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How to make mughlai vegetable biryani recipe
mughlai vegetable biryani recipe with step by step photos. mughlai veg biryani is a mild, lightly spiced, dum cooked & layered biryani made with rice, spices, mix veggies and dry fruits.
veg biryani recipe | how to make mughlai vegetable biryani recipe
sharing my version of mughlai biryani made with almond-melon seeds paste, curd, spices and fried onions (birista). the biryani is layered as well as dum cooked. cooking biryani the way its ideally made, takes time and effort. but the results are always good and worth the effort and time.
unlike other biryanis, which are spicy or even medium spiced, this mughlai biryani is mild and on the sweeter side. the biryani also has nuts added in it. if you are allergic to nuts, then do skip them.
biryanis like this one, makes for an ideal weekend lunch, which you can savor with your entire family. for a quick cooking of the veggies, i have used pressure cooker. though you can cook the veggies in a pan too. i have baked the biryani in an oven. but you can even dum cook it on the stove top. i have mentioned the method in the step wise pics below.
mughlai veg biryani
serve this delicious mughlai vegetable biryani with your favorite raita. i usually make onion-tomato raita to be served with biryanis, but in the pics, served with onion raita.
if you are looking for more biryani recipes then do check hyderabadi veg biryani, kerala biryani, mushroom biryani, paneer biryani, baby potato biryani and bombay biryani recipe.
mughlai vegetable biryani recipe card below:
mughlai vegetable biryani recipe
prep time 45 mins ,cook time 25 mins ,total time 1 hour 10 mins
mughlai vegetable biryani recipe - mughlai veg biryani is a mild, lightly spiced, dum cooked & layered biryani made with rice, spices, mixed veggies and dry fruits.
recipe type: main
cuisine: north indian, mughlai, awadhi
serves: 4-5
ingredients (measuring cup used, 1 cup = 250 ml
for cooking rice:
1.5 cups basmati rice, 300 grams
1 inch cinnamon/dalchini
1 medium tej patta/bay leaf/tamalpatra
2 to 3 single strands of mace/javitri
3 cloves/lavang
3 green cardamoms/hari elaichi
5 cups water for cooking rice
½ tsp salt or add as required
for white paste:
10 to 12 almonds, blanched in hot water and peeled
1 tbsp melon seeds/magaz, soaked in hot water
1 tbsp desiccated coconut
2 tbsp water for grinding
for veg gravy:
3 to 4 tbsp ghee
10 to 12 almonds/badam
15 to 16 raisins
10 to 12 cashews/kaju
1 large onion, thinly sliced, 140 to 150 grams or 1 cup tightly packed thinly sliced onions
1 medium sized tej patta/ bay leaf/tamalpatra
3 cloves/lavang
1 inch cinnamon/dalchini
2 single strands of mace/javitri
3 green cardamoms/hari elaichi
1 black cardamom/badi elaichi
8 to 9 black pepper/sabut kali mirch
1 tsp shah jeera/caraway seeds
1 tbsp ginger-garlic paste or 7 to 8 garlic cloves + 1 inch ginger, crushed to a paste in mortar-pestle
2.5 to 3 cups mixed veggies (carrots, french beans, potatoes, mushrooms, cauliflower, broccoli etc)
⅓ cup green peas/matar, fresh or frozen
½ tsp kashmiri red chili powder
½ cup fresh curd/yogurt/dahi
⅔ cup water for pressure cooking
½ tsp garam masala powder or biryani masala powder
salt as required
for layering:
150 to 200 grams paneer (optional)
3 tbsp warm milk + ⅛ tsp saffron strands
2 tbsp chopped mint leaves/pudina patta
2 tsp rose water or kewra water
how to make the recipe:
prepping:
pick and rinse basmati rice in running water till the water runs clear of starch. soak the rice in enough water for 30 minutes. after 30 minutes drain the rice and keep aside.
soak 10 to 12 almonds and 1 tbsp melon seeds/magaz in ⅓ cup hot water for 30 minutes.
later drain the almonds and melon seeds and add them to small grinder jar. also add 1 tbsp desiccated coconut
add 2 tbsp water and grind to a smooth paste. keep this white paste aside.
