MUSLIM STYLE VEGETABLE BIRYANI RECIPE 2021/Masthani’s kitchen

VEGETABLE BIRYANI RECIPE (Step –by- step photos) 2021/Masthani’s kitchen:

Hello friends!

Namsthe!

               RAMAZAN CHAND MUBARAK! MAY ALLAH GIVES YOU HEALTH AND HAPPY TO ALL MY READERS FAMILY. 

             Today I want to share you VEGETABLE BIRYANI recipe in a Muslim style who are the beginners we can easy understand by step by step procedures and also easily make it in our kitchen.

Vegetable biryani 

                                 Basically Muslim’s Vegetable biryani is most common rich dish in India mixing with all the spices , rice ,vegetables  with a mild aromatic herbs flavors. vegetarian people eat this biryani with raita ( yougurt dish ) ,tamarind rasam , pickle .for non-vegetarian people can enjoy with best combination of chicken, mutton, prawns curry and also raita , tamarind rasam . 

       we can easily available in street food, vendors, restaurants as main menu in India.

                                Muslim’s Vegetable biryani with normal rice or basmati rice is doesn’t matter guys we can make it easily and delicious it’s my promise. Muslim’s Vegetable biryani recipe even bachelor can cook with a delicious tastes but also soft, crunchy, tender pieces of vegetables, rice, definitely change your tummy with full of happiness.

Muslim’s Vegetable biryani 

TABLE OF CONTENT:

• ABOUT VEGETABLE BIRYANI
• BENEFITS OF VEGETABLE BIRYANI
• DIFFERENT LANGUAGES SPELL ABOUT VEGETABLE BIRYANI
• DERIVED STEPS
• PROCEDURE
• BEST FOR MORE RESULTS

ABOUT VEGETABLE BIRYANI:

                 Biryani derived word from persians is originates in 13 century middle east and central Asia mostly famous in west Bengal , Andhra , Telangana states in India.

                 Muslim’s Vegetable biryani is slightly different with compared to plain pulao. biryani  is mostly common rice dish with mixing of spices like ginger& garlic paste, Garam masala paste, coconut paste, vegetables ,rice , ghee. Vegetable biryani is slightly equal to Biryani all the spices process are same but difference between Vegetable biryani and biryani is mixing meat on rice. Vegetable biryani is prepared during festivals, marriage functions, any specials days in home.

                 Serving with raitya, rasam, meat curries, pickle, onions ,vegetable curries.

BENEFITS OF VEGETABLE BIRYANI:

Vegetable biryani is helps to high nutritional values, proteins, Iron to our body

It increases the immunity system to maintain healthy growth.

It helps to reduce the heart diseases.

Vegetable biryani is vegan and Gluten free also.

Vegetable biryani is helps to maintain bones, muscles healthy.

DIFFERENT LANGUAGES SPELL ABOUT VEGETABLE BIRYANI:

Kuragayala biryani-telugu

Bhajipala biryani-marathi

Paccakkari biriyani-malayalam

Bryani alkhidar-arabic

Vanaspathi biriyani-gujarthi

Sabjee birayaanee-hindi

Tarakari biriyani-kannada

Kaykari piriyani-tamil.

LET’S LOOK AT DERIVED INGRENDITS:

FOR SPICY PASTE:                             

1 long inch ginger

5 cashew nuts

4 almonds

15 cloves minced garlic

½ tsp fenugreek seeds

½ tsp cumin seeds

½ tsp Poppy seeds

2 cardamom

½ tsp star anise

½ coriander seeds

1 cinnamon

Half fresh coconut

FOR THE CURRY:

6 spoons ghee

2 onions

2 tomatoes

2 potatoes

1 carrot

4 Green chills

 1 cup curd

Salt , red chill powder ( as per taste)

Pinch of turmeric

1 lemon

Handful of Coriander stems

Handful of Mint leaves

DERVIED STEPS:

STEP 1: Making a spicy paste separately like garlic and ginger paste in one bowl , coconut paste in another bowl and 5 cashew nuts 4 almonds , ½  tsp fenugreek seeds, ½ tsp cumin seeds, ½ tsp Poppy seeds ,2 cardamom, ½ tsp star anise, ½ coriander seeds, 1 cinnamon, Half fresh coconut mixing all herbs is a paste.

Spicy paste

Step 2: Chopped all vegetables, Coriander stems, Mint leaves in a pieces.

Chopped all vegetables

Step 3:Take 3 cups of rice here I am using normal rice we can use Basmathi rice also rinse well with fresh running water and soak the rice for 30 min keep aside we can see the double rice and also rice is so soft to eat .

