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    You are in: Home / Recipes / Vegetable Biryani Recipe
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    Vegetable Biryani

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Chef #455857's Note:

    Famous Indian recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    for the rice

    for the vegetable gravy

    Directions:

    1. 1
      For the rice.
    2. 2
      Clean, wash and soak the rice for approximately 15 minutes. Drain and keep aside.
    3. 3
      In a large pan, boil 3 cups of water with clove, cinnamon, bay leaf, cardamom and salt and then add the rice.
    4. 4
      Cover and simmer till the rice is nearly cooked. Drain and keep aside.
    5. 5
      For the vegetable gravy.
    6. 6
      Heat the oil in a pan and add the cumin seeds.
    7. 7
      When they crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown.
    8. 8
      Add the chili powder, coriander powder, turmeric powder and garam masala and sauté for 2 to 3 minutes.
    9. 9
      Add the chopped tomatoes and cook over a slow flame for 7 to 8 minutes.
    10. 10
      Add the milk and continue to simmer for 5 to 7 minutes.
    11. 11
      Add the boiled vegetables and paneer and mix well.
    12. 12
      How to proceed.
    13. 13
      Combine the curds, coriander and saffron and mix well. In a deep vessel, arrange the vegetable gravy on the base. Top with the rice and spoon the curd mixture and ghee over the rice.
    14. 14
      Cover with a tight lid and cook on a tava (griddle) over a slow flame for 25 to 30 minutes or bake in a pre-heated oven at 200ºC (400ºF) for 20 minutes.

    Ratings & Reviews:

    • on May 21, 2014

      55

      We really enjoyed this recipe for dinner tonight. It was flavorful and a great way to use up veggies that are starting to get past their prime. For the veggies, we used French green beans, cauliflower, and even a poblano pepper that was going bad. I would definitely use this combination again. I used half and half instead of milk because that is what I had on hand. I only had 3/4 cup of half and half so I used coconut milk that I had open for the remaining 1/4 cup. This worked great. Also, I realized after already starting to make the recipe that I was out of cilantro. The recipe I am sure would be even better with it. I pan fried the panir as another reviewer suggested. We increased the amount of saffron a bit. I am putting this into my keeper file. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2007

      55

      I wasn't sure if I should rate this or not because I really changed it quite a bit, but since I followed your basic instructions and it really was a lovely dish I decided to rate it. The changes that I made included just making the vegetable gravy and serving it over plain batsmati rice. I also pan fried the panir before adding it to the dish. It really was wonderful. We used red potatoes and peas for out mixed boiled vegetables. We thought that the vegetable mixture was wonderful. Thanks for posting!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetable Biryani

    Serving Size: 1 (267 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 388.2
     
    Calories from Fat 149
    38%
    Total Fat 16.6 g
    25%
    Saturated Fat 6.7 g
    33%
    Cholesterol 25.6 mg
    8%
    Sodium 166.8 mg
    6%
    Total Carbohydrate 51.8 g
    17%
    Dietary Fiber 4.1 g
    16%
    Sugars 4.2 g
    16%
    Protein 8.5 g
    17%

    The following items or measurements are not included:

    cloves

    cardamom

    panir

    ginger-garlic paste

    saffron strands

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