As i have written in my bio that cooking became passion after having my twin babies, it was because of their demand for food that i thought instead of buying and giving them, why cant i make it for them..so still learning and cooking…Theres no age for learning right!!!

So, some years back my twins were in school and one of their classmates had bought chicken biryani and as we are pure vegetarian (belonging to Brahmin family) we dont even have eggs n here my son was saying biryani.

A mother and son talk-

Son- Maa,Why can’t we have biryani?

Me- Why not dear! We can have

Son- So, Why don’t you make…..

Son -Make the veg one,my friend brings this biryani and it really smells yum,my friend did say that i cant have it as it had chicken..

Me- With a blank look and saying in my mind (not a big deal,but your granny doesn’t like fragrance of the essence used in it)never mind ..

Me- Ok, it’s a promise now I’ll make it for you and make a point that everyone loves it

Son-Smiled to his content 😀

Very shortly deadline was there (kab banaogi)when will make ….tomorrow???

So here’s my way of making vegetable biryani

Let’s get the recipe

Ingredient

Rice preparation

1 tablespoon rose essence

1 tablespoon kewra essence

2 cups basmati chawal

3 to 4 tej patta

1/2 tablespoon black peppercorns

1/2 tablespoon lavang (cloves)

3 to 4 green elaichi

2 masala elaichi

1/2 tablespoon mace

Salt

2 tablespoon ghee

Water for cooking rice

Pinch of food colour i have used red and yellow (optional)

Method for cooking rice

Boil 2 cups of rice in salted water,once it starts boiling add ghee and mix add in the spices cook till half done

Press it with your fingers and check it

Strain from water

Dilute colours you are using in different bowl with little water

Divide the rice in 3 parts

One part will be white do keep aside

Rest part of the rice you have to mix with colours and set aside

And mix it together

Ingredient for mix vegetable

1 whole cauliflower (cut into florets and boiled)

1 carrot chopped into cubes

1 cup green peas shelled

2 potatoes large chopped

1/2 cup of beans

4 onions chopped

5 to 6 green chillies

A handful of coriander leaves

1 1/2 tablespoon of ginger- garlic paste

1 tablespoon amchur powder

1/2 tablespoon mustard seeds

1 tablespoon red chilli powder

1 1 /2 tablespoon coriander powder

1 1/2 tablespoon of garam masala powder

1 tablespoon of whole coriander seeds

2 tablespoon Salt or as per taste

2 tablespoon curd

1/ 2 cup paneer cut into cubes

1/2 tablespoon besan (chickpeas flour)

Oil

For garnishing

5 to 6 onions finely chopped and deep fried

7 to 8 cashews deep fried

Method for making mix vegetable

Blanch all the vegetables given and keep aside

mix curd and besan into a fine paste keep aside

Take a blender and grind onions, green chillies, Whole coriander seeds,amchur powder, red chilli powder, coriander powder, coriander leaves ,haldi powder with little water to a fine paste

Heat oil in kadai add in mustard seeds let them crackle add the onion paste,ginger-garlic paste in it and saute till oil oozes out from the sides and add in the blanched vegetables ,besan paste and a little water,give it a nice mix sprinkle garam masala powder ,salt mix well

Cook on low flame gor 5 minutes with the lid closed

Your mix veg is ready

Dilute kesar (saffron) in warm milk.

Method of layering biryani

Take a large vessel apply ghee at the bottom layer the rice and press it firmly, layer it with mix veg. Again layer the rice firmly sprinkle rose essence, 1 tablespoon ghee, coriander leaves saffron mixture and paneer cubes,again layer it with mix veg

Now layer rice sprinkle kewra essence, coriander leaves and ghee n saffron mixture,fried onions and cashews. Close the lid or use aluminium foil to cover

Place a tawa or griddle on low heat keep the biryani on the tawa and cook for 10 to 15 minutes

Your lovely yummy and fragranceful veg biryani is ready

Note: you can make your changes and variations there’s no rule to it, according to me