Multi veggie biriyani

Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a special dish, Multi veggie biriyani. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Multi veggie biriyani is one of the most well liked of recent trending meals in the world. It's simple, it's fast, it tastes yummy. It's appreciated by millions daily. They're nice and they look fantastic. Multi veggie biriyani is something which I have loved my entire life.

Many things affect the quality of taste from Multi veggie biriyani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Multi veggie biriyani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Multi veggie biriyani is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Multi veggie biriyani estimated approx 60 mins.

To begin with this particular recipe, we must prepare a few components. You can cook Multi veggie biriyani using 33 ingredients and 7 steps. Here is how you cook it.

#asahikaseiindia

I am a health food nut. I pay great deal of attention in the choice of ingredients; use organic products and produce when available. Good ingredients cooked using good cooking technique. Colorful vegetables with rich healthy nutrients, flavorful aromatic spices, are included in this mouthwatering biriyani. #no oil

Ingredients and spices that need to be Take to make Multi veggie biriyani:

1. 1 Cup basmati rice
2. 6 dried chillies (for chili paste)
3. 2 Cup, tomato, diced
4. 1/2 Cup white radish diced
5. 3 c thinly sliced onions for Caramelizing
6. 1 tbsp milk
7. 1 tsp saffron
8. 1/4 cup melted butter (ghee)
9. 10 cloves
10. 1 inch cinnamon stick
11. 1 bay leaf
12. 6 cardamom
13. 3 black cardamom
14. 1 tspjavithri (Hindi, mace English, (Mace is the net-like extra seed covering that covers the nutmeg's seed coat
15. 1/2 tsp black CUMIN (biriyani jeera)
16. 1 cup onion, thinly sliced
17. 1 tbsp ginger garlic paste
18. 2 green chilies sliced
19. 1/2 tsp turmeric powder
20. 1 tsp Kashmir chili powder
21. 1 tsp cumin powder
22. 1 tbsp coriander powder
23. 3 cups green peas plus carrots (frozen or fresh)
24. 1 Cup yellow squash, diced
25. 1 cup curd
26. 1 tsp biriyani masala
27. to taste Salt
28. 2 cups cilantro finely chopped
29. 1 cup mint, finely chopped
30. Garnish
31. 1/2 cup cashews (dry roasted)
32. 1 cup caramelized onions
33. biriyani

Instructions to make to make Multi veggie biriyani

1. Make a checklist. Keep all the required ingredients close by.
2. Make a checklist. Keep all the required ingredients close by.
3. Chili paste: soak the chillies in 3c of hot water, 3 hours, transfer to a blender jar, blend to make a smooth paste.
   Puree tomatoes, and radish in a blender. Keep the puree aside for later use
   Soak saffron in a small bowl in hot milk to get a good color
4. Caramelize onions: use low heat. In sauce pan heat 1tbsp ghee, add onions, add salt to draw the water from the onions and hasten caramelizing. Onion slices brown and become crisp
   I used frozen peas carrots. Microwave peas, carrots and the squash in a microwave safe bowl for 3 --4 minutes. Half cooked is OK. Keep aside for later use’
   Biriyani making: use medium flame. In heavy bottomed saucepan heat 1 tbsp ghee, add cloves, cinnamon, bay leaf, cardamom, jaavithri, black cumin one after another.
5. Sauté onion. Let it brown; stir in ginger garlic paste until the raw smell goes away. Stir in chili paste; stir in the rest of spices. Add chopped coriander leaves. The aroma would fill the whole house. Add the tomato puree, and Kashmir chili powder. Add salt. Continue to cook over medium heat, stirring occasionally. let it thicken like a sauce, When the ghee separates, turn of the heat. It is time to transfer the whole stuff to rice cooker.
6. After the transfer, add garam masala powder, curd, some chopped coriander, mint leaves, and now add the rice and 2 cups of boiling water. Stir, close the lid, and turn on the cooker. When rice is cooked 80%, add the cooked veggies and saffron. Stir in, close the lid. When rice is fully cooked cooker will automatically turn off.
7. Transfer the cooked biriyani to the serving bowl. Add 2 tbsp ghee, caramelized onion, and the roasted cashews. Let it rest for minutes--time for all tastes to blend together. Taste before serving.

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So that is going to wrap this up for this special food Easiest Way to Make Speedy Multi veggie biriyani. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!