Two popular dishes in Indian cuisine come together in this biryani pulao recipe.
It combines the delicious and flavorful biriyani with light and easy veg pulao to give you the best of both. You can never go wrong with this pulao biriyani recipe.
Heat olive oil and ghee in a large pot. Saute whole spices: bay leaves, cinnamon, cloves, star anise, cardamom and fennel seeds.
Step 1: Saute
Add finely chopped onions and slit green chillies. Saute until the onions turn translucent. Add ginger garlic paste and saute until the raw smell disappears.
Finely chop tomatoes and add. Stir on medium-high heat until the tomatoes get cooked and become mushy.
Add diced carrots, chopped French beans, green peas and cauliflower (broken into florets). Saute on medium heat for a couple of minutes.
Step 2: Add vegetables
Add yogurt and ground spices: chili powder, coriander powder, turmeric and salt. Stir until everything comes together and the gravy turns thick.
Add basmathi rice that has been rinsed and soaked for 20 minutes. Saute for a couple of minutes. Add hot water and stir.
Step 3: Add rice
Add mint and coriander leaves and garam masala. Do not discard the mint stalks when you separate the leaves. Tie them up together with a kitchen string and drop them into the pot.
Bring it to a boil. Once it starts boiling, cover the pot and reduce the heat. Let it cook undisturbed on low heat for 10 minutes.
Step 4: Boil
Turn off the heat. Let the biryani pulao rest for 10 minutes. Remove the bunch of mint stems and fluff the biriyani with a fork. Garnish with more herbs.
Step 5: Garnish and serve
Enjoy your delicious vegetable biryani pulao! Get the recipe by clicking the button below:
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