when the rice and almonds + melon seeds are soaking prep the other ingredients. rinse, peel and chop all the veggies.
slice 1 large onion thinly (about 1 heaped cup thinly sliced onion).
crush 1 inch ginger and 7 to 8 medium garlic cloves to a paste in mortar-pestle. gives about 1 tbsp ginger-garlic paste.
chop a few mint leaves. about 2 tbsp chopped mint leaves.
cooking rice:
take a deep bottomed pan. add 5 cups water and bring the water to a boil on a high flame.
add whole spices - 1 inch cinnamon, 1 medium tej patta, 2 to 3 single strands of mace, 3 cloves and 3 green cardamoms.
now add the rice and add ½ tsp salt or add as required.
keep the flame on high and cook the rice.
the rice has to be 75% or ¾th cooked. the grains should have a slight bite to them when cooked. the rice should not be fully cooked but almost cooked.
next strain the rice in a colander. you can also rinse the rice gently with water so that the grains stop cooking. keep aside.
preparing vegetable gravy:
in a pressure cooker, heat 3 to 4 tbsp ghee.
add 10 to 12 almonds. fry them till they get golden. remove and keep aside in a plate.
next add 15 to 16 raisins. fry the raisins till they swell and become plump. remove and keep aside.
then add 10 to 12 cashews and fry them till the cashews turn golden. remove and keep aside.
now add the thinly sliced onions. begin to stir and sauté them on a low to medium flame. onions take time to cook, so add a pinch of salt to quicken the cooking process.
sauté the onions till they turn golden and caramelize.
switch off the flame. keep the cooker down. quickly remove ½ of the fried onions from the pressure cooker and keep aside.
keep the cooker back again on the stove top. add whole spices - 1 medium sized tej patta, 3 cloves, 1 inch cinnamon, 2 single strands of mace, 3 green cardamoms, 1 black cardamom, 8 to 9 black pepper and 1 tsp shah jeera. (keep all the spices ready in a plate, so that the onions do not burn. add all in one go. if you remove the jars, add one by one, the onions will get burnt by then. )
next add ginger-garlic paste. stir and saute for a few seconds.
add the mixed veggies and ½ tsp kashmiri red chili powder. sauté for 2 to 3 minutes.
add the ground white paste, ½ cup fresh curd/yogurt and ⅔ cup water.
mix and stir very well.
season with salt. stir well and pressure cook the vegetable gravy for 8 to 9 minutes or 1 to 2 whistles.
when the pressure settles down on its own, check the gravy. if the gravy looks thin, then do simmer till it becomes slightly thick.
add ½ tsp garam masala powder or biryani masala powder to the gravy. mix well.
assembling and layering:
when the veggies are pressure cooking, soak ¼ tsp saffron strands in 3 tbsp warm milk.
grease an heat proof oven safe bowl with some ghee or butter.
pour a first layer of half of the vegetable gravy.
add some paneer cubes.
layer with the rice. also sprinkle some of the saffron soaked milk on the rice.
now add half of the fried dry fruits, fried onions and half of the chopped mint leaves evenly all over.
layer with the remaining vegetable gravy. also top with the remaining paneer cubes.
layer with half of the rice. also sprinkle some of the saffron soaked milk on the rice.
repeat the rice layer, fried dry fruits, fried onions, mint leaves and saffron milk. also sprinkle evenly 2 tsp rose water or kewra water (optional).
seal tightly with an aluminum foil.
place the bowl in a preheated oven and bake at 200 degrees celsius for 20 to 25 minutes. once the baking is done, remove the bowl from the oven and give a resting time of 5 minutes before you serve the biryani.
serve veg mughlai biryani with onion tomato raita.
notes
substitutions:
curd - thick coconut milk
ghee - butter or oil
melon seeds - pumpkin seeds
desiccated coconut - fresh coconut
paneer - tofu
step by step mughlai veg biryani recipe:
prepping:
1. pick and rinse 1.5 cups (300 grams) basmati rice in running water till the water runs clear of starch. soak the rice in enough water for 30 minutes.
rice for mughlai vegetable biryani recipe
2. after 30 minutes drain the rice and keep aside.
rice for mughlai vegetable biryani recipe
3. soak 10 to 12 almonds and 1 tbsp melon seeds/magaz in ⅓ cup hot water for 30 minutes.
