I have been observing a lot of Vegetable Biriyani videos online and they are too difficult to prepare for a weekend picnic. All I did was a simple preparation and modification of the time consuming recipe. My recipe was thoroughly enjoyed by family, friends and our driver, that is when I thought I should share (a tried and tested preparation).
My recipe helps any amateur cook like me to prepare the best Hyderabadi dish. Take a look for more.
Previous Day Arrangement:
I make big slices of potato, carrots, cauliflower, beans, onion and paprika on the previous day and refrigerate it in a Tupperware container.
I also purchase a pack of MDH Bombay Biriyani masala.
Other Ingredients For Vegetable Biriyani:
2 Bay leaves
1 Clove
1 Cardamom
A Piece of Cinnamon
1 tsp of Cumins
1/2 tsp turmeric
Pinch of Saffron
1 big tsp of oil
Salt to taste
Pinch of Sugar
About 1/2 cup curd and milk mixture
On the present day (about 1/2 an hour of final preparation):
Pressure cook 1 cup rice with 2 cups water for upto two whistles. Leave it aside.
In a thick bottom pan, add oil, spices and saute vegetables. Allow it to semi cook for about 3 minutes on flame.
Add bombay biriyani masala, salt and cook for a few more minutes on simmer.
As its getting ready, add the saffron, sugar, curd and milk mixture. Mix well.
Secret Tip: While you transfer the baked vegetables mixture do collect the leftover spicy juice in a separate bowl .
Now spread a layer of boiled rice with melted ghee followed by the vegetable mixture. Mix the remaining rice with the leftover spicy curry and put it over the vegetable layer.
Garnish it with fried onions and bread croutons (optional but adds that crispy element).
Final Re-heating:
Final Re-heating:
In the same cooker, place the biriyani vessel over the water plate and leave it on sim (without pressure) until you get ready to the picnic.
Or
You can also carry a portable gas stove or camphor stove for the same to the picnic locale. While you play and enjoy your vegetable biriyani is getting ready to relish.
Some sliced Cucumbers and Yogurt can add to taste while you serve. This recipe serves 3.
