Indian Vegetarian Dal Biryani Recipes

VEG BIRYANI | VEGETABLE BIRYANI RECIPE

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.

INDIAN VEGETARIAN DAL BIRYANI

Steps:

• Bring 1 qt. (4 cups) water to boil in large saucepan. Meanwhile, combine lentils and rice in medium bowl. Add enough cold water to completely cover lentil mixture. Let stand 10 min.
• Drain lentil mixture. Add to boiling water; stir. Return to boil; simmer on medium-low heat 10 to 12 min. or just until lentils and rice are tender. Drain.
• Mix MIRACLE WHIP, seasonings and remaining 1 cup water in medium bowl until blended. Stir in tomatoes.
• Heat oil in large skillet on medium heat. Add onions, garlic, ginger and cumin; cook and stir 4 min. or until onions are crisp-tender. Stir in MIRACLE WHIP mixture and lentil mixture; cover. Simmer on medium-low heat 30 min. or until liquid is absorbed. Remove from heat. Let stand 10 min. Fluff with fork.