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Mughlai Vegetable Biryani Recipe | Mughlai Vegetarian Biryani | Restaurant style Mughlai Biryani |
Tarla Dalal
20 March, 2018
Table of Content
About Mughlai Vegetable Biryani Recipe
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Ingredients
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Methods
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For the vegetable mixture
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How to proceed
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Nutrient values
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Mughlai Vegetable Biryani Recipe | Mughlai Vegetarian Biryani | Restaurant style Mughlai Biryani |
Mughlai Vegetable Biryani: A Rich and Aromatic Delight
This Mughlai Vegetable Biryani is a culinary masterpiece that captures the essence of royal Indian cuisine. It’s a restaurant-style vegetarian biryani that stands out for its rich, aromatic profile and delicate layers. The dish is not just about combining ingredients; it's an art form where each component is prepared and layered with care to create a harmonious and flavorful experience. Unlike simple rice dishes, this biryani uses long-grain rice (Basmati chawal), known for its fragrance and ability to remain separate after cooking, making it the perfect canvas for the vibrant vegetable mixture.
Crafting the Flavorful Vegetable Mixture
The heart of this biryani lies in its vegetable mixture, which is meticulously prepared to infuse maximum flavor. The process begins by heating ghee in a deep non-stick pan, which serves as the base for a medley of whole garam masalas . You first add a small stick of cinnamon (dalchini), three cardamom (elaichi) pods, two cloves (laung / lavang), and a single bay leaf (tejpatta). The aroma of these spices toasting in the ghee sets the stage for the deep flavors to come. The cumin seeds (jeera) are then added, and once they crackle, you introduce the fresh notes of ginger-garlic (adrak-lehsun) paste and finely chopped green chillies, followed by thinly sliced onions to sauté until golden.
Building the Biryani's Signature Layers
The vegetable mixture continues to develop its flavor profile with the addition of fresh ingredients and powdered spices. After sautéing the onions, you add chopped tomato and cook it until soft, creating a rich base. The dry spices—chilli powder, coriander (dhania) powder, turmeric powder (haldi), and salt to taste—are then stirred in, infusing the mixture with warmth and color. Finally, the chopped and boiled mixed vegetables, which typically include carrots, french beans, and potatoes, are added along with a touch of lemon juice. This last step ensures the vegetables are coated in the fragrant spice mixture while retaining their texture, before being set aside for layering.
The Art of Layering and Microwaving
The biryani’s structure is built through careful layering, a key technique in biryani preparation that ensures every bite is a perfect blend of rice and vegetables. The process begins with a base layer of 1 cup of cooked long-grain rice spread evenly in a greased microwave-safe baking dish. The prepared vegetable mixture is then added as the middle layer, ensuring a generous and even spread. To complete the dish, the remaining 1½ cups of rice are placed over the vegetables. The final touch is a sprinkle of finely chopped coriander (dhania), which adds a fresh, vibrant aroma and color. This layered dish is then microwaved for just 3 minutes, a quick and efficient method for a restaurant-quality result.
Serving Suggestions and Enhancements
This biryani is best served hot, allowing the combined aromas to fill the air. For an even more luxurious feel, you can remove the whole garam masalas from the rice before serving. This ensures a smooth eating experience without the surprise of biting into a whole spice. To enhance the biryani's taste and appearance, consider topping it with some chopped dry fruits, such as cashews or almonds, before serving.
A Complete and Satisfying Meal
Enjoying this biryani is an experience in itself. It is a hearty one-dish meal that is both satisfying and flavorful. It pairs perfectly with a simple bowl of curds or a refreshing raita and papad. These accompaniments provide a cooling contrast to the warmth of the spices, making each spoonful a delight. The combination of fragrant rice, tender vegetables, and aromatic spices makes this Mughlai Vegetable Biryani a truly special dish, fit for any feast.
