- Soak the rice in 3 cups (24 oz) water for 30 minutes. After the rice has soaked, drain the water using a colander. 1- Heat a pot full of water, add 3 green cardamom, 2 cloves and 3/4 teaspoon salt to it. Let it come to a boil. 2- Add rice, stir with a spoon. 3- Let it cook uncovered (don’t lower the heat) until it’s almost cooked (around 70-75% cooked but not fully cooked). There should be a bite to it. This takes around 6 to 7 minutes. 4- Remove pan from heat and drain rice in a colander. You may add a teaspoon of ghee to the rice. Set aside.5- Heat 1.5 tablespoons ghee in a pan on medium heat. Once hot, add 1 sliced onion to it and cook until they turn golden brown and caramelize.6- To the same pan, now add cashews and cook until golden brown, around 1 to 2 minutes. Remove on plate and set aside. 7- To same pan add potato, cook for 2 minutes until light brown. Remove on a plate. 8- To the same pan, now add cauliflower, beans and carrots. Saute for 2 to 3 minutes until veggies appear light brown. Remove on a plate. PS: This pan-frying veggies is an additional step and you can skip it and directly cook the veggies later on. I like doing the extra step as it gives the veggies a nice texture.9- Heat 2 tablespoons milk in a pan. Once warm, add saffron strands (crush it before adding). Let it sit for 10 minutes for that beautiful yellow color. Saffron milk is ready, set it aside.
Aromatic and flavorful restaurant style Vegetable Biryani! This fragrant biryani is packed with veggies, spices, herbs and nuts and is an explosion of flavors in every bite!
Veg biryani
By Keerthi Patil
Dec, 29th
688
Servings
4 persons
Cook Time
45 minutes
Ingredients
0 - 2
Ingredients
- Basmati rice
- Vegetables
Instructions
Notes/Tips
Choose the right rice: long grain basmati rice is what you should be using to make biryani.
