Veg biryani with raita is easy to prepare in 30 minutes and enjoy the delicious taste. It is a package of vegetables and contains several health benefits. Simply go through two steps. The first step is to fry the veggies in all spices. The second step is to add the rice to veggies
Preparing raita is very easy in 5 minutes. Simply add all raita ingredients in a bowl stir well. Try this yummy Veg biryani recipe with raita and let me know how it turns to you. There is a lot of benefits to this recipe.
Briyani combination curries
Veg biryani is the best option for veg eaters and of course favourite for all them. Dry spices and masala powders give the good taste of our Vegetable Biryani. Green peas are rich in antioxidants, contains vitamins and minerals.
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Veg biryani has a number of benefits. Carrots improve eye health and reduce cholesterol. French beans contain vitamins, calcium, iron and magnesium. Potato contains fibre which helps to lower the cholesterol levels in the blood.
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Veg biryani video:
Veg biryani recipe card:
The mouthwatering veg biryani with the combination of delicious raita, the veggies mixed with all the spices and cooked with rice.
- Basmati rice – 2 cups
- Oil – 4 spoons
- Ghee – 2 spoons
- Diced onions – 1 cup
- Green chilli – 2
- Ginger and garlic paste – 2 spoons
- chopped carrots – 1 cup
- Diced potatoes – 1 cup
- French beans – 1 cup(1/2 inch pieces)
- Green peas – 1 cup
- Diced tomato – 2
- Mint leaves – 1/2 cup
- Coriander leaves – 1/2 cup
- Yoghurt – 3 spoons
- Salt – 2 spoon
- Water – 3 gla
- Lemon juice – 2 spoons
- Cashew nuts – 25
- Cinnamon – 2
- Clove – 4
- Cardamon – 3
- Star Anise – 1
- Long pepper – 1
- Cumin seeds – 1 spoon
- Biryani powder – 1/2 spoon
- Coriander powder – 1/2 spoon
- Turmeric powder – 1/4 spoon
- Red chilli powder – 1 spoons
- Chopped onions – 1
- Chopped green chilli – 1
- Chopped Coriander leaves – 1/4 cup
- Salt – 1 spoon
- Yogurt – 4 spoons
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Wash and soak rice at least 30 minutes before starting for preparation.
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Heat a pan add ghee, oil, cashew nuts, cinnamon, cloves, long pepper, star anise, cumin seeds, cardamon.
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Saute for a minute until cashew nuts and other spices turn golden.
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Add onions and slit green chillies. Fry until it turns to golden brown.
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Add ginger and garlic paste, mix well and fry till the raw smell disappears.
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Add chopped carrots, french beans, potatoes and also add a cup of peas.
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Mix and fry for 5 minutes. Add tomatoes fry for 2 minutes.
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Add yoghurt, turmeric powder, red chilli powder, coriander powder, biryani powder, and salt saute for a couple of minutes till it gets a nice aroma.
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Now our veggies will absorb all the masala texture.
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Measurement of water is most important, in which our entire biryani depends. For 2 cups of rice add 3 cups of water including veggies.
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Add water to vegetable masala texture pan and let begin to boil. Meanwhile, take soaked rice, drain the water from the rice and set aside.
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When the water begins to boil add rice to the pan and give a mix.
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Add mint leaves and coriander leaves stir.
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When the water gets evaporate close the lid. In a low flame dum the rice for 5 minutes.
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Mix and squeeze lemon juice into the biryani. Again close the lid leave for 2 more minutes.
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Vegetable biryani is ready. Garnish with fried cashew nuts and coriander leaves Serve with raita.
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Take a bowl to add chopped onions, green chilli, coriander leaves and salt mix well.
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Add yoghurt mix well all the ingredients. Add little water if necessary mix well.
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Garnish with coriander leaves on top. Serve as a side dish, especially in biryani recipes.
- Measurement of water is most important, in which our entire biryani depends.
- For 2 cups of rice add 3 cups of water including veggies.
Procedure for veg biryani and raita:
Process for veg biryani:
Frying vegetables with all the spices:
Wash and soak rice at least 30 minutes before starting for preparation. Heat a pan add ghee, oil, cashew nuts, cinnamon, cloves, long pepper, star anise, cumin seeds, cardamon.
Saute for a minute until cashew nuts and other spices turn golden. Add onions and slit green chillies. Fry until it turns to golden brown.
Add ginger and garlic paste, mix well and fry till the raw smell disappears.
Add chopped carrots, french beans, potatoes and also add a cup of peas.
Mix and fry for 5 minutes. Add tomatoes fry for 2 minutes.
Add yoghurt, turmeric powder and red chilli powder.
Add coriander powder, biryani powder, and salt
Now our veggies will absorb all the masala texture. saute for a couple of minutes till it gets a nice aroma.
Cooking rice:
Measurement of water is most important, in which our entire biryani depends. For 2 cups of rice add 3 cups of water including veggies. Add water to vegetable masala texture pan and let begin to boil.
Meanwhile, take soaked rice, drain the water from the rice and set aside. When the water begins to boil add rice to the pan and give a mix.
Add mint leaves and coriander leaves stir.
When the water gets evaporate close the lid. In a low flame dum the rice for 5 minutes.
Mix and squeeze lemon juice into the biryani. Again close the lid leave for 2 more minutes.
Vegetable biryani is ready. Take into a bowl. Garnish with fried cashew nuts and coriander leaves. Serve with raita.
Process for raita:
Take a bowl to add chopped onions.
Add green chilli, coriander leaves and salt mix well.
Add yoghurt mix well all the ingredients.
Add some water stir well. Garnish with coriander leaves on top. serve as a side dish, especially in biryani.
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