Vegetable Biryani ( Chawal)
by Tarla Dalal
Added to 150 cookbooks
This recipe has been viewed 125610 times
A dish that is synonymous with Indian cuisine in many restaurants the world over, the Vegetable Biryani deserves to be so popular! A masaledar gravy chock-full of veggies and paneer, is sandwiched between rice that has been cooked with spices and perked up with saffron-tinged curd. This whole arrangement is drizzled with ghee and cooked covered till the flavours mingle, merge and multiply manifold, and an irresistible aroma wafts out of handi, making this a visual, aromatic and culinary treat par comparison.
For the rice- Combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 10 minutes or till the rice is cooked.
- Strain the rice using a strainer and keep aside.
For the vegetable gravy- Heat the oil in a non-stick kadhai and add the cumin seeds.
- When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent.
- Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and sauté on a medium flame for a few seconds.
- Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes.
- Add the mixed vegetables, paneer, salt and milk, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.
- Add the sugar, mix well and cook on a medium flame for 1 more minute.
How to proceed- Combine the curds, coriander and saffron colour in a bowl and mix well.
- Add the prepared rice, mix well and divide into 2 equal portions.
- Put a portion of the rice in a handi and spread it evenly with the back of a spoon.
- Add the prepared vegetable gravy on it and spread it evenly.
- Top it with the 2nd portion of the rice and spread it evenly.
- Pour the ghee evenly over it and cover it with a lid.
- Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes.
- Serve hot.
Vegetable Biryani Video by Tarla Dalal
Vegetable Biryani ( Chawal) recipe with step by step photos
- To cook the rice for the Vegetable biryani, add water in a deep pan or handi.
- Let the water come to a boil then add bay leaf, cinnamon and cardamom.
- After adding the condiments for flavoring add the washed, soaked and drained rice. Soaking the rice beforehand helps in giving a fine texture to the cooked rice and the rice is fluffier and not sticky. It also saves on cooking time.
- Add salt to taste and bring to a boil.
- Cover with a lid and let the rice cook on a medium flame till the rice is cooked, but not fully cooked.
- Once the rice is 90% cooked, switch off the flame. Transfer the cooked rice in a strainer and drain off excess water.
- Transfer the strained rice in a plate and keep aside.
- Now let’s make the vegetable gravy for the biryani. Heat oil in a deep non-pan. Add the cumin seeds.
- Once the seeds crackle add the chopped onions. Saute on a medium flame for 1 to 2 minutes or till the onions turn translucent.
- Add ginger-green-chilli paste.
- Then add the turmeric powder. It not only adds colour but also has innumerable health benefits. Turmeric is used in India since ancient times, in fact now it is internationally acclaimed for its health benefits.
- Add coriander powder. It adds a mild flavor and aroma.
- For spice add chilli powder.
- And garam masala. Biryani masala is readily available in the market. You can also try using that.
- Add finely chopped tomatoes. Add some water and cook the tomatoes.When the tomatoes are soft press with the back of a spoon to make them a little pulpy.
- Add the mixed boiled vegetables.
- Add the paneer cubes and then salt to taste.
- Add milk. This will give the vegetables a creamy taste.
- Add a pinch of sugar. Cook for another 2 to 3 minutes, while stirring occasionally.
- In a small bowl add curd.
- Add finely chopped coriander.
- Add a few drops of edible saffron colour. Now combine all the ingredients and mix well.
- In a big bowl combine the curd mixture and cooked rice. Mix lightly, so that all the rice does not become yellow.
- Divide the rice into 2 portions. Put a portion of the rice in a handi and spread it evenly with the back of a spoon.
- Add the prepared vegetable gravy on it and spread it evenly.
- Spread the second portion of the rice evenly over it. Pour the ghee evenly over it the rice.
- Cover the handi with a lid.
- Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes to dum cook the biryani. Many seal the edges of the lid and pan with wheat dough and dum cook. While slow cooking the food steams slowly in its own juices and infuses all the flavours layered to make the biryani.
The Hyderabadi style dum cooked biryani is ready to serve. Open the lid ad get a whiff of the delightful aroma of the biryani. Serve the Hyderabadi style Vegetable Biryani with a raita and papad.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 299 cal |
| Protein | 5.9 g |
| Carbohydrates | 40.5 g |
| Fiber | 3.8 g |
| Fat | 12.1 g |
| Cholesterol | 2.7 mg |
| Sodium | 18.4 mg |
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