Vegetable Biryani Mumbai Wedding Style

Prep time : 15 mins

Cook time : 30 mins

Total time : 30 mins

Author :Vahchef

Main Ingredient : Vegetables

(37 ratings)

86 reviews so far

Servings : 4 persons

Published date : March 09, 2019

Ingredients used in Vegetable Biryani Mumbai Wedding Style

Method:

• Wash basmati rice and cook by adding some salt, green peas, whole spices (cardamom, cloves, cinnamon, bay leaves) until rice is 95% done (absorption method).
• Wash vegetables, cut into desired pieces (cauliflower florets, potato, carrot, french beans, bell pepper) and fry in little oil until they are nice and tender. (you can also steam or boil and add it to the sauce)
• In a heavy bottomed big pan, add oil and when it gets hot, add cumin seeds, few curry leaves (optional), when the cumin seed splutters, add 1 tablespoon of onion paste and saute until they turn golden in color.
• Add crushed garlic, ginger, green chilies and fry well until all raw flavors are gone.
• Add garam masala, cumin powder, coriander powder, turmeric powder, red chili powder, hing (asafoetida), black salt and tomato puree and stir well. Do not burn the spices.
• Add some water and cook the spices nicely.
• Add 1 tbsp yogurt and blend it well with the spices. Add salt to taste and mix.
• Add paste made with cashew nuts and watermelon seeds and mix well. Add 1/2 cup of water and cook stirring continuously.
• Add the fried mix veggies and mix well until the veggies are nicely coated with the masala sauce.
• Add a little water, mix, cover the pan with a lid and cook for 2 minutes until the veggies are nicely blended in the sauce. Remove more than quantities of the vegetable mix aside and start layering for the biryani.
• In the pan, add few pieces of fried cashew nuts, fried onions, finely chopped coriander and then add little-cooked rice over it and spread evenly.
• Spread little vegetable mix over the bed of the rice, some fried cashew nuts, fried onions, and coriander.
• Sprinkle little water of mint leaves (crush mint leaves in water and keep aside). Repeat the layering until completely done.
• Add little saffron color, ghee, cover and steam cook for 4-5 minutes on very low flame.