Best 2 Vegetable Biryani Tehri Recipes

VEGETABLE BIRYANI

Vegetable Biryani image

A very tasty and interesting biryani; the color looks appetizing and the taste is great! It's delicious served with mint chutney or simple, plain yogurt.

Provided by Asmaa'

Categories World Cuisine Recipes Asian Indian

Time 1h5m

Yield 4

Number Of Ingredients 19

Ingredients

2 tablespoons ghee (clarified butter), or olive oil
1 red onion, cut into 1/2-inch dice
½ teaspoon cumin seed
1 (1 inch) piece cinnamon stick
7 peppercorns
1 tablespoon ginger garlic paste
1 tomato, diced
½ cup water
½ cup peas
½ cup diced carrot
½ cup diced potato
1 cube chicken bouillon
1 teaspoon salt
¼ teaspoon ground red chile pepper
¼ teaspoon black pepper
½ teaspoon garam masala
¼ teaspoon ground turmeric
4 cups water
2 cups basmati rice, rinsed and drained

Steps:

Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.

Nutrition Facts : Calories 457.6 calories, Carbohydrate 86.9 g, Cholesterol 16.5 mg, Fat 8 g, Fiber 3.9 g, Protein 9.7 g, SaturatedFat 4.4 g, Sodium 1043.3 mg, Sugar 4.2 g

VEGETABLE BIRYANI (TEHRI)

Vegetable Biryani (Tehri) image

Tehri was originally concocted by kings in northern India as a vegetarian equivalent to the Mughals' mutton or chicken biryani. This modern-day version has deliciously soft sweet vegetables and flavorful long-grain rice. Serve with chilled yogurt and spicy curry on the side.

Provided by thesiamesecat

Categories World Cuisine Recipes Asian Indian

Time 51m

Yield 6

Number Of Ingredients 15

Ingredients

2 cups long-grain white rice
3 tablespoons vegetable oil
1 large onion, thinly sliced
½ teaspoon cumin seeds
2 bay leaves, broken in half
2 potatoes, quartered
2 carrots, quartered
1 ½ teaspoons ground turmeric
1 teaspoon chile powder, or more to taste
½ teaspoon ground coriander
2 ½ cups water
1 cup shelled peas
1 ½ teaspoons salt, or to taste
1 teaspoon butter
½ teaspoon garam masala

Steps:

Place rice in large container and cover with several inches of cool water; let soak for 20 minutes. Drain.
Heat oil in a pressure cooker over medium heat. Add onion, cumin seeds, and bay leaves; cook and stir until onion is translucent, about 5 minutes. Stir in potatoes and carrots; cook until lightly browned, about 5 minutes. Stir in turmeric, chile powder, and coriander; cook until fragrant, about 1 minute.
Stir rice gently into the pressure cooker until evenly coated with oil. Pour in water and peas. Stir in salt, butter, and garam masala. Seal cooker and bring to high pressure according to manufacturer's instructions. Cook for 5 minutes. Remove from heat.
Release pressure naturally according to manufacturer's instructions. Fluff rice with a fork.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 70.5 g, Cholesterol 1.8 mg, Fat 8.3 g, Fiber 5 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 616.2 mg, Sugar 2.8 g

Tips:

Use high-quality rice for the best results. Basmati rice is a popular choice for biryani.
Soak the rice in water for at least 30 minutes before cooking. This will help the rice to cook evenly and prevent it from becoming mushy.
Use a heavy-bottomed pot or Dutch oven to cook the biryani. This will help to distribute the heat evenly and prevent the rice from burning.
Layer the ingredients in the pot in the following order: rice, vegetables, spices, and yogurt. This will help to create a flavorful and evenly cooked dish.
Cook the biryani over medium heat until the rice is tender and the vegetables are cooked through. This will usually take about 20-25 minutes.
Once the biryani is cooked, let it rest for 5-10 minutes before serving. This will help the flavors to meld together.
Garnish the biryani with fresh herbs, such as cilantro or mint, before serving.

Conclusion:

Vegetable biryani is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. With its colorful layers of rice, vegetables, and spices, vegetable biryani is sure to impress your family and friends. So next time you are looking for a flavorful and satisfying meal, give this vegetable biryani recipe a try!