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Veg Biryani Recipe

Ready to make Veg Biryani at home? It is a traditional rice dish loaded with veggies and has complex flavors. Made with long rice, a mix of vegetables and spices, it is a complete meal, loved by all for its rich taste. Follow this recipe to make a delicious Veg Biryani.

Ingredients:

For Rice:

1 cup long rice (Keshar Madhuram) (soaked for 30 minutes)
3 cups of water
2-3 cloves
1-2 green cardamom
1-inch cinnamon
1 bay leaf
Salt to taste

For Biryani:

2 tbsp ghee or oil
1 large onion, thinly sliced
1 cup chopped mixed vegetables (carrot, beans, peas, potato and cauliflower)
1 cup plain yogurt
1 tbsp ginger-garlic paste
2 slit green chilies
1 tsp cumin seeds
1 tsp coriander powder
1 tsp garam masala powder
½ tsp turmeric powder
1 tsp red chili powder
1 tbsp fresh mint leaves, chopped
1 tbsp fresh coriander leaves, chopped
2 tbsp lemon juice
1 tbsp fried onions (for garnish)
Saffron strands soaked in warm milk (optional)
Whole Spices:
- 2-3 cloves
- 2-3 green cardamom
- 1-inch cinnamon
- 1 bay leaf
- 1 star (Chakri Phool)

Steps to Prepare Authentic Veg Biryani

1. Preparing the Rice:

Rinse the long rice thoroughly until the water runs clear.
In a large pot, bring 3 cups of water to a boil.
Add whole spices and a pinch of salt to the boiling water.
Add the soaked rice to the pot. Cook the rice until it’s about 70-80% cooked (the grains should still be firm, not fully & soft).
Drain the water and set the rice aside.

2. Preparing the Veg Biryani:

In a large, heavy-bottomed pan, heat ghee or oil on medium heat.
Add some sliced onions and sauté until golden brown and take it out of the pan to use it later for garnishing.
To the pan, add cumin seeds and stir it until they splutter.
Add the whole spices first and sauté for a few seconds until they release their aroma.
Add remaining sliced onions and sauté until golden brown.
Add the ginger-garlic paste and green chilies. Sauté until the raw smell of ginger-garlic disappears.
Now, add chopped mixed vegetables and cook for about 2-3 minutes.
Add yogurt to the vegetables, along with coriander powder, red chili powder, turmeric, garam masala, salt and lemon juice. Mix well and cook until the spices are well combined with vegetables.
Add chopped mint and coriander leaves to the vegetable mixture. Stir everything together and remove from heat.

3. Layering Biryani & cooking it in Dum

In a large, heavy pot, start layering the biryani. Begin by adding a layer of cooked rice.
Top it with a portion of the vegetable mixture, spreading it evenly.
Repeat the layers until all the rice and vegetables are used up, finishing with a rice layer on top.
Drizzle some saffron milk (optional) over the top and sprinkle fried onions, mint and coriander leaves for extra flavor & garnishing.
Cover the pot tightly with a lid and seal the edges with some dough to trap the steam inside.
Cook the biryani on low heat for about 20-25 minutes.
Let the biryani rest for 10 minutes before opening the lid.

Gently mix the rice and vegetable layers. Serve hot with raita or salad.

Conclusion:

Jeera Rice is the kind of dish that adds just the right touch to any meal. Whether you keep it simple at home or go all out with a restaurant-style version, it’s always a crowd-pleaser. It goes great with almost anything, be it a vegetarian curry, non-vegetarian curry or even just a bowl of raita. This Jeera Rice is a must-try for an everyday meal or a special treat for your friends and family.

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