Veg Biryani Recipe (Homemade Vegetable Biryani Recipe)

Name: Veg Biryani Recipe (Homemade Vegetable Biryani Recipe)
Prep time: 20 s
Cook time: 35 s
Total time: 55 s
Yield: 6
Cuisine: Indian
Ingredients: 2 Cubes MAGGI Magic Cubes Vegetarian (Crumbled); 4 Tablespoons Ghee; 2 Units Cinnamon (1 Inch Pieces Crushed); 5 Units Cloves (Coarsely Crushed); 2 Units Green Cardamom (Coarsely Crushed); 1 Unit Star Anise (Coarsely Crushed); 1 Teaspoonful Whole Peppercorns (Coarsely Cushed); 1 Unit Black Cardamom (Coarsely Crushed); 2 Units Onion (Sliced); 1 Teaspoonful Ginger-Garlic Paste; 1 Teaspoonful Red Chilli Powder; 1/2 Teaspoonful Turmeric Powder; 3 Teaspoons Coriander Powder; 2 Units Tomato (Sliced); 5 Cups Chopped Vegetables (Carrots Beans Cauliflower Potatoes Peas); 3 1/3 Cups Water; 1 1/3 Cup Rice; 1 Pinch Salt (To Taste); 4 Tablespoons Coriander Leaves (Chopped)

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55 Min

Uncover the secret behind a perfect plate of Vegetable Biryani with our exclusive veg biryani recipe. Immerse yourself in the tantalizing world of aromatic spices, fragrant basmati rice, and a colorful medley of vegetables. Get ready to savor this classic dish in the comfort of your own kitchen. THE HISTORY OF VEG BIRYANI RECIPE IN INDIA The history of Vegetable Biryani is a captivating tale woven through time and culinary traditions. Originating during the Mughal era, biryani was initially a meat-centric delicacy, seamlessly fusing Persian and Indian influences. However, as dietary preferences shifted, the need for a vegetarian counterpart arose, leading to the birth of Vegetable Biryani. Adapting Mughal cooking techniques to the Indian vegetables, this veg biryani recipe integrates diverse culinary landscapes. Beyond its regal origins, it is a symbol of cultural amalgamation, adapting to regional flavors and preferences. Today, Vegetable Biryani stands as a testament to innovation and cultural unity.

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Ingredients

6 Servings

MAGGI Magic Cubes Vegetarian (Crumbled)

2 Cubes

Ghee

4 Tablespoons

Cinnamon

Cloves

Green Cardamom (Coarsely Crushed)

Star Anise

Whole Peppercorns (Coarsely Cushed)

1 Teaspoon

Black Cardamom (Crushed)

Onion (Chopped)

Ginger-Garlic Paste

1 Teaspoon

Red Chilli Powder

1 Teaspoon

Turmeric Powder

0.5 Teaspoon

Coriander Powder

3 Teaspoons

Tomato (Chopped)

Mixed Vegetable (carrots, beans, cauliflower, potatoes and peas)

5 Cups

Water

3.33 Cups

Rice

1.33 Cups

Salt (To Taste)

1 Pinch

Coriander Leaves (Chopped)

4 Tablespoons

Utensils and appliances

Pan

can

Cutting board

Cooking Spoon

Nutritional Information

per serving

Carbohydrates

49.85 g

Energy

331.74 kcal

Fats

11.17 g

Protein

7.04 g

per serving

Recipe steps

55 min

20 min

10 min

5 min

10 min

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Recipe steps

55 min

Step 1

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Prepare all the ingredients in advance. Heat ghee in a pan and roast dry masalas like cinnamon, cloves, green cardamom, star anise, peppercorns, and black cardamo

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Recipe steps

55 min

Step 2

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Add the ginger-garlic paste and stir-fry till the raw smell is gone. Add the red chilli powder, turmeric powder and coriander powder, and sauté for a minute.

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Recipe steps

55 min

Step 3

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Add the tomatoes and cook till they are soft. Add all the other vegetables and mix well.

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Recipe steps

55 min

Step 4

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Add water, crumbled MAGGI cubes, mint leaves and coriander leaves to the vegetable mixture. Mix well. Add salt to taste and bring to boil. Then, add rice.

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Recipe steps

55 min

Step 5

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Cover the pot and reduce the flame till both the rice and vegetables are done. Serve hot. Cook this vegetarian version of delicious biryani for your friends

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Veg Biryani Recipe (Homemade Vegetable Biryani Recipe)

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Veg Biryani Recipe (Homemade Vegetable Biryani Recipe)

Nutritional facts per serving

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