almonds for mughlai vegetable biryani recipe
4. later strain the almonds and melon seeds. peel the almonds. add both the almonds and melon seeds to small grinder jar. also add 1 tbsp desiccated coconut.
almonds for mughlai vegetable biryani recipe
5. add 2 to 3 tbsp water and grind to a smooth paste. keep aside.
almond melon seeds paste
6. when the rice and almonds, melon seeds are soaking prep the other ingredients. rinse, peel and chop all the veggies. just to illustrate, i have used the below pic from another post :-)
i have used 3 cups mixed veggies (carrots, french beans, potatoes, mushrooms) including green peas. you can use your choice of mixed vegetables.
slice 1 large onion thinly. (about 1 cup tightly packed thinly sliced onions).
crush 1 inch ginger and 7 to 8 medium garlic cloves to a paste in mortar-pestle. (gives about 1 tbsp ginger-garlic paste).
chop a few mint leaves. (about 2 tbsp chopped mint leaves).
chopped veggies for veg biryani
cooking rice:
1. now we need to cook the rice. for cooking rice, you can use any method – microwave, pressure cooking or cooking in a pot. for cooking rice in a pot, take a deep bottomed pan. add 5 cups water and bring the water to a boil on a high flame.
making mughlai vegetable biryani recipe
2. add whole spices – 1 inch cinnamon, 1 medium tej patta, 2 to 3 single strands of mace, 3 cloves and 3 green cardamoms.
making mughlai vegetable biryani recipe
3. now add the rice.
making mughlai vegetable biryani recipe
4. next add ½ tsp salt or add as required.
making mughlai vegetable biryani recipe
5. keep the flame on high and cook the rice.
making mughlai vegetable biryani recipe
6. the rice has to be 75% or ¾ᵗʰ cooked. the grains should have a slight bite to them when cooked. the rice should not be fully cooked but almost cooked.
making mughlai vegetable biryani recipe
7. next strain the rice in a colander. you can also rinse the rice gently with water so that the grains stop cooking. keep aside.
making mughlai vegetable biryani recipe
preparing vegetable gravy for mughlai biryani recipe:
1. in a pressure cooker, heat 3 to 4 tbsp ghee. add 10 to 12 almonds.
making mughlai vegetable biryani recipe
2. fry them till they get golden. remove and keep aside in a plate.
making mughlai vegetable biryani recipe
3. next add 15 to 16 raisins. fry the raisins till they swell and become plump. remove and keep aside.
making mughlai vegetable biryani recipe
4. then add 10 to 12 cashews and fry them till the cashews turn golden. remove and keep aside.
making mughlai vegetable biryani recipe
5. now add the thinly sliced onions.
making mughlai vegetable biryani recipe
6. begin to stir and sauté them on a low to medium flame. onions take time to cook, so add a pinch of salt to quicken the cooking process. sauté the onions till they turn golden and caramelize. switch off the flame.
making mughlai vegetable biryani recipe
7. keep the cooker down. quickly remove ½ of the fried onions from the pressure cooker and keep aside.
making mughlai vegetable biryani recipe
8. keep the cooker back again on the stove top. add whole spices – 1 medium sized tej patta, 3 cloves, 1 inch cinnamon, 2 single strands of mace, 3 green cardamoms, 1 black cardamom, 8 to 9 black pepper and 1 tsp shah jeera. (keep all the spices ready in a plate, so that the onions do not burn. add all the spices in one go. if you remove the jars, add one by one, the onions will get burnt by then. )
making mughlai vegetable biryani recipe
9. next add 1 tbsp ginger-garlic paste. stir and saute for a few seconds.
making mughlai vegetable biryani recipe
10. add the mixed veggies and ½ tsp kashmiri red chili powder.
making mughlai vegetable biryani recipe
11. sauté for 2 to 3 minutes.
making mughlai vegetable biryani recipe
12. add the ground white paste.
making mughlai vegetable biryani recipe
13. add ½ cup fresh curd/yogurt.
making mughlai vegetable biryani recipe
14. add ⅔ cup water.
making mughlai vegetable biryani recipe
15. mix and stir very well.
