Recipe for vegetable biryani or vegetable pulao?

Question by Halla Bol: Recipe for vegetable biryani or vegetable pulao?



Best answer:

Answer by baby
Vegetable Biryani
Ingredients:
Basmati rice - 2 cups
Chopped onions - 2 cups
Tomatoes - 1
Vegetables - 1 1/2 cup (carrot, beans, peas)
Green chilly - 2 (slit)
Coriander leaves - 2 to 3 tbsp
Ginger garlic paste - 1 tbsp
Red chilly powder - 1 1/2 tsp
Cinnamon - 1″
Cardamom - 2
Cloves - 2
Bay leaves - 2
Fennel seeds - 1 tsp
Oil - 1 tbsp
Ghee - 2 tbsp
Salt to taste
Method of Preparation:
Cut the vegetables at 1″ in length
Heat oil in a pan, add the onions and fry till they become soft and golden brown colour
Add the ginger garlic paste and toss till the raw smell goes off
Add the tomatoes and green chillies and fry till the tomatoes get mashed and then add the red chilly powder and combine them
Now add the chopped vegetables and combine them. Reduce the heat and keep tossing
In between soak basmati rice for 3 to 4 minutes
Grind cinnamon, cardamom, cloves into powder
Heat ghee in a pan and add the ground powder to it and allow it to splutter and then add fennel seeds and bay leaves
Drain the water and add rice to it. Mix them well
Add the vegetable gravy to rice and combine them well
Remove from heat and put them in an electric cooker or pressure cooker
If you use a pressure cooker, cook the rice for one whistle and then turn off the stove
If you use rice cooker, once it is cooked (the light turned to warm) transfer the contents to a hot pack or any bowl to avoid the rice becoming brown at the bottom
Serve hot with Raitha.

Vegetable pulao
Ingredients:
1 cup Rice (Chawal)
2 cup Water
200 gms Cauliflower (Phool gobi) Florets
2 small Potato (Aloo)
1/2 cup fresh Peas (Matar)
1 large Onion (Pyaj)
3-4 black Cardamoms (Elaichi)
1/2 tsp Red chilli (Lal Mirchi) Powder
1 x 1 inch Cinnamon (Tuj/Dalchini)
2-4 Cloves (Lavang)
4 tblsp Oil
1 tsp Salt (Namak)
How to make quick vegetable pulao:

Wash and soak the rice for 1 hour, drain and keep aside.
Slice the onion finely and chop the potatoes into small pieces.
Heat oil in a pan and fry the onions till golden brown, add all the vegetables, cinnamon, cloves and cardamoms.
Saute for 2-3 minutes, add little water and cook till the potatoes and peas are half cooked.
Then add the drained rice, salt and red chilli powder.
Mix well.
Add 2 cups of water and boil.
When the water starts boiling, reduce the flame and cover and cook till the rice is done.

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