Vegetable biryani recipe

Summary Not available

  • 1 cup rice )
  • 1 onion )
  • 1 )
  • 1 teaspoon garlic paste
  • 2 leaves )
  • 2 leaves )
  • 5 teaspoon ((or paprika (adjust to taste)))
  • teaspoon turmeric
  • 1 teaspoon Masala Powder)
  • 1 small chopped)
  • 1 water )
  • 1.5 Oil )
  • 3 or yogurt
  • veggies
  • 1 small beans
  • 1 carrot )
  • peas )
  • 1 leaf )
  • 1 cinnamon )
  • 3 cloves )
  • 3 cardamoms )
  • 5 teaspoon jeera )
  • 1 anise ((optional (but recommended)))
  • 10 cashews )
  • 1 juice )
  1. Preparation for veg biryani Soak rice for at least 20 minutes

  2. Drain the water and set aside

  3. Chop all the veggies, coriander and mint leaves

  4. Keep these aside as well

  5. If using cauliflower keep them slightly larger

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

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

  8. Saute for 1 to 2 mins

  9. Add sliced onions and slit green chilies

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

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

  12. Add all the chopped vegetables and fry for about 2 minutes

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

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

  15. The tomatoes should break down completely and the raw smell disappear

  16. Reduce the flame to low

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

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

  19. Mix well and taste the water

  20. It has to be slightly salty

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

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

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

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

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

  26. Turn off the stove

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

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

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

  30. Turn off the stove & rest for 15 mins

  31. Serve veg biryani with raita or salan

  32. Optionally squeeze lemon juice while serving

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

  34. Add thinly sliced onions

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

  36. Remove half of these and set aside for later

  37. Then add the whole spices and green chili

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

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

  40. Saute until the tomatoes breakdown

  41. This takes about 1 to 2 mins

  42. Stir in the garam masala and red chilli powder

  43. Press CANCEL button & add yogurt

  44. Deglaze by scraping the bottom of the pot with a spatula

  45. This releases any bits of food stuck there

  46. Spread the veggies to a single layer

  47. Next layer the drained rice and level it

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

  49. It has to be slightly salty

  50. If needed add more

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

  52. Do not mix

  53. Ensure all of the rice is under the water

  54. Secure the IP with the lid

  55. Position the steam release valve to sealing position

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

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

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

  59. Then release the rest manually

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

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

  62. Garnish with fried onions

  63. Serve with Raita

No extra notes


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