Dinner Restaurant Style Aromatic Veg Biryani
This restaurant-style veg biryani is a flavourful blend of mixed vegetables, aromatic spices, and basmati rice. It’s a hearty, colourful dish that’s perfect for special occasions or everyday meals.
Ingredients
- 1.5 Cup Basmati Rice
- 1.5 Cup Mixed Vegetables (carrots, peas, beans, potato, etc.)
- 1 Piece Onion (large, thinly sliced)
- 1 Piece Tomato (chopped)
- 1 Tablespoon Ginger Garlic Paste
- 1 Teaspoon Cumin Seeds
- 3 Piece Cloves
- 2 Piece Cardamom Pods
- 1 Piece Bay Leaf
- 1 Teaspoon Garam Masala Powder
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Turmeric Powder
- 1 Teaspoon Coriander Powder
- 0.5 Cup Yogurt
- 2 Tablespoon Fresh Coriander Leaves
- 1 Tablespoon Mint Leaves
- 2 Tablespoon Ghee or Oil
- 3 Cup Water
- Salt
- Saffron Strands (soaked in warm milk)
- Fried Onion
Cooking Instructions
Soak Rice: Wash the rice properly and soak it for 15-20 minutes.
Prepare Veggies: Chop all the vegetables into small pieces and set aside.
Saute: Take a pan, heat oil or ghee in it. Add in cumin, cinnamon, cloves, cardamom, and bay leaves.
Cook Vegetables: Add onions and cook until they are golden brown. Then add ginger garlic paste and saute until the raw smell disappears. Add tomato, salt, and all the spices. Cook everything for 5-6 minutes.
Add Rice And Water: Add the soaked rice and fry for 2-3 minutes. Add water and bring it to a boil. Lower the flame and cover with a lid. Let it cook for about 12 minutes and wait for the rice to turn tender.
Layering: Take a separate pan, layer it with cooked rice and mint and coriander leaves. Drizzle saffron milk for colour and fragrance.
Garnish And Serve: Garnish with fried onions and serve hot with raita or salad.
Summary
Restaurant Style Aromatic Veg Biryani
This restaurant-style veg biryani is a flavourful blend of mixed vegetables, aromatic spices, and basmati rice. It’s a hearty, colourful dish that’s perfect for special occasions or everyday meals.
Ingredients
- 1.5 Cup Basmati Rice
- 1.5 Cup Mixed Vegetables (carrots, peas, beans, potato, etc.)
- 1 Piece Onion (large, thinly sliced)
- 1 Piece Tomato (chopped)
- 1 Tablespoon Ginger Garlic Paste
- 1 Teaspoon Cumin Seeds
- 3 Piece Cloves
- 2 Piece Cardamom Pods
- 1 Piece Bay Leaf
- 1 Teaspoon Garam Masala Powder
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Turmeric Powder
- 1 Teaspoon Coriander Powder
- 0.5 Cup Yogurt
- 2 Tablespoon Fresh Coriander Leaves
- 1 Tablespoon Mint Leaves
- 2 Tablespoon Ghee or Oil
- 3 Cup Water
- Salt
- Saffron Strands (soaked in warm milk)
- Fried Onion
Main Procedure
Soak Rice: Wash the rice properly and soak it for 15-20 minutes.
Prepare Veggies: Chop all the vegetables into small pieces and set aside.
Saute: Take a pan, heat oil or ghee in it. Add in cumin, cinnamon, cloves, cardamom, and bay leaves.
Cook Vegetables: Add onions and cook until they are golden brown. Then add ginger garlic paste and saute until the raw smell disappears. Add tomato, salt, and all the spices. Cook everything for 5-6 minutes.
Add Rice And Water: Add the soaked rice and fry for 2-3 minutes. Add water and bring it to a boil. Lower the flame and cover with a lid. Let it cook for about 12 minutes and wait for the rice to turn tender.
Layering: Take a separate pan, layer it with cooked rice and mint and coriander leaves. Drizzle saffron milk for colour and fragrance.
Garnish And Serve: Garnish with fried onions and serve hot with raita or salad.
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