Mughlai Vegetable Biryani Recipe

Ingredients for Mughlai Vegetable Biryani

Basmati Rice - 2 cup Onions - 1 large sliced thinly Green Chilli - 2 slit Ginger Garlic Paste - 2 tbsp Tomatoes - 2 large chopped finely Carrots - 1 large chopped Beans - 10 chopped Capsicum - 1 chopped into big pieces Peas - 1 cup Turmeric Powder / Manjal Podi - 1 tsp Chilli Powder - 1 tbsp Coriander Powder / Malli Podi - 2 tbsp Garam Masala powder - 1 tblspn Curd / Yogurt- ½ cup Salt to taste

For Seasoning:

Oil - 3 tbsp Ghee - 3 tbsp Cumin Seeds / Jeerakam - 1 tsp Cinnamon / Pattai - 1 small stick Bay Leaf - 1 leaf Cardamom Pods / Yelakai - 5 Cloves / Krambu - 5

For Grinding:

Coconut - 1 cup grated Cashews - 15

For Layering Rice:

Coriander leaves - ½ cup chopped finely Mint Leaves - ½ cup chopped finely Saffron - a pinch Warm Milk - ¼ cup Cashews - 3 tblspn Raisans - 3 tbsp Ghee - 1 tbsp

How to Make Mughlai Vegetable Biryani

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