Easiest Way to Make Award-winning Vegetable Biryani Recipe Card

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vegetable biryani recipe card. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vegetable Biryani Recipe Card is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Vegetable Biryani Recipe Card is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have vegetable biryani recipe card using 24 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Vegetable Biryani Recipe Card:

1. Make ready 1 1/2 cups Basmati Rice
2. Prepare 2 medium Carrots
3. Take 2 medium Carrots (1/2 inch pieces)
4. Make ready 15 French beans (1/2 inch pieces)
5. Take 10-12 florets Cauliflower
6. Get 1 cup Green peas shelled
7. Take to taste Salt
8. Prepare 8 Green cardamons
9. Make ready 1 Black cardamom
10. Make ready Cloves 15
11. Take 1/2 inch stick Cinnamon
12. Prepare 1 Bay leaf
13. Take 1/2 teaspoon Caraway seeds (shahi jeera)
14. Get 1 1/2 tablespoons Ginger-garlic paste
15. Get 1 teaspoon Turmeric powder
16. Take 1 tablespoon Red chilli powder
17. Get 1 tablespoon Coriander powder
18. Get 1/2 cup Yogurt
19. Take 1/2 teaspoon Rose water
20. Get few strands Saffron (kesar)
21. Take 1 cup Fresh tomato puree
22. Prepare 1 teaspoon Garam masala powder
23. Prepare 2 tablespoons Fresh coriander leaves chopped
24. Prepare 2 tablespoons Fresh mint leaves chopped

Instructions to make Vegetable Biryani Recipe Card:

1. Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside. Heat a non-stick pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower florets and green peas.
2. Sprinkle salt, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder, red chilli powder and coriander powder and cook.Whisk yogurt with rose water and saffron. Add a little water or milk and whisk well. Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes. Take a microwave safe deep bowl.
3. Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture. Arrange the remaining vegetables followed by the remaining rice.Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture. Cover with a silicon lid and cook in the microwave oven for

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