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Biryani is one of my favourite foods. We use tri-colour vegetables in biryani, similar to the colours in our national flag (carrot, cauliflower, and beans & peas). Biryani is also an evergreen classic dish. It’s aromatic, heavenly and one of the most lovable dishes not just in India but also across the globe. Vegetable Biryani, colloquially called ‘Tehri’, is a classic Sunday meal in most of the North Indianhomes. Now let’s see how to make one of India’s favourite and classic dishes
Triple CCC(Cinnaman, Cardamom, Cloves)
Gingergarlic paste (Gg paste)
Small onion paste
METHOD OF PREPARTION:
Make sure that all the vegetables are being cut in a desired shape (either in a cube shape or finger like shape) and the onions should be sliced into cubes. This type of cutting gives the biryani a good look and a perfect texture.
2. After cutting vegetables, take a cooker or a vessel in which we can make biryani. Because some may like making biryani in a cooker (since it is so easy) but some may prefer making it in a vessel (as it gives so much good taste while preparing in the open).
3. Add little ghee and oil to it.
4. After it is heated, add triple CCC, Star anise, and Jeera.
5. Sauté for 1min and then add ginger garlic paste and a small quantity of onion paste. Adding ginger garlic paste and onion paste enhances the flavour and the aroma gives a fascinating feel that we cannot get from any other dish.
6. Meanwhile wash the rice and soak it for 30mins for a good and healthy biryani.
7. Add onion, green chili, and sauté it well. The onion will be cooked within 3-4mins. If the onion is cooked, you can see a vein-like texture. After that add the tomatoes and cook well.
8. Meanwhile half-cook all the vegetables adding salt to it. Cooking vegetables in this manner helps the biryani to get ready faster and the rice would not be overcooked.
Without any delay, add the half-boiled vegetables into the onion-tomato mixture and sauté well. At this time, add the biryani masala (either homemade or masala from the shop) and mix well.
While it is being cooked, strain the soaked rice and then add it to the vegetables.
Sauté well for 2-3mins.
At this stage, add water to it. Water should be double the amount of the rice (for 100g of rice, you should add 200ml of water). Adding too much water or too little water will not give the expected result.
After adding water, mix it well.
Mixing too much can break the rice easily, so mix it only a few times. After some time when very little water is left, add some more ghee, biryani masala, and chopped coriander leaves over it.
Put dum to biryani for 10mins. Putting dum is placing dosa Tava under the cooking vessel and closing it with a tight lid and placing some heavyweight over the plate which is closed with fire under the Tava.
After the dum is done, switch off the flame and leave it for about another 10mins. Dum is a final process in making biryani.
After 10mins, open it. While opening, the ghee will be melted. It gives a nice aroma.
Mix it from the side of the vessel without breaking the rice and garnish it with chopped coriander for serving.
I have always loved cooking biryani as it is one of my favourite dishes. The experience in cooking it is very magical. Try this recipe and let me know your cooking experience in the comments section below!