Mughlai Vegetable Biriyani

Hello everybody, it's Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, Mughlai Vegetable Biriyani. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Mughlai Vegetable Biriyani is one of the most well liked of current trending meals in the world. It is easy, it's fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Mughlai Vegetable Biriyani is something that I have loved my entire life.

Many things affect the quality of taste from Mughlai Vegetable Biriyani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mughlai Vegetable Biriyani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mughlai Vegetable Biriyani is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mughlai Vegetable Biriyani estimated approx 60 min.

To get started with this recipe, we must prepare a few ingredients. You can have Mughlai Vegetable Biriyani using 30 ingredients and 16 steps. Here is how you can achieve it.

Mughlai cuisine is a style of cooking developed in South Asia by the imperial kitchens of the Muslim Mughal Empire. It represents the cooking styles used in North India and the Indian city of Hyderabad. The tastes of Mughlai cuisine vary from extremely mild to spicy and is often associated with a distinctive aroma and the taste of ground and whole spices. Authentic Mughal biryani recipe is made with chicken or mutton. But here I have tried it with mixed vegetables.

Ingredients and spices that need to be Take to make Mughlai Vegetable Biriyani:

1. For Rice:
2. 1 cup Basmati rice
3. to taste Salt
4. 1/2 tsp Lemon juice
5. For Vegetables:
6. 1/4 cup Beans
7. 1/4 cup green peas
8. 1/2 cup carrot, chopped into small cubes
9. 1/4 cup cauliflower cut into small florets
10. For Masala:
11. 1 tsp cashewnuts
12. 1 tsp khus khus (white poppy seeds)
13. 1 tsp fresh grated coconut
14. 3-4 tbsp Olive oil
15. 1 onion grated
16. 1 bay leaf
17. 1 thin piece of cinnamon
18. 3 cloves
19. 1 cardamom pods
20. 1 tsp ginger garlic paste
21. 1 tomato, pureed in a blender
22. 1/4 cup yogurt
23. 1/2 tsp garam masala
24. 1 tsp chilli powder
25. 1/4 tsp cumin powder
26. For layering:
27. As needed Cilantro
28. 4-8 Mintleaves
29. 1/4 tsp saffron dissolved in warm milk
30. 1 tbsp ghee

Instructions to make to make Mughlai Vegetable Biriyani

1. Wash and drain the rice. Bring 4 cups of water to a boil in a large pan. When the water boils, add the rice, salt and lemon juice. Stir gently and cook until the rice is about 3/4th cooked.
2. Drain the rice in a colander. Gently wash it in cold water. Let it drain well.
3. Boil plenty of water in a large pan. Add the beans, peas and carrots. Boil for 2 minutes. Add the cauliflower, and boil 2 more minutes. All the vegetables must be half cooked.
4. Drain the vegetables well, and wash in cold water to stop the cooking process. Drain again and set aside.
5. Grind the cashew, khus khus and coconut into a smooth paste, using as little water as possible. Set aside.
6. Heat oil in a large skillet. Add grated onions, and cook on low heat till the onions are brown.
7. To the onions, add the bay leaf, cinnamon, cloves, and cardamom.
8. Add the ginger and garlic pastes. Stir and let it cook for about 30 seconds.
9. Add the coconut, khus khus, cashew paste. Stir another 30 seconds.
10. Add pureed tomatoes and cook for about 2 to 3 mins.
11. Add yogurt and mix well. And add garam masala, chilli powder, and cumin powder. Stir for 1 minute.
12. Now add the reserved vegetables and salt. Cook for 10 minutes or till the vegetable is almost done. Add water, and simmer another 3-5 minutes.
13. Take a large baking dish. Lightly oil the inside. Layer everything in this order – half the rice, half the chopped cilantro, half the chopped mint, all the vegetables and gravy, remaining half of the rice, saffron dissolved in milk, remaining half the cilantro and mint. Drizzle the top with ghee.
14. Cover the baking dish and bake in a 350f oven for 15 minutes or till the rice is cooked through but not much. Turn the oven off, and let the biryani sit in the hot oven another 10 minutes.
15. When the biryani is done, top with the fried onions and cashewnuts.
16. Serve biriyani hot with raita or curd.

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So that's going to wrap it up with this exceptional food Recipe of Favorite Mughlai Vegetable Biriyani. Thank you very much for your time. I am confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!