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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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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
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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