VEGETABLE BIRYANI Easy Recipe

Posted on by Shiv @Aaugritaa Caterers in Aaugritaa, Biryani, cooking classes in Delhi, Easy Recipes, Veg Delicacy

VEGETABLE BIRYANI:

Cuisine: Indian

Serves: 2-3 People

Ingredients:

  • Golden Seila Rice 250gms
  • Onion 5pcs
  • Cauliflower 1pc medium
  • Carrot 1pc
  • Beans 50gms
  • Ginger-Garlic paste 2-3 tbsp
  • Salt to taste
  • Garam Masala to taste
  • Red chilly powder to taste
  • Tomato for garnish
  • Green chilly for garnish
  • Coriander for garnish
  • Rose water for fragrance (Optional)
  • Whole spices like clove, bay leaf, pepper corn, cinnamon, cardamom for flavour
  • Refined Oil for Cooking

Method:

  1. Soak the rice for minimum 1 hour then boil it adding the whole spices and salt
  2. Drain the water of the rice after boiling and keep aside in a big tray or plate to cool it
  3. Cut the onion in Jullians (Long Cutting) and fry till golden brown
  4. Fry rest of the vegetables too like cauliflower, carrots and beans and keep aside
  5. Then take a pan, add oil then add the ginger and garlic paste, then tomato purée, cook for sometime then all the vegetables. Cook for 5 min on lower flame
  6. Take a thick bottom pan and brush it with ghee or Oil, put first layer of rice then the vegetables and then again layer of rice
  7. Cover it with aluminium foil and cook for 10min on low flame (Also known as Dum)
  8. Open the cover garnish with chillies, tomato, coriander and rose water
  9. Serve hot

Published by Shiv @Aaugritaa Caterers

Shiv Shankar Ghosh is a professional chef with over 12 years of experience in Food and Culinary industry. He has worked across US and India with extensive knowledge about various global cuisines such as Continental, Mexican, Chinese, and Indian. He was instrumental in setting up lot of kitchens across Delhi. In 2010, Aaugritaa Caterers was started with a dream to teach young budding chefs and home cooks about professional cooking, which has become a well-known entity in the food and catering space especially with corporate across Delhi NCR. He also helps food start-ups and new food joints to establish in the industry by setting up the kitchen completely by taking care of menus, staffing, and inventory under B.O.O.T model.

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