वेज बिरयानी | How to make Veg Biryani | Easy Vegetable Biryani|Sanjeev Kapoor Khazana
100.5 هزار بار بازدید -
4 سال پیش
-
Yes, vegetarians, it's time to
Yes, vegetarians, it's time to smile. Here's an authentic and flavourful biryani which is 100% vegetarian! Time to make it in your home kitchen and share with everybody who feels 'veg biryani is pulao'! Veg Biryani is a thing! Check out the vegetarian version of the authentic Indian dish – Biryani. Veg Biryani is made of vegetables, rice and aromatic spices. Half-cooked rice is layered on sautéed vegetables and cooked. Full of flavor in each bite. It is so delicious, soul-satisfying and yet full of the goodness of veggies and easy to make. Try once and it will become your all-time favorite. Time to make it in your home kitchen and share with everybody who feels 'veg biryani is pulao'!
वेज बिरयानी | How to make Veg Biryani | Easy Vegetable Biryani|Sanjeev Kapoor Khazana
VEG BIRYANI
Ingredients
200 grams cauliflower
8-10 French beans
1 medium carrot
15-20 green peas
1½ cups Basmati rice
Salt to taste
2-3 green cardamoms
1 bay leaf
3-4 cloves
4 tbsps ghee + for drizzling
1 tsp caraway seeds (shahi jeera)
3-4 green cardamoms
6-8 black peppercorns
3-4 cloves
1 bay leaf
1 inch cinnamon stick
2 medium onions, sliced
1 tbsp ginger-garlic paste
2-3 green chillies, slit
½ cup fresh tomato puree
2 tsps red chilli powder
½ tsp turmeric powder
2-3 tsps biryani masala
2 tsps coriander powder
½ cup whisked yogurt
¾ cup fried onions + for garnish
½ tsp green cardamom powder
2 tbsps chopped fresh coriander leaves
A large pinch of saffron, soaked in 2 tbsps warm water
1 tbsp rose water
1 tbsp screw pine water (kewra)
2 inch ginger, cut into thin strips
¼ cup fresh mint leaves + for garnish
Fried cashew nuts for topping + for garnish
Method
1. Cut medium sized florets of the cauliflower. Diagonally cut the French beans into 1 inch pieces.
2. Cut the carrot into 1 inch diamonds.
3. Shell the green peas.
4. Take rice in a large bowl, add water and wash it for 2-3 times. Drain and add sufficient water and set aside to soak for 30 minutes.
5. Heat sufficient water in a deep pan, add salt, green cardamoms, bay leaf, and cloves, and bring the water to a boil.
6. Add the soaked rice, gently mix and cook till the rice is ¾ cooked.
7. Meanwhile, heat ghee in another non-stick deep pan, add caraway seeds, green cardamoms, black peppercorns, cloves, bay leaf, and cinnamon stick and sauté till fragrant.
8. Add onions, mix and cook till they turn golden brown.
9. Once the rice is ¾ cooked, take it off the heat and strain it.
10. Add ginger-garlic paste to the onion mixture along with green chillies and mix well. Cook for 1-2 minutes.
11. Add tomato puree, mix and cook till fat separates. Add red chilli powder, turmeric powder, biryani masala, and coriander powder and mix well. Cook for 1 minute.
12. Add yogurt, mix and cook till the fat separates. Add salt, mix and cook for 1-2 minutes. Add cauliflower, carrot, and French beans and mix well.
13. Add ¾ cup water, mix, cover and cook 5-7 minutes. Add green peas and mix well.
14. Add ½ cup fried onions, green cardamom powder and mix well.
15. Add coriander leaves, mix and cook for a minute. Spread the rice over this, drizzle soaked saffron, rose water, screwpine water and gently mix the top of the rice.
16. Sprinkle ginger strips, fresh mint leaves, and sprinkle remaining fried onions and fired cashew nuts. Drizzle some ghee in the centre and the edges. Cover the pan with aluminum foil, place the lid on top and cook on low heat for 10-15 minutes.
17. Transfer it into a serving plate, garnish with mint leaves, fried onions and fried cashew nuts. Serve hot.
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वेज बिरयानी | How to make Veg Biryani | Easy Vegetable Biryani|Sanjeev Kapoor Khazana
VEG BIRYANI
Ingredients
200 grams cauliflower
8-10 French beans
1 medium carrot
15-20 green peas
1½ cups Basmati rice
Salt to taste
2-3 green cardamoms
1 bay leaf
3-4 cloves
4 tbsps ghee + for drizzling
1 tsp caraway seeds (shahi jeera)
3-4 green cardamoms
6-8 black peppercorns
3-4 cloves
1 bay leaf
1 inch cinnamon stick
2 medium onions, sliced
1 tbsp ginger-garlic paste
2-3 green chillies, slit
½ cup fresh tomato puree
2 tsps red chilli powder
½ tsp turmeric powder
2-3 tsps biryani masala
2 tsps coriander powder
½ cup whisked yogurt
¾ cup fried onions + for garnish
½ tsp green cardamom powder
2 tbsps chopped fresh coriander leaves
A large pinch of saffron, soaked in 2 tbsps warm water
1 tbsp rose water
1 tbsp screw pine water (kewra)
2 inch ginger, cut into thin strips
¼ cup fresh mint leaves + for garnish
Fried cashew nuts for topping + for garnish
Method
1. Cut medium sized florets of the cauliflower. Diagonally cut the French beans into 1 inch pieces.
2. Cut the carrot into 1 inch diamonds.
3. Shell the green peas.
4. Take rice in a large bowl, add water and wash it for 2-3 times. Drain and add sufficient water and set aside to soak for 30 minutes.
5. Heat sufficient water in a deep pan, add salt, green cardamoms, bay leaf, and cloves, and bring the water to a boil.
6. Add the soaked rice, gently mix and cook till the rice is ¾ cooked.
7. Meanwhile, heat ghee in another non-stick deep pan, add caraway seeds, green cardamoms, black peppercorns, cloves, bay leaf, and cinnamon stick and sauté till fragrant.
8. Add onions, mix and cook till they turn golden brown.
9. Once the rice is ¾ cooked, take it off the heat and strain it.
10. Add ginger-garlic paste to the onion mixture along with green chillies and mix well. Cook for 1-2 minutes.
11. Add tomato puree, mix and cook till fat separates. Add red chilli powder, turmeric powder, biryani masala, and coriander powder and mix well. Cook for 1 minute.
12. Add yogurt, mix and cook till the fat separates. Add salt, mix and cook for 1-2 minutes. Add cauliflower, carrot, and French beans and mix well.
13. Add ¾ cup water, mix, cover and cook 5-7 minutes. Add green peas and mix well.
14. Add ½ cup fried onions, green cardamom powder and mix well.
15. Add coriander leaves, mix and cook for a minute. Spread the rice over this, drizzle soaked saffron, rose water, screwpine water and gently mix the top of the rice.
16. Sprinkle ginger strips, fresh mint leaves, and sprinkle remaining fried onions and fired cashew nuts. Drizzle some ghee in the centre and the edges. Cover the pan with aluminum foil, place the lid on top and cook on low heat for 10-15 minutes.
17. Transfer it into a serving plate, garnish with mint leaves, fried onions and fried cashew nuts. Serve hot.
Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signup
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : Facebook: ChefSanjeevKapoor
Twitter : Twitter: sanjeevkapoor
#SanjeevKapoor #VegBiryani, Sanjeev kapoor recipe,master chef,wonder chef,cooksmart,style chef,indian cusine,hi tea,restaurant,chef,cafe,foodie,simple recipe,cook,recipe,fat to fit,quick & easy recipe,smart chef,dessert,strater,How to make Veg Biryani,chicken biryani,pulao,paneer biryani,chef recipe,home made veg biryani,jeera rice,fried rice, व्हेज बिर्यानी, Veg Biryani, How to make Veg Biryani, Healthy Vegetable Biryani recipe, Easy vegetables rice, कुकर में बनाये झटपट वेज बिरयानी, Instant vegetables biryani, spicy vegetables biryani, Market style vegetable biryani, Hyderabadi style handi biryani, वेज बिरयानी घर पे, वेज बिरयानी रेस्टोरेंट स्टाइल, वेज बिर्यानी कुकर में, vegetables pulao recipe, Masaledar Vegetables Biryani Recipe, Green Vegetables pulao for kids, Veg pulao with fried paneer, Vegetables fried rice with dry fruits, Sanjeev Kapoor Khazana
4 سال پیش
در تاریخ 1399/11/07 منتشر شده
است.
100,533
بـار بازدید شده