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Ingredients:
1. 1 onion, sliced very thin
2. 2 cups basmati rice, soaked for 15 minutes
3. 1.5 tbsp ginger-garlic paste
4. 9-10 pieces cauliflower chopped
5. 1 medium carrot, cut into small pieces
6. 2 small potatoes chopped
7. 5 cloves
8. 4 cardamom
9. 3 cinnamon sticks
10. 200 gram of paneer cut into small cubes
11. 1 cup chopped coriander leaves
12. 2 green chilies, cut in the middle
13. 1 tbsp cumin seeds
14. 8-10 pieces cashew nuts, chopped
15. 8-10 pieces raisins
16. 1 tbsp canola or olive oil
17. 1 cup yogurt
18. 4 tbsp vegetable biryani masala
19. Saffron
20. Pea
21. Whole Black Pepper
22. Salt to taste
Procedure:
Fry cashew, raisins, paneer, onions and put it in a bowl.
Boil 4 cups of water with cinnamon and salt.
If you don’t like the taste or smell of cinnamon then you can skip it. Cinnamon has a lot of health benefits though.
Put rice in the rice cooker and after the water starts to boil you can transfer the boiled water into the cooker.
Heat the oil in a pan and add whole black pepper.
Add cardamom, cloves and saute it for 3 minutes on medium heat. After that add the cumin seeds, ginger- garlic paste and then put potatoes, carrots, and pea.
Saute the vegetables for about 8 minutes so that potato gets cooked properly.
Add coriander, green chilies, vegetable biryani masala, and yogurt.
Mix it well, add turmeric, salt and cover the pan.
Pour out the cooked rice on top of the veggies, add paneer, mix it well.
Sprinkle the cashew nuts, raisins and shower the saffron water on top, put it in a preheated, 350-degree oven for 25 minutes.
Take out the Vegetable Biryani from the oven, put the golden brown onion on top of biryani and enjoy it.
Thank you for reading this post. If you like more recipe please check this link.
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