making mughlai vegetable biryani recipe
16. season with salt. stir well and pressure cook the vegetable gravy for 8 to 9 minutes or 1 to 2 whistles.
making mughlai vegetable biryani recipe
17. when the pressure settles down on its own, check the gravy. if the gravy looks thin, then do simmer till it becomes slightly thick.
making mughlai vegetable biryani recipe
18. add ½ tsp garam masala powder or biryani masala powder to the gravy. mix well.
making mughlai vegetable biryani recipe
assembling and layering mughlai biryani:
1. when the veggies are pressure cooking, soak ⅛ tsp saffron strands in 3 tbsp warm milk. stir and keep aside.
making mughlai vegetable biryani recipe
2. grease an heat proof oven safe bowl with some ghee or butter.
making mughlai vegetable biryani recipe
3. pour a first layer of half of the vegetable gravy.
making mughlai vegetable biryani recipe
4. add some paneer cubes. adding paneer is optional and you can skip this step.
making mughlai vegetable biryani recipe
5. layer with the rice. also sprinkle some of the saffron soaked milk on the rice.
making mughlai vegetable biryani recipe
6. now add half of the fried nuts, fried onions and half of the chopped mint leaves evenly all over.
making mughlai vegetable biryani recipe
7. layer with the remaining vegetable gravy. also top with the paneer cubes.
making mughlai vegetable biryani recipe
8. layer with half of the rice. also sprinkle some of the saffron soaked milk on the rice. repeat the rice layer, fried nuts, fried onions, mint leaves and saffron milk. also sprinkle evenly 2 tsp rose water or kewra water (optional).
making mughlai vegetable biryani recipe
9. seal tightly with an aluminum foil.
making mughlai vegetable biryani recipe
10. place the bowl in a preheated oven and bake at 200 degrees celsius for 20 to 25 minutes. once the baking is done, remove the bowl from the oven and give a resting time of 5 minutes before you serve the biryani. if dum cooking on a stove top, then also you can cover with a foil or with a moist kitchen towel. place the pan on a hot tava/griddle. on a low to medium flame dum cook the mughlai biryani for 30 to 35 minutes.enjoy!!!!!!!!!!!!!
How to make mughlai vegetable biryani recipe
mughlai vegetable biryani recipe with step by step photos. mughlai veg biryani is a mild, lightly spiced, dum cooked & layered biryani made with rice, spices, mix veggies and dry fruits.
veg biryani recipe | how to make mughlai vegetable biryani recipe
sharing my version of mughlai biryani made with almond-melon seeds paste, curd, spices and fried onions (birista). the biryani is layered as well as dum cooked. cooking biryani the way its ideally made, takes time and effort. but the results are always good and worth the effort and time.
unlike other biryanis, which are spicy or even medium spiced, this mughlai biryani is mild and on the sweeter side. the biryani also has nuts added in it. if you are allergic to nuts, then do skip them.
biryanis like this one, makes for an ideal weekend lunch, which you can savor with your entire family. for a quick cooking of the veggies, i have used pressure cooker. though you can cook the veggies in a pan too. i have baked the biryani in an oven. but you can even dum cook it on the stove top. i have mentioned the method in the step wise pics below.
mughlai veg biryani
serve this delicious mughlai vegetable biryani with your favorite raita. i usually make onion-tomato raita to be served with biryanis, but in the pics, served with onion raita.
if you are looking for more biryani recipes then do check hyderabadi veg biryani, kerala biryani, mushroom biryani, paneer biryani, baby potato biryani and bombay biryani recipe.
mughlai vegetable biryani recipe card below:
mughlai vegetable biryani recipe
prep time 45 mins ,cook time 25 mins ,total time 1 hour 10 mins
mughlai vegetable biryani recipe - mughlai veg biryani is a mild, lightly spiced, dum cooked & layered biryani made with rice, spices, mixed veggies and dry fruits.
