VEG BIRYANI RECIPE | HOW TO MAKE VEGETABLE BIRYANI

Advertisements

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 2 Servings

Try this recipe and prepare to be amazed. Enjoy!

Ingredients:

1 cup basmati rice (soaked for at least 20 mins)

1 medium onion (½ cup thinly sliced)

1 green chilli (slit or chopped) (skip for kids)

1 teaspoon ginger garlic paste

2 tablespoons mint leaves chopped (pudina)

2 tablespoons coriander leaves chopped (cilantro)

½ teaspoon red chilli powder (or paprika, adjust to taste)

¼ teaspoon turmeric

¾ to 1 teaspoon garam masala (adjust to taste) or Biryani Masala Powder

1 small tomato (optional) chopped

1¾ cups water or thin coconut milk (1¼ cups water for IP, 2 cups for regular pot)

1½ to 2 tablespoons Oil (or ghee)

3 tablespoon curd or yogurt

⅛ teaspoon salt for veggies + ¼ tsp for water

1 cup of mixed vegetables

1 small potato or beans cubed

1 medium carrot chopped (gajar)

⅓ cup green peas (matar)

Whole spices for vegetable biryani:

1 bay leaf (tej patta)

1-inch cinnamon (dalchini)

3 cloves (laung)

3 green cardamoms (elaichi)

½ teaspoon shahi jeera (or cumin seeds)

1-star anise (optional, but recommended)

For Garnish:

10 fried cashews for garnish (optional)

1 tablespoon lemon juice (optional)

Directions:

Step 1: Soak for 20 minutes in water the rice. Drain the water and set aside the rise.

Step 2: Slice the veggies, mint leaves, and coriander.

Step 3: In a pressure cooker, add oil and allow it to become hot.

Step 4: Add the star anise, bay leaf, cloves, cardamoms, shahi jeera, and cinnamon. Sauté everything for about 2 minutes or until aromatic.

Step 5: Add the green chilis and onions. Sauté for a few minutes until they turn golden brown.

Step 6: Add the garlic paste and ginger. Sauté for 1 minute or until aromatic.

Step 7: Add the sliced veggies and cook until translucent for 2 minutes.

Step 8: Add the tomatoes, yoghurt, coriander leaves, mint leaves, turmeric, garam masala, red chilli powder, and salt. Stir until well mixed.

Step 9: Turn the heat down to low once the tomatoes are crushed and cooked.

Step 10: Spread the drained rice on top of the veggies.

Step 11: Add the coconut milk or water. Stir until well blended.

Step 12: Cover the pot and cook everything until done.

Step 13: Serve and enjoy!

Nutrition Facts:

Serving: 1g | Calories: 420kcal | Carbohydrates: 70g | Protein: 7g | Fat: 11g | Sodium: 96mg | Potassium: 413mg | Fiber: 4g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 16.7mg | Calcium: 67mg | Iron: 3.6mg

THE BEST CHICKEN RAMEN NOODLES [OF ALL TIME]

CHICKEN BACON RANCH PULL APART ROLLS