Vegetable Biryani Recipe

Vegetable Biryani Recipe is a hot one Biryani that is easy to make and tasty to eat. My dad used to love eating this biryani and each other Sunday we used to advance outside just to eat this biryani. It took me years to make this correct formula and now I might want to impart this formula to every one of you. Regularly biryani is cooked with biryani rice, yet at home, I discover it extremely simple to influence biryani with Ponni to rice or Sona Masuri rice, as it is constantly accessible at home and my youngsters cherish it like that also. This biryani is a one pot dinner and can be set up in under 45 minutes.Serve Vegetables Biryani alongside Tomato Onion Raita for a flavorful sunday lunch.

Headings for Vegetable Biryani Recipe

1. To start making the Chettinad Vegetable Biryani Recipe, prepare every one of the fixings and keep them aside.
2. The initial step is to broil every one of the flavors. In to a container, include the cloves, cardamom, pepper, fennel seeds, cinnamon, star anise and stone bloom. Cook for about a moment until the point that you get a broiled fragrance.
3. Once broiled, granulate to make a fine powder of the flavors. This will be our Biryani Masala.
4. The subsequent stage is to make the Chettinad Veg Biryani. Warmth ghee or oil into the weight cooker over medium warmth.
5. Add the onion, ginger, garlic and saute until the point when the onions relax. Once the onions are diminished, include the tomatoes, and cook until the point when the tomatoes mollify.
6. Finally include the vegetables, the Biryani Masala, coriander powder, red bean stew powder, rice and saute for a couple of minutes until the point when the rice is covered with the masalas. Mix in the mint leaves and salt.
7. Add 2 containers water and weight cook the biryani for 2 shrieks. After 2 shrieks, turn the warmth to low and stew for 3 minutes and kill the warmth. Enable the strain to discharge normally.
8. Once the weight discharges, open the cooker and permit the Chettinad Veg Biryani to rest for about a moment before you mix. 
9. In the in the interim, warm ghee over medium warmth. Include the cashew nuts and meal until the point that brilliant and crisp.Stir in the simmered cashew nuts into the Chettinad Veg Biryani and exchange to a bowl.
10. Serve Chettinadu Vegetables Biryani alongside Tomato Onion Raita and Paneer Kurma for a flavorful sunday lunch.

Ingredients

·         2 Cloves

·         2 Cardamom (Pods /Seeds)

·         1 inch Cinnamon Stick

·         1 teaspoon Whole Black Pepper Corns

·         1 teaspoon Fennel seeds (Saunf)

·         1 Star anise

·         2 Stone flower , small

For the Biryani

• 1 cup Rice
• 1 Carrot , diced
• 1/2 cup Green beans (French Beans) , cut lengthwise
• 1 Potato (aloo) , diced
• 1/4 cup Green peas (Matar)
• 12 Pearl onions (Sambar Onions) , finely chopped
• 2 Tomatoes , roughly chopped
• 4 cloves Garlic , finely chopped
• 1 inch Ginger , finely chopped
• 1 Bay leaf (tej patta) , roughly torn
• 1/4 cup Mint Leaves (Pudina) , roughly chopped
• 1 teaspoon Red chilli powder
• 1 tablespoon Coriander Powder
• 1 tablespoon Ghee
• Salt , to taste

For roasting cashew nuts 

·         1 tablespoon Ghee

·         1/4 cup Cashew nuts , broken