Coconut Milk Veg Biryani With Bread Recipe

Cooking Directions

• STEP 1.Wash and soak basmati rice for 30 minutes. Drain and set aside.
• STEP 2.In a large pan, heat oil and add whole spices like cinnamon, cardamom, and cloves. Saute for a minute.
• STEP 3.Add chopped onions and cook until golden brown. Then add ginger-garlic paste and saute for a minute.
• STEP 4.Add mixed vegetables like carrots, peas, and beans. Cook for 2-3 minutes.
• STEP 5.Add soaked rice, coconut milk, water, and salt. Mix well and bring it to a boil.
• STEP 6.Reduce the heat, cover the pan, and let it cook for 15-20 minutes or until the rice is cooked and the flavors are well blended.
• STEP 7.Garnish with chopped coriander leaves and serve hot with bread or naan.

Cooking Tips

• You can add other vegetables like bell peppers or cauliflower according to your preference.
• For a spicier biryani, add green chilies or red chili powder.
• To enhance the flavor, you can add a pinch of saffron soaked in warm milk.
• Make sure to fluff the rice gently with a fork before serving to avoid clumping.

Storage and Serving

• Leftover biryani can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the biryani in a microwave or on the stovetop with a little water to prevent it from drying out.
• Serve the Coconut Milk Veg Biryani hot with bread or naan for a delicious and satisfying meal.