Veg Dum Biryani Recipe

Best Vegan Dum Biryani Recipe • Simple Sumptuous …

WEBDec 13, 2017 · Storage and reheat. Store the Biriyani in an airtight container in the refrigerator for up to 3 days. It takes 2-3 minutes to …

1. Soak the basmati rice for 15 minutes and cook them with star anise. Use a 1:1 ratio for water for instant pot or 1:3 for stove pot. The rice has to be cooked grainy and never mushy. Drain off any excess water and place it aside.
2. Steam the vegetables and set them aside. Use a pressure cooker or Instant Pot.
3. Finely slice the onions and fry them in oil till they turn golden and crisp. Set aside half of these for later.
4. In the same pan, add spices and saute till they begin to sizzle.

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Veg Dum Biryani Restaurant Style Video NISH …

WEBNov 26, 2019 · Add tomatoes, and sauté, stirring occasionally, for 2-3 minutes or until the tomatoes start to break down. Add green beans, …

1. Heat ghee and oil in a pan over medium-high heat. Sauté cinnamon, cloves, bay leaf, cumin seeds and fennel seeds for a minute. Add minced ginger and garlic. Sauté for one minute or until it is aromatic. Add green chilies, and sauté for another minute. Add turmeric, red chili powder, garam masala, ground cumin and ground coriander. Sauté for a minute.
2. Add tomatoes, and sauté, stirring occasionally, for 2-3 minutes or until the tomatoes start to break down. Add green beans, carrots, cauliflower, paneer and yogurt. Season with salt. Pour in water to cover the vegetables. Cover and cook, stirring occasionally, for about 5-7 minutes or until the vegetables are tender.
3. Add green peas and coriander (cilantro) leaves. Cover and cook again for another 2 minutes or until the sauce has a semisolid consistency. Remove from heat. Set aside.
4. Place saffron and milk in a small bowl. Set aside for 10 minutes.

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