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Vwg Biryani for coporate order hinjewadi Wipro

Veg Biryani Recipe: Easy Homemade Vegetable Biryani

Learn how to make a delicious veg biryani recipe at home with basmati rice, fresh vegetables, aromatic spices, fried onions and simple step-by-step instructions.
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Prep Time 3 hours 30 minutes
Servings: 4 Adults
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • 1 100 ml Pure Ghee/Sunflower Oil At least use 30% ghee to get the best flavor
  • 2 500 gm Mixed vegetables brown-red, fine-fried crispy onions required for finishing
  • 3 500 gm Basmati rice Pure Daavat rice
Mixed Veggies

Equipment

  • 1 Aluminum Plate It is required to have for slow cooking
  • 2 Rice filter To drain out all the water from the rice
  • 3 Cooking Spoon Required

Method
 

  1. Wash and soak the rice
Wash and soak the rice
    Wash 500 g basmati rice 2–3 times until the water is reasonably clear.
      Soak for 30 minutes.
        Drain completely.
          Prepare the vegetables
            Cut all vegetables into approximately equal-sized pieces.
              For harder vegetables like potato and carrot, keep the pieces slightly smaller so everything cooks evenly.
                Don't completely cook the vegetables at this stage.
                  Make the vegetable masala
                    Heat:
                      50–60 g ghee + 30–40 ml oil
                        Add sliced onions and fry until golden brown.
                          Remove about ¼ of the fried onion and keep it aside for layering.
                            Add:
                              Ginger-garlic paste
                                Green chili
                                  Tomato
                                    Cook until the tomato becomes soft.
                                      Add the dry spices and mix.
                                        Then add the 500 g vegetables.
                                          Cook for approximately 5–7 minutes.
                                            Add curd
                                              Lower the flame.
                                                Add 150 g whisked curd gradually while stirring.
                                                  Cook for another 5–7 minutes.
                                                    The vegetables should be 70–80% cooked, not completely soft.
                                                      The masala should remain slightly moist because it will continue cooking during dum.
                                                        Cook the rice separately
                                                          Bring 3–4 litres of water to a strong boil.
                                                            Add salt and the whole spices.
                                                              Add the soaked rice.
                                                                Cook until the rice is approximately 70–75% cooked.
                                                                  This is important.
                                                                    When you break a grain, the outside should be soft but there should still be a slightly firm white center.
                                                                      Drain the rice immediately.
                                                                        Do not cook the rice completely at this stage.
                                                                          Layer the biryani
                                                                            Use a heavy-bottomed pot.
                                                                              Bottom layer
                                                                                Add the entire vegetable masala.
                                                                                  Rice layer
                                                                                    Spread approximately half of the cooked rice over the vegetables.
                                                                                      Add:
                                                                                        Fried onions
                                                                                          Mint
                                                                                            Coriander
                                                                                              A little ghee
                                                                                                Add the remaining rice.
                                                                                                  Finishing
                                                                                                    Fried onions
                                                                                                      Mint
                                                                                                        Coriander
                                                                                                          1–2 tbsp ghee
                                                                                                          1. Saffron milk, if using
                                                                                                          2. 1–2 tbsp lemon juice
                                                                                                          Dum cooking
                                                                                                            Cover the pot tightly.
                                                                                                              If your pot is thin, place a tawa underneath.
                                                                                                                Cook:
                                                                                                                  5 minutes – medium flame
                                                                                                                    Then:
                                                                                                                      20–25 minutes – very low flame
                                                                                                                        Turn off the flame and allow the biryani to rest for 10–15 minutes before opening.
                                                                                                                          Don't immediately mix the biryani after removing it from the flame.
                                                                                                                            Mixing
                                                                                                                            1. Use a large flat spoon.
                                                                                                                            2. Gently lift the biryani from the bottom upward.
                                                                                                                            3. Don't aggressively stir, otherwise the basmati rice will break.