Multi veggie biriyani

Hello everybody, it is John, welcome to my recipe page. Today, we're going to prepare a special dish, Multi veggie biriyani. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Multi veggie biriyani is one of the most favored of current trending meals on earth. It's simple, it is quick, it tastes yummy. It's appreciated by millions daily. Multi veggie biriyani is something that I've loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Multi veggie 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 Multi veggie 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 Multi veggie biriyani is 6 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 Multi veggie biriyani estimated approx 60 mins.

To get started with this particular recipe, we must first prepare a few components. You can cook Multi veggie biriyani using 33 ingredients and 7 steps. Here is how you can achieve that.

#asahikaseiindia

I am a health food nut. I pay great deal of attention in the choice of ingredients; use organic products and produce when available. Good ingredients cooked using good cooking technique. Colorful vegetables with rich healthy nutrients, flavorful aromatic spices, are included in this mouthwatering biriyani. #no oil

Ingredients and spices that need to be Get to make Multi veggie biriyani:

1. 1 Cup basmati rice
2. 6 dried chillies (for chili paste)
3. 2 Cup, tomato, diced
4. 1/2 Cup white radish diced
5. 3 c thinly sliced onions for Caramelizing
6. 1 tbsp milk
7. 1 tsp saffron
8. 1/4 cup melted butter (ghee)
9. 10 cloves
10. 1 inch cinnamon stick
11. 1 bay leaf
12. 6 cardamom
13. 3 black cardamom
14. 1 tspjavithri (Hindi, mace English, (Mace is the net-like extra seed covering that covers the nutmeg's seed coat
15. 1/2 tsp black CUMIN (biriyani jeera)
16. 1 cup onion, thinly sliced
17. 1 tbsp ginger garlic paste
18. 2 green chilies sliced
19. 1/2 tsp turmeric powder
20. 1 tsp Kashmir chili powder
21. 1 tsp cumin powder
22. 1 tbsp coriander powder
23. 3 cups green peas plus carrots (frozen or fresh)
24. 1 Cup yellow squash, diced
25. 1 cup curd
26. 1 tsp biriyani masala
27. to taste Salt
28. 2 cups cilantro finely chopped
29. 1 cup mint, finely chopped
30. Garnish
31. 1/2 cup cashews (dry roasted)
32. 1 cup caramelized onions
33. biriyani

Instructions to make to make Multi veggie biriyani

1. Make a checklist. Keep all the required ingredients close by.
2. Make a checklist. Keep all the required ingredients close by.
3. Chili paste: soak the chillies in 3c of hot water, 3 hours, transfer to a blender jar, blend to make a smooth paste.
   Puree tomatoes, and radish in a blender. Keep the puree aside for later use
   Soak saffron in a small bowl in hot milk to get a good color
4. Caramelize onions: use low heat. In sauce pan heat 1tbsp ghee, add onions, add salt to draw the water from the onions and hasten caramelizing. Onion slices brown and become crisp
   I used frozen peas carrots. Microwave peas, carrots and the squash in a microwave safe bowl for 3 --4 minutes. Half cooked is OK. Keep aside for later use’
   Biriyani making: use medium flame. In heavy bottomed saucepan heat 1 tbsp ghee, add cloves, cinnamon, bay leaf, cardamom, jaavithri, black cumin one after another.
5. Sauté onion. Let it brown; stir in ginger garlic paste until the raw smell goes away. Stir in chili paste; stir in the rest of spices. Add chopped coriander leaves. The aroma would fill the whole house. Add the tomato puree, and Kashmir chili powder. Add salt. Continue to cook over medium heat, stirring occasionally. let it thicken like a sauce, When the ghee separates, turn of the heat. It is time to transfer the whole stuff to rice cooker.
6. After the transfer, add garam masala powder, curd, some chopped coriander, mint leaves, and now add the rice and 2 cups of boiling water. Stir, close the lid, and turn on the cooker. When rice is cooked 80%, add the cooked veggies and saffron. Stir in, close the lid. When rice is fully cooked cooker will automatically turn off.
7. Transfer the cooked biriyani to the serving bowl. Add 2 tbsp ghee, caramelized onion, and the roasted cashews. Let it rest for minutes--time for all tastes to blend together. Taste before serving.

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So that's going to wrap this up with this special food Recipe of Speedy Multi veggie biriyani. Thank you very much for reading. I'm confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!