The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices(Source: Wikipedia). Authentic mughal biryani recipe is made with chicken or mutton. But here I have tried it with mixed vegetables. You can call this as Vegetable layer biryani or Veg Dum biryani too.I tried this recipe from here and I also watched Suntv’s Ramzan cookery show episode in you tube.I have made this recipe thrice so far. Every time it came out really well.
Sendhil certified me as “Biryani Expert” hehe . Even though its a lengthy, time consuming process the end result is absolutely worthy. Friends, do try this recipe. I am sure you will get the credits & appreciations from your family members like me. Lets see how to make this yummy mughlai vegetable biryani recipe with layers.
Mughlai vegetable biryani recipe - Flavorful vegetable layer biryani
INGREDIENTS
METHOD
Note
Try this flavorful,vegetable layer biryani in Mughal style.U will love it !!
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Mughlai vegetable biryani recipe
Mughlai vegetable biryani recipe - Flavorful vegetable layer biryani
Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
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METHOD
Enjoy ! |
Note
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Try this flavorful,vegetable layer biryani in Mughal style.U will love it !!
10 comments :
looks perfect.. I love one pot meal and it is must for Sunday afternoon
nostalgic chitra..
lovely biriyani...
Delicious and flavourful biriyani!!!!
Mughlai Vegetable Biryani is a famous recipe of Muslim Mughal Empire time. It is famous in some famous cities of North India like Uttar Pradesh, Delhi and Hyderabad. Taste of Mughlai Vegetable Biryani is so yummy and finger licking. I ate this at Delhi in the last month, when I was on company tour.Some Amazing Veg Restaurants In Jaipur is also famous for Mughlai Vegetable recipes.
The way the process is explained is worth a thousand likes������������..
Would like to know which briyani masala powder was used in this receipe as I never got the right taste with few brands.
In this recipe,i used Catch Garam masala powder.I have tried MTR too.For biryani masala powder,you can try everest or Aachi brand.
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Hi I have the last step steaming now. The khus khus paste was watery otherwise it wouldn't grind, same for the tomato ,but I didn't add water to the tomato. It took well over 20 minutes to reduce both pastes and still it looked more watery than what your picture looked like.
I had problem in past with mushy rice, hopefully this one will be better. I keep cooking the rice less and less to under 50% yet somehow it still winds up watery. Maybe the curry sauce is too watery? I'll try parboiled rice next time. One of my fave takeouts here does a great mughlai biryani and the rice is somehow very dry almost like they fried it in ghee/oil first.
I think they don't use any yoghurt in theirs and maybe more garam and more cashew paste. I like leaving out the turmeric, most recipes call for it but not yours.
Ok it came it good, maybe a bit oily, I can never get the oil/ghee proportions correct.
Hi,Thanks for taking time to share your experience & thoughts :) If you have cooked for more time, all the water wuld have drained out & it will be perfect for the rice to cook. There are some variations in Mughlai biryani. This is one of its kind:)
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