Veg biryani cum pulao

Hey everyone, it's Drew, welcome to my recipe page. Today, we're going to prepare a special dish, Veg biryani cum pulao. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Veg biryani cum pulao is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It's simple, it's fast, it tastes yummy. They are fine and they look fantastic. Veg biryani cum pulao is something that I have loved my entire life.

Many things affect the quality of taste from Veg biryani cum pulao, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Veg biryani cum pulao delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Veg biryani cum pulao is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few components. You can cook Veg biryani cum pulao using 21 ingredients and 19 steps. Here is how you can achieve it.

#riceisthebest

Ingredients and spices that need to be Get to make Veg biryani cum pulao:

1. 200 gms basmati rice
2. 2 medium sized carrot
3. 1 big potato
4. 2 tablespoon frozen green peas
5. 3 tablespoon curd
6. 1 teaspoon kashmiri red chilli powder
7. 11/2 tsp biryani masala
8. To taste Salt
9. 2 tablespoons warm milk
10. 2 pinch saffron
11. 2 pinch saffron food colour
12. 1 tablespoon oil
13. 2 teaspoon ghee
14. 3 medium size sticks of cinnamon
15. 5 cardamom
16. 3 cloves
17. 1/2 teaspoon sahi jeera
18. 1 teaspoon ginger paste
19. 1/2 teaspoon sugar
20. 1 tablespoon corinder leaves
21. As needed Water

Steps to make to make Veg biryani cum pulao

1. Wash and soak basmati rice for 30 minutes.
2. If you want you can make biryani masala at home using 1 black cardamom or 1 tablespoon cardamom+1 bay leaf+1 tablespoon cumin powder+ 2 star anise+2 mace+1 tablespoon cumin seeds+1 teaspoon black pepper+1/2 nutmeg+1 tablespoon cumin+ 1 teaspoon cloves+ 2 sticks of cinnamon. Simply dry roast everything in low flame for 3-4 mins and let it cool down completely. After that transfer it into a mixer grinder and grind them into a fine powder.
3. Thinly slice carrot and potato. Keep it aside.
4. Make a paste with curd, red chilli powder,biryani masala and salt, mix well and keep it aside.
5. Into 2 tablespoons warm milk add 2 pinches of saffron and 2 pinches of saffron food colour now mix well keep it aside.
6. Take a large vessel boil 3-4 litre of water and add 2 tsp salt+2 medium size sticks of cinnamon+3 cardamom+ 1/2 teaspoon sahi jeera. mix well.
7. Once the water started to boil add soaked rice. Boil for 8-10 minutes until rice become 85% cooked. Now drain water and keep it aside.
8. Take a kadhai or a medium size pan and add 1 tablespoon oil+ 1 teaspoon ghee. Once the oil and ghee become hot add 1 sticks of cinnamon+ 2 cardamom + 3 cloves+ 1 bay leaf. Saute for few seconds.
9. When you will smell some aromatic flavour add potato and carrot. Fry on medium heat for 3-4 mins. Now add 1 teaspoon ginger paste. Then fry on medium to high flame for another 2-3 mins. Now add peas and stir for 1 min on medium flame.
10. Add the previously made curd paste and 2-3 tablespoon water. Braise the masala for 2-3 mins on medium flame. Now add salt as per your taste remember you have added salt in curd paste. Add 1 teaspoon sugar and mix well.
11. Cover it and cook on low flame for 4-5 mins. So that veggies going to boiled properly. After removing lid you will notice that veggies are releasing oil now add 1 tablespoon Coriander leaves and 3 tablespoon water. Mix well and cook the veggies for another 1 min. After 1 min switch off the flame.
12. Place a tawa over the burner and put them kadhai or pan on it. So that the veggies not gonna stick to the bottom of the pan.
13. Now add rice in the pan over the veggies and spread it evenly. Now spread saffron soaked milk+ 1/2 teaspoon biriyani masala+ 1 teaspoon ghee.
14. Now cover the pan and switch on the flame. Cook first 5 mins on medium flame and another 10 mins on low flame. After cooking total 15 mins switch off the flame and let the biriyani rest for another 10 mins. After 25 mins pulao is ready. Now gently mix everything.
15. Now serve this mouthwatering veg biryani cum pulao.
16. Tips- you can use regular rice also but basmati is preferable because of it's aroma.
17. If you don't have saffron or saffron colour don't worry you can skip the part because it's not gonna affect the taste of pulao. If you have any liquid yellow food colour you can use that simple mix 1 tsp colour with 2 tablespoon milk and spread it.
18. You can made this pulao with left over rice.
19. Here I have used frozen green peas so that after cooking green peas no wrinkle will form. If you want you can use fresh green peas too.

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So that's going to wrap it up with this exceptional food Easiest Way to Prepare Any-night-of-the-week Veg biryani cum pulao. Thank you very much for your time. I'm confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!