No more sad ending to your biriyani cravings because the Veg Biriyani is here! If you’re a vegan or trying to feed your people some good healthy food that should taste yum let’s, try the recipe of Veg Biriyani and see the magic.

This week CafeOn brings you this yummy Veg Biriyani recipe to make at home.

Ingredients

• 400 gm basmati rice
• 2 large sliced onion
• 8 cloves
• 1/4 teaspoon grated nutmeg
• 2 teaspoon garlic paste
• 100 gm chopped potato
• 100 gm chopped bean green
• salt as required
• 1/2 cup beaten yogurt (curd)
• 4 green cardamoms
• 2 sprigs mint leaves
• 1/4 teaspoon kewra
• 8 cup water
• 7 tablespoon ghee
• 1 teaspoon black cumin seeds
• 2 cinnamons
• 2 teaspoon ginger paste
• 100 gm peas
• 100 gm chopped cauliflower
• 100 gm sliced carrot
• 2 pinches powdered black pepper
• 4 black cardamoms
• 2 bay leaf
• 1/4 teaspoon rose water
• 2 tablespoons unsalted butter

Method

• Wash the rice under cold running water and soak it for half an hour.
• Heat a pan with 4 tablespoons of ghee over moderate flame. Fry the sliced onions till golden brown and remove with a slotted spoon. Drain fried slices of onion on absorbent paper.
• In the same pan, saute half of the black cumin seeds till they begin to sizzle. Add cloves, cinnamon, half of the nutmeg, peppercorns and saute them till they get fragrant.
• Add ginger and garlic paste and saute for one minute. Now add salt, pepper, butter, yogurt, and vegetables and saute them over low heat till the vegetables are almost tender.
• By the time, in a separate large pan, bring 8 cups of water to a boil with 2 teaspoons of salt.
• Tie the remaining cloves, cinnamon sticks, cumin seeds, black cardamoms, and green cardamoms in a piece of muslin cloth to make a small bundle and add to the water with bay leaves.
• Cook on low heat for 15-20 minutes to allow the spices to infuse the water with their flavor.
• Drain the rice, add to the pan and cook till they are half done. Remove from the heat and reserve the strained water.
• Stir the remaining ghee into the rice and set aside.
• To assemble the biryani, spread half the fried onions at the base of a deep heavy-bottomed heatproof casserole.
• Spread half the rice over the onions. Then spread a layer of the vegetables and the chopped mint over the rice. For garnishing, sprinkle rose water over the rice.
• Serve hot with raita or any salad or chutney of your choice when done!

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