Vegetable Biriyani

Biriyani!!! This dish stands for herbs and spices… Travelled long way from Iran to India..Biriyani is a dish made of rice with the combination of veg/non veg and spices. It is enormously popular in India and liked by many. While dining out I have seen many people consider this dish as mandatory to be in the table. Yogurt sauce called “Raita” is served along with biriyani to calm down the spiciness. Raita is a simple yogurt seasoned with selected vegetables.

Servings:  2        

Preparation Time: 15 mins

Cooking time: 10 mins
Level: Moderate
*        Rice                                                      1 Cup
*        Green peas                                           30 gm
*        Carrot                                                    50 gm (Half of big size carrot)
*        Cauli flower                                          100 gm
*        Green beans                                         5 nos
*        Onion                                                    150 gm (1 no. Medium)
*        Tomato                                                  100 gm  (1 no. Medium)
*        Green chilli                                            2 nos
*        Bay leaves                                             2 nos
*        Cloves                                                    2 nos
*        Green cardamom                                   2 nos
*        Mace                                                      a pinch
*        Cinnamon                                               1 no , 5cm stick
*        Turmeric powder                                    ¼ Tsp
*        Salt                                                         as req
*        Curd/Yogurt/lemon jucie                       2 Tbsp
*        Ghee                                                      2 Tbsp
*        Vegetable Oil                                        1 Tbsp  
For grinding:
*        Ginger                                                   15 gm
*        Garlic                                                    5 cloves or 20 gm
*        Green chilli                                           1 no
*        Mint leaves                                          15 gm
*        Coriander leaves                                  15 gm
*        Cloves                                                  2 nos
*        Green cardamom                                 1 no
*        Fennel seeds                                       ½ Tsp
*        Cumin seeds                                        1 Tsp
·         Wash rice 2-3 times or till water runs clear. Fry them gently in a kadai by adding 2 Tbsp Ghee.
         Boil the rice till it is half done in a vessel with 2 cups of water and 1 no. of  clove, cardamom
         cinnamon and bay leaves. Drain the water completely and keep the rice separately.
·         Chop the onion, tomato & green chillies. Roughly chop the carrot and green beans. Wash green peas
         and cauliflower. Use medium size florets of cauliflower.
·        Roast few cashew nuts in ghee till brown.      
·         Make a paste of ginger, garlic, green chilli, mint leaves, coriander leaves, cloves, cardamom, mace
   fennel seeds and cumin seeds by adding little water. 
·         Heat 1 Tbsp Oil in a pressure cooker. I used 2 litres Hawkins’s cooker.
·         Add bay leaves, cinnamon, cardamom, cloves respectively.
·         Add the sliced onion. Fry till onion turns golden brown.
·         Add turmeric powder and sauté well.  
·         Add the ground paste and salt. Stir fry for a minute and add vegetables.
·         Mix to combine masala and the vegetables well.
·         Pour 1 cup of water drained from the rice. Check for salt and seasoning. Adjust if required.
·         Add 2 tbsp of curd or yogurt or lemon juice at this stage.
·         Now spread the rice on top. Sprinkle some coriander leaves and fried onions (Optional).
·         Close the lid. Bring it to full pressure. Reduce the flame to low and cook for another 2 mins.
·         Turn off the heat and allow to cool naturally. Mix the rice with the vegetables before serving.
·         Garnish with cashew nuts.
·         Serve warm with raita

For Onion Raita
·         Slice the onion and green chilli.
·         Beat 1 cup of curd/yogurt adding little salt.
·         Mix the onion, green chilli and coriander leaves with the curd/yogurt.
·         Raita can be made with many variations. You can add diced cucumber, shredded carrot, mint leaves
         cumin etc.. to the yogurt

13 thoughts on “Vegetable Biriyani

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