A traditional Indian vegetable biryani is an ideal dish for any event. Mixed vegetables and Long grain basmati rice in a spicy masala are cooked in alternating layers in dum will give you a final dish. Aromatic rice, whole spices, nutritious vegetables, and the fragrant saffron mix together completely in this vegetable biryani recipe which is magical of an excellent dum biryani. As well as this Indian vegetable biryani recipe is cooked in the microwave, as a result, it is a rapid biryani nothing like a usual clay pot that needs hours for the dum to cook.
For this reason, I like to eat while a biryani starving hits! The preparation and the cooking time of vegetable biryani are needed in between 16-20 minutes and 26-30 minutes. You can serve for 4 people that are given the quantities in this recipe. The cooking level of this recipe is moderate and, its taste is mild.
Ingredients and Quantities:
Preparation and Cooking Method for Vegetable Biryani Recipe:
Add rice into 4 cups of salted boiling water. Before boiling water add 1 black cardamom, ½ inch cinnamon stick, 2 green cardamoms, and 5 cloves into the water for spreading aroma. Cook rice until 3/4th done. Strain, drain water and keep aside.
Place a non-stick pan on medium fire. Add ghee. Throw the remaining, green cardamoms, cinnamon, black cardamom, caraway seeds, and bay leaf for roasting. Add carrot, onions, cauliflower florets, French beans, and green peas.
Add salt, cover and cook them for 2 minutes on medium fire. Put in garlic-ginger paste mixed with small amount of water and stir well. Add red chili powder, coriander powder, and turmeric powder then cook.
Beat yogurt with saffron and rose water by applying a hand whisk. Add some milk or water and whisk well. Put in tomato puree to the vegetables with the ½ teaspoon of garam masala powder and mix properly. Cook for 2 minutes. Take a microwave secure deep bowl.
Put a layer of rice at the base of the deep bowl. Then add half the cooked vegetables followed by one more layer of rice. Throw half of the leftover coriander leaves, garam masala powder, yogurt mixture, and mint leaves. Keep layer the leftover vegetables followed by the left over rice.
Add the leftover coriander leaves, garam masala powder, yogurt mixture, and mint leaves. Cover them with a silicon lid and cook in the microwave oven for 4 to 5 minutes at high temperature (100%). give it rest for 5 minutes. Serve hot.