Vegetable Biriyani Recipe | Veg Biryani Recipe

• Basmati Rice – 2 cups
• Thick Coconut milk – 3.5 cups
• Big Onion – 2
• Garlic – 8 pods 
• Green chilli – 2
• Tomato – 3 
• Mixed Vegetables – 1 cup (carrot, beans, peas etc)
• Mint Leaves – 1 Handful
• Chilli powder – 2 tsp
• Lemon Juice – 2 tsp
• Salt – To Taste

• Garlic – 6 pods
• Ginger – 1″ piece
• Cashewnuts – 10
• Green chilli – 1
• Coriander leaves, Mint Leaves – 1 Handful (mixed) 
• Water – 1/2 cup

• Fennel seeds – 2 tsp
• Cinnamon – 2
• Cardamom – 5
• Cloves – 5
• Star Anise – 2
• Bay leaf – 2
• Black Stone Flower / Kalpasi – 1 Pinch (optional)
• Ghee / Oil – 3 to 4  tblsp

1. Clean mint and coriander leaves. Chop onion, tomato and all the veggies. Peel the skin of garlic and ginger.

2. Extract thick coconut milk. Rinse and soak basmati rice in water for 30 minutes. Drain water and keep aside. Grind all the ingredients given in the table ‘To grind’.

1. Jeeraga samba rice / biryani rice can also be used. I used basmati rice.
2. Adjust Chilli as per your spice level to this veg biryani recipe.
3. Veggies choice is purely optional, cauliflower, potato etc can also be used.
4. You can skip grinding ginger – garlic and use 2 tblsp of readymade ginger garlic paste.
5. I used cashews for grinding, it gives a very rich taste to this vegetable biriyani recipe. 
6. If preferred 1/8 cup of curd can be added, which gives a restaurant touch to the dish.
7. Addition of coconut milk lends more flavour and also don’t reduce the quantity.
8 .If you are calorie conscious, reduce the ghee quantity and go with oil.
9. For more flavour 2 tsp of biriyani masala powder can be used.
10. If you have black stone flower in hand, never miss to add it, which lends a wonderful aroma to the whole dish.

Veg Biryani Recipe