Vegetable Biryani Recipe
FineDiningIndian
December 18, 2020
Indian Vegetable Biryani Recipe
Portion Size – One
Plateware – One Portion Handi
Biryani is an Indian dish, which is everyone’s weakness. Whether the person is a man, woman, child. Everyone loves to eat Biryani at any time. So let’s learn today, how we can make it easily.
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Ingredients
Adjust Servings
| 60Gms Carrot | |
| 30Gms Beans | |
| 40Gms Green Peas | |
| 50Gms Bottle Gourd | |
| 10Gms Corn sweet | |
| 60Gms Ghee | |
| 205Gms Mint Leaves | |
| 3Gms Cinnamon | |
| 5Gms Green Cardamon | |
| 2Gms Cloves | |
| 60Gms Brown Onion | |
| 5Gms Yellow Chilly Powder | |
| 70Gms Yogurt | |
| 5Gms Green Chilly Slit | |
| 8Gms Mace Cardamom Powder | |
| 10ML Kewda Water | |
| 0.05Gms Saffron Water | |
| 3Gms Bay Leaf | |
| 20Gms Ginger | |
| 350Gms AIP – Biryani Rice | |
| 250Gms AIP- Biryani Jhole | |
| 15Gms Salt |
For Dressing
| 5Gms Brown Onion | |
| 2Gms Mint Leave | |
| 2Gms Green Chili |
Nutritional Information
448 Cal
Energy
8.9 g
Protein
60.8 g
Carbohydrates
5.7 g
Fiber
18.2 g
Fat
4 mg
Cholesterol
Directions
1.
Stage 1
In a clean vessel, heat ghee and crackle all the spices. Add ginger garlic paste and sauté well. Add the yoghurt and cook.
Add all the veg and sauté well. Add salt and the yellow chilly powder, cook till it leaves oil.
Mark as complete
2.
Stage 2
Add brown onion paste and cook for another 5 minutes. Add the brown onion.
Add water and simmer till the vegetables are 60 % done. Add water.
Mark as complete
3.
Stage 3
Add half of the mace and cardamom powder. Separate the vegetables (al Dante- crisp) cook the gravy till the right consistency is achieved.
Strain the gravy, and then add the vegetables back to it. Store properly after cooling, in a chiller.
Mark as complete
4.
Stage 4 - Assembly
Put the veg gravy for the Biryani in a pan. Put mint, green chilly slit, brown onion, salt, and mace and cardamom powder, as per the order. Add the jhol for the Biryani (butter and cream) in the gravy.
Put some jhol and veg at the bottom of the put. Layer the rice for the Biryani on the top. (Not full 3/4th).
Mark as complete
5.
Stage 5 - Final Part
Put the remaining veg on top of the rice. Sprinkle with white rice. Sprinkle the kewda and the saffron water.
Garnish with brown onion, fresh mint leaves and slit green chilly. Cook on Dum, on a slow heat.
Mark as complete
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