Soaked rice

Step 4: Take a thick deep bottomed pan for cooking pour ghee on it. here i am using only ghee.

 Ghee

Step 5: Add 1 bay leaf , 2 elachi ,1 star anise, 4 cumin seeds, 2 cardamom cook it for a while and pour onions ,red chill on it turns into light brown –golden color.

               Brown –golden color

Step 6: Add all chopped vegetables, mint leaves, coriander leaves ,curd on it cook it for a while.

Add all chopped vegetables

Step 7: Pour the Salt , red chill powder ( as per taste) , Pinch of turmeric on it .

Pour herbs

Step 8: Add all the spices paste on it place a cap cook for a while all the spices must dissolve on vegetables.

Spices paste

Step 9: Pour the 5 cups of water on it for cooking of soaked rice on it.

 5 cups of water 

Step 10: After bowling the water pour soaked rice on it.

pour soaked rice

Step 11: Squeeze the lemon and pour lemon juice on it .

Squeeze the lemon

lemon juice

Step 12: Here we are using Dum cooking means slow cooking food with tightly sealed with iron rod or wheat flour around the plate. steam the rice without escape from the air-tight cap. Dum rice is mostly important in biryani.

Maintain medium- low flame only until the rice cooked while mixed with all spicy , vegetable flavors.

Dum rice

Step 13: Add ghee on top layer of rice.

Ghee on top layer 

Step 14: Serve them in a plate enjoy the each byte of hot spicy veggies rice mixing with side dish of ritya, rasam, mutton curry.

 Vegetable biryani 

MORE LINKS

MUSLIM STYLE CHICKEN ROAST DUM BIRYANI RECIPE 2021

REQUIRED TIME:

Prep time	30 min
Cooked time	30 min
Total time	1 hour
cuisine	Indian
Makes	8 servings
type	moderate

PROCEDURE:

  PREAPARTION:

                                      Making a spicy paste separately like garlic and ginger paste in one bowl , coconut paste in another bowl and 5 cashew nuts 4 almonds , ½  tsp fenugreek seeds, ½ tsp cumin seeds, ½ tsp Poppy seeds , 2 cardamom, ½ tsp star anise, ½ coriander seeds, 1 cinnamon, Half fresh coconut mixing all herbs is a paste. Chopped all vegetables, Coriander stems, Mint leaves in the pieces.

Soaking rice:

                                     Take 3 cups of rice here I am using normal rice we can use Basmathi rice also rinse well with fresh running water and soak the rice for 30 min keep aside.we can see the double rice and also rice is so soft to eat

Cooking:

                                   Take a thick deep bottomed pan for cooking pour ghee on it. Here I am using only ghee. Add 1 bay leaf , 2 elachi ,1 star anise, 4 cumin seeds, 2 cardamom cook it for a while and pour onions ,red chill on it turns into light brown –golden color. Add all chopped vegetables, mint leaves, coriander leaves , curd on it cook it for a while.

                Pour the Salt , red chill powder ( as per taste) , Pinch of turmeric on it . Add all the spices paste on it place a cap cook for a while all the spices must dissolve on vegetables. Pour the 5 cups of water on it for cooking of soaked rice on it. After bowling the water pour soaked rice on it. Squeeze the lemon and pour lemon juice on it .

Dum rice: 

                           Here we are using Dum cooking means slow cooking food with tightly sealed with iron rod or wheat flour around the plate. Steam the rice without escape from the air-tight cap. Dum rice is mostly important in biryani.

           Maintain medium- low flame only until the rice cooked while mixed with all spicy , vegetable flavors. Add ghee on top layer of rice.

Serving:

                        Serve them in a plate enjoy the each byte of hot spicy veggies rice mixing with side dish of ritya, rasam, mutton curry.

• BEST FOR MORE RESULTS:

Soak the rice for 30 min keep aside we can see the double the rice and also rice is so soft to eat. We can also choose basmathi rice instead of normal rice as per your choice.

Don’t skip any spicy items for biryani spicy paste plays a key role in basmati.

We can add different more or less veggies as per your choice.

Dum rice is mostly important in biryani Steam the rice without escape from the air-tight cap.

Maintain medium –low flame only while Dum rice adjust the flame in medium –low .

NUTRITION FACTS (ESTIMATION ONLY):

(8 servings per container ,Serving size (1g) ,Calories -720, total fat-15g, saturated fat-3g, transfat-0g, sodium -65 mg, total carbohydrates-0g, fiber-5g, sugar-3g, proteins -15g)
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