recipe type: main
cuisine: north indian, mughlai, awadhi
serves: 4-5
ingredients (measuring cup used, 1 cup = 250 ml
for cooking rice:
1.5 cups basmati rice, 300 grams
1 inch cinnamon/dalchini
1 medium tej patta/bay leaf/tamalpatra
2 to 3 single strands of mace/javitri
3 cloves/lavang
3 green cardamoms/hari elaichi
5 cups water for cooking rice
½ tsp salt or add as required
for white paste:
10 to 12 almonds, blanched in hot water and peeled
1 tbsp melon seeds/magaz, soaked in hot water
1 tbsp desiccated coconut
2 tbsp water for grinding
for veg gravy:
3 to 4 tbsp ghee
10 to 12 almonds/badam
15 to 16 raisins
10 to 12 cashews/kaju
1 large onion, thinly sliced, 140 to 150 grams or 1 cup tightly packed thinly sliced onions
1 medium sized tej patta/ bay leaf/tamalpatra
3 cloves/lavang
1 inch cinnamon/dalchini
2 single strands of mace/javitri
3 green cardamoms/hari elaichi
1 black cardamom/badi elaichi
8 to 9 black pepper/sabut kali mirch
1 tsp shah jeera/caraway seeds
1 tbsp ginger-garlic paste or 7 to 8 garlic cloves + 1 inch ginger, crushed to a paste in mortar-pestle
2.5 to 3 cups mixed veggies (carrots, french beans, potatoes, mushrooms, cauliflower, broccoli etc)
⅓ cup green peas/matar, fresh or frozen
½ tsp kashmiri red chili powder
½ cup fresh curd/yogurt/dahi
⅔ cup water for pressure cooking
½ tsp garam masala powder or biryani masala powder
salt as required
for layering:
150 to 200 grams paneer (optional)
3 tbsp warm milk + ⅛ tsp saffron strands
2 tbsp chopped mint leaves/pudina patta
2 tsp rose water or kewra water
how to make the recipe:
prepping:
pick and rinse basmati rice in running water till the water runs clear of starch. soak the rice in enough water for 30 minutes. after 30 minutes drain the rice and keep aside.
soak 10 to 12 almonds and 1 tbsp melon seeds/magaz in ⅓ cup hot water for 30 minutes.
later drain the almonds and melon seeds and add them to small grinder jar. also add 1 tbsp desiccated coconut
add 2 tbsp water and grind to a smooth paste. keep this white paste aside.
when the rice and almonds + melon seeds are soaking prep the other ingredients. rinse, peel and chop all the veggies.
slice 1 large onion thinly (about 1 heaped cup thinly sliced onion).
crush 1 inch ginger and 7 to 8 medium garlic cloves to a paste in mortar-pestle. gives about 1 tbsp ginger-garlic paste.
chop a few mint leaves. about 2 tbsp chopped mint leaves.
cooking rice:
take a deep bottomed pan. add 5 cups water and bring the water to a boil on a high flame.
add whole spices - 1 inch cinnamon, 1 medium tej patta, 2 to 3 single strands of mace, 3 cloves and 3 green cardamoms.
now add the rice and add ½ tsp salt or add as required.
keep the flame on high and cook the rice.
the rice has to be 75% or ¾th cooked. the grains should have a slight bite to them when cooked. the rice should not be fully cooked but almost cooked.
next strain the rice in a colander. you can also rinse the rice gently with water so that the grains stop cooking. keep aside.
preparing vegetable gravy:
in a pressure cooker, heat 3 to 4 tbsp ghee.
add 10 to 12 almonds. fry them till they get golden. remove and keep aside in a plate.
next add 15 to 16 raisins. fry the raisins till they swell and become plump. remove and keep aside.
then add 10 to 12 cashews and fry them till the cashews turn golden. remove and keep aside.
now add the thinly sliced onions. begin to stir and sauté them on a low to medium flame. onions take time to cook, so add a pinch of salt to quicken the cooking process.
sauté the onions till they turn golden and caramelize.
switch off the flame. keep the cooker down. quickly remove ½ of the fried onions from the pressure cooker and keep aside.
keep the cooker back again on the stove top. add whole spices - 1 medium sized tej patta, 3 cloves, 1 inch cinnamon, 2 single strands of mace, 3 green cardamoms, 1 black cardamom, 8 to 9 black pepper and 1 tsp shah jeera. (keep all the spices ready in a plate, so that the onions do not burn. add all in one go. if you remove the jars, add one by one, the onions will get burnt by then. )
next add ginger-garlic paste. stir and saute for a few seconds.
