Recipe: Tasty Vegetable Biriyani 🥕

Vegetable Biriyani 🥕.

You can cook Vegetable Biriyani 🥕 using 26 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Vegetable Biriyani 🥕

1. It's 2 cups of Seeraga Samba Rice.
2. You need 3 tsp of Ghee.
3. You need 2 tsp of Oil.
4. Prepare 1 of Bay leaf.
5. You need 1/2 inch of piece of Cinnamon.
6. It's 4 of Cloves.
7. You need 2 of Cardamom.
8. You need 2 of Medium size Onions thinly sliced.
9. Prepare 2 of Green Chillies slit.
10. It's 2 tsp of Ginger garlic paste.
11. It's 2 of Medium size Tomatoes chopped.
12. Prepare 1/2 tsp of Turmeric powder.
13. Prepare 1 tsp of Chilli powder.
14. It's 1 tsp of Coriander powder.
15. You need 1/4 cup of Carrot chopped.
16. You need 1/4 cup of Beans chopped.
17. It's 1/4 cup of Peas.
18. You need 1/4 cup of Cauliflower cut and cleaned.
19. It's leaves of Few Mint.
20. It's leaves of Few Coriander.
21. It's 1/4 cup of Curd.
22. It's 4 1/2 cups of Water.
23. It's of Salt-as per your taste.
24. It's 1/4 tsp of Biriyani Masala.
25. It's 1 tsp of Lemon juice.
26. It's 3 of Bread slices toasted crispy and cut into small pieces.

Vegetable Biriyani 🥕 step by step

1. Soak the rice in water for 1/2 hour..
2. Place a pressure cooker in the stove. Switch on the flame. Add oil and ghee..
3. Once it's hot add bay leaf, cinnamon, cloves and cardamom. Fry it..
4. Add onions and green chillies. Saute till onions becomes translucent..
5. Add ginger garlic paste. Saute for 2 mins in medium flame..
6. Then add tomatoes, turmeric powder, chilli powder and coriander powder. Saute well till tomatoes becomes mushy..
7. Add the vegetables, mint leaves, coriander leaves and curd. Saute well for 3 mins in medium flame..
8. Add water and keep the flame in high. Then wash the rice twice and add to it..
9. Add biriyani masala, salt and lemon juice. Mix well. When it starts boiling cover with the lid and cook for 3 whistles..
10. Once the pressure goes off open the lid. Mix gently. Now it's ready to serve..
11. While serving, add the bread pieces. And garnish with coriander leaves and fried cashews..
12. Serve hot with onion raita and lemon pickle..