Mughlai Vegetable Biryani Recipe

Pin

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

Pin

How to Make Mughlai Vegetable Biryani

1. Take coconut and cashews in a blender and make into a fine puree. Set aside till use.
2. Wash and soak rice in water for 30 mins.
3. Now Start by cooking rice in lots of boiling salted water.
4. Check this post to see detail instructions. Drain it and set aside.
5. Heat oil and ghee in a kadai. Add in the seasoning ingredients and saute for a min.
6. Add in onions and cook till golden.
7. Add in green chillies and ginger garlic paste and saute for a min.
8. Now add in tomatoes and mix well. Cook till oil separates from it.
9. Now add in all the veggies and saute for a min.
10. Cover and cook on a low heat for a good 7 to 8 mins.
11. Add in all spice powders, ground masala and curd. Mix well. Add in salt. Masala Done.
12. Now lets gets the assembling. Preheat oven to 150 Degree C.
13. Soak saffron in warm milk, set aside. Fry cashews and raisans in ghee and set aside.
14. Now take a oven proof dish. Lay half the masala into the bottom of the dish.
15. Spread half the rice and sprinkle in coriander and mint leaves. Now half the saffron soaked milk over the rice.
16. Cover with half the masala and the remaining rice.
17. Now sprinkle over coriander leaves and mint leaves.
18. Drizzle in the remaining saffron soaked milk over the rice. Sprinkle in the fried nuts and raisans.
19. Cover the dish and let it cook in a preheated oven for a good 20 to 25 mins.
20. 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.
21. 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.

Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

Pin

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.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 1 hr

Total Time 1 hr 30 mins

Course Main Course

Cuisine Indian

Servings 6 servings

Calories 563 kcal

Ingredients

  

1x2x3x

• ▢ 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 Facts

Mughlai Vegetable Biryani Recipe

Amount Per Serving (1 g)

Calories 563 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 16g100%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 10g

Cholesterol 29mg10%

Sodium 48mg2%

Potassium 344mg10%

Carbohydrates 61g20%

Fiber 5g21%

Sugar 5g6%

Protein 10g20%

Vitamin A 622IU12%

Vitamin C 10mg12%

Calcium 75mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword biryani recipes, Mughlai Vegetable Biryani Recipe

Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!

Cook ModePrevent your screen from going dark

Mughlai Vegetable Biryani Recipe Step by Step

Pin

Take all your stuffs