Introduction
There is a subtle difference between vegetable biryani and vegetable kacchi biryani. In vegetable kacchi biryani, the flavors of the vegetables have to be retained and you will not do justice to the preparation if you overpower it with excessive masala. Packing this for lunch? Vegetable Kacchi Biryani recipe tastes best when it is hot. Store it in a casserole to keep it warm for hours together.
Health benefits
Red bell peppers contain the highest amount of vitamin C than the other varieties. However, bell peppers, in cereal, are a quick vitamin C fix. Bell peppers also contain considerable amounts of phytochemicals and carotenoids, which improve eyesight. Bell peppers also contain moderate amounts of capsaicin, which helps boost metabolism and increase immunity.
Rice is a standard source of carbohydrates in Asian countries, including India. Carbohydrates are necessary for the day-to-day functioning of the human body without tiring out quickly.
A serving of this vegetable kacchi biryani provides:
Calories – 260
Fat – 8g
Cholesterol – 15mg
Potassium – 900mg
Carbohydrate – 40g
Fibers – 10g
Sugar – 5g
Protein – 6g
Ingredients
green peas: 1/2 cup
chopped beans: 1/4 cup
chopped carrot: 1/4 cup
cauliflower florets: 1/4 cup
mace: 1
green cardamom pods: 2-3
cloves: 2-3
fennel seeds: 1 tbsp
shahi jeera: 1/2 tsp
tsp nutmeg powder: 1
bay leaf: 1-2 (wiped clean)
tsp cumin seeds: 1/2
tsp black peppercorns: 1/2
big onion- chopped: 1
tbsp ginger garlic paste: 1
cup mint leaves: 1/4
green chilli: 1-2
tbsp chopped coriander leaves: 1
tsp turmeric powder: 1/2
tsp red chilli: 1/2
tsp coriander powder: 1/2
tbsp yogurt: 4
salt to taste
basmati rice: 1½ cup (soaked in water for 20 min)
tbsp ghee: 1
cloves: 2-3
salt to taste
cinnamon sticks: ½ inch
cup mint leaves: 1/4
kewra essence/biryani essence (optional): 1-2 drops
ghee roasted cashews- a handful
cup mint leaves: 1/4
Cups wheat flour: 2
Water as needed
How To Make Vegetable Kacchi Biryani
- Prepare the biryani masala; dry roast spices one at a time and make a fine powder. Add nutmeg powder, mix well, store in an airtight jar and use whenever you want to make biriyani.
- Prepare marinade by blending all the ingredients (except the powders) into a smooth paste.
- Add turmeric powder, chilli powder, and coriander powder to the paste. Stir to combine and set aside.
- Combine vegetables with the marinade and let rest for 15 minutes.
- Prepare the dough and roll flat with some flour for dusting and set aside.
- Drain the soaked rice and set aside
- Heat a tablespoon of ghee in a heavy bottom pan and add cinnamon and cloves. Sauté for a minute and add mint leaves. Stir in soaked and drained rice.
- Add 6 cups water, season with salt, and let boil for 8-10 minutes or until the rice is partially cooked. Immediately drain the water and spread the rice on a plate.
- In the same pan, heat about 2 tablespoons ghee/oil and add marinated vegetables and kewra essence and stir for 2-5 minutes. Remove from heat and set aside.
- Heat an earthen pot over medium-high flame. Coat with a few drops of ghee/oil. Add alternating layers of roasted vegetables and half-cooked rice until the pot is full. While going about this step, save some marinade for the final layer.
- When you have exhausted all the rice and marinade, add roasted cashews, mint leaves, a few more drops of kewra essence, and the marinade you had set aside.
- Seal the rim of the pot with the rolled dough, cover with a lid and cook over low flame for 20 minutes or until the rice and vegetables are cooked through.
- Your kacchi biriyani is ready! Serve with some raita or enjoy just plain!