A Classic Indian vegetable biryani is a perfect dish for any occasion. Sometimes there are only a few special days in which many houses have a spicy vegetable biryani recipe as a food. Now people are preparing vegetable biryani even for small function. Lets see how to make simple vegetable biryani recipe.
- Basmati rice – 2 cups
- Carrot – 1/4 (chopped)
- Beans – 1/4 (chopped)
- Peas – 1/2 cup
- Potato – 1/4 cup (cut in to cube shape)
- Cauliflower florets – 1/4 cup
- Soya beans – 1/4 cup (soaked in warm water, drain the water completely) optional
- Cashew nuts – 25 grams (optional)
- Onion – 2 nos (sliced)
- Green chili- 3 nos
- Ginger garlic paste – 1 spoon
- Tomato (big) – 1 (chopped)
- Chilli powder – 1 teaspoon
- Kashmiri chili powder – 1 teaspoon
- Garam masala – 1 spoon
- Coriander powder – 2 teaspoons
- Turmeric powder- a pinch
- Biryani masala – 1 spoon
- Curd – 3 spoons
- Lemon juice – 1 spoon
- Mint leaves – 1 handful (chopped finely)
- Coriander leaves – 1 handful (chopped finely)
- Salt to taste
- For tempering:
- Oil – 3 spoons
- Ghee – 2 spoons
- Fennel seeds – 1 teaspoon
- Bay leaf- 1
- Cinnamon – 2 stick
- Cardamom – 3 Nos
- Star anise – 2 Nos
- Cloves – 2 Nos
- Marathi Moggu – 2 Nos
First wash the basmati rice in water and soak the rice for 15 minutes.
After 15 minutes drain the water and keep it aside.
In a pressure cooker add oil and ghee, when it is heated add all tempering items.
Then onion and fry till the colour become changed, add ginger garlic paste, green chilli and tomato fry for a minute.
Add salt and all spices like chili powder, coriander powder, kashmiri chili powder, garam masala, turmeric powder, Biryani masala and fry for a minute.
Next add all chopped vegetables and soya beans. Fry for 5 minutes then add half coriander leaves and half mint leaves then fry for a minute.
After that add 4 cups of water and allow it to boil, then add the basmati rice and mix well.
In This stage add curd, lemon juice and check the salt and spice.
After 15 minutes the rice is half cooked, add the remaining coriander leaves, mint leaves and ghee 1 spoon.
Now close the pressure cooker then cook on low flame for 5 to 10 minutes (for Dum).
After taking from the fire the pressure will cool down and open the cooker, mix the rice properly with little amount of ghee.
Vegetable Biryani is ready to serve.
We can also garnishing with mint leaves, coriander leaves, fried onions and fried cashew.
Serve vegetable biryani with onion raita