How To Make A Quick Restaurant Style Vegetable Biryani : mouthwatering, flavorful and rustic recipe that’s cooked to perfection. Savor the flavor of rice, vegetables and spices in every bite – a true indulgence!Do you crave biryani every now n then or simply visit an Indian restaurant just to nosh on their biryani? Well, not anymore, as today I’m sharing one of my most cherished recipe ‘How To Make A Quick Restaurant Style Vegetable Biryani‘ all from the comfort of your home. Biryani is one such recipe that wins our vote every time, be it a restaurant, party and especially weddings, if there is biryani on the menu, you’ll see it on our plate. And boy, we have eaten all sorts …. some what exactly is this, some not so good and some absolute mind boggling ones (in a good way 😉. So this weekend, I decided – why not share a Restaurant Style Vegetable Biryani recipe with you’ll.Before we go ahead, do you know what Biryani actually stands for? It’s derived from a Persian word called ‘Birian’ which means ‘fried before cooking’ – yep you heard it right. The rice was infact fried in ghee and then boiled in water with all the spices and seasoning. I’m sure with every generation/household/countries, the recipe changed and these days we simply boil the rice with spices. I think the only thing we still haven’t changed is the use of Basmati or long grain rice. So here we go, I’m dividing the whole ‘How To Make A Quick Restaurant Style Vegetable Biryani‘ in 3 parts:
- Cooking the Rice
- Cooking the Vegetables
- Layering the Rice & Vegetables to make the perfect biryani
Cooking the Rice:
As mentioned above, most of the biryani’s are cooked in Basmati rice also known as ‘long grain rice‘ which once cooked, doesn’t become sticky and you can see every single grain of rice doubles in size. While preparing the biryani, we cook the rice with a hint of spice for flavor (could be clove, cardamom or all of them along with some nuts) along with few strands of saffron for taste and hue of golden yellow color. Once the rice is cooked, we drain any excess water and keep it aside.
Cooking the Vegetables:
This is where you can have tons of customization as you can add / substitute or completely remove any vegetable or spices. You might have noticed in a vegetable restaurant biryani, the default vegetables are ‘carrots, green beans, cauliflower, onions, few herbs‘ and nowadays, I’ve even seen potatoes being added. So gather all your favorite vegetables, spices, ghee, nuts, yogurt and cook everything together to form a thick gravy vegetable. It’s this mixture that gives flavor to the biryani – so take your time and let it cook with love 🙂
Layering the Rice & Vegetables to make the Perfect Biryani
This is the easiest part of the biryani or the fun part where we just layer the cooked rice and vegetables on top of each other and always end with a layer of rice on top. Once we have reached that final rice layer, we sprinkle some cooked onions, mint leaves (trust me, it gives so much flavor n that distinct aroma) and drizzles some desi ghee (brown butter). This can again be broken into 2 parts:
a. You can bake the biryani for 10 minutes.
b. Microwave on high for 3 minutes.
This last part helps the rice, veggies, and spices absorb the aroma all in itself and as soon as you open the cover/foil, you’ll be tempted to dig in!! Just wait for the last step and that is to mix or fluff everything lightly so that the rice mixes with the vegetable and serve fresh.
So that my friends is how you ‘Make Quick Restaurant Style Vegetable Biryani‘ and if you’re vegan, you can substitute ghee with more olive oil or little bit of coconut oil and yogurt with a vegan yogurt option. That’s exactly how I’ve been making vegetable biryani for ages and I’ve perfected this recipe after many hit n trials. It is my MOST requested recipe and till date, it was only with me, but today I’m sharing it with all of you and hope you and your loved ones enjoy it as much as we do.
Although vegetable biryani doesn’t need many options to serve with, but here’re few of the recipes that go really well with it: Kashmiri Dum Aloo (Potatoes in Thick Yogurt Gravy) / Bengali Egg Curry in Coconut Milk / Indian Chicken Curry
Until Next Time ~ XoXo