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Olives (Zaitooni) Vegetable Biryani Recipe

Olives (Zaitooni) Vegetable Biryani Recipe

Olives (Zaitooni) Vegetable Biryani Recipe

Today we are telling you the Olives (Zaitooni) Vegetable Biryani Recipe. In this biryani recipe, you will get the better of lots of vegetables. It is cooked with lots of spices, you can serve it by making lunch or dinner anytime.

Olives (Zaitooni) Vegetable Biryani Recipe

  • Cook time: 1 hour 10 minutes
  • For how many people: 2
  • Preparation Time: 20 minutes
  • Difficulty Level: Easy
  • Total Time: 1 hour 30 minutes

Ingredients for Olives (Zaitooni) Vegetable Biryani

  • 1/4 cup basmati rice, soaked 
  • 10 green Olives (Zaitooni)
  • 10 black Olives (Zaitooni) 
  • 4 carrots (cut into half-inch pieces)
  • 10 baby corn (cut into half-inch pieces) 
  • 2 zucchini (cut into half-inch pieces)
  • 1/2 cup mushroom broccoli 
  • 10 to 12 flowers green peas
  • 1 cup green peas 
  • 50 ml of milk
  • Oil 4 big onions for frying, chopped
  • 2 green cardamom 
  • 1 big cardamom
  • 4 cloves one-inch cinnamon
  • 1 bay leaf 
  • 1 1/2 tbsp red chili pickle paste
  • 4-5 green chilies 
  • 1 tsp coriander powder
  • 1 tsp turmeric powder 
  • 1 tsp red chili powder
  • 3/4 tsp garam masala powder 
  • salt as per taste
  • 2 tbsp coriander, chopped into pieces 
  • 2 tbsp mint, chopped into pieces
  • 1-2 drops Kewda Ginger (thinly sliced)

Method of making Olives (Zaitooni) Vegetable Biryani

  1. First of all soak saffron in hot milk.
  2. Now put rice in four cups of boiling saltwater with black cardamom, green cardamom, cinnamon, bay leaf, and cloves and cook till it is three quarters and remove the extra water.
  3. Then heat the oil in the pan and fry the onion till it becomes golden. Then take them out on absorbent paper.
  4. Now boil all the vegetables separately and wash them in cold water to keep them fresh.
  5. Then in a bowl mix the vegetables with red chili pickle paste, yogurt, coriander powder, green chilies, chili powder, turmeric powder, salt, half garam masala powder, and half brown onion.
  6. Now put the mixture in a nonstick deep pan and spread the rice over the vegetables along with the olives. Then add saffron-flavored milk, mint leaves, coriander leaves, ginger strips, kevda essence, remaining garam masala powder and remaining onion over rice.
  7. Then close the pan with the lid and cook on medium heat till the rice and vegetables become soft. This may take you about 15-20 minutes.
  8. Finally, serve hot with boondi raita of your choice.

Key Ingredients:

  • Green olives (Zaitooni), basmati rice, carrots (cut into half-inch pieces), black olives, zucchini (cut into half-inch pieces), baby corn (cut into half-inch pieces), broccoli 10 to 12 flowers, mushrooms, Milk, green peas, onions, oil, large cardamom, green cardamom, cinnamon, cloves, red chili pickle paste, bay leaf, coriander powder, green chilies, red chili powder, turmeric powder, salt, garam masala powder, mint, green coriander, Ginger Mr. Hui), Agar

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