Vegetable Handi Biryani Recipe
A vegetarian North Indian Recipes recipe with rice - soaked for 30 minutes, cardamom (elaichi) pods/seeds, bay leaf (tej patta). Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Vegetable Handi Biryani Recipe, we will first keep a pressure cooker on a medium flame
kala chana (brown chickpeas) - soaked overnight and pressure cooked till done(1 cup) - 2
Add ghee, once it starts to melt add all the spice
ghee(1 tablespoon) - 3
Add your soaked rice with 1 cup milk and 3 cups of water
rice - soaked for 30 minutes(2 cups)milk(1 cup)kala chana (brown chickpeas) - soaked overnight and pressure cooked till done(1 cup)milk(1 cup) - 4
Sprinkle little salt and pressure cook it for 2 whistle
kala chana (brown chickpeas) - soaked overnight and pressure cooked till done(1 cup)salt - to taste - 5
Heat a sauce pan with oil, add onions, garlic, ginger and saute until it softens
onion - chopped(1)cloves garlic - chopped(4)inch ginger - chopped(1) - 6
Add carrots and green beans and saute until the vegetables are cooked
kala chana (brown chickpeas) - soaked overnight and pressure cooked till done(1 cup)carrot (gajjar) - chopped small(1)green beans (french beans) - chopped small(250 grams)green chilli - slit(1) - 7
Add tomatoes and sprinkle little salt so that the tomatoes get cooked quickly
kala chana (brown chickpeas) - soaked overnight and pressure cooked till done(1 cup)tomatoes - chopped(2)salt - to taste - 8
Once the tomatoes become mushy add all the spice powders and give it a toss
tomatoes - chopped(2)red chilli powder(1 tablespoon)turmeric powder (haldi)(1 teaspoon)cumin powder (jeera)(1 tablespoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 tablespoon) - 9
Finally add curd and cooked chana and mix well
kala chana (brown chickpeas) - soaked overnight and pressure cooked till done(1 cup)curd (dahi / yogurt)(1 cup) - 10
Cook until all the masala comes together
garam masala powder(1 tablespoon) - 11
Season it well with salt
salt - to taste - 12
Keep it aside
- 13
Heat the milk and saffron mixture in a microwave oven till it the milk is luke warm
milk(1 cup)kala chana (brown chickpeas) - soaked overnight and pressure cooked till done(1 cup)milk(1 cup)saffron strands(6) - 14
Mix water with whole wheat flour to form a firm dough and keep it ready
wheat berries/ whole wheat(1 cup) - 15
Take out a Handi or a casserole, add the channa masala mixture at the bottom, layer it with your flavored rice
rice - soaked for 30 minutes(2 cups)garam masala powder(1 tablespoon) - 16
Pour saffron flavored milk on top and sprinkle with chopped coriander leaves
milk(1 cup)carrot (gajjar) - chopped small(1)green beans (french beans) - chopped small(250 grams)onion - chopped(1)cloves garlic - chopped(4)inch ginger - chopped(1)tomatoes - chopped(2)coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - to servemilk(1 cup)saffron strands(6) - 17
Cover it with a lid
- 18
Roll the dough to form a long cylindrical rope
- 19
Cover the edges of the lid tightly with the dough
- 20
Make sure the heat does not come out
- 21
Cook in simmer or low heat for about 15 minutes and then serve
rice - soaked for 30 minutes(2 cups)coriander (dhania) leaves - to serve - 22
Serve the Vegetable Handi Biryani Recipe with a cucumber raita, carrot salad by the side to enjoy your Biryani
carrot (gajjar) - chopped small(1)coriander (dhania) leaves - to serve
Nutrition Facts
Per serving
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Vegetable Handi Biryani Recipe
A vegetarian North Indian Recipes recipe with rice - soaked for 30 minutes, cardamom (elaichi) pods/seeds, bay leaf (tej patta). Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
22 steps- 1
To begin making the Vegetable Handi Biryani Recipe, we will first keep a pressure cooker on a medium flame
kala chana (brown chickpeas) - soaked overnight and pressure cooked till done(1 cup) - 2
Add ghee, once it starts to melt add all the spice
ghee(1 tablespoon) - 3
Add your soaked rice with 1 cup milk and 3 cups of water
rice - soaked for 30 minutes(2 cups)milk(1 cup)kala chana (brown chickpeas) - soaked overnight and pressure cooked till done(1 cup)milk(1 cup) - 4
Sprinkle little salt and pressure cook it for 2 whistle
kala chana (brown chickpeas) - soaked overnight and pressure cooked till done(1 cup)salt - to taste - 5
Heat a sauce pan with oil, add onions, garlic, ginger and saute until it softens
onion - chopped(1)cloves garlic - chopped(4)inch ginger - chopped(1) - 6
Add carrots and green beans and saute until the vegetables are cooked
kala chana (brown chickpeas) - soaked overnight and pressure cooked till done(1 cup)carrot (gajjar) - chopped small(1)green beans (french beans) - chopped small(250 grams)green chilli - slit(1) - 7
Add tomatoes and sprinkle little salt so that the tomatoes get cooked quickly
kala chana (brown chickpeas) - soaked overnight and pressure cooked till done(1 cup)tomatoes - chopped(2)salt - to taste - 8
Once the tomatoes become mushy add all the spice powders and give it a toss
tomatoes - chopped(2)red chilli powder(1 tablespoon)turmeric powder (haldi)(1 teaspoon)cumin powder (jeera)(1 tablespoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 tablespoon) - 9
Finally add curd and cooked chana and mix well
kala chana (brown chickpeas) - soaked overnight and pressure cooked till done(1 cup)curd (dahi / yogurt)(1 cup) - 10
Cook until all the masala comes together
garam masala powder(1 tablespoon) - 11
Season it well with salt
salt - to taste - 12
Keep it aside
- 13
Heat the milk and saffron mixture in a microwave oven till it the milk is luke warm
milk(1 cup)kala chana (brown chickpeas) - soaked overnight and pressure cooked till done(1 cup)milk(1 cup)saffron strands(6) - 14
Mix water with whole wheat flour to form a firm dough and keep it ready
wheat berries/ whole wheat(1 cup) - 15
Take out a Handi or a casserole, add the channa masala mixture at the bottom, layer it with your flavored rice
rice - soaked for 30 minutes(2 cups)garam masala powder(1 tablespoon) - 16
Pour saffron flavored milk on top and sprinkle with chopped coriander leaves
milk(1 cup)carrot (gajjar) - chopped small(1)green beans (french beans) - chopped small(250 grams)onion - chopped(1)cloves garlic - chopped(4)inch ginger - chopped(1)tomatoes - chopped(2)coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - to servemilk(1 cup)saffron strands(6) - 17
Cover it with a lid
- 18
Roll the dough to form a long cylindrical rope
- 19
Cover the edges of the lid tightly with the dough
- 20
Make sure the heat does not come out
- 21
Cook in simmer or low heat for about 15 minutes and then serve
rice - soaked for 30 minutes(2 cups)coriander (dhania) leaves - to serve - 22
Serve the Vegetable Handi Biryani Recipe with a cucumber raita, carrot salad by the side to enjoy your Biryani
carrot (gajjar) - chopped small(1)coriander (dhania) leaves - to serve
About this recipe
A vegetarian North Indian Recipes recipe with rice - soaked for 30 minutes, cardamom (elaichi) pods/seeds, bay leaf (tej patta). Ready in 1h 5m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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