add the mixed veggies and ½ tsp kashmiri red chili powder. sauté for 2 to 3 minutes.
add the ground white paste, ½ cup fresh curd/yogurt and ⅔ cup water.
mix and stir very well.
season with salt. stir well and pressure cook the vegetable gravy for 8 to 9 minutes or 1 to 2 whistles.
when the pressure settles down on its own, check the gravy. if the gravy looks thin, then do simmer till it becomes slightly thick.
add ½ tsp garam masala powder or biryani masala powder to the gravy. mix well.
assembling and layering:
when the veggies are pressure cooking, soak ¼ tsp saffron strands in 3 tbsp warm milk.
grease an heat proof oven safe bowl with some ghee or butter.
pour a first layer of half of the vegetable gravy.
add some paneer cubes.
layer with the rice. also sprinkle some of the saffron soaked milk on the rice.
now add half of the fried dry fruits, fried onions and half of the chopped mint leaves evenly all over.
layer with the remaining vegetable gravy. also top with the remaining paneer cubes.
layer with half of the rice. also sprinkle some of the saffron soaked milk on the rice.
repeat the rice layer, fried dry fruits, fried onions, mint leaves and saffron milk. also sprinkle evenly 2 tsp rose water or kewra water (optional).
seal tightly with an aluminum foil.
place the bowl in a preheated oven and bake at 200 degrees celsius for 20 to 25 minutes. once the baking is done, remove the bowl from the oven and give a resting time of 5 minutes before you serve the biryani.
serve veg mughlai biryani with onion tomato raita.
notes
substitutions:
curd - thick coconut milk
ghee - butter or oil
melon seeds - pumpkin seeds
desiccated coconut - fresh coconut
paneer - tofu
step by step mughlai veg biryani recipe:
prepping:
1. pick and rinse 1.5 cups (300 grams) basmati rice in running water till the water runs clear of starch. soak the rice in enough water for 30 minutes.
rice for mughlai vegetable biryani recipe
2. after 30 minutes drain the rice and keep aside.
rice for mughlai vegetable biryani recipe
3. soak 10 to 12 almonds and 1 tbsp melon seeds/magaz in ⅓ cup hot water for 30 minutes.
almonds for mughlai vegetable biryani recipe
4. later strain the almonds and melon seeds. peel the almonds. add both the almonds and melon seeds to small grinder jar. also add 1 tbsp desiccated coconut.
almonds for mughlai vegetable biryani recipe
5. add 2 to 3 tbsp water and grind to a smooth paste. keep aside.
almond melon seeds paste
6. when the rice and almonds, melon seeds are soaking prep the other ingredients. rinse, peel and chop all the veggies. just to illustrate, i have used the below pic from another post :-)
i have used 3 cups mixed veggies (carrots, french beans, potatoes, mushrooms) including green peas. you can use your choice of mixed vegetables.
slice 1 large onion thinly. (about 1 cup tightly packed thinly sliced onions).
crush 1 inch ginger and 7 to 8 medium garlic cloves to a paste in mortar-pestle. (gives about 1 tbsp ginger-garlic paste).
chop a few mint leaves. (about 2 tbsp chopped mint leaves).
chopped veggies for veg biryani
cooking rice:
1. now we need to cook the rice. for cooking rice, you can use any method – microwave, pressure cooking or cooking in a pot. for cooking rice in a pot, take a deep bottomed pan. add 5 cups water and bring the water to a boil on a high flame.
making mughlai vegetable biryani recipe
2. add whole spices – 1 inch cinnamon, 1 medium tej patta, 2 to 3 single strands of mace, 3 cloves and 3 green cardamoms.
making mughlai vegetable biryani recipe
3. now add the rice.
making mughlai vegetable biryani recipe
4. next add ½ tsp salt or add as required.
making mughlai vegetable biryani recipe
5. keep the flame on high and cook the rice.
making mughlai vegetable biryani recipe
6. the rice has to be 75% or ¾ᵗʰ cooked. the grains should have a slight bite to them when cooked. the rice should not be fully cooked but almost cooked.
making mughlai vegetable biryani recipe
7. next strain the rice in a colander. you can also rinse the rice gently with water so that the grains stop cooking. keep aside.
