Veg Biryani Recipes

Steps:

• Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
• Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
• Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.

Steps:

• Make the rice: Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
• Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes. Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, (wrap the lid tightly with a kitchen towel), cover, and steam until the rice is tender, 20 minutes. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.
• Meanwhile, make the vegetables. Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the golden raisins, almonds, coriander seed, cumin seed, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes. Stir in the cauliflower, green beans, potatoes, carrots, and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.
• Add the rice to the vegetable mixture and, using a rubber spatula, stir to combine. Season with salt to taste. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds. Serve immediately.

Steps:

• Heat 1 tablespoon oil and add rice; sauté briefly, stirring to coat each grain completely.
• Add crumbled saffron, turmeric, salt, and vegetable broth.
• Bring to a boil, cover and reduce heat; simmer for 30 minutes.
• Meanwhile, heat remaining 2 tablespoons oil over medium-high heat and sauté the onions for 5 minutes.
• Add ginger, cumin, coriander, cinnamon, and cayenne, and cook for one minute, stirring constantly.
• Preheat oven to 350.
• Add 1/2 cup water, carrot, and cauliflower; cover, reduce heat and cook 3 to 4 minutes.
• Add remaining ingredients and simmer until vegetables are just tender, adding more water as needed.
• Season with salt, to taste.
• Butter a baking dish, spread half of rice in it, cover with vegetable mixture, and top with the rest of the rice.
• Cover tightly with foil and bake for 30 minutes.
• Garnish with toasted cashews.

Steps:

• Place rice in large container and cover with several inches of cool water; let soak for 20 minutes. Drain.
• Heat oil in a pressure cooker over medium heat. Add onion, cumin seeds, and bay leaves; cook and stir until onion is translucent, about 5 minutes. Stir in potatoes and carrots; cook until lightly browned, about 5 minutes. Stir in turmeric, chile powder, and coriander; cook until fragrant, about 1 minute.
• Stir rice gently into the pressure cooker until evenly coated with oil. Pour in water and peas. Stir in salt, butter, and garam masala. Seal cooker and bring to high pressure according to manufacturer's instructions. Cook for 5 minutes. Remove from heat.
• Release pressure naturally according to manufacturer's instructions. Fluff rice with a fork.

Steps:

• Rinse the rice, cover with cold water in a bowl and soak for 20 minutes. Meanwhile, heat ghee in a large pot over medium until it melts, 30 to 45 seconds. Add bay leaf, star anise, cloves, cardamom and green chiles and fry until fragrant, about 30 seconds. Add onion and fry, stirring often, until they start turning golden brown, about 5 minutes.
• Add ginger and garlic and continue frying and stirring until the raw smell dissipates, about 1 minute. Add turmeric and red chile powder and stir for 30 seconds to toast (don't let them burn). Add tomato and 2 tablespoons water. Add half of cilantro and mint. Continue stirring until the tomato starts to break down, about 5 minutes.
• Add the carrot, potato, cauliflower, green peas, green beans, yogurt and salt. Cook, stirring occasionally, for 5 minutes until the ingredients are incorporated.
• Drain the rice and add to the pot, along with the lemon juice and garam masala. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover and cook on medium for 5 minutes.
• Uncover and stir. Add the rest of the cilantro and mint and the lemon slices. Cover and cook on low for 20 minutes. Turn off the stove and let the pot stand for 15 minutes. Fluff the rice and garnish with fresh pomegranate seeds and cashews if you like.

Steps:

• Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.
• While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.
• Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts. Serve with a pile of poppadums and a bowl of raita.