VEG BIRYANI RECIPE | HOW TO MAKE VEGETABLE BIRYANI

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