Vegetable biryani

Preparation for veg biryani Soak rice for at least 20 minutes

Drain the water and set aside

Chop all the veggies, coriander and mint leaves

Keep these aside as well

If using cauliflower keep them slightly larger

How to make veg biryani Add oil to a hot pressure cooker or heavy bottom pot

Next add bay leaf, star anise, shahi jeera, cloves, cardamoms & cinnamon

Saute for 1 to 2 mins

Add sliced onions and slit green chilies

Fry them stirring often until the onions turn evenly golden or light brown

Next add ginger garlic paste and saute for about a minute or until the raw smell has gone off

Add all the chopped vegetables and fry for about 2 minutes

Next add tomatoes, ⅛ teaspoon salt, yogurt, coriander leaves, mint leaves,red chilli powder, turmeric and garam masala

Mix all of these and fry on a high flame for 2 to 3 mins

The tomatoes should break down completely and the raw smell disappear

Reduce the flame to low

Drain the water from the rice completely and spread it in a layer evenly over the veggies

Measure the water or coconut milk to a separate bowl & add ¼ tsp salt

Mix well and taste the water

It has to be slightly salty

Pour the salted water across the sides or edges of the pot

If you do not mix up everything then the veg biryani will cook in layers

(However you can also mix up everything and cook just like it is done normally

) Optional – Sprinkle 1 tsp ghee, 2 tbsps chopped mint leaves, handful of fried onions & saffron soaked milk

(refer notes) For pressure cooking: Cover the cooker and pressure cook for 1 whistle on a medium high flame

Turn off the stove

For al dente non mushy veg biryani, I release the pressure manually after 1 to 2 mins using a wooden spatula

When the pressure releases, open the lid and fluff up veg biryani with a fork

If cooking in a pot, cook covered on a low flame until the water is absorbed and the veg biryani is cooked fully

Turn off the stove & rest for 15 mins

Serve veg biryani with raita or salan

Optionally squeeze lemon juice while serving

Instant pot vegetable biryani Press the SAUTE button on your IP and pour oil or ghee to the steel insert

Add thinly sliced onions

Spread them to a single layer and saute occasionally until uniformly deep golden

Remove half of these and set aside for later

Then add the whole spices and green chili

Then add the ginger garlic paste and saute until a nice smell comes out

Add tomatoes, chopped veggies, mint, coriander leaves and sprinkle ⅛ teaspoon salt

Saute until the tomatoes breakdown

This takes about 1 to 2 mins

Stir in the garam masala and red chilli powder

Press CANCEL button & add yogurt

Deglaze by scraping the bottom of the pot with a spatula

This releases any bits of food stuck there

Spread the veggies to a single layer

Next layer the drained rice and level it

In another bowl, stir in ¼ teaspoon salt & 1¼ cup water and taste it

It has to be slightly salty

If needed add more

Pour the water starting from the sides and then in the center

Do not mix

Ensure all of the rice is under the water

Secure the IP with the lid

Position the steam release valve to sealing position

Press pressure cook/ manual (set to high pressure) & set the timer for 5 mins

If you double or triple the recipe then set to low pressure with the same cook time

(Alternately you can pressure cook for 4 mins on high pressure setting and wait for 8 mins

Then release the rest manually

) When the IP finishes, for aldente cooked vegetable biryani quick release the pressure manually

For softer rice, wait for 5 to 7 mins (natural pressure release) and then release the rest manually with the help of a spoon

Garnish with fried onions

Serve with Raita