots with the discs and seal the edges. Place them in the preheated oven and bake for 20-25 minutes.
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