Vegetable biryani is an aromatic rice dish made by cooking basmati rice with mixed veggies, herbs, and biryani spices. Traditionally Biryani was made by dum cooking marinated meat with basmati rice and spices. Making a vegetarian version becomes much simpler as the veggies need no marination.
Who doesn't like biryani either it is Non-vegetarian or vegetarian Briyani. The main thing is we don't need any side dish for the biryani. Biryani compliments on its own with a simple onion Raitha.
This recipe is a more simple way of cooking delicious Briyani in a pressure cooker. I used frozen and fresh vegetables which I had in the fridge and with basic spices.
Ingredients
- Basmati rice - 2cups
- Mixed Vegetable of your choice - 3 cups
- Cinnamon stick - 2 medium size pieces
- Bay leaves - 2no medium size
- Star anise - 1no
- Cardamom - 2nos
- Fennel seeds - 1 1/2tbsp
- Green chilies - 2 to 3nos
- Onion - 1large
- Tomato - 2large
- Yogurt - 1/2cup
- Turmeric powder - 1heaped tsp
- Chili powder - 1tbsp
- Coriander powder - 2heaped tbsp
- Garam masala - 1tbsp
- Coriander leaves - 5 to 6 strings
- Mint leaves - 2 strings
- Salt to taste
- Oil and ghee mixed as needed
- Cumin seeds - 1tbsp
- Ginger - 2(2inches piece)
- Garlic - 5 to 6 cloves
- Cinnamon stick - 1 small piece(3inches long)
- Coriander leaves - 5 to 6 strings
- Mint leaves - a handful
Instructions
- Heat 2tbsp of oil in a pan and slightly saute all the ingredients to make a paste. Grind it and keep it aside for later used in the biryani masala.
- Rinse the rice 2,3 times and drain the water, Keep it aside for soaking till the gravy is ready for the rice.
- Heat oil in a pressure cooker then splutters the Cinnamon stick, Bay leaves, Star anise, Cardamom - 2nos, fennel seeds, green chilies.
- Add the chopped onions and cook until golden brown.
- Then add the chopped tomatoes, needed salt for the biryani, turmeric powder and yogurt, cook until the tomatoes soften and oil separates on the corners.
- Then, add the grounded paste and saute for 2 to 3 minutes.
- Then add the chili powder, coriander powder, and garam masala and cook for 2 to 3 minutes.
- Add the vegetables and mix well with the gravy and saute well for 5 minutes.
- Now its time to add the soaked rice to the vegetable gravy and just make sure it is well combined.
- Then, add the water I cook basmati rice in a ration 1:1 1/4.
- Keep the vessel open don't put the lid and cook the rice by keeping the lid until all the water evaporates.
- Then, close the lid and put the whistle for the pressure cooker and cook exactly for 8 minutes without waiting for the whistle. Wait until the pressure goes in the cooker and then, open the lid.
- Use a fork to mix the rice instead of a spatula.
Cooking Tips
- Do not over soak the rice just soak it for 15minutes.
- You can soak a few strings saffron in a few tbsps of warm water or add a pinch of red color to the warm milk and sprinkle on top of the biryani before closing the lid for extra flavor.
- When you use frozen vegetable the extra water expels while cooking. Adjust the water added to the cook the rice or cook until water evaporates.
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