!! Ama ghare nua barsha re hela veg biriyani !! 🤤 !! 👌!!

!! Ama ghare nua barsha re hela veg biriyani !! 🤤 !! 👌!!

1. The Foundation recipe veg biryani
• Basmati Rice: 1-2 cups. High-quality aged basmati is best for
long, separate grains. ②+1
Mixed Vegetables: About 2-3 cups total. Common choices include:
• Potatoes (cubed)①
• Carrots (sliced or diced)②• Cauliflower(small florets) ②
• Green beans (1-inch pieces) ②
，Green peas (fresh or frozen) ②
2.Whole Spices (For the Rice & Tempering)These provide the "soul" of the biryani aroma:• Bay Leaf (Tej Patta):1-2
• Cinnamon Stick: 1-inch piece ②·Green Cardamom:3-4 pods ②•Cloves:4-5 @
• Black Cardamom:1 (optional, for smokiness)@
•Star Anise:1 @
• Shahi Jeera (Caraway seeds): 1tsp (or regular cumin)
3. The Masala Base
• Onions:2large (thinly sliced; some will be fried until crispy for
garnish, called Birista).②
Ginger-Garlic Paste: 1tbsp.②
，Green Chilies: 2-3 (slit lengthwise).②
• Tomatoes:1-2 medium (finely chopped).
Yogurt (Curd): Yz cup (whisked; acts as a tenderizer and base for
the gravy).①
4.Ground Spices
• Turmeric Powder:ytsp ②
• Red Chili Powder: 1 tsp (adjust for heat) ②
• Biryani Masala:1-2 tsp (store-bought or homemade) ④
Garam Masala:/2 tsp ②
• Salt: To taste (remember to salt the rice water generously).
5.Aromatics & Garnishes
• Fresh Mint Leaves: Y cup (chopped)①
• Fresh Coriander (Cilantro):y cup (chopped)②
• Saffron Strands: A pinch (soaked in 2 tbsp warm milk).②
• Ghee/Oil:3-4 tbsp (Ghee is preferred for authentic flavor).②
• Optional: Cashews or raisins (fried in ghee).②
Quick Pro-Tips:
• Soak the Rice: Always soak basmati rice for at least 20-30
minutes before cooking. This ensures the grains expand to their
maximum length.@
，The "Salt Water" Rule: When boiling rice, the water should taste as salty as sea water; most of it will be drained away, but this is your only chance to season the grain itself.
，Dum Cooking: For the best results, seal the pot with foil or dough to "Dum"(steam) the layers together on a very low flame for the final 15 minutes.②
Would you like me to provide a step-by-step cooking method for