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
12 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
32 Mins
Makes
4 servings
Ingredients
Main Ingredients
2 1/2 cups soaked and cooked long grain rice (Basmati chawal)
1 tbsp finely chopped coriander (dhania)
For The Vegetable Mixture
2 tbsp ghee
1 small stick cinnamon (dalchini)
1 tsp cumin seeds (jeera)
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp finely chopped green chillies
1/2 cup thinly sliced onions
3/4 cup chopped tomato
1 tsp chilli powder
1 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
salt to taste
1 cup chopped and boiled mixed vegetables
1 tsp lemon juice
Method
For the vegetable mixture
- Heat the ghee in deep non-stick pan, add the cinnamon, cardamoms, cloves, bayleaf and cumin seeds.
- When the cumin seeds crackle, add the ginger-garlic paste, green chillies and onions and sauté on a medium flame for 2 to 3 minutes.
- Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the chilli powder, coriander powder, turmeric powder and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the mixed vegetables and lemon juice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
How to proceed
- Put 1 cup of rice in a greased microwave safe baking dish and spread it evenly.
- Put the vegetable mixture over it and spread it evenly.
- Finally put the remaining 1½ cups of rice evenly over it.
- Finally top it with the coriander.
- Microwave on high for 3 minutes.
- Serve hot.
Mughlai Vegetable Biryani Recipe recipe with step by step photos
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Heat the 2 tbsp ghee in deep non-stick pan, add the 1 small stick cinnamon (dalchini), 3 cardamom (elaichi), 2 clove (laung / lavang), 1 bay leaf (tejpatta) and 1 tsp cumin seeds (jeera).
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When the cumin seeds crackle, add the 1 tsp ginger-garlic (adrak-lehsun) paste, 1 tsp finely chopped green chillies and 1/2 cup thinly sliced onions and sauté on a medium flame for 2 to 3 minutes.
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Add the 3/4 cup chopped tomato, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
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Add the 1 tsp chilli powder, 1 tsp coriander (dhania) powder, 1/4 tsp turmeric powder (haldi) andsalt to taste, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
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Add the 1 cup chopped and boiled mixed vegetables and 1 tsp lemon juice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
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Put 1 cup of soaked and cooked long grain rice (Basmati chawal) in a greased microwave safe baking dish and spread it evenly.
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Put the vegetable mixture over it and spread it evenly.
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Finally put the remaining 1½ cups of cooked long grain rice (Basmati chawal) evenly over it.
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Finally top it with the finely chopped coriander (dhania) and Microwave on high for 3 minutes.
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Serve Mughlai Vegetable Biryani hot.
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Nutrient values (Abbrv)per plate
nullClick here to view Calories for Mughlai Vegetable Biryani Recipe
The Nutrient info is complete
Foodie#402846
April 19, 2021, 6:57 p.m.
This one I tried last Sunday from my Mughlai Khana book, It turned out so delicious, only change i made was I added 1/4 cup of curd in the vegetables while cooking and garnished final dish with golden brown fried onions.. it was really a show stopper for my guests.. thanks tarlaji..
Madhu Gaggar
Feb. 9, 2021, 1:43 p.m.
really Good..............easy and delicious
Swastika Goenka
July 19, 2020, 6:06 p.m.
Easy to prepare and good to eat.
medhapurandare
May 20, 2020, 1:13 a.m.
This is my fav.rice item. Cooked lot of times with little addition of fresh malai and once tried with fresh fruits cubes e.g.apple,orange,grapes,cherry this gives shahi flavour.
Preetma2012
Aug. 2, 2017, 1:14 a.m.
one of the best recipes in Mughlai book. Authentic recipe and every one in our house loved it. made twice in once week and still not bored from cooking and eating... :)
Sonal Modi
Jan. 22, 2016, 6:17 p.m.
Neerja Jain
Oct. 28, 2015, 5:17 p.m.
Tarla Dalal
Oct. 28, 2015, 5:17 p.m.
Thanks for the feedback !!! keep reviewing recipes and articles you loved.
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