Short Cut Vegetable 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.

ONE-POT VEGETABLE BIRYANI

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.

VEGETABLE BIRYANI

Steps:

• Heat 1 tablespoon oil and add rice; sauté briefly, stirring to coat each grain completely.
• Add crumbled saffron, turmeric, salt, and vegetable broth.
• Bring to a boil, cover and reduce heat; simmer for 30 minutes.
• Meanwhile, heat remaining 2 tablespoons oil over medium-high heat and sauté the onions for 5 minutes.
• Add ginger, cumin, coriander, cinnamon, and cayenne, and cook for one minute, stirring constantly.
• Preheat oven to 350.
• Add 1/2 cup water, carrot, and cauliflower; cover, reduce heat and cook 3 to 4 minutes.
• Add remaining ingredients and simmer until vegetables are just tender, adding more water as needed.
• Season with salt, to taste.
• Butter a baking dish, spread half of rice in it, cover with vegetable mixture, and top with the rest of the rice.
• Cover tightly with foil and bake for 30 minutes.
• Garnish with toasted cashews.

VEGETABLE BIRYANI

Steps:

• For the rice.
• Warm the saffron, add a little water, rub it so the milk becomes yellow and add to the rice.
• Mix in the rice, chopped mint leaves and salt and keep aside.
• For the gravy.
• Heat the oil in a pan add bay leaves, peppercorns and cloves to it.
• Add the chopped tomatoes, chili powder, coriander-cumin seed powder, asafetida and nutmeg powder. Cook for a few minutes while mashing continuously till the oil separates from the mixture.
• Add the tomato sauce and milk-corn flour mixture. Bring to a boil, add cream and mix well.
• Mix the vegetables in the gravy and keep aside.
• How to proceed.
• Heat 1 tbsp of oil in a huge vessel make a layer by spreading 1/3 of the rice.
• On it spread half the gravy and 1/3 of rice. Layer again with remaining half of the gravy and remaining 1/3 rice. Cover a lid and seal the edges with a dough.
• Cook on a slow flame for 20 to 25 minutes. Serve hot.

VEGETABLE BIRYANI

Steps:

• Fry the onions in oil on medium heat until golden, Add ginger garlic paste and vegetables stir, Fry for 5minutes,.
• Add Biryani Masala, yogurt, green chillies and stir. Fry for 5 minutes,.
• Add 1/2 glass of water. Cover and cook on low heat until the vegetables are almost done .now mix green chillies and tomatoes and cooked 2 minutes.
• Separately: In 12 glasses of hot water stir 3 tablespoons of Shan Salt. Add soaked rice, boil until the rice is more than half cooked. remove and thoroughly drain.
• now layered rice in big pot then add vegetable gravy with vegetables Spread the cooked rice evenly over the vegetables. then add mint leaves.
• Cover and cook on low heat until rice is tender. Mix before serving.

VEGETABLE BIRYANI (SOUTH AFRICA)

Steps:

• In a large, heavy skillet or stew pot, fry the onions in butter until they are golden brown. With a slotted spoon, remove about 1/3 of the slices and set aside.
• Add to the pot the ginger, garlic and chili paste, and fry for 5-6 minutes, stirring constantly. Then add the lentils, green peas, carrots and green beans. Reduce heat and cook for 15 minutes, adding more butter or a bit of oil if needed.
• Add the tomatoes, spices and mint, and stir for 5 minutes.
• Then pour a cup of hot water, cover, and simmer until vegetables are about half cooked.
• Add rice, potatoes, salt and another 4-5 cups of hot water (use the lesser amount if your vegetables have created quite a bit of liquid). Cover again, and cook for another 20-30 minutes until rice is done and water is absorbed.
• To serve, garnish with the reserved onion slices, and pass around a bowl of yogurt as a sauce.

VEGETABLE BIRYANI

Steps:

• Let the oil get heated in a large ovenproof casserole over medium heat.
• Add in the onion, bell pepper, green beans, and carrot; stir/saute for about 10 minutes or until soft.
• Add in the ginger, garlic, garam masala, turmeric, salt, and cayenne; cook and stir occasionally for 2 more minutes.
• Stir in rice, then stir in water.
• Cover and bake in a 375° oven for 30 minutes or until the rice and vegetables are tender.
• Remove from oven; stir in the kidney beans and replace the lid.
• Let stand for 5 minutes.
• Serve onto individual plates; garnish with peanuts and raisins, if desired.

VEGETABLE BIRYANI

Steps:

• In saucepan of boiling water, cook lentils for 10 minutes; drain and set aside.
• Meanwhile, in Dutch oven, heat oil over medium-high heat; sauté onion until deep golden, 6 minutes.
• Add carrots, garlic, curry paste, salt and pepper; sauté until fragrant, 3 minutes.
• Stir in cauliflower, rice, raisins and lentils to coat.
• Add stock and bring to boil; reduce heat, cover and simmer until rice and vegetables are tender, 20 minutes.
• Stir in peas and warm through, 4 minutes.
• Sprinkle with almonds (if using).