Recipe For Vegetable Biryani

Question Does anybody know or have the recipe for a typical vegetable biryani recipe prepared during Eid?
I'm a vegetarian, hence veg biryani & not chicken or mutton.... preferably Hyderabadi one.Thanks a bunch in advance all.

Best Answer two here, this one is vegetable biryani bit not hyderabadi http://food.sify.com/vegrecipes/category/pulao/Vegetable_Biryani-162811 this one is hyderabadi and quite a lot of fantastic flavours. http://food.sify.com/vegrecipes/category/pulao/Hyderabadi_Shazani_Biryani-143975

Question Recipe for vegetable biryani or vegetable pulao?


Best Answer Vegetable Biryani Ingredients: Basmati rice - 2 cups Chopped onions - 2 cups Tomatoes - 1 Vegetables - 1 1/2 cup (carrot, beans, peas) Green chilly - 2 (slit) Coriander leaves - 2 to 3 tbsp Ginger garlic paste - 1 tbsp Red chilly powder - 1 1/2 tsp Cinnamon - 1″ Cardamom - 2 Cloves - 2 Bay leaves - 2 Fennel seeds - 1 tsp Oil - 1 tbsp Ghee - 2 tbsp Salt to taste Method of Preparation: Cut the vegetables at 1″ in length Heat oil in a pan, add the onions and fry till they become soft and golden brown colour Add the ginger garlic paste and toss till the raw smell goes off Add the tomatoes and green chillies and fry till the tomatoes get mashed and then add the red chilly powder and combine them Now add the chopped vegetables and combine them. Reduce the heat and keep tossing In between soak basmati rice for 3 to 4 minutes Grind cinnamon, cardamom, cloves into powder Heat ghee in a pan and add the ground powder to it and allow it to splutter and then add fennel seeds and bay leaves Drain the water and add rice to it. Mix them well Add the vegetable gravy to rice and combine them well Remove from heat and put them in an electric cooker or pressure cooker If you use a pressure cooker, cook the rice for one whistle and then turn off the stove If you use rice cooker, once it is cooked (the light turned to warm) transfer the contents to a hot pack or any bowl to avoid the rice becoming brown at the bottom Serve hot with Raitha. Vegetable pulao Ingredients: 1 cup Rice (Chawal) 2 cup Water 200 gms Cauliflower (Phool gobi) Florets 2 small Potato (Aloo) 1/2 cup fresh Peas (Matar) 1 large Onion (Pyaj) 3-4 black Cardamoms (Elaichi) 1/2 tsp Red chilli (Lal Mirchi) Powder 1 x 1 inch Cinnamon (Tuj/Dalchini) 2-4 Cloves (Lavang) 4 tblsp Oil 1 tsp Salt (Namak) How to make quick vegetable pulao: Wash and soak the rice for 1 hour, drain and keep aside. Slice the onion finely and chop the potatoes into small pieces. Heat oil in a pan and fry the onions till golden brown, add all the vegetables, cinnamon, cloves and cardamoms. Saute for 2-3 minutes, add little water and cook till the potatoes and peas are half cooked. Then add the drained rice, salt and red chilli powder. Mix well. Add 2 cups of water and boil. When the water starts boiling, reduce the flame and cover and cook till the rice is done.