How to Make Vegetable Biryani? – Viji’s Food Recipes – Hyderabad Vegetable Biryani Recipes


Vegetable Biryani


Rice  –  225 gm

Split green gram  –  115 gm

Potatoes  –  115 gm

Carrots  –   115 gm

Peas  –  115 gm

Tomatoes  –   115 gm

Onions  –   115 gm

Coconut  –   115 gm

Coconut  –  1/2

Cumin  –   a pinch

Chilli powder  –  1/2 tsp

Turmeric  –  a pinch

Sultanas  –   10 gm

Cahewnuts   –  15 gm

Peanuts – 15 gm

Salt  – to taste

Curds  –  75 gm

Fat  –  100 gm


Grind together, cumin, turmeric, chilli powder and onions and extract milk.

Clean and soak rice and gram. Prepare vegetables and blanch tomatoes.

Heat fat and peas and carrots. Cook for 5 minutes.

Add blanched tomatoes and salt. Cook till peas and carrots are tender.

Boil, peel and slice potatoes. Fry in hot fat till brow. Remove.

Fry rice and gram add coconut milk and vegetable stock ( 3 fingers above rice).

When rice is three-fourths done,  add cooked vegetables, curds and salt.

Cook on a slow fire with live coal on top of the lid.

When dry, remove and serve garnished with fried potatoes and fried sultanas, cashewnuts  and  peanuts.


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