With great pleasure, I share this recipe. Do post a comment if you try it, I’ll be really pleased.
How to make it?
Cook Rice
Soak basmati rice in water for 20 minutes. In a large pot add rice spices, salt and water. Bring it to boil. (The water should have soupy salt level.) Then add soaked rice. Boil it for 5-10 minutes until rice are 70% cooked. In a colander strain rice, and drizzle little oil to keep grain separate. Set aside.
Cook Vegetable curry
In a large pot fry onion until slight golden. Have a look at spices for vegetable curry. Add spices to the onions. Mix well and cook for a minute. Add puréed tomatoes. Mix well and cook for 10 minutes on medium heat until oil separates. Cover the lid. Cut veggies while tomato cooks. (Have a look at proportions. Potatoes, carrot and cauliflower are in almost same volume. Cut eggplant and bitter gourd right before adding to pot as they tend to turn dark quickly. ) Oil had separated. Add carrot, peas, potatoes and spinach in the gravy. Cook for 10 minutes on medium heat with lid covered. (These vegetables take longer to cook.) After 10 minutes add remaining veggies like eggplant, bottle gourd cauliflower, curry leaves, coriander leaves and green chilli slices. Rub fenugreek leaves between the two palm and add to the pot. Mix well and cook for another 10 minutes on slow heat, veggies are tender. Vegetable curry is ready. (Taste the curry and adjust salt if needed.) Smear the pot with oil. Add a layer of ⅔ of total rice in the pot. Add a layer of vegetable curry and finally a layer of remaining ⅓ rice. Sprinkle saffron soaked in water over rice. (Or food color is using food color.) Fry an onion in oil. Add fried onion along with about 2 tablespoons of same oil on top of rice. Cover the lid tightly and cook for about 10-15 minutes until steam rises to the top of pot. Vegetable biryani recipe is ready! Enjoy and don’t forget to post feedback!
Tips
Don’t get overwhelmed by the long list of ingredients. Most of these are available home and some are repeated as well. You can always change quantity of assorted vegetable to your delight. Add or remove any vegetable you like. You can cut your veggies into large chunks or diced, that completely your choice. I prefer carrots to be diced while eggplant, bottle gourds and cauliflower to be chunky. As last three vegetable cook quickly and might get mashed in the gravy. In step by step pictorial recipe, I gave photos of vegetables so you can simply have visual estimation while making the recipe. I have added three herbs, curry leaves, coriander leaves and fenugreek leaves but you may skip any herbs you don’t have. You can also use readymade fried onions to save time. Finally, you can make the vegetable curry a night ahead. Saffron is added mainly for color so you may skip it. Skip fenugreek leaves if you don’t like it’s aroma. Although, I recommend adding it. You may switch red chilli powder for green chilli paste. If you avoid red chillies. Lastly, all spice powder is also optional, if you don’t like too many spices.
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📖 Recipe
