Veg Biryani || Vegetable Biryani || fry Veg Biryani ||Hyderabadi Veg Biryani ||

author K2Z Knowledge   5 мес. назад

16 Like   1 Dislike

3 easy biryani recipes | बिरयानी रेसिपी | veg dum biryani | cooker biryani | instant biryani

full recipe: biryani masala recipe: Music: veg dum biryani | hyderabadi veg biryani recipe | hyderabadi biryani with detailed photo and video recipe. a popular spice and vegetables mixed favoured rice dish which is typically prepared by layering the biryani gravy and basmati rice in flat bottom vessel. traditionally the dum biryani is prepared with mix of meat, vegetables and rice, however this a vegetarian alternative with only vegetables. veg dum biryani | hyderabadi veg biryani recipe | hyderabadi biryani with step by step photo and video recipe. there are several variation and varieties to the biryani recipes which changes with the region and community. but the hyderabadi dum biryani is the most popular recipe and widely appreciated. it is generally served as primary dish in a meal and is often served with choice of raita and mirchi ka salan. veg biryani in cooker | how to make vegetable biryani recipe in cooker with detailed photo and video recipe. a simple and quick aromatic veg dum biryani recipe prepared in pressure cooker. it is a quick and ideal meal for lunch and dinner which can match restaurant style hyderabadi dum biryani recipe. veg biryani in cooker | how to make vegetable biryani recipe in cooker with step by step photo and video recipe. traditionally the biryani recipes are prepared in big aluminum pot by layering the rice and biryani gravy. once it is layered, it then sealed tightly so that the aroma does not escape and is cooked in a low flame. however this a cheat or quick version to mix the rice and gravy and cook it in a pressure cooker. instant biryani recipe | instant veg biryani | easy vegetable biryani with detailed photo and video recipe. traditionally biryani recipes are prepared with either dum style of cooking or cooking the rice and biryani curry together in a pot. but this recipe is very similar to a fried rice or pulav where cooked rice or leftover rice is mixed with biryani paste. instant biryani recipe | instant veg biryani | easy vegetable biryani with step by step photo and video recipe. this recipe of instant biryani is for those who has a strong craving for veg biryani but does not have all the time to prepare it. undoubtedly, there is no other rice recipe compared to traditional vegetable dum biryani. but the preparation can be time consuming and tiring too. well the solution is this instant biryani recipe.

Vegetable Biryani | 5 Best Biryanis With Chef Anupa | Sanjeev Kapoor Khazana

This delicious vegetable biryani makes an appearance in Chef Anupas top 5 favourite biryani recipes. Check it out. VEGETABLE BIRYANI - (Serves - 4) Ingredients 1½ cups Basmati rice, soaked for 20 minutes and drained 1 medium carrot, cut into diamonds 7-8 babycorns, diagonally sliced ¾ cup green peas ½ medium cauliflower, separated into florets 8-9 French beans, diagonally sliced 3 tablespoons oil 1 inch cinnamon 4-5 green cardamoms 5-6 cloves 2 bay leaves 1½ teaspoons caraway seeds (shahi jeera) 1 large onion, sliced Salt to taste 1 tablespoon ginger-garlic paste ¼ teaspoon turmeric powder 1 teaspoon red chilli power 2 teaspoons coriander powder 5 green chillies, slit 1 inch ginger, cut into thin strips 1 cup fresh tomato puree ¼ cup browned onion + for garnishing 1 cup yogurt 2 tablespoons fresh cream Few saffron strands 1 tablespoon butter ½ teaspoon green cardamom powder 1 teaspoon rose water Fresh mint sprig for garnishing Method 1. Heat 3-4 cups water in a deep non-stick pan. 2. Heat 2 tablespoons oil in another deep non-stick pan. 3. Add remaining oil to the boiling water. 4. Add broken cinnamon, green cardamoms, cloves, 1-2 bay leaves, 1 teaspoon caraway seeds and when they change colour, add onions and sauté till onions turn golden brown. 5. Add remaining caraway seeds, remaining bay leaf and salt to the hot water, cover and let it boil. 6. Add ginger-garlic paste to sautéed onions and sauté for 1 minute. Add turmeric powder, chilli powder, coriander powder, 2-3 green chillies and half of ginger strips and sauté for 1 minute. 7. Add tomato puree, ¼ cup water and salt, mix, cover and cook for 2-3 minutes. 8. Add rice to boiling water, cover and cook till ¾th done. Drain on a colander. 9. Add carrot diamonds, babycorns, green peas, cauliflower florets, French beans and 3 tablespoons browned onions, mix and cook for 1 minute. Add yogurt, mix, cover and cook for 5-6 minutes. 10. Mix together cream, saffron strands and butter in a bowl. 11. Add ½ cup water, cardamom powder, ½ teaspoon rose water to cooked vegetable mixture. Layer the mixture with cooked rice and drizzle the cream-saffron-butter mixture on top. 12. Spread remaining green chillies, remaining ginger strips and remaining browned onions top. 13. Drizzle remaining rose water on top, cover with an aluminium foil, cover the pan and cook on low heat for 15 minutes. 14. Serve hot garnished with some browned onions and a mint sprig. Click to Subscribe: Cookware by : Facebook : Twitter : #sanjeevkapoor