making mughlai vegetable biryani recipe
preparing vegetable gravy for mughlai biryani recipe:
1. in a pressure cooker, heat 3 to 4 tbsp ghee. add 10 to 12 almonds.
making mughlai vegetable biryani recipe
2. fry them till they get golden. remove and keep aside in a plate.
making mughlai vegetable biryani recipe
3. next add 15 to 16 raisins. fry the raisins till they swell and become plump. remove and keep aside.
making mughlai vegetable biryani recipe
4. then add 10 to 12 cashews and fry them till the cashews turn golden. remove and keep aside.
making mughlai vegetable biryani recipe
5. now add the thinly sliced onions.
making mughlai vegetable biryani recipe
6. begin to stir and sauté them on a low to medium flame. onions take time to cook, so add a pinch of salt to quicken the cooking process. sauté the onions till they turn golden and caramelize. switch off the flame.
making mughlai vegetable biryani recipe
7. keep the cooker down. quickly remove ½ of the fried onions from the pressure cooker and keep aside.
making mughlai vegetable biryani recipe
8. keep the cooker back again on the stove top. add whole spices – 1 medium sized tej patta, 3 cloves, 1 inch cinnamon, 2 single strands of mace, 3 green cardamoms, 1 black cardamom, 8 to 9 black pepper and 1 tsp shah jeera. (keep all the spices ready in a plate, so that the onions do not burn. add all the spices in one go. if you remove the jars, add one by one, the onions will get burnt by then. )
making mughlai vegetable biryani recipe
9. next add 1 tbsp ginger-garlic paste. stir and saute for a few seconds.
making mughlai vegetable biryani recipe
10. add the mixed veggies and ½ tsp kashmiri red chili powder.
making mughlai vegetable biryani recipe
11. sauté for 2 to 3 minutes.
making mughlai vegetable biryani recipe
12. add the ground white paste.
making mughlai vegetable biryani recipe
13. add ½ cup fresh curd/yogurt.
making mughlai vegetable biryani recipe
14. add ⅔ cup water.
making mughlai vegetable biryani recipe
15. mix and stir very well.
making mughlai vegetable biryani recipe
16. season with salt. stir well and pressure cook the vegetable gravy for 8 to 9 minutes or 1 to 2 whistles.
making mughlai vegetable biryani recipe
17. when the pressure settles down on its own, check the gravy. if the gravy looks thin, then do simmer till it becomes slightly thick.
making mughlai vegetable biryani recipe
18. add ½ tsp garam masala powder or biryani masala powder to the gravy. mix well.
making mughlai vegetable biryani recipe
assembling and layering mughlai biryani:
1. when the veggies are pressure cooking, soak ⅛ tsp saffron strands in 3 tbsp warm milk. stir and keep aside.
making mughlai vegetable biryani recipe
2. grease an heat proof oven safe bowl with some ghee or butter.
making mughlai vegetable biryani recipe
3. pour a first layer of half of the vegetable gravy.
making mughlai vegetable biryani recipe
4. add some paneer cubes. adding paneer is optional and you can skip this step.
making mughlai vegetable biryani recipe
5. layer with the rice. also sprinkle some of the saffron soaked milk on the rice.
making mughlai vegetable biryani recipe
6. now add half of the fried nuts, fried onions and half of the chopped mint leaves evenly all over.
making mughlai vegetable biryani recipe
7. layer with the remaining vegetable gravy. also top with the paneer cubes.
making mughlai vegetable biryani recipe
8. layer with half of the rice. also sprinkle some of the saffron soaked milk on the rice. repeat the rice layer, fried nuts, fried onions, mint leaves and saffron milk. also sprinkle evenly 2 tsp rose water or kewra water (optional).
making mughlai vegetable biryani recipe
9. seal tightly with an aluminum foil.
making mughlai vegetable biryani recipe
10. place the bowl in a preheated oven and bake at 200 degrees celsius for 20 to 25 minutes. once the baking is done, remove the bowl from the oven and give a resting time of 5 minutes before you serve the biryani. if dum cooking on a stove top, then also you can cover with a foil or with a moist kitchen towel. place the pan on a hot tava/griddle. on a low to medium flame dum cook the mughlai biryani for 30 to 35 minutes.enjoy!!!!!!!!!!!!!
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