Vegetable Handi Biryani Recipe – Ingredients, Method of Cooking

Vegetable Handi Biryani Recipe

Vegetable Handi Biryani is a biryani which is prepared in handi. It is very delicious and cooked in traditional style. In this recipe, we have cooked rice and vegetables separately till they are three-fourth done and the remaining one-fourth is done in handi. Now in handi, rice is cooked on a low flame with layers of vegetables and masalas and also giving flavors of mint and many spices. This recipe is one of the time consuming recipe but still we can say it will definitely win many hearts by its taste and flavors. So this makes us inspire to try this vegetable handi biryani. It is cooked totally in a different style in handi, which you will love to prepare many times.

Ingredients for making Vegetable Handi Biryani

  • 1 1/2 cup Rice
  • 1 finely chopped medium Onion
  • 3 sliced medium Onion
  • 7-8 cloves Garlic (Lasan)
  • 1 inch Ginger piece (Adhrakh)
  • 4-5 Green chillies
  • 2 finely chopped medium Tomatoes
  • 1 Carrot, cut into 1/2 inch piece
  • 1\4 Cauliflower, separated into small florets
  • 10-15 French Beans, cut into 1\2 inch pieces
  • 1\2 cup Green Peas
  • Few chopped Coriander leaves
  • Few chopped Mint leaves (Pudina)
  • Few strands of Saffron (Kesar)
  • Few drops of Kewara water
  • 2-3 Green Cardamoms (Green Elaichi)
  • 1 Black Cardamom (Black Elaichi)
  • 2-3 Cloves (Lavang)
  • 1 inch Cinnamon stick (Taj)
  • 1 Bay leaf
  • 2 tablespoon Oil
  • 1/2 teaspoon Caraway seeds (Shahi jeera)
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 tablespoon Coriander powder (Dhania powder)
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red chilli powder
  • 1/2 cup Yogurt (Dahi/Curd)
  • Salt as per taste
  • 1/2 teaspoon Garam masala powder
  • 3 tablespoon Butter

Method for making Vegetable Handi Biryani

  • Wash and soak rice for about 20 minutes. After 20 minutes, drain water and cook rice with all the dry spices: green cardamom, black cardamom, cloves, cinnamon and bay leaf with 4 cups of water.
  • Do not cook the rice totally. Put off the gas, when it is three-fourth (3/4) done.
  • Drain excess water and keep aside.
  • Grind the ginger, garlic and greenchilli in a grinder to a fine paste.
  • Soak saffron in kewra water.
  • Take a bowl. Add all the vegetables: carrot, cauliflower, french beans, green peas and 3 cups of water with salt. Boil these vegetables till they are three-fourth (3/4) done.
  • Drain and refresh under running water (this is done so that the vegetables do not get overcooked) and keep aside.
  • Heat oil in a pan. Deep fry the sliced onion till they are golden brown. Now, drain on an absorbent paper and keep aside.
  • Heat oil in a pan. Add caraway seeds and cumin seeds.
  • When its colour changes, add the chopped onions and saute till golden brown colour.
  • Add ginger, garlic and green chilli paste. Mix well.
  • Then add coriander powder, turmeric powder, red chilli powder, yogurt and fry for sometime.
  • Now add the tomatoes and cook on medium flame till the oil comes out.
  • Add the boiled vegetables and salt as required.
  • Preheat oven to 275 degree centigrade. Take handi, arrange the layers of cooked vegetables and rice alternatively.
  • Sprinkle saffron, garam masala powder, coriander leaves, mint leaves, fried sliced onion and butter in between the layers and also on top.
  • The main thing here is that the last layer of handi should end up with the rice layer which is topped with saffron and spices.
  • Now its time to cover and seal the handi. It is done by using aluminum foil or the wheat flour dough.
  • Cook in the preheated oven, for 10 minutes at 275 degree centigrade.
  • Reduce temperature to 225 degree centigrade and cook for another 10 minutes.
  • We can also have an alternative of oven which is tawa.
  • Keep the handi on tawa and cook for 15 minutes.

To be served with

  • Vegetable Handi Biryani can be served with Raita (can be of any type).

 

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