Vegetable Biryani
Ingredients
6 cups of water
1 and ½ cups Basmati Rice
Salt to taste
8 Green cardamoms
2 Black cardamom
15 Cloves
2 cinnamon stick
½ cup oil
1 Bay leaf
½ teaspoon Caraway seeds
1 teaspoon Turmeric powder
1 teaspoon Red chilli powder
1 teaspoon Coriander powder
½ teaspoon Garam masala powder
1 and ½ tablespoons ginger and ginger paste
1 cup of tomato puree
2 small green chillies (chopped)
1 large onion
2 medium size carrots (diced)
2 medium sized potatoes (diced)
2 cups of Cauliflower Florets
1 cup Green peas
2 tablespoon yogurt
½ teaspoon rose water
Few strands of Saffron
Handful chopped cilantro
Handful chopped mint leaves
Try our Vegetable Biryani with a gorgeously aromatic smell, a wonderfully appetizing color and an immaculate taste. Serve with mint chutney or simple plain yogurt.
Instructions
1) In a pot, boil rice in six cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, and 1 cinnamon stick, until done.
2) With a colander, drain the water and set the rice aside.
3) In a heated oil pot, add the remaining green cardamoms, cloves, black cardamom and cinnamon, bay leaf and caraway seeds.
4) Add turmeric powder, red chilli powder and coriander powder, garam masala powder and stir well.
5) Add ginger and garlic paste and cook for a few minutes.
6) Add tomato puree and green chilies and cook for a few minutes.
7) Add onion, carrots, potatoes, cauliflower florets and green peas and sprinkle salt, cover and cook on medium heat for 10 to 15 minutes or until the veggies have fully cooked.
8) In a pot, sprinkle a little bit of oil and add a layer of rice at the bottom then add the cooked vegetables followed by another layer of rice on top.
9) In a small bowl, whisk yogurt, water, rose water and saffron.
10) Add yogurt mixture, cilantro and mint leaves on top.
11) Add aluminum foil on top of the pot and close the lid and cook on low heat for about 10 minutes.
12) Mix the rice with the veggies before serving.
**Note: adjust the spice level per your taste
Try our Vegetable Biryani with a gorgeously aromatic smell, a wonderfully appetizing color and an immaculate taste. Serve with mint chutney or simple plain yogurt.
Leave a review
We value your feedback. Let us know how did you like the recipe.
Recent Recipes
Creamy Mango Sago Recipe with Tapioca Pearls, Fresh Mango, Jelly, and Popping Boba
Make a creamy Mango Sago dessert with ripe mangoes, tapioca pearls, mango puree, condensed milk, evaporated milk, fresh cream, jelly, and popping boba. This chilled mango tapioca dessert is refreshing, colorful, and perfect for summer gatherings or family treats.
Mango Sago is a creamy, chilled dessert made with soft tapioca pearls, ripe mango chunks, mango puree, condensed milk, evaporated milk, fresh cream, and regular milk. Every spoonful has a refreshing mix of sweet mango flavor, creamy milk, and chewy sago pearls, making it a perfect dessert for warm days, family gatherings, or mango season treats.
This mango tapioca recipe can also be made extra colorful with red and yellow jelly cubes and mango-flavored popping boba for a fun texture. Serve it cold in tall glasses or dessert cups for a bright, refreshing mango dessert that is easy to prepare and beautiful to share.
Watch our recipe video for step by step instructions on how to make Mango Sago. We’ve included demonstrations and pro tips to help you out in the kitchen! For our mango sago recipe calories and nutrition information, see the recipe card below.
Mathey Wale Aloo Recipe - Creamy Buttermilk Potato Curry - Easy Vegetarian Curry for Puri, Rice, or Naan
Make Mathey Wale Aloo, a comforting Dahi Aloo vegetarian curry made with boiled potatoes, buttermilk, warm spices, curry leaves, cumin, mustard seeds, and fresh cilantro. Serve this easy Indian potato curry with puri, naan, or rice for a flavorful homemade meal.
Mathey Wale Aloo, also known as Matthe Wale Aloo or Dahi Aloo, is a tangy Indian vegetarian potato curry made with boiled potatoes, buttermilk, warm spices, curry leaves, and a cumin-mustard tempering.
The potatoes are kept slightly chunky and simmered in a creamy, spiced buttermilk gravy. Serve this comforting aloo curry with puri, rice, naan, or roti for a simple homemade meal.
Watch our recipe video for step by step instructions on how to make Mathey Wale Aloo. We’ve included demonstrations and pro tips to help you out in the kitchen! For our mathey wale aloo recipe calories and nutrition information, see the recipe card below.
Easy Reshmi Sheet Kebabs Recipe - Viral Chicken Kabab Recipe for the Oven
Make soft and juicy Reshmi Chicken Sheet Kebabs with fresh herbs, spices, cream, and a smoky charcoal flavor. This viral oven-baked kebab recipe is easy to prepare, perfect for sharing, and delicious with chutney, naan, or your favorite sides.
Reshmi Chicken Sheet Kebabs are a soft, creamy, and flavorful take on classic chicken kebabs made easier with a sheet pan method. Instead of shaping each kebab by hand, the chicken mixture is spread evenly onto a tray, baked until cooked through, and finished under the broiler for a lightly browned top.
This viral chicken kabab recipe combines ground chicken with onions, red bell pepper, cilantro, green chilies, ginger-garlic paste, lemon juice, fresh cream, and warm spices for a juicy, melt-in-your-mouth texture. A quick charcoal smoke step adds that signature kabab-style flavor, making these perfect to serve with chutney, naan, salad, or rice.
Watch our recipe video for step by step instructions on how to make Reshmi Sheet Kebabs. We’ve included demonstrations and pro tips to help you out in the kitchen! For our reshmi sheet kebabs recipe calories and nutrition information, see the recipe card below.
