Veg Biryani Vegetable Biryani Recipe¶
 Serves |
 Total Time |
|---|---|
| 2 | 2 minutes |
Ingredients¶
1 cup (198 g) aged basmati rice ((read notes))
0.5 cup (71 g) (1 medium) onion ((thinly sliced))
1 green chili ((slit or chopped) (skip for kids))
1 teaspoon (4 g) ginger garlic paste
2 tablespoons mint leaves (chopped (pudina))- 2 tablespoons (12 g) coriander leaves (chopped (cilantro))
0.5 teaspoon (3 g) red chilli powder ((or paprika, adjust to taste))
0.25 teaspoon (1 g) turmeric- 0.75 to 1 teaspoon garam masala ((adjust to taste) or Biryani Masala Powder)
1 small tomato ((optional) chopped)
1 ¾ cups water (or thin coconut milk (1¼ cups water for IP, 2 cups for regular pot, refer notes))- 1 ½ to 2 tablespoons Oil ((or ghee))
- 3 tablespoon (42 g) curd or yogurt
0.12 teaspoon salt for veggies- 0.33 cup (28 g) (1 small) potato or beans
- 0.33 cup (35 g) (1 medium) carrot (chopped (gajar))
0.33 cup (58 g) green peas ((matar))
1 bay leaf ((tej patta))- 1 inch cinnamon ((dalchini))
3 cloves (( laung))- 3 green cardamoms ((elaichi))
0.5 teaspoon (1 g) shahi jeera ((or cumin seeds))- 1 star anise ((optional, but recommended))
- 10 fried cashews (for garnish (optional))
- 1 tablespoon lemon juice ((optional))
1 ginger- 1 turmeric
- 1 ginger
Cookware¶
- 1 pot
- 1 bowl
- 1 pot
- 1 spatula
- 1 pot
- 1 pot
- 1 spatula
- 1 bowl
Instructions¶
Step 1¶
aged basmati rice ((read notes))
Step 2¶
(1 medium) onion ((thinly sliced))
Step 3¶
green chili ((slit or chopped) (skip for kids))
Step 4¶
ginger garlic paste
Step 5¶
mint leaves (chopped (pudina))
Step 6¶
coriander leaves (chopped (cilantro))
Step 7¶
red chilli powder ((or paprika, adjust to taste))
Step 8¶
turmeric
Step 9¶
to 1 teaspoon garam masala ((adjust to taste) or Biryani Masala Powder)
Step 10¶
tomato ((optional) chopped)
Step 11¶
¾ cups water (or thin coconut milk (1¼ cups water for IP, 2 cups for regular pot, refer notes))
Step 12¶
½ to 2 tablespoons Oil ((or ghee))
Step 13¶
curd or yogurt
Step 14¶
salt for veggies (+ ¼ tsp for water)
Step 15¶
(1 small) potato or beans (cubed)
Step 16¶
(1 medium) carrot (chopped (gajar))
Step 17¶
green peas ((matar))
Step 18¶
bay leaf ((tej patta))
Step 19¶
inch cinnamon ((dalchini))
Step 20¶
(( laung))
Step 21¶
green cardamoms ((elaichi))
Step 22¶
shahi jeera ((or cumin seeds))
Step 23¶
star anise ((optional, but recommended))
Step 24¶
fried cashews (for garnish (optional))
Step 25¶
lemon juice ((optional))
Step 26¶
Soak rice for at least 20 minutes. Drain the water and set aside.
Step 27¶
Chop all the veggies, coriander and mint leaves. Keep these aside as well.
Step 28¶
If using cauliflower keep them slightly larger.
Step 29¶
Add oil to a hot pressure cooker or a heavy bottom pot.
Step 30¶
Next add bay leaf, star anise, shahi jeera, cloves, cardamoms & cinnamon. Saute for 1 to 2 mins.
Step 31¶
Add sliced onions and slit green chilies. Fry them stirring often until the onions turn evenly golden or light brown.
Step 32¶
Next add ginger garlic paste and saute for about a minute or until the raw smell has gone off.
Step 33¶
Add all the chopped vegetables and fry for about 2 minutes.
Step 34¶
Next add tomatoes, ⅛ teaspoon salt, yogurt, coriander leaves, mint leaves,red chilli powder, turmeric and garam masala.
Step 35¶
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.
Step 36¶
Reduce the flame to low. Drain the water from the rice completely and spread it in a layer evenly over the veggies.
Step 37¶
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. Bring the water to a boil.
Step 38¶
Pour the salted water across the sides or edges of the pot.
Step 39¶
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.)
Step 40¶
Optional - Sprinkle 1 tsp ghee, 2 tbsps chopped mint leaves, handful of fried onions & saffron soaked milk. (refer notes)
Step 41¶
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.
Step 42¶
If cooking in a pot, bring it to a rolling boil. Cook covered on a low to medium 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.
Step 43¶
Optionally squeeze lemon juice while serving.
Step 44¶
Press the SAUTE button on your IP and pour oil or ghee to the steel insert.
Step 45¶
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.
Step 46¶
Then add the whole spices and green chili. Then add the ginger garlic paste and saute until a nice smell comes out.
Step 47¶
Add tomatoes, chopped veggies, mint, coriander leaves and sprinkle ⅛ teaspoon salt. Saute until the tomatoes breakdown. This takes about 1 to 2 mins.
Step 48¶
Stir in the garam masala and red chilli powder.
Step 49¶
Press CANCEL button & add yogurt. Deglaze by scraping the bottom of the pot with a spatula. This releases any bits of food stuck there.
Step 50¶
Spread the veggies to a single layer. Next layer the drained rice and level it.
Step 51¶
In another bowl, stir in ¼ teaspoon salt & 1¼ cup water and taste it. It has to be slightly salty. If needed add more.
Step 52¶
Pour the water starting from the sides and then in the center. Do not mix. Ensure all of the rice is under the water.
Step 53¶
Secure the IP with the lid. Position the steam release valve to sealing position.
Step 54¶
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.)
Step 55¶
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.
Source