20 minutes Easy Vegetable Biryani In Pressure Cooker with english translation (in description box)

Ingredients: Basmati rice – 2 cups Potato – 2 medium Carrot – 1 big Frozen peas – 4 handfuls Soya chunks – 2 handfuls / 25 g Ginger – 1 medium Garlic – 5 big cloves Coriander leaves Mint leaves Cardamom – 6 Cinnamon – 1 big piece Star anise - 1 Cloves - 6 Bay leaf – 3 big Cumin seeds – 1/2 tsp Onion – 1 medium Green chilly – 3 plus 1 Turmeric powder – 1/4 tbsp Pepper powder – 1/2 tsp Garam masala – 2.5 tsp Curd – 4 tbsp Coriander leaves – 1 handful For garnishing: Onion – 1 medium Cashew nuts – 10 to 15 Dates – 2 to 3 Ghee – 2 tbsp Shallots – 2 big Oil Salt Water Steps: Wash and soak basmati rice for 30 minutes. Soak soya chunks in water for 10 minutes and squeeze off the water. Cut vegetables into medium size pieces. Slit green chillies. Crush ginger and garlic. Heat oil in a pan and add the whole spices – cardamom, cinnamon, star anise, cloves, bay leaves and cumin seeds. Take care not to burn cumin seeds. Add thinly sliced onion and 3 green chillies. Mix well. Add crushed ginger-garlic paste. Saute until the onion turns golden. Add turmeric powder and pepper powder and roast well. Reduce the flame. Add vegetables and squeezed out soya chunks. Add salt and garam masala. Mix well. Increase the flame. Add half cup water and coriander leaves. Bring it to boil. Cook covered on medium flame till the vegetables are 75% cooked. Stir often. Pulse curd with a handful of coriander leaves in a mixie and add it to the vegetables. Take care not to overcook the vegetables.Switch off. Deep fry one medium size thinly sliced onion till golden for garnishing adding a pinch of turmeric powder. Roast cashew nuts and sliced dates as well. Heat ghee in a small pan and add shallots. Saute until golden adding a pinch of turmeric powder. Switch off and set aside. This gives a nice flavor. This is optional. Add soaked and drained rice, 1 green chilly slit, 2.5 cups water, coriander leaves, mint leaves and salt to to a pressure cooker and mix well. Add sauteed shallots – ghee mixture and cooked vegetable masala. Cook on high flame till the pressure builds up. Do not wait till the first whistle. Reduce to low flame and cook for 15 minutes. Switch off and let it rest for another 10 minutes. Transfer it to a plate and garnish with fried onion, cashew nuts and dates. Try these pressure cooker biriyani also: Pressure cooker sardine biriyani - Pressure cooker chicken biriyani - Follow me on Facebook - Mail me iOS App - Android Application -

My Cooking My Style- Simple Veg Biryani.!

