Vegetable Biryani is an easy one pot dish that is made frequently at home as my family loves Biryani. Since my school days, I have got this habit of noting down new or interesting recipe that I come across in Newspaper/ Magazine or TV or that I hear from a neighbor/relative or friends. I maintain the recipes in my recipe dairy or just file the paper cuttings. This Vegetable Biryani is from that collection.
It is very easy to make Biryani. There is no hard and fast rule for the usage of the veggies. Any veggie available at hand can be used. Addition of freshly ground spices makes this Biryani very flavorful. This Biryani also makes an apt lunch box dish. If planning for lunch the next day, you can chop the veggies and prepare the masala paste the previous night and refrigerate them. Next day morning, just sauté the onion-tomato-masala, add veggies, salt to taste and rice and needed water, your yummy Vegetable Biryani is ready in minutes.
I had prepared the Biryani for 2 cups of rice, the below recipe and ingredients have been scaled down for 1 cup of rice.
Basmati Rice – 1 cup or 200 gms
Onion – 2 medium sized
Green chilli – 2 or as per taste
Tomato – 2 medium sized
Curry leaves – 2 sprigs
Carrot – 1 medium sized
Potato – 1 medium sized
Beans – 15 nos.
Turmeric powder – ¼ tsp
Salt to taste
Oil – 4 tsps
Water as needed (2 ½ cups)
To be ground to a paste
Coconut – 2 tbsps grated
Red chillies – 2
Coriander seeds – 1 ½ tsps
Garlic – 6 cloves
Ginger – ½ ” piece
Cinnamon – 1” piece
Cloves – 3
Cardamom – 1
Shahi Jeera – ½ tsp
Bay leaf – 1 small
Star anise – 2 petals
Prep Time – 20 mins
Cook Time – 25 mins
Total Time – 45 mins
- Wash the rice 2-3 times in water and soak until you finish the preparatory work.
- Take all the ingredients listed under ‘To be ground to a paste’ in a mixer jar, add about ¼ cup of water or as needed and make into a smooth paste.
- Slice the onions thinly. Chop the tomatoes and slit the green chillies. Chop the carrots, beans and potato.
- Heat oil in a small pressure cooker or a pan. Add the sliced onions, curry leaves and slit green chillies.
- Saute the onions on medium flame until golden brown. Add the ground masala paste along with the chopped tomatoes.
- Cook the masala and tomatoes until tomatoes turn mushy and the oil starts separating.
- Add the chopped veggies along with salt and turmeric powder. Stir well.
- Add the soaked rice along with 1 ½ cups of water. Stir well. Check for salt and spice level at this stage and add more, if needed. If cooking in an open pan, add use 2 cups of water. Cover with a lid and cook on a low flame. If you feel the water is getting absorbed but the rice grains are still not cooked/under cooked, add ¼ cup of water or as needed and let it cook until fully done.
- If using a pressure cooker, pressure cook for 1 whistle. Now, reduce the flame to low and cook for another 5 mins. Switch off the flame and wait for the pressure to release. If cooking in an open pan, you may need more time for the rice to get cooked; it may take around 20-25 mins.
- After opening, fluff the rice gently using a fork and serve hot.
Serve this delicious Biryani with a raita of your choice or any pickle or potato chips. We enjoyed the Biryani with onion-tomato raita.
- Increase or decrease the quantity of red/green chillies as per your taste.
- You can use any vegetable of your choice like green peas, cauliflower, carrot, beans, capsicum or even soya chunks in the Biryani. I used carrot, beans and potato.
- I soaked the rice for 20 mins, the time I took for making the paste and chopping the veggies. You can soak it for half an hour too. Depending on whether you use a pressure cooker or an open pan, adjust the water quantity to be added for the rice grains to cook.