Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, vegetable biryani recipe card. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Vegetable Biryani Recipe Card is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Vegetable Biryani Recipe Card is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook vegetable biryani recipe card using 24 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Vegetable Biryani Recipe Card:
- Make ready 1 1/2 cups Basmati Rice
- Prepare 2 medium Carrots
- Make ready 2 medium Carrots (1/2 inch pieces)
- Get 15 French beans (1/2 inch pieces)
- Get 10-12 florets Cauliflower
- Take 1 cup Green peas shelled
- Take to taste Salt
- Get 8 Green cardamons
- Get 1 Black cardamom
- Prepare Cloves 15
- Get 1/2 inch stick Cinnamon
- Make ready 1 Bay leaf
- Prepare 1/2 teaspoon Caraway seeds (shahi jeera)
- Make ready 1 1/2 tablespoons Ginger-garlic paste
- Prepare 1 teaspoon Turmeric powder
- Get 1 tablespoon Red chilli powder
- Prepare 1 tablespoon Coriander powder
- Make ready 1/2 cup Yogurt
- Make ready 1/2 teaspoon Rose water
- Make ready few strands Saffron (kesar)
- Prepare 1 cup Fresh tomato puree
- Get 1 teaspoon Garam masala powder
- Get 2 tablespoons Fresh coriander leaves chopped
- Make ready 2 tablespoons Fresh mint leaves chopped
Instructions to make Vegetable Biryani Recipe Card:
- Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside. Heat a non-stick pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower florets and green peas.
- Sprinkle salt, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder, red chilli powder and coriander powder and cook.Whisk yogurt with rose water and saffron. Add a little water or milk and whisk well. Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes. Take a microwave safe deep bowl.
- Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture. Arrange the remaining vegetables followed by the remaining rice.Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture. Cover with a silicon lid and cook in the microwave oven for
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