Vegetable Biryani Recipes

 Prep Time : 5 minutes

Cook Time  : 25 minutes

Total Time  : 30 minutes

Servings      : 2

INGREDIENTS (1 CUP = 240ML )

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

1 medium onion (½ cup thinly sliced)

1 green chili (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 cup water for IP)

1½ to 2 tablespoons Oil (or ghee)

3 tablespoon CURD OR YOGURT

⅛ teaspoon salt for veggies + ¼ tsp for water

1 cup 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 & serving

10 fried cashews for garnish (optional)

1 tablespoon lemon juice (optional)

INSTRUCTIONS

Preparation for veg biryani

Soak rice for at least 20 minutes. Drain the water and set aside. 

Chop all the veggies, coriander and mint leaves. Keep these aside as well.

If using cauliflower keep them slightly larger.

How to make veg biryani

Add oil to a hot pressure cooker or heavy bottom pot.

Next add bay leaf, star anise, shahi jeera, cloves, cardamoms & cinnamon. Saute for 1 to 2 mins.

Add sliced onions and slit green chilies. Fry them stirring often until the onions turn evenly golden or light brown. 

Next add ginger garlic paste and saute for about a minute or until the raw smell has gone off.

Add all the chopped vegetables and fry for about 2 minutes.

Next add tomatoes, ⅛ teaspoon salt, yogurt, coriander leaves, mint leaves,red chilli powder, turmeric and garam masala.

Mix all of these and fry on a high flame for 2 to 3 mins