VEG BIRYANI | VEGETABLE BIRYANI RECIPE
Veg biryani also known as vegetable biryani is an aromatic rice dish made with basmati rice, spices & mixed veggies. This quick recipe will give you a flavorful vegetable biryani that you can make just under 30 mins. Recipe instructions for IP, pressure cooker & pot.
Provided by Swasthi
Categories Main
Time 30m
Number Of Ingredients 25
Steps:
- Soak rice for at least 20 minutes. Drain the water and set aside.
- Chop all the veggies, coriander and mint leaves. Keep these aside as well.
- If using cauliflower keep them slightly larger.
- Add oil to a hot pressure cooker or heavy bottom pot.
- Next add bay leaf, star anise, shahi jeera, cloves, cardamoms & cinnamon. Saute for 1 to 2 mins.
- Add sliced onions and slit green chilies. Fry them stirring often until the onions turn evenly golden or light brown.
- Next add ginger garlic paste and saute for about a minute or until the raw smell has gone off.
- Add all the chopped vegetables and fry for about 2 minutes.
- Next add tomatoes, ⅛ teaspoon salt, yogurt, coriander leaves, mint leaves,red chilli powder, turmeric and garam masala.
- 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.
- Reduce the flame to low. Drain the water from the rice completely and spread it in a layer evenly over the veggies.
- 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.
- Pour the salted water across the sides or edges of the pot.
- 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.)
- Optional - Sprinkle 1 tsp ghee, 2 tbsps chopped mint leaves, handful of fried onions & saffron soaked milk. (refer notes)
- 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.
- If cooking in a pot, cook covered on a low 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.
- Optionally squeeze lemon juice while serving.
- Press the SAUTE button on your IP and pour oil or ghee to the steel insert.
- 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.
- Then add the whole spices and green chili. Then add the ginger garlic paste and saute until a nice smell comes out.
- Add tomatoes, chopped veggies, mint, coriander leaves and sprinkle ⅛ teaspoon salt. Saute until the tomatoes breakdown. This takes about 1 to 2 mins.
- Stir in the garam masala and red chilli powder.
- Press CANCEL button & add yogurt. Deglaze by scraping the bottom of the pot with a spatula. This releases any bits of food stuck there.
- Spread the veggies to a single layer. Next layer the drained rice and level it.
- In another bowl, stir in ¼ teaspoon salt & 1¼ cup water and taste it. It has to be slightly salty. If needed add more.
- Pour the water starting from the sides and then in the center. Do not mix. Ensure all of the rice is under the water.
- Secure the IP with the lid. Position the steam release valve to sealing position.
- 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.)
- 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.
Nutrition Facts : ServingSize 1 g, Calories 420 kcal, Carbohydrate 70 g, Protein 7 g, Fat 11 g, Sodium 96 mg, Fiber 4 g, Sugar 2 g
EASY VEGGIE BIRYANI
This tasty Indian-inspired dish is faster than a takeaway
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 20m
Number Of Ingredients 6
Steps:
- Boil the kettle. Get out a large microwaveable bowl and pile in the rice, veg and raisins.
- Pour 600ml/1 pint boiling water over the rice mixture and crumble in the stock cube, then stir in the curry paste. Cover the bowl with cling film, leaving a small gap at the side to let out the steam. Cook on full power (850 watts) for 12 minutes - if your microwave is less powerful, add 2 minutes.
- Remove from the microwave and stand, still covered, for 5 minutes to complete the cooking - if you don't let it stand the rice will be too nutty. Fluff up the rice, scatter with cashews and serve.
Nutrition Facts : Calories 305 calories, Fat 6 grams fat, Carbohydrate 57 grams carbohydrates, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.42 milligram of sodium
VEGETABLE BIRYANI
A very tasty and interesting biryani; the color looks appetizing and the taste is great! It's delicious served with mint chutney or simple, plain yogurt.
Provided by Asmaa'
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 4
Number Of Ingredients 19
Steps:
- Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
- Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
- Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 86.9 g, Cholesterol 16.5 mg, Fat 8 g, Fiber 3.9 g, Protein 9.7 g, SaturatedFat 4.4 g, Sodium 1043.3 mg, Sugar 4.2 g
EASY VEGETABLE BIRYANI RECIPE
Vegetable Biryani is a bold and flavorful Indian rice dish with bell peppers, peas, carrots and potatoes in a spiced rice dish made with turmeric, garam masala and other warm spices.
Provided by Sabrina Snyder
Categories Side Dish
Time 1h
Number Of Ingredients 22
Steps:
- Add olive oil in a large dutch oven over medium-high heat.
- Add the onion, and cook until translucent, about 3-4 minutes.
- Stir in garlic, ginger, tomatoes, and 1/2 cup water.
- Bring to a simmer, and cook until the water has evaporated, about 10 minutes.
- Add in the peas, carrot, potato, bell pepper, celery and cauliflower and stir well.
- Add in the salt, cayenne, black pepper, garam masala, turmeric, cumin and cinnamon, stirring well.
- Add in the vegetable broth and bring to a boil.
- Rinse basmati rice.
- Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
- Turn off the heat and let sit, covered, for five minutes before opening and serving.
Nutrition Facts : Calories 393 kcal, Carbohydrate 72 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Sodium 1435 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
ONE-POT VEGETABLE BIRYANI
Vegetable biryani may be the underdog of biryanis since it's often overshadowed by meatier varieties. But like other formidable yet unsung dishes, this one's adaptability helps it hold its own. Recipes vary across South Asia: Hyderabadi versions are known for their fieriness, while milder, nuttier variations dominate northern regions. This one falls somewhere in the middle. Use any vegetables you have, such as nutty cauliflower, sweet peas and crunchy carrots. Nuts and fresh or dried fruits add a confetti of flavors and textures. This recipe skips the layering typically called for in favor of conveniently stirring everything together. Luckily, using fewer dishes doesn't compromise flavor.
Provided by Zainab Shah
Categories dinner, vegetables, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Rinse the rice, cover with cold water in a bowl and soak for 20 minutes. Meanwhile, heat ghee in a large pot over medium until it melts, 30 to 45 seconds. Add bay leaf, star anise, cloves, cardamom and green chiles and fry until fragrant, about 30 seconds. Add onion and fry, stirring often, until they start turning golden brown, about 5 minutes.
- Add ginger and garlic and continue frying and stirring until the raw smell dissipates, about 1 minute. Add turmeric and red chile powder and stir for 30 seconds to toast (don't let them burn). Add tomato and 2 tablespoons water. Add half of cilantro and mint. Continue stirring until the tomato starts to break down, about 5 minutes.
- Add the carrot, potato, cauliflower, green peas, green beans, yogurt and salt. Cook, stirring occasionally, for 5 minutes until the ingredients are incorporated.
- Drain the rice and add to the pot, along with the lemon juice and garam masala. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover and cook on medium for 5 minutes.
- Uncover and stir. Add the rest of the cilantro and mint and the lemon slices. Cover and cook on low for 20 minutes. Turn off the stove and let the pot stand for 15 minutes. Fluff the rice and garnish with fresh pomegranate seeds and cashews if you like.
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