Vegetable Biryani ( Chawal)


Vegetable Biryani  ( Chawal)

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A dish that is synonymous with Indian cuisine in many restaurants the world over, the Vegetable Biryani deserves to be so popular! A masaledar gravy chock-full of veggies and paneer, is sandwiched between rice that has been cooked with spices and perked up with saffron-tinged curd. This whole arrangement is drizzled with ghee and cooked covered till the flavours mingle, merge and multiply manifold, and an irresistible aroma wafts out of handi, making this a visual, aromatic and culinary treat par comparison.

Vegetable Biryani ( Chawal) recipe - How to make Vegetable Biryani ( Chawal)

Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings
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Ingredients


For The Rice
1 1/2 cups long grained rice (basmati) , soaked and drained
1 bayleaf (tejpatta)
25 mm (1“) stick cinnamon (dalchini)
1 clove (laung/lavang)
1 cardamom (elaichi)
salt to taste

For The Vegetable Gravy
1 1/2 cups boiled mixed vegetables (carrots , peas , cauliflower , french beans , potatoes) cubes
1/4 cup paneer (cottagte cheese) cubes
2 tbsp oil
1/2 tsp cumin seeds (jeera)
3/4 cup finely chopped onions
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
1 tsp chilli powder
1/2 tsp garam masala
1 cup roughly chopped tomatoes
salt to taste
1/4 cup milk
a pinch of sugar

Other Ingredients
1/4 cup curds (dahi)
1/4 cup finely chopped coriander (dhania)
a few drops of edible saffron colour
2 tbsp ghee

Method
For the rice

    For the rice
  1. Combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 10 minutes or till the rice is cooked.
  2. Strain the rice using a strainer and keep aside.

For the vegetable gravy

    For the vegetable gravy
  1. Heat the oil in a non-stick kadhai and add the cumin seeds.
  2. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent.
  3. Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and sauté on a medium flame for a few seconds.
  4. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes.
  5. Add the mixed vegetables, paneer, salt and milk, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.
  6. Add the sugar, mix well and cook on a medium flame for 1 more minute.

How to proceed

    How to proceed
  1. Combine the curds, coriander and saffron colour in a bowl and mix well.
  2. Add the prepared rice, mix well and divide into 2 equal portions.
  3. Put a portion of the rice in a handi and spread it evenly with the back of a spoon.
  4. Add the prepared vegetable gravy on it and spread it evenly.
  5. Top it with the 2nd portion of the rice and spread it evenly.
  6. Pour the ghee evenly over it and cover it with a lid.
  7. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes.
  8. Serve hot.
Nutrient values (Abbrv) per serving
Energy299 cal
Protein5.9 g
Carbohydrates40.5 g
Fiber3.8 g
Fat12.1 g
Cholesterol2.7 mg
Sodium18.4 mg
Vegetable Biryani Video by Tarla Dalal
Vegetable Biryani ( Chawal) recipe with step by step photos

How to cook rice for Biryani

  1. To cook the rice for the Vegetable biryani, add water in a deep pan or handi.
  2. Let the water come to a boil then add bay leaf, cinnamon and cardamom.
  3. After adding the condiments for flavoring add the washed, soaked and drained rice. Soaking the rice beforehand helps in giving a fine texture to the cooked rice and the rice is fluffier and not sticky. It also saves on cooking time.
  4. Add salt to taste and bring to a boil.
  5. Cover with a lid and let the rice cook on a medium flame till the rice is cooked, but not fully cooked.
  6. Once the rice is 90% cooked, switch off the flame. Transfer the cooked rice in a strainer and drain off excess water.
  7. Transfer the strained rice in a plate and keep aside.

Vegetable gravy for Veg Biryani

  1. Now let’s make the vegetable gravy for the biryani. Heat oil in a deep non-pan. Add the cumin seeds.
  2. Once the seeds crackle add the chopped onions. Saute on a medium flame for 1 to 2 minutes or till the onions turn translucent.
  3. Add ginger-green-chilli paste.
  4. Then add the turmeric powder. It not only adds colour but also has innumerable health benefits. Turmeric is used in India since ancient times, in fact now it is internationally acclaimed for its health benefits.
  5. Add coriander powder. It adds a mild flavor and aroma.
  6. For spice add chilli powder.
  7. And garam masala. Biryani masala is readily available in the market. You can also try using that.
  8. Add finely chopped tomatoes. Add some water and cook the tomatoes.When the tomatoes are soft press with the back of a spoon to make them a little pulpy.
  9. Add the mixed boiled vegetables.
  10. Add the paneer cubes and then salt to taste.
  11. Add milk. This will give the vegetables a creamy taste.
  12. Add a pinch of sugar. Cook for another 2 to 3 minutes, while stirring occasionally.

