Veg Biryani is a tradition dish that make so easy and healthy, prepared for occasionally or festivals or holidays. With long fresh rice, some spices, some veggies make a delicious wholesome meal for lunch or dinner!
Heat oil in the non-stick pan or kadhai, add cumin seeds.
When it makes crackers, add chopped onion, cook for 2 minutes, then add ginger garlic paste, add all dry ingredients in it and stir for 1 minute.
Then add chopped tomatoes, add salt as required, sauté it for a few secs, now add all the vegetables, paneer, and mix well. Add beaten curd and chopped coriander and combine all these gently.
Now add water to cook the veggies for 4 to 5 minutes under a medium flame, at last, add a pinch of sugar and salt if needed. Mix well and it is now ready for the next level, layer and decorate the dish.
For the rice
First clean and wash the rice under the running water, soak it in enough water for half an hour or 1 hour.
Heat the pan or non-stick pan, add water, cardamon, clove, bay leaves, cinnamon, salt, oil, rice. Mix well and cook for 10 minutes on medium flame, cover the lid and wait until cook the rice.
When 80% done, remove the water from the cooked rice or chawal, or use a strainer and keep aside.
For Layering the Biryani
Add ½ tbsp ghee to the sauce-pan over the low flame.
Cooked rice has to be divided into 3 parts. Put a portion of rice spread over the ghee.
Now spread the cooked gravy vegetable over the rice. Spread the fried brown onion, some coriander, and some mint leaves.
Again the same process for the 2nd layer, rice then vegetable gravy, last the 3rd portion of cooked rice spread over it.
Add fried onion and rest of mint leaves, spared some ghee, rose water, kewra water, and saffron milk. Cover the lid and cook on a slow flame for 25-30 minutes. Serve hot!
Add lemon juice to the water before cooking.It is important to remember that the rice should not be overcooked & not to boil 100%, if the rice is overcooked, the vegetable biryani dum recipe will become mushy.