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Welcome guests with tasty Mughlai Veg Biryani, Know recipe here!

Guests coming to your house will not be able to live without praising you after eating it. At the same time, there is not much effort in making Mughlai Veg Biryani. So let’s learn how to make it.

Necessary ingredients

To boil rice
Bay leaf – 2
Small cardamom – 2 pieces
Large cardamom – 2 pieces
Salt – as per taste
Water – 1 1/2 cup

For biryani
Mix vegetables – 2-3 cups
Onion – 1
Tomatoes – 1
Bay leaf – 2
Green cardamom – 4
Cinnamon – 2 inch piece
Large cardamom – 2 pieces
Ginger – 1 1/2 inch piece
Garam Masala – 1 1/2 table spoon
Turmeric Powder – 1/4 Table Spoon
Red Chili Powder – 1/4 Table Spoon
Curd – 1/4 cup
Milk – 1/4 cup
Ghee – according to taste
Coriander – 2 tablespoons
Cashew – 1/4 cup
Saffron – 1/2 table spoon
Salt – as per taste

Method of preparation: To make Mughlai Veg Biryani, first wash the rice. Then soak them in water for twenty minutes. When rice gets soaked add bay leaf, small cardamom, big cardamom, cloves and salt as per taste and boil. When the rice is cooked 2/3 of the portion, turn off the gas and let the rice cool down. While boiling the rice, take care not to cook it completely. Remove only when it is hard, then the biryani will be good.

Now put a pan on the gas and add milk and heat it a little and put saffron in it. After this, wash vegetables such as cabbage, carrots, capsicum, potatoes and beans and cut them into small pieces. Finely chop the onion and tomato. Also, peel and wash the ginger and grate it. Now put a pan on the gas and add oil and heat it. When the oil is hot, add all the standing spices and fry it. After this add ginger and fry it lightly. Then add onion and fry till it becomes golden brown. When the onion is fried, add tomatoes and mix while stirring.

Also, add ground spices to it and fry till the masala leaves the oil. Add curd and fry once the masala is well fried. After this, add vegetables and mix it, cover the pan and cook it till the vegetables are cooked. It will take at least fifteen minutes to cook the vegetables. If necessary, a slight splash can kill it. Keep in mind that the curd should be of normal temperature, do not add cold curd or else it will burst.

Once the vegetables are cooked, add boiled rice to it and mix it well. After this add cashew and saffron milk and mix well and cover it. Now reduce the flame to low and let it cook for twenty minutes. When the rice is cooked, add ghee and roasted onion in it and turn off the gas. Your delicious Mughlai Veg Biryani is ready. Serve it hot with raita.

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