Prep Time: 5 minutes | Cook Time: 25 minutes | Total Time: 30 minutes | Servings: 2
Biryani is a work of art. Vegetable biryani is a lightly spiced, aromatic dish packed with veggies.
INGREDIENTS (1 CUP = 240ML)
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1 c basmati rice (soaked for at least 20 mins)
1 medium onion (½ c thinly sliced)
1 green chilli (slit or chopped) (skip for kids)
1 tsp ginger garlic paste
2 tbsp mint leaves chopped (pudina)
2 tbsp coriander leaves chopped (cilantro)
½ tsp red chilli powder (or paprika, adjust to taste)
¼ tsp turmeric
¾ to 1 tsp garam masala (adjust to taste) or Biryani Masala Powder
1 small tomato (optional) chopped
1¾ c water or thin coconut milk (1¼ c water for IP)
1½ to 2 tbsp Oil (or ghee)
3 tbsp curd or yoghurt
⅛ tsp salt for veggies + ¼ teaspoon for water
1 cup mixed veggies:
1 small potato or beans cubed
1 medium carrot chopped (gajar)
⅓ c green peas (matar)
Whole spices for vegetable biryani:
1 bay leaf (tej patta)
1″ cinnamon (dalchini)
3 cloves (laung)
3 green cardamoms (elaichi)
½ tsp shahi jeera (or cumin seeds)
1-star anise (optional, but recommended)
Garnish & serving:
10 fried cashews for garnish (optional)
1 tbsp lemon juice (optional)
HOW TO MAKE VEGETABLE BIRYANI
Step 1: Soak the rice for at least 20 minutes, drain, and set aside.
Step 2: Dice the veggies, coriander, and mint leaves. But chop the cauliflower a bit bigger. Set aside.
Step 3: In a hot pressure or heavy bottom pot, add oil followed by bay leaf, star anise, shahi jeera, cloves, cardamoms, and cinnamon. Saute for a minute before adding in the sliced onions and slit green chillies. Continue to cook, stirring often until the onions turn evenly golden or a bit brown.
Step 4: Add the ginger-garlic paste to the pot and saute for another minute or until the raw smell is gone.
Step 5: Add in the chopped vegetables and cook for 2 minutes.
Step 6: Then, add the tomatoes, ⅛ teaspoon salt, yoghurt, coriander leaves, mint leaves, red chilli powder, turmeric, and garam masala.
Step 7: Combine and cook for another 2 to 3 minutes on high flame.
Step 8: Adjust the flame to low.
Step 9: Completely drain the water from the rice and evenly spread the rice on top of the veggies.
Step 10: In a bowl, measure the water or coconut milk and add 1/4 tsp salt. Stir well and pour it across the sides or edges of the pot. Note: Make sure to mix everything or the biryani will cook in layers.
Step 11: Sprinkle on top a tsp ghee, 2 tbsp chopped mint leaves, fried onions, and saffron soaked milk if desired.
To prepare in a pressure cooker:
Cover with the lid and pressure cook on medium-high for about a minute. Turn the stove off and release the pressure manually after a minute or two for a non-mushy al dente veg biryani. While the pressure releases, pop the lid and use a fork to fluff up the biryani.
In a pot:
Cook the biryani on low flame, covered until the water is completely absorbed and the biryani is fully cooked. Turn the stove off and allow the biryani to rest for at least 15 minutes. Once done, serve with raita or Salan. Squeeze lemon juice if desired.
Instant Pot:
Step 1: Set the IP to “Saute” and pour oil or ghee to the steel insert of the IP.
Step 2: Spread the thinly sliced onions on a single layer. Stir occasionally until deep golden. Set aside half of the cooked onions.
Step 3: Add the whole spices and green chilli to the pot followed by the ginger garlic paste. Continue to saute.
Step 4: Then, add in the tomatoes, chopped veggies, mint, and coriander leaves. Sprinkle over 1/8 tsp salt. Saute for about a minute or two or until the tomatoes breakdown.
Step 5: Add the garam masala and red chilli powder to everything and stir well.
Step 6: “Cancel” before adding the yoghurt. Using a spatula, scrape the bottom of the pot to deglaze the pot.
Step 7: Add the veggies and spread them in a single layer and top with drained rice, spreading on an even layer.
Step 8: Combine ¼ teaspoon salt and 1¼ cup water in a separate bowl.
Step 9: Starting from the sides to the centre, pour the water. Don’t mix and make sure that the rice is under the water.
Step 10: Cover with the lid and seal.
Step 11: Set to high pressure and the timer to 5 minutes. Or set to low, same cook time if you double or triple the recipe. You can pressure cook alternately for 4 minutes on high, waiting for 8 minutes before releasing manually the rest.
Step 12: Quick release the pressure manually for al dente or wait for 5 to 7 minutes before naturally releasing the pressure for softer rice.
Step 13: Garnish with the reserved fried onions and serve with Raita.
NUTRITION FACTS:
Serving: 1g | Calories: 420kcal | Carbohydrates: 70g | Protein: 7g | Fat: 11g | Sodium: 96mg | Potassium: 413mg | Fiber: 4g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 16.7mg | Calcium: 67mg | Iron: 3.6mg
Ingredients
- 1 c basmati rice (soaked for at least 20 mins)
- 1 medium onion (½ c thinly sliced)
- 1 green chilli (slit or chopped) (skip for kids)
- 1 tsp ginger garlic paste
- 2 tbsp mint leaves chopped (pudina)
- 2 tbsp coriander leaves chopped (cilantro)
- ½ tsp red chilli powder (or paprika, adjust to taste)
- ¼ tsp turmeric
- ¾ to 1 tsp garam masala (adjust to taste) or Biryani Masala Powder
- 1 small tomato (optional) chopped
- 1¾ c water or thin coconut milk (1¼ c water for IP)
- 1½ to 2 tbsp Oil (or ghee)
- 3 tbsp curd or yoghurt
- ⅛ tsp salt for veggies + ¼ teaspoon for water
- 1 cup mixed veggies:
- 1 small potato or beans cubed
- 1 medium carrot chopped (gajar)
- ⅓ c green peas (matar)
- Whole spices for vegetable biryani:
- 1 bay leaf (tej patta)
- 1" cinnamon (dalchini)
- 3 cloves (laung)
- 3 green cardamoms (elaichi)
- ½ tsp shahi jeera (or cumin seeds)
- 1-star anise (optional, but recommended)
- Garnish & serving:
- 10 fried cashews for garnish (optional)
- 1 tbsp lemon juice (optional)
Instructions
Step 1: Soak the rice for at least 20 minutes, drain, and set aside.
Step 2: Dice the veggies, coriander, and mint leaves. But chop the cauliflower a bit bigger. Set aside.
Step 3: In a hot pressure or heavy bottom pot, add oil followed by bay leaf, star anise, shahi jeera, cloves, cardamoms, and cinnamon. Saute for a minute before adding in the sliced onions and slit green chillies. Continue to cook, stirring often until the onions turn evenly golden or a bit brown.
Step 4: Add the ginger-garlic paste to the pot and saute for another minute or until the raw smell is gone.
Step 5: Add in the chopped vegetables and cook for 2 minutes.
Step 6: Then, add the tomatoes, ⅛ teaspoon salt, yoghurt, coriander leaves, mint leaves, red chilli powder, turmeric, and garam masala.
Step 7: Combine and cook for another 2 to 3 minutes on high flame.
Step 8: Adjust the flame to low.
Step 9: Completely drain the water from the rice and evenly spread the rice on top of the veggies.
Step 10: In a bowl, measure the water or coconut milk and add 1/4 tsp salt. Stir well and pour it across the sides or edges of the pot. Note: Make sure to mix everything or the biryani will cook in layers.
Step 11: Sprinkle on top a tsp ghee, 2 tbsp chopped mint leaves, fried onions, and saffron soaked milk if desired.
To prepare in a pressure cooker:
Cover with the lid and pressure cook on medium-high for about a minute. Turn the stove off and release the pressure manually after a minute or two for a non-mushy al dente veg biryani. While the pressure releases, pop the lid and use a fork to fluff up the biryani.
In a pot:
Cook the biryani on low flame, covered until the water is completely absorbed and the biryani is fully cooked. Turn the stove off and allow the biryani to rest for at least 15 minutes. Once done, serve with raita or Salan. Squeeze lemon juice if desired.
Instant Pot:
Step 1: Set the IP to "Saute" and pour oil or ghee to the steel insert of the IP.
Step 2: Spread the thinly sliced onions on a single layer. Stir occasionally until deep golden. Set aside half of the cooked onions.
Step 3: Add the whole spices and green chilli to the pot followed by the ginger garlic paste. Continue to saute.
Step 4: Then, add in the tomatoes, chopped veggies, mint, and coriander leaves. Sprinkle over 1/8 tsp salt. Saute for about a minute or two or until the tomatoes breakdown.
Step 5: Add the garam masala and red chilli powder to everything and stir well.
Step 6: "Cancel" before adding the yoghurt. Using a spatula, scrape the bottom of the pot to deglaze the pot.
Step 7: Add the veggies and spread them in a single layer and top with drained rice, spreading on an even layer.
Step 8: Combine ¼ teaspoon salt and 1¼ cup water in a separate bowl.
Step 9: Starting from the sides to the centre, pour the water. Don't mix and make sure that the rice is under the water.
Step 10: Cover with the lid and seal.
Step 11: Set to high pressure and the timer to 5 minutes. Or set to low, same cook time if you double or triple the recipe. You can pressure cook alternately for 4 minutes on high, waiting for 8 minutes before releasing manually the rest.
Step 12: Quick release the pressure manually for al dente or wait for 5 to 7 minutes before naturally releasing the pressure for softer rice.
Step 13: Garnish with the reserved fried onions and serve with Raita.