How to proceed

  1. In a small bowl add curd.
  2. Add finely chopped coriander.
  3. Add a few drops of edible saffron colour. Now combine all the ingredients and mix well.
  4. In a big bowl combine the curd mixture and cooked rice. Mix lightly, so that all the rice does not become yellow.
  5. Divide the rice into 2 portions. Put a portion of the rice in a handi and spread it evenly with the back of a spoon.
  6. Add the prepared vegetable gravy on it and spread it evenly.
  7. Spread the second portion of the rice evenly over it. Pour the ghee evenly over it the rice.
  8. Cover the handi with a lid.
  9. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes to dum cook the biryani. Many seal the edges of the lid and pan with wheat dough and dum cook. While slow cooking the food steams slowly in its own juices and infuses all the flavours layered to make the biryani.
  10. The Hyderabadi style dum cooked biryani is ready to serve. Open the lid ad get a whiff of the delightful aroma of the biryani. Serve the Hyderabadi style Vegetable Biryani with a raita and papad.

Reviews

Vegetable Biryani ( Chawal)
 on 27 Aug 17 10:08 PM
5

Just awesome
Tarla Dalal
28 Aug 17 08:41 AM
   Hi Varsha, we are delighted you loved the recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Vegetable Biryani ( Chawal)
 on 12 Jul 17 08:45 AM
5

if you don''t have handi can u make it in kadhai?
Tarla Dalal
12 Jul 17 03:39 PM
   Make it in a deep pan or deep kadhai as we have shown in the step by step images.
Vegetable Biryani ( Chawal)
 on 09 Mar 17 09:33 AM
5

Very nice.
Tarla Dalal
09 Mar 17 12:41 PM
   Hi Kashmira, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Vegetable Biryani ( Chawal)
 on 17 Dec 16 05:28 PM
5

awesome one, the best biryani we had in long time...bow to Tarla Dalal, all measurements were to the dot. just blindly follow recipe and have a mind blowing biryani
Tarla Dalal
19 Dec 16 10:21 AM
   Dear Varun, we are delighted you loved the Vegetable Biryani recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Vegetable Biryani ( Chawal)
 on 11 Jun 16 07:20 PM
5

Madam , I tried your veg biryani , Every one at home liked it . Awesome tasty
Tarla Dalal
13 Jun 16 09:53 AM
   Hi ANUPAMA , we are delighted you loved the Vegetable Biryani recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Vegetable Biryani ( Chawal)
 on 10 Apr 16 09:27 PM
5

Love this recipe awesome taste
Vegetable Biryani ( Chawal)
 on 02 Feb 16 09:29 PM
5

As the rice is already cooked n veg vl be cooked while making gravy, then y do we need to put it on tava for 25-30mins n cook?
Tarla Dalal
03 Feb 16 02:49 PM
   Hi Swati, we have cooked it for more 25 to 30 minutes so that the flavours get combined with each other Do try it, we are sure you will enjoy it....do let us know how it was...
Vegetable Biryani ( Chawal)
 on 22 Jan 16 01:24 PM
5

WHEN DOES ONE ADD THE CURD-SAFFRON-CORIANDER MIXTURE??
Tarla Dalal
22 Jan 16 02:26 PM
   Hi Swati, The Curd-saffron mixture has to be added to the rice as mentioned in step 1 and 2 in how to proceed. If there is anything else we can help, please let us know. Happy Cooking !!
Vegetable Biryani ( Chawal)
 on 21 Jan 16 07:57 PM
5

Amazing experience of biriyani
Tarla Dalal
22 Jan 16 11:17 AM
   Thanks Padma. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Vegetable Biryani ( Chawal)
 on 09 Nov 14 10:08 AM
5

Love this recipe.