Nutritious

Veg Biryani

Saute onions, ginger-garlic, and mixed vegetables in oil with biryani spices. Add soaked rice, salt, and water, then layer with herbs like mint and coriander. Cook on low flame until the rice is fluffy and flavors blend perfectly. Serve hot with raita for a delicious meal.
Ingredients :
  • 1.5 cups paramounte basmati rice (soaked 20–30 minutes)
  • 2 tbsp oil or ghee
  • Whole spices (bay leaf, cloves, cinnamon, cardamom, star anise)
  • 1 large onion (thinly sliced)
  • 1 tsp ginger-garlic paste
  • 2–3 green chilies (slit)
  • 1.5–2 cups mixed vegetables (carrot, peas, beans, potatoes, cauliflower)
  • ½ cup curd (whisked)
  • 1 tsp red chili powder
  • ½ tsp turmeric
  • 1 tsp biryani masala or garam masala
  • Fresh mint & coriander leaves
  • Saffron soaked in warm milk (optional)
  • Salt to taste
  • 2.5–3 cups water for cooking
Recipe :
  • Rinse and soak basmati rice for 20–30 minutes, then drain.
  • Heat ghee/oil in a heavy pan and add whole spices.
  • Add sliced onions and fry until golden brown.
  • Add ginger-garlic paste and green chilies, and sauté briefly.
  • Add mixed vegetables, turmeric, and salt, and cook for a few minutes.
  • Stir in whisked curd and spices, and cook until slightly thick.
  • Boil water separately and cook rice until 70–80% done.
  • Spread half the vegetable masala in the biryani pot.
  • Layer half the par-cooked rice on top and sprinkle herbs and fried onions.
  • Repeat with remaining masala and rice, adding saffron milk and ghee.
  • Seal the pot with a tight lid or foil for dum cooking.
  • Cook on low flame for 18–25 minutes until fully steamed.
  • Rest for 5–10 minutes before opening the lid.
  • Gently fluff the biryani and serve hot with raita.
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