#VegBiryani #VegBiryanirecipe #tastyVegBiryani My Cooking My Style- Simple Veg Biryani.! என்னுடைய தமிழ் சேனல் -

Vegetable Biryani Restaurant Style

Vegetable Biryani Restaurant style: This dum Veg biryani is quite popular all over the world. This is hyderabadi vegetable dum biryani preparation. Ingredients: Basmati rice: Carrots: 3 medium sized carrots roughly chopped Potatoes: 4 medium sized roughly chopped Frozen peas: 1 Cup Yogurt: 10 table spoons Green chillies: 10 Green chilles nicely slice them Salt to taste Ginger garlice paste: 2 table spoons Black Cumin seeds: 3 table spoons Fried onions: 4 table spoons Onions: 2 medium sized onions roughly chop it Biryani masala powder: 4 table spoons Soya chunks: 2 cups Fried cottage cheese(Panner) & Fried Cashew nuts: 1 cup together Coriander & Mint: 1 bunk together chop it. Oil: 6 table spoons Bay leaves: 4 Cinnamon sticks: 2 mace: 4 nutmeg: 1 Black cardomom: 4 Star anise: 4 Cloves:5 Green cardomom: 8 Saffron soaked in milk Direction: Add 6 table spoons of oil to the bowl, toss the whole biryani spices for about a minute also add 1 table spoon of sahi jeera, add giner garlic paste cook it for about a minute. Add green chillies, add the chopped onions fry the onions to the golden brown color, add 1 and half table spoons of salt. while the onions are turining in it brown color, in parallel also boil the water in other bowl add 5 table spoons of salt to it and also add sahi jeera add let the water boil. once the onions are fried to brown color, we are adding peas, potatoes, carrots, soya chuncks, half of the mint and coriander, Panner and cachew nuts, add 4 table spoons of biryani masala powder, add 6 table spoons of yogurt(Curd)cook it for 4 minutes on medium flame, then cover it with lid and cook it for another 5 minutes, make sure 80% of the vegetables are cooked. Then switch off the flame. Now if the water is boiling add soaked basmati rice to the boiling water and cook it. once the rice is 80% cooked add the first layer of the rice on top of the veggies, garnish with chopped mint and coriander and fried onions, then add second layer of rice this should be 90% to 95% cooked rice. garnish again with chopped mint and coriander and fried onions and add saffron soaked in milk, cover this vessel tighly with an aluminium foil and cover it with a lid. keep the vessel back on to the stove and keep the vessel on slowest possible flame and cook it for 25 minutes. your vegetable biryani is ready. To Make Wonderful Biryani & Enjoy With Your Friends and family, Please Follow The Below Tips 1: Get A Good Basmati Rice & Soak It For 45 mins.(Buy long grain basmati rice) Ex: Diamond 2. While Cooking Biryani, Make Sure You Are Using Thick Bottom & Wide Open Wessel. 3. In Restaurants To Get Nice Colour For Biryani, Along with Saffron Water they add egg yellow colour a Bit, Try once. 4. You can also use any other vegetables. 5. After switching of the flame don't immediately open the lid, leave it for 5 to 10 mins. Refer the below link to make raita. For Biryani Masala you can refer the below link: For Kacchi style chicken Biryani, refer the below link: For Prawn biryani, refer the below link: For vegetable biryani, refer the below link: For Pakhi style chicken biryani, refer the below link: For Mutton biryani, refer the below link: For Chicken Pulao, refer the below link: For Fried Chicken Biryani, refer the below link: For Kheema biryani, refer the below link:

Vegetable Biryani easy to make at home with in few minutes and easy to understand how to make biryani || Veg Biryani || Vegetable Biryani || fry Veg Biryani ||Hyderabadi Veg Biryani ||

Comments for video: