Mughlai Vegetable Biryani Recipe with step by step pictures. This is a yummy vegetable biryani recipe with layers as even though its a time consuming process,the end result is amazing.
Mughlai Vegetable Biryani
Another addition to my biryani array. I love making biryani, it is so easy on a busy day, because your dont have to worry about making curries, kulambu separately. So i love making it a lot. Not overy biryani is quick to make, This Briyani is kind of different, It is called as Dum Biryani. I make this occasionally because it involves lot of steps.
Ingredients for Mughlai Vegetable Biryani
- Basmati Rice - 2 cup
- Onions - 1 large sliced thinly
- Green Chilli - 2 slit
- Ginger Garlic Paste - 2 tbsp
- Tomatoes - 2 large chopped finely
- Carrots - 1 large chopped
- Beans - 10 chopped
- Capsicum - 1 chopped into big pieces
- Peas - 1 cup
- Turmeric Powder / Manjal Podi - 1 tsp
- Chilli Powder - 1 tbsp
- Coriander Powder / Malli Podi - 2 tbsp
- Garam Masala powder - 1 tblspn
- Curd / Yogurt- ½ cup
- Salt to taste
For Seasoning:
- Oil - 3 tbsp
- Ghee - 3 tbsp
- Cumin Seeds / Jeerakam - 1 tsp
- Cinnamon / Pattai - 1 small stick
- Bay Leaf - 1 leaf
- Cardamom Pods / Yelakai - 5
- Cloves / Krambu - 5
For Grinding:
- Coconut - 1 cup grated
- Cashews - 15
For Layering Rice:
- Coriander leaves - ½ cup chopped finely
- Mint Leaves - ½ cup chopped finely
- Saffron - a pinch
- Warm Milk - ¼ cup
- Cashews - 3 tblspn
- Raisans - 3 tbsp
- Ghee - 1 tbsp
How to Make Mughlai Vegetable Biryani
- Take coconut and cashews in a blender and make into a fine puree. Set aside till use.
- Wash and soak rice in water for 30 mins.
- Now Start by cooking rice in lots of boiling salted water.
- Check this post to see detail instructions. Drain it and set aside.
- Heat oil and ghee in a kadai. Add in the seasoning ingredients and saute for a min.
- Add in onions and cook till golden.
- Add in green chillies and ginger garlic paste and saute for a min.
- Now add in tomatoes and mix well. Cook till oil separates from it.
- Now add in all the veggies and saute for a min.
- Cover and cook on a low heat for a good 7 to 8 mins.
- Add in all spice powders, ground masala and curd. Mix well. Add in salt. Masala Done.
- Now lets gets the assembling. Preheat oven to 150 Degree C.
- Soak saffron in warm milk, set aside. Fry cashews and raisans in ghee and set aside.
- Now take a oven proof dish. Lay half the masala into the bottom of the dish.
- Spread half the rice and sprinkle in coriander and mint leaves. Now half the saffron soaked milk over the rice.
- Cover with half the masala and the remaining rice.
- Now sprinkle over coriander leaves and mint leaves.
- Drizzle in the remaining saffron soaked milk over the rice. Sprinkle in the fried nuts and raisans.
- Cover the dish and let it cook in a preheated oven for a good 20 to 25 mins.
- If you don't have oven, just place the covered pot in a tawa and heat it in a very low flame for 10 to 15 mins.
- Remove it, fluff it up and serve.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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📖 Recipe
Mughlai Vegetable Biryani Recipe
Mughlai Vegetable Biryani Recipe with step by step pictures. This is a yummy vegetable biryani recipe with layers as even though its a time consuming process,the end result is amazing.
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Servings: 6 servings
Calories: 563kcal
Ingredients
- 2 cups Basmati Rice
- 1 large sliced thinly Onions
- 2 slit Green Chilli
- 2 tbsp Ginger Garlic Paste
- 2 large chopped finely Tomatoes
- 1 large chopped Carrots
- 10 chopped Beans
- 1 chopped into big pieces Capsicum
- 1 cup Peas
- 1 tsp Turmeric Powder / Manjal Podi
- 1 tbsp Chilli Powder
- 2 tbsp Coriander Powder / Malli Podi
- 1 tbsp Garam Masala powder
- ½ cup Curd / Yogurt
- Salt to taste
- For Seasoning:
- 3 tbsp Oil
- 3 tbsp Ghee
- 1 tsp Cumin Seeds / Jeerakam
- 1 small stick Cinnamon / Pattai
- 1 leaf Bay Leaf
- 5 Cardamom Pods / Yelakai
- 5 Cloves / Krambu
- For Grinding:
- 1 cup grated Coconut
- 15 Cashews
- For Layering Rice:
- ½ cup chopped finely Coriander leaves
- ½ cup chopped finely Mint Leaves
- Saffron - a pinch
- ¼ cup Warm Milk
- 3 tbsp Cashews
- 3 tbsp Raisans
- 1 tbsp Ghee
Instructions
- Take coconut and cashews in a blender and make into a fine puree. Set aside till use.
- Wash and soak rice in water for 30 mins.
- Now Start by cooking rice in lots of boiling salted water.
- Check this post to see detail instructions. Drain it and set aside.
- Heat oil and ghee in a kadai. Add in the seasoning ingredients and saute for a min.
- Add in onions and cook till golden.
- Add in green chillies and ginger garlic paste and saute for a min.
- Now add in tomatoes and mix well. Cook till oil separates from it.
- Now add in all the veggies and saute for a min.
- Cover and cook on a low heat for a good 7 to 8 mins.
- Add in all spice powders, ground masala and curd. Mix well. Add in salt. Masala Done.
- Now lets gets the assembling. Preheat oven to 150 Degree C.
- Soak saffron in warm milk, set aside. Fry cashews and raisans in ghee and set aside.
- Now take a oven proof dish. Lay half the masala into the bottom of the dish.
- Spread half the rice and sprinkle in coriander and mint leaves. Now half the saffron soaked milk over the rice.
- Cover with half the masala and the remaining rice.
- Now sprinkle over coriander leaves and mint leaves.
- Drizzle in the remaining saffron soaked milk over the rice. Sprinkle in the fried nuts and raisans.
- Cover the dish and let it cook in a preheated oven for a good 20 to 25 mins.
- If you dont have oven, just place the covered pot in a tawa and heat it in a very low flame for 10 to 15 mins.
- Remove it, fluff it up and serve.
Nutrition
Serving: 1g | Calories: 563kcal | Carbohydrates: 61g | Protein: 10g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 29mg | Sodium: 48mg | Potassium: 344mg | Fiber: 5g | Sugar: 5g | Vitamin A: 622IU | Vitamin C: 10mg | Calcium: 75mg | Iron: 2mg
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Mughlai Vegetable Biryani Recipe Step by Step
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| Take all your stuffs |
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| Now cook rice in lots of boiling water..Check this post |
dailymuffings
Hi aarthi thanks for sharing....can we use steel vessels in oven
Aarthi
@dailymuffingsyes u can use steel in OTG
Jaswinder Kaur
thank u for sharing. I tried it was beautiful..
Anonymous
For how long in the oven?
Aarthi
@Anonymous20 to 25 mins, it is mentioned in the written part of recipe
Anonymous
Any substitute for oven cooking?
Aarthi
@Anonymousu can put the whole pot on a low heat over a tawa instead of putting it in oven
Nilosa
Hi,
This buriyani looks so good and I intend to make this tomorrow for my friends.
Can you please tell me how much a cup of rice is in grams?
Thanks a lot for the yummi recipe! 🙂
Aarthi
@Nilosait is around 220 grams
Anonymous
At wat temperature should the oven b pre heated
Anonymous
At wat temperature shed the oven b preheated
Aarthi
just 150 degree C
jia
Hi Aarthi,
Tried this dish today and it tastes amazingly fantastic...:D
I am so glad I stumbled upon your blog.
Thank you so much for such lovely recipes
Jeeva