How to make Mughalai Veg Biryani easily at home?

Here’s the key to make this delicious dish, which is as delicious as other non-vegetarian Mughalai dishes.

• Bay leaf: 2
• Small cardamom: 2
• Big cardamom: 2
• Water: 1 ½ cups
• Salt: According to taste

• Mix vegetables: 3 cup
• Curd: ¼ cup
• Milk: ¼ cup
• Ghee: 3 tablespoon
• Coriander leaves (finely chopped): 2 tablespoons
• Onion (finely chopped): 1
• Tomato (finely chopped): 1
• Bay leaf: 2
• Cardamom: 4
• Cinnamon: 2 inch long piece
• Big cardamom: 2
• Ginger: a small piece
• Turmeric powder: ¼ tablespoon
• Red chili powder: ¼ tablespoon
• Cashew nuts: ¼ cup
• Saffron: ½ teaspoon
• Salt: According to taste

• First of all boil rice with bay leaf and cardamom. After boiling, let it cool.
• Now boil milk and add saffron to it.
• Cut all the vegetable. Chop tomato and onion separately, and grate ginger.
• Now heat ghee in a deep frying pan and add bay leaf, cardamom, and cinnamon in the hot oil. After that add ginger paste and onion and fry till they are golden brown.
• Add tomato, and then curd to the mixture and stir properly.
• After it has cooked, add veggies to the mixture.
• When all the veggies have been cooked, add milk, cashew nuts and let it boil.
• Sprinkle salt, red chili powder and turmeric.
• Add boiled rice in the end. Stir properly and let it cook for a while.
• Garnish with coriander leaves.

Thank You So Much Rinki Singh for this delicious Mughalai Veg Biryani recipe. Definitely going to share this delicious recipe with my colleagues.