Veg Biryani Recipe
red potato, carrot, cauliflower, pea, bell pepper, mushroom, saffron, basmati rice (V+, GF) ---make it dum style +1---
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Ingredients
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Vegetables
Rice and Spices
Others
Method
Preparation
- 1
- 2
Soak the Rice
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
- 3
Prepare Saffron
Soak the saffron strands in 2 tablespoons of warm water to release their color and flavor.
Cooking
- 4
- 5
Add Spices
Sprinkle in the coriander powder, turmeric powder, garam masala, and salt. Mix well to coat the vegetables with the spices, and cook for an additional 3-5 minutes.
- 6
Cook the Rice
In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained basmati rice and cook until the rice is 70% cooked (about 5 minutes). Drain the rice and set aside.
- 7
Layer the Biryani
In the vegetable pot, layer half of the partially cooked rice over the vegetables. Drizzle the saffron water over the rice, and then add the remaining rice on top. Do not stir.
- 8
Dum Cooking
Cover the pot with a tight lid and cook on low heat (dum) for 20-25 minutes. This allows the flavors to meld and the rice to finish cooking.
Serving
- 9
Serve the Biryani
Once done, remove from heat and let it rest for 5 minutes. Fluff the biryani gently with a fork, garnish with fresh coriander and mint leaves, and serve hot.