Veg Parda Biryani. Vegetable parda biryani is an scrumptious dish made of soya nuggets,and mix vegetables cooked with a cover of puff paste sheets biryani of soya nuggets,and mix vegetables cooked with a cover of puff paste sheets. Biryani is a favorite rice dish through the Indian sub-continent. How to make Vegetable Parda Biryani - A colourful mix of assorted vegetables, basmati rice and spicy masala base layered together in individual sealed earthen pots and cooked in the oven till enough steam has formed to marry all these beautiful flavours.

For the Basmati rice: वेज पर्दा बिरयानी Veg Parda Biryani Ingredients. Heat the sunflower oil in a AMC gourmet pot (with metal handles), add the cinnamon stick and bay leaf. Fry until the spices turn a shade darker, then add the cumin seeds. You can cook Veg Parda Biryani using 28 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Veg Parda Biryani

Prepare 2 cups of basmati rice.
It's 3 cups of water for cooking rice.
Prepare 1 of Bay leaf/tej pata.
You need 2-3 of laung/clove.
You need 1 stick of cinnamon.
It's 2-4 of black pepper corns.
You need 1/2 cup of cauliflower chopped in cubes.
Prepare 1/2 cup of onions chopped in cubes.
It's 1/2 cup of Potato chopped in cubes.
You need 1/2 cup of carrots chopped in cubes.
It's 1/2 cup of French beans chopped in cubes.
It's 1/2 cup of Green peas.
Prepare 50 gm of Panner (optional).
It's 1/2 cup of capcicum chopped in cubes.
You need 3 tbsp of Biryani masala.
It's 2 tsp of red chilli powder.
It's 1 tsp of turmeric powder.
You need 2 cups of all-purpose flour/whole wheat flour.
You need to taste of Salt.
You need as required of oil.
You need 1 cup of hung curd/thick Greek yogurt.
Prepare as required of Oil.
You need Handful of Mint leaves.
It's handful of Coriander leaves.
Prepare 1 tsp of Jeera (optional).
It's 1 tsp of Kalonji seeds/onion seeds (optional).
It's 2 of onions cut into long thin slices.
It's as required of Keser strands soaked in 3 tbsp milk(optional).

Once the seeds begin to splutter, stir the chopped onion into the oil and add salt. Saute until the onion is light golden brown then add the ginger and garlic. The quantity… Well one portion of Parda Birayani served with Daal Makhani and Raita is usually sufficient for Three, depending upon diet, even if you go overboard than your regular meal. So now you know why the Veg.

Veg Parda Biryani step by step

Take all-purpose flour /whole wheat flour which ever you like. I took half whole wheat and half maida(all-purpose flour). Add oil, salt and Knead a soft dough. Keep aside..
In a big mixing bowl, add all the vegetable of your choice. And all the vegetable should be half cooked. As the rest cooking will be done while in dum..
Then add turmeric powder, red chilli powder, Biryani masala(homemade), salt and add curd and marinate the half cooked vegetables. I used 4 tbsp oil for marinating the vegetable, don't add curd for marinating. Add a little pinch of extra salt in marinate as when you add rice it will get balanced. (If you want you can use too.).
In a kadhai, add water and let it come to a boil, then add bay leaves,cloves, Black pepper corns,and one small stick of cinnamon and then add the soaked rice (soak the basmati rice for 20 minutes).
Cut two onion into long thin slices and fry them until golden brown. This will be used for garnishing the biryani..
Prepare the kadhai in which we are going to place our biryani potli. Grease the kadhai with oil and add jeera and kalonji on it and sprinkle some coriander leaves. And prepare the ingredients for assembling the Biryani..
Now dust the working area with some flour and roll out the roti. And slowly place it on the kadhai that we have prepared..
Now start assembling. First add some chopped pudina leaves, then fried onions layer, then add the marinated vegetable, and add rice layer. Sprinkle some coriander leaves and pudina leaves..
Repeat the same process. And here in the end you can drizzle keser milk on top before closing the potli. Just before starting the preparation just soak few strands of kesser in 3 tbsp milk..
Now try to bring together the excess dough like shown in the picture..
Brush the top with some oil. Then turn on the stove at slow flame. As we are cooking on dum we are going to first place a thick tawa under the kadhai and then cover the kadhai with a plate. And let it cook for roughly around 45 min..
After 45 min, remove the top plate and put a tawa. As we have to flip and cook again the top part of our potli for another 20-30 minutes. After you flip successfully, place it back at the slow gas. To cook the top part of potli..
Remove from the gas stove and remove the covered kadhai.be careful it will be hot.
Cut and open the roti layer with a knife and serve with any of your favourite raita..
And you can also enjoy eating the roti layer that we used to stuff the Biryani..

Parda Biryani made by me is providing satisfaction to the taste buds of Connoisseurs of Food at Ahmedabad… Veg dum biryani recipe - Biryani was brought by the mughals to India during the mughal reign. It became very popular as one of the most nutritious, rich and royal foods. Since the authentic hyderabadi biryani was dum cooked with meat, ghee, nuts and yogurt, it was considered as a nutritious and wholesome dish. There are sources that say "veg biryani" was born during the same time and was. Veg Biryani Recipe with step by step photos.