Vegetable Biryani

Biryani is a mixed rice dish from the Indian Subcontinent. It is made with spices, rice and meat or vegetables

The origin of biryani is from Hyderabad State Nizam State. In South India, it is traditionally associated with the Mughlai cuisine of Delhi and the Awadhi cuisine of Lucknow; in South India,

Difference between Biryani and Pulav

Pulao is another mixed rice dish popular in Indian cuisine. Although some of its varieties are associated with Persian influence in north India. Opinions differ on the differences between pulao and biryani, and whether there is a difference between the two at all.

According to the British-era the biryani has a stronger taste of curried rice due to a higher amount of spices, the main distinction is that a biryani comprises two layers of rice with a layer of meat (or vegetables) in the middle; the pulao is not layered. In pulao, the rice and meat are cooked separately and then mixed before the dum cooking; in biryani, the soaked rice is fried and then cooked with the meat and stronger spices.

I have cooked this Vegetable Biryani with difeerent spices but did not cook in layers or dum so its a Mix between Pulav & Biryani

Ingredients:

Rice soaked for 10 min:  2cups

Oil 3sps

Cinamin 1 inch 

Cloves 5

Bayleaf 2

Vegetables- Carrot 2

Capsicum 1 

Onion 2

Tomato 2

Potato 1

Beans 5-6

Peas 1cup

Pudina leaves1/2cup

Greenchilies 2 slit

Garam masala powder 2sp

Gingarlic paste 2sp

Method:

• In a Cooker Heat Oil add cinamin,cloves, Bay leaf, then add Slit green chilies
• Add Onion slices & fry, add gingarlic paste saute, add all vegies one by one.
• Add chopped pudina fry, add tomatoes chopped & fry add salt to taste
• Close lid to soften tomatoes for 2 min, then add garam masala powder 
• Add Rice & add water 4 cups (1:2 ratio for rice) Close & cook 2 vissels, 
• Serve with Boiled Egg.

Enjoy this spicy Vegetables Biryani with Raita

More Rice dishes click below

Colourfull Veg Pulav