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Home-made vegetable biryani
I was lucky, it was to be prepared for a family event when the theme was announced.
HMM!
The composition is exactly 3'' wide.
EXPLORE # 455 Jan 11, 2008
© RajRem Photography, 2008. All rights reserved.
This shot was taken on my last trip to India. For the best functions and family feasts, in India and I believe also in Pakistan their best and very famous disc is Biryani, serve hot with a salad and raita (yogurt sauce). When they have to serve thousand’s of peoples outside in the ground or in a huge hall , they use the traditional cooking methods using big copper utensils called Degh, using fire wood as fuel with perfect and balanced ingredients, are the specialty of the preparation which gives an unforgettable taste to the Guests. In this picture 4 Deghs were line up to feed about 500 peoples. Of course they have to hire a professional cook to prepare the food in a Degh
Gahreeb Nawaz restaurant, a small 'Desi Joint' on the outskirts of Devon avenue, Chicago has colored the walls with their menu, which is a fun thing to read :)
I've never been there, but such restaurants are good for the student population who want something quick and easy and are not concerned about the health implications of the food.
Vegetable Biryani is a delicious, flavourful, rich and exotic rice dish which looks colorful with assorted vegetables and spiced to give a nice fragrance around.
An authentic vegetable biryani is always slow cooked on dum.
A vegetable biryani recipe from the land of the Nawabs – Hyderabad. The Hyderabadi veg biryani recipe is light, aromatic and deliciously yum.
Author: dassana
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
The Rice:
* 1 and half cup basmati rice
* 2 green cardamoms
* 2 black cardamoms
* 2 cloves
* 1 cinnamon of 1 inch
* 1 bay leaf
* 2 mace strands
* 3 cups water
* salt
The Vegetable Gravy:
* ½ medium sized cauliflower, florets removed
* 1 medium sized carrot, diced
* 1 medium sized potato, cubed
* 1 cup of chopped french beans
* ½ cup frozen/fresh peas
* 1 and half onion, finely sliced
* 1 green chili, slit
* 2 tbsp julienned ginger
* 1 tbsp chopped garlic
* 1 tsp caraway seeds/shah jeera
* 2 green cardamom
* 2 black cardamoms
* 2 cloves
* 1 cinnamon of 1 inch
* 1 bay leaf
* 2 mace strands
* 100 gms whisked curd
* ¼ tsp turmeric powder
* ½ tsp red chili powder/cayenne pepper
* 2 tbsp cashewnuts
* 1 tbsp sultanas/raisins
* 2 tbsp almonds, blanched, peeled and sliced
* 3 tbsp ghee
* salt
* Herbs and Spices for the assembling:
* ½ cup chopped coriander/cilantro leaves
* ½ cup mint leaves
* 100 gms whisked curd
* a few saffron strands
* 1 tbsp milk
Instructions
- Pick and clean the rice in running water. Soak the rice in water for 30 minutes.
- Now you can microwave or pressure cook the rice. You have to cook the rice till its ¾th done. The rice should not be fully cooked but almost cooked.
- In a pressure cooker or a microwave cooker, add the pre-soaked rice, all the spices mentioned above, salt. Cook till the rice till is almost done. I microwaved the rice and cooked it for 9 minutes at full power. Fluff the rice and keep it separate.
- Traditionally biryani were made in clay pots, known as handis. If you have a clay pot, you could use it. I did not have a clay pot or handi. But I have a pressure cooker shaped like a handi, so I used it. If you have a handi shaped pot made up of aluminium, you could use it also.
- Heat ghee in the handi.
- Add all whole garam masala: cardamoms, mace, cloves, cinnamon, bay leaves. Fry the garam masala till they crackle.
- Now add the onions. Fry the onions till golden brown.
- Add the green chilli, ginger and garlic. Fry for a minute.
- Add the turmeric and red chili powder.
- Give the mixture a stir.
- Now add the vegetables and stir for a minute.
- Add the curd/yoghurt.
- Stir and then add ¾ cup water plus salt. Stir the mixture well.
- If using a pressure cooker for cooking the veggies, then cover the cooker with a lid and pressure cook for 2 minutes.
- If not using a pressure cooker, then bring the entire vegetable mixture to a boil. Then simmer until the vegetables are cooked. Add the dry fruits – almonds, raisins and cashew nuts to the vegetable gravy.
- Check the salt. Add more if required.
- Warm the milk. Add saffron to it. Let this saffron-milk mixture cool. Add the curd to this mixture and mix well.
- In the same handi with the cooked vegetables, sprinkle half each of saffron-flavored curd/yoghurt, mint and coriander leaves.
- Now spread half of the rice.
- Sprinkle the remaining saffron-flavored curd/yoghurt, mint and coriander leaves.
- Spread the remaining rice.
- Sprinkle rose water. This is optional and you could skip it.
- Place a moist cloth on top.
- Cover with a lid.
- Then seal with wheat flour dough or keep a heavy weight on the lid.
- This is one technique that you could use for dum cooking if you do not have the wheat flour dough.
- Place the sealed handi on the gas stove at low fire.
- Cook for 20-25 minutes more. If you think and feel, that you do not want the base to get burnt while cooking the biryani… there is a technique for avoiding this disaster.
- Right at the beginning, before dum cooking the biryani……. take a tava/griddle and heat it on medium flame. Now keep the sealed handi on the tava. Keep the flame to the lowest and cook for 20-25 minutes.
- For the first 15 minutes, I dum cooked the biryani on direct low flame and for the last 10 minutes, I placed the handi on the tava and cooked on a low flame.
- You could also preheat the oven to 190 degree celsius and then bake the biryani in the oven for 15-20 minutes. Please remember to use an oven proof utensil like the pyrex ones for baking in the oven. You will have to assemble the veg biryani as mentioned above in the oven proof utensil and then bake it.
- While serving vegetable biryani, make sure you equally serve the vegetables as well as rice.
- Serve the yummy veg biryani with your choice of raita, onion-mint salad-kuchumber, mango pickle, roasted papad.
- Other accompaniments for this Hyderabad Veg Biryani would be Mirchon ka Salan…. the way the Biryani is traditionally served in Hyderabad.
Ingredients
Rice - 3 cups
Carrots - 2
Fresh Green beans - 50 gms
Green peas - 100 gms
Cauliflower - 100 gms
Double beans - 100 gms
Onions - 2
Tomatoes - 2
Fresh curd - 1/2 cup
Fresh milk - 1/2 cup
Green chilies - 2
Ginger - Garlic paste - 2 tsp
Turmeric powder - 1 tsp
Ghee - 2 tsp
Oil - 2 tsp
Salt to taste
Bread Slices - 4
Dinner of vegetable biryani, Kerala fry of bitter gourd, gobi(cauliflower) batata nusak, gutta curry (gram flour and coriander dumpling in yogurt sauce), muttar(peas) paneer, Chinese vegetable dumpling, along with a plate of salad kind of vegetables. Raita is must for biryani.
Dinner of vegetable biryani, methi malai paneer (paneer with fenugreek and cashew), dal palak (lentils with spinach), vegetable korma (mixed vegetables in cashew and saffron gravy) and yam vepudu (yam with curry leaf) along with raita
#madras #chennai #india #delhi #igs #galettes #amandes #sun #delicesmadras #delices #news #rip #tamil #bouch #mobilecases #customizedcases #mobilecovers #cases #customizedcase #phonecases #phonecovers #udhayanidhistalin #chennaitrendies #vegbiryani #vegetablebiryani #biriyani #vegetablecurry #gopalapuram #madurai #bhfyp
For dinner in the Opus dining room on the last night of our Mediterranean cruise aboard the Celebrity Reflection, I ordered the featured vegetarian main course: Vegetable Biryani. The biryani was perfectly seasoned and contained potatoes, peas, carrots, turmeric and basmati rice; it was served a side of naan bread and raita (yogurt sauce). Delicious!
Pappadam with Coriander Relish, Onion Relish, Mango Chutney / Vadakari / Saag Paneer / Vegetable Biryani / Garlic Naan / Mango-Chili-Lime Lassi
Biryani took most of the afternoon but was worth it. I followed these online video tutorials:
Part 1
www.youtube.com/watch?v=_ZCyrI7AGv4
Part 2
www.youtube.com/watch?v=so-RuJQY1d0
Mango-Chili-Lime Lassi was simple, a light finish and a-maaaa-zing. Recipe here:
www.foodnetwork.com/recipes/aarti-sequeira/mango-chile-li...
Learn how to make healthy leafy vegetable biryani with beetroot raita. This biryani is an ode to the nawabs of yesteryear! Easyday Club #GharKaKhana provide step by step guide to make vegetable biryani #EasyRecipe at home.
Special Vegetable biryani for special guests
KK Caterers serve different types of Biryani in your event
Call: 9395345355 / 9246345355
Assorted vegetables cooked with basmati in an authentic biryani masala. Order now from http://www.eatonn.in/rice-and-noodles/vegetable-biryani
Lunching a little late today and I got it to go. Stopped by Paradise India Cuisine for their buffet. Would you believe that my first time eating Indian food was in Morrisville. Wow, was I missing out. Immediately I fell in love with the cuisine. It’s amazing how all our cultures eventually cross. I am Mexican and I see that the spices used in Indian cuisine are incorporated into many Mexican dishes. Some might be weary of the spiciness, but I love it. Topping lunch off with a mango lassi…similar to a mango licuado found in Mexican cuisine. Absolutely delicious! Photo by @citygirlcece #nomnom #yumonyum #ChickenTikkaMasala #RiceBiryani #mangolassi #Morrisville #NCeats #PaneerTikkaMasala #VegetableBiryani / on Instagram instagram.com/p/2WdP_dDh9q/
Enjoy the delicious taste of the Best Veg Biryani in Wyoming, NSW, made with fresh vegetables, fragrant basmati rice, and authentic Indian spices. Each bite is full of rich flavor and aroma, giving you a perfect mix of taste and freshness. Whether it’s for lunch, dinner, or a family meal, this biryani is the ideal choice for anyone who loves real Indian food. Treat yourself to a warm, flavorful, and satisfying experience with every serving.
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Our biryani is made with fresh vegetables, fragrant basmati rice, and a perfect mix of spices that make every bite special. That’s why food lovers call it the best biryani in Wyoming, NSW — full of flavor, aroma and pure comfort.
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Here’s why everyone loves it:
Cooked with premium quality ingredients and authentic Indian spices.
Freshly prepared to order at our Indian restaurant near me for perfect taste and texture.
Balanced flavors — not too spicy, just deliciously satisfying.
Served hot and fresh, making it perfect for dine-in or takeaway.
Loved by both vegetarians and non-vegetarians alike!
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✉️ Email:crownindianrestaurant@hotmail.com
📞 Phone: 0491 795 580