How to make Vegetable Biryani?  Biryani is basically an extended version of Pulaos and especially for vegetarians.

Traditionally Biryani is made with marinated meat, basmati rice, and whole spices which gives a strong aroma. And most people believe that there is no such dish as Vegetable dum Biryani but the taste and aroma of biryani are that much strong that vegetarians discover their own version of Hyderabad vegetable biryani.

Discussing the recipe: The process is quite lengthy and you need proper time and patience to make this. Each process will take its own time. Then only the resulting food will be delicious. So, I suggest you have patience while preparing it. There are several processes before layering the final food so it is necessary to proceed step by step like marinating vegetables is the first step to be done because the vegetables need time to soak the flavors of spices. Use fresh curd to marinate, the sour curd will degrade the taste.

Vegetables for biryani need to be chosen wisely, not every vegetable results in a perfect biryani. Carrot, Peas, Cauliflower, PAneer, Beans, Babycorn, and potatoes are a few vegetables that go perfectly with the biryani.

For the perfectly balanced yellow and white texture of rice, here I am using yellow milk instead of saffron threads as threads are not available with everyone all the time.

Also frying onion properly is important, take out as they start becoming brown as the onion has their own cook properties so they cook for the next few seconds once you transfer in a plate.

Authentically, Biryani is cooked on a slow flame and this process takes time. However, many people cook it in a pressure cooker. I also tried to make it in a pressure cooker but I failed every time and this transformed into pulaos which is really disappointing. Maybe it requires me to learn some more techniques and experience to cook it in a pressure cooker. So, today I am sharing the slow cooking process.