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veg biryani | vegetable biryani | raita | veg biryani with raita

The mouthwatering veg biryani with the combination of delicious raita, the veggies mixed with all the spices and cooked with rice.

Course Main Course
Cuisine Indian
Keyword onion raita, raita recipe, veg biryani, veg biryani with raita, vegetable biryani, vegetable biryani with raita
Prep Time 5 minutes
Cook Time 25 minutes
Resting time: 30 minutes
Total Time 30 minutes
Servings 2

Ingredients

For veg biryani:

  • 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

Dry spices:

  • Cashew nuts – 25
  • Cinnamon – 2
  • Clove – 4
  • Cardamon – 3
  • Star Anise – 1
  • Long pepper – 1
  • Cumin seeds – 1 spoon

Spice powders:

  • Biryani powder – 1/2 spoon
  • Coriander powder – 1/2 spoon
  • Turmeric powder – 1/4 spoon
  • Red chilli powder – 1 spoons

For raita:

  • Chopped onions – 1
  • Chopped green chilli – 1
  • Chopped Coriander leaves – 1/4 cup
  • Salt – 1 spoon
  • Yogurt – 4 spoons

Instructions

Process for veg biryani:

    Frying vegetables with all the spices:

    1. Wash and soak rice at least 30 minutes before starting for preparation.

    2. Heat a pan add ghee, oil, cashew nuts, cinnamon, cloves, long pepper, star anise, cumin seeds, cardamon.

    3. Saute for a minute until cashew nuts and other spices turn golden.

    4. Add onions and slit green chillies. Fry until it turns to golden brown.

    5. Add ginger and garlic paste, mix well and fry till the raw smell disappears.

    6. Add chopped carrots, french beans, potatoes and also add a cup of peas.

    7. Mix and fry for 5 minutes. Add tomatoes fry for 2 minutes.

    8. 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.

    9. Now our veggies will absorb all the masala texture.

    Cooking rice:

    1. Measurement of water is most important, in which our entire biryani depends. For 2 cups of rice add 3 cups of water including veggies.

    2. 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.

    3. When the water begins to boil add rice to the pan and give a mix.

    4. Add mint leaves and coriander leaves stir.

    5. When the water gets evaporate close the lid. In a low flame dum the rice for 5 minutes.

    6. Mix and squeeze lemon juice into the biryani. Again close the lid leave for 2 more minutes.

    7. Vegetable biryani is ready. Garnish with fried cashew nuts and coriander leaves Serve with raita.

    Process for raita:

    1. Take a bowl to add chopped onions, green chilli, coriander leaves and salt mix well.

    2. Add yoghurt mix well all the ingredients. Add little water if necessary mix well.

    3. Garnish with coriander leaves on top. Serve as a side dish, especially in biryani recipes.

    Recipe Notes

    • Measurement of water is most important, in which our entire biryani depends.
    • For 2 cups of rice add 3 cups of water including veggies.