Vegetable Biryani recipe
Vegetable Biryani Recipe is the customary and quite possibly the most renowned dishes from the kitchen of the Mughal Emperors. It is rice based dish, contains the aroma and kinds of entire garam masala.
Equipment
- Pressure Cooker
Ingredients
- 1 Cup Basmati Rice
- 2 Cups Water
- 2 tsp Ghee
- 2 tsp Cooking oil
- 3 Cloves
- 2 Peppercorns
- 1 Bayleaf
- 1 inch Cinnamon
- 1 Small Piece Nutmeg
- 1 Small Piece Javithri
- 2 Cardamon
- 1 inch Ginger
- 6 cloves Garlic
- 2 Green chillies
- 1/2 cup Carrot Peeled & Chopped
- 1/2 cup Beans Chopped
- 1/2 cup Green peas
- 1/2 cup Potato Peeled & Chopped
- 1 Big Onion Sliced
- 2 Tomatoes Chopped
- 1/2 tsp Red chilli powder
- 1/2 tsp Turmeric powder
- 1 tsp Briyani masala
- 1 tbsp curd
- Few Coriander leaves
- Few Mint leaves
- Salt to taste
Instructions
- Wash and soak the basmati rice in water for approximately 30 minutes. Drain and set aside.
- Heat cooking oil and ghee in a pressure cooker.
- Add the cloves, peppercorns, cardamom, cinnamon, bay leaf, mace, nutmeg and green chillies.
- Add the sliced onions and fry until soft. Add ginger-garlic paste and sauté for a minute.
- Add chopped tomatoes and cook until softened.
- Add turmeric powder, red chilli powder, biryani masala and salt. Mix well.
- Add curd and stir until combined.
- Add the chopped carrots, potatoes, beans and green peas. Sauté for 3 - 4 minutes.
- Add coriander leaves and mint leaves.
- Pour in 2 cups of water and bring to a boil.
- Add the soaked and drained rice. Allow the mixture to boil again.
- Close the pressure cooker and cook for 2 whistles on medium heat.
- Switch off the heat and allow the pressure to release naturally.
- Open the cooker, gently fluff the rice and serve hot.
- Serving suggestion: Enjoy this vegetable biryani with cucumber raita, onion salad or pickle.
Notes
Cooking time and water requirements may vary with the rice variety and pressure cooker. Follow the tested method for consistent results.