Moglai veg special Biryani

The recipe for making Mughlai Vegetable Biryani:

To make Mughlai Vegetable Biryani / Mughlai Vegetable Biryani, first wash the rice and wash it. After that, soak them in water for 20 minutes. After irrigating, boil the rice with salt, sharp leaves, small cardamom, large cardamom and cloves. When the rice gets cooked 2/3 part, turn off the gas and let the rice cool down.

As the rice is cooling, heat the milk lightly and soak the saffron in it. After this, wash the vegetables (eg potatoes, cabbage, carrot, capsicum and beans) and take a similar cut. Cut onions and tomatoes separately too. Also peel ginger and wash it and grate it.

Now heat the oil in a pan. When the oil is hot, add all the standing spices in it and fry it. After that pour ginger and fry a little. Then add onion and fry until golden. After roasting onions, add tomatoes in the pan and mix and mix. Also add powdered spices and fry until running, until the spices do not leave the oil.

Once the spices are well cooked, add curd to the pan and fry a little. After this, put vegetables in the pan and stir and fry the cloves and cook until they are melted. Vegetables will melt in 10-15 minutes. Keep them open and open between them. If needed, then kill even a little water splash in it.

After the vegetables are cooked, add rice and mix it well and mix well. After this, put cashew nuts in the embroidery and add saffron milk and roll over. Now reduce the flame of the gas (if there is a thin sheet of the tin, keep it between the pan and the flame, this will not burn the biryani and will be well cooked) and allow it to cook for 20-25 minutes. When the rice is cooked, apply ghee and roasted onion in the pan and close the gas.

Take it, now your Mughalie Vegetable Biryani / Mughlai Vegetable Biryani is ready. Heat it hot and serve it.