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Vegetable Biryani Recipe

Recipe By Daxa Parmar

Dum vegetable biryani with healthy vegetable

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1hr 30minstotal
1hr 30m.total
Vegetable Biryani
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Ingredients for Vegetable Biryani Recipe

  • 1/4 cup Curd
  • 1/2 nos tbs ginger garlic paste
  • 1/2 nos chilli choup
  • 1/2 tsp Lemon juice
  • 1/2 tsp Oil
  • 1/4 tsp chilli powder
  • 1/4 tsp Corriender powder
  • 0.13 nos turmeric powder
  • 1/2 tbsp garam masala
  • 1/4 nos Salt
  • 1/2 nos Potato cubes
  • 1.25 nos beans chouped
  • 1/4 nos carrot chouped
  • 3/4 tbsp Peas
  • 3/4 tbsp mint leaves choup
  • 3/4 tbsp coriander choupped
  • As required For Rice
  • 1/2 cup basmati rice
  • As required water for boilling
  • As required Spices
  • 3/4 nos chilli slit
  • 1/2 tbsp coriander leaves choupp
  • 1/2 tbsp mint leaves chopped
  • 1/2 tbsp Salt
  • 1/2 tsp Lemon juice
  • 1/4 tsp Ghee
  • As required For biryani
  • 1/2 tbsp Ghee
  • 1/2 tbsp Oil
  • 1/4 nos Onion Sliced
  • 1/4 nos Capsicum cubed
  • As required fried onion
  • 0.13 cup Saffron milk
  • 1/4 tsp Biryani masala
  • 1/2 tsp Ghee

Directions: Vegetable Biryani Recipe

  • STEP 1.Marinate vegetable for biryani.
  • STEP 2.ina bowl take 1 cup curd.
  • STEP 3.2 tbsp ginger garlic paste
  • STEP 4.2 chillichoupp
  • STEP 5.2tsp lemon juice
  • STEP 6.2 tsp oil
  • STEP 7.1/2 turmeric powder
  • STEP 8.1 tsp chilli powder
  • STEP 9.1 tsp corriender powder
  • STEP 10.2 tbsp garam masala
  • STEP 11.1tsp salt
  • STEP 12.whisk n mix well making sure everything is well combined
  • STEP 13.Add 2 potatoes
  • STEP 14.5 beans
  • STEP 15.1 carrot
  • STEP 16.3 tbsp peas
  • STEP 17.cauliflower optional
  • STEP 18.3 tbsp mint n 3 tbsp coriander
  • STEP 19.mix well marking surewell combined
  • STEP 20.marrinate for 30 mini keep aside.
  • STEP 21.How to make biryani.
  • STEP 22.Firstly take big kadai. hit
  • STEP 23.Add 2 tbsp ghee
  • STEP 24.2 tbsp oil
  • STEP 25.1 onion slices n fry until the onion turns golden brown.
  • STEP 26.1 capsicum dices n fry untill capsicum turns crunchy.
  • STEP 27.Add the prepareed marination mixer n mix well.
  • STEP 28.Cover n cook for 10 mini or vegetables r cooked almost.keep aside
  • STEP 29.How to cookrice for biryani
  • STEP 30.Firstly rinse n soak rice for 30 mini.
  • STEP 31.Now take a large vassal take enough water.
  • STEP 32.Add spices 3 chilli 2 tbsp salt 2 tsp lemon juice 1 tsp ghee.
  • STEP 33.Boiled for 5 mini or untill water turns flavourful.
  • STEP 34.Now add the soaked basmati rice and mix gently.
  • STEP 35.Boil for 5 mini or untill the rice 80 / perc cooked.
  • STEP 36.Furdher drain off the rice n rice is the ready for layering for biryani.
  • STEP 37.How to layer dum biryani.
  • STEP 38.firstly spreadout biryani greavy on to the kadai.
  • STEP 39.Top with fried onion corriender n mint.
  • STEP 40.Further top with cooked rice n levelout informally.
  • STEP 41.Also top with fried onion coriander minnt.
  • STEP 42.Pour 1/2 cup saffron milk 2 tsp ghee n 1 tsp biryani masala .
  • STEP 43.Cover n sil with alluminium foil.
  • STEP 44.Simmer for 20 mini.
  • STEP 45.Make sure to rest for at list 30 mini to serving veg dum biryani.
  • STEP 46.Finally enjoy veg dum biryani.
  • STEP 47..
  • STEP 48..
Nutrition
value
530
calories per serving
13 g Fat13 g Protein90 g Carbs6 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    13g
  • Carbs
    90g
  • Fiber
    6g

MacroNutrients

  • Carbs
    90g
  • Protein
    13g
  • Fiber
    6g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    159mg
  • Iron
    4mg
  • Vitamin A
    1465mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    47mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    15mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    75mg
  • Manganese
    1mg
  • Phosphorus
    169mg
  • Selenium
    9mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Daxa Parmar