How to make vegetable Biryani in Microwave | Sanjeev Kapoor Khazana
Traditional Indian vegetable biryani is ideal for any occasion. When I get a biryani craving, this is my go-to dish! This one has been tried, tested, and loved, so it’s definitely worth a shot.
Preparation time: 16-20 minutes
Cooking time: 26-30 minutes
Serves: 4
Ingredients
• Basmati Rice – 1 ½ cups
• Carrots – 2 medium
• Carrots – ½ inch pieces; 2 medium
• French beans – ½ inch pieces; 15
• Cauliflower – 10-12 florets
• Green peas – 1 cup
• Salt to taste
• Green cardamoms – 8
• Black cardamom – 1
• Cloves – 15
• Cinnamon – ½ inch stick
• Bay leaf – 1
• Caraway seeds (shahi jeera) – 1/2 tsp
• Ginger-garlic paste – 1 ½ tbsp
• Turmeric powder – 1 tsp
• Red chili powder – 1 tbsp
• Coriander powder – 1 tbsp
• Yogurt – ½ cup
• Rosewater – ½ tsp
• Saffron (Kesar) – a few strands
• Fresh tomato puree – 1 cup
• Garam masala powder – 1 tsp
• Fresh coriander leaves chopped – 2 tbsp
• Fresh mint leaves chopped 2 tbsp
Method
• Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half-inch stick of cinnamon, until three-fourth has done.
• Drain excess water and set it aside.
• Heat a non-stick pan.
• Add the remaining green cardamoms, cloves, black cardamom, and cinnamon along with bay leaf and caraway seeds and roast.
• Add onions, carrot, French beans, cauliflower florets, and green peas.
• Sprinkle salt, cover, and cook on medium heat for two minutes.
• Add ginger-garlic paste mixed with a little water and stir.
• Cover and cook for two minutes.
• Add turmeric powder, red chili powder, and coriander powder and cook.
• Whisk yogurt with rose water and saffron.
• Add a little water or milk and whisk well.
• Add tomato puree to the vegetables along with half a teaspoon garam masala powder and mix well.
• Simmer for two minutes.
• Take a microwave-safe deep bowl.
• Arrange a layer of rice at the bottom.
• Over that arrange half the cooked vegetables followed by another layer of rice.
• Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves, and half the yogurt mixture.
• Arrange the remaining vegetables followed by the remaining rice.
• Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves, and the remaining yogurt mixture.
• Cover with a silicon lid and cook in the microwave oven for four to five minutes at HIGH (100%).
• Let it stand for five minutes.
• Serve hot.