VEGETABLE BIRYANI
AN UPDATED POST (ORIGINALLY PUBLISHED ON March 9 2010)
Vegetable Biryani - Hello friends today I am sharing a simple, nutritious,delicious recipe for Biryani .As we all know there are quite a lot of ways of preparing ,here comes mine.
Biryani is nothing but rice cooked with spices and vegetables that has a rich taste and is served with yogurt condiment. This is a quick and easy one-pot meal. Now let's get started and see how to prepare vegetable biryani in the pressure cooker.
First Step - Soak 1 1/2 cups of rice in sufficient water for 30 mins.
Prepare the vegetables required for the biryani. I have used carrot, beans, potato, green peas
Second Step - Extract 1 cup of thick Coconut Milk and keep it aside.
Third Step -Heat oil and ghee in the pressure cooker. Add cinnamon, cloves, cardamom, bay leaf, star anise and saute well. Add cashews and saute until it turns golden brown.
Fourth step - Now add the coriander and mint leaves and saute well. Add onions and fry until it turns translucent. Add ginger-garlic paste.
Fifth step - When the raw smell of the ginger garlic paste goes off add tomatoes and green chillies. Tip in the spice powders. saute and cook well until the tomatoes turn soft and mushy.
Sixth step - Add the vegetables along with little salt and mix it well along with the onion-tomato masala. Allow this to cook for a couple of minutes.
Seventh step - Now add the soaked rice. Stir it gently and pour the coconut milk along with 2 cups of water. Add Required Salt. Cover and pressure cook for 2 whistles.
When the pressure is released. Serve it hot with raita and enjoy.
Vegetable Biryani, a rice aromatic rice with spices and vegetables.
Ingredients
- 1 1/2 cups of rice
- 2 onions - sliced thinly
- A handful of coriander and mint leaves
- 2 green chillies
- 2 carrots - peeled and cubed
- 1 potato - peeled and cubed
- 1/2 cup of peas
- 6 - 10 nos. of beans - chopped
- 1 tomato
- 1 cup of coconut milk
- 1/2 tsp. of turmeric powder
- 2 tsp. of chilli powder
- 3 tsp. of coriander powder
- 1/2 tsp. of garam masala powder
- 1 tbsp.of Oil
- 2 tbsp .of Ghee
- 1 tbsp. of Oil
- Salt
- 1-inch cinnamon
- 2 cloves
- 1-2 bay leaves
- 2 cardamom
- Few nos. of cashews
For Seasoning
Instructions
- Soak 1 1/2 cups of rice with sufficient water for 30 mins. Prepare the vegetables required for the biryani. I have used carrot, beans, potato, green peas
- Extract 1 cup of thick coconut milk and keep it aside.
- Heat oil and ghee in the pressure cooker. Add cinnamon, cloves, cardamom, bay leaf, star anise and saute well. Add cashews and saute until it turns golden brown.
- Now add the coriander and mint leaves and saute well. Add onions and fry until it turns translucent. Add ginger-garlic paste.
- When the raw smell of the ginger garlic paste goes off add tomatoes and green chillies. Tip in the spice powders. saute and cook well until the tomatoes turn soft and mushy.
- Add the vegetables along with little, salt and mix it well along with the onion-tomato masala. Allow this to cook for a couple of minutes.
- Now add the soaked rice. Stir it gently and pour the coconut milk along with 2 cups of water. Add required salt. Cover and pressure cook for 2 whistles.
- When the pressure is released. Serve it hot with raita and enjoy.
Notes
- You can add vegetables of your choice.
- Try adding soy chunks or Paneer, which will give a nice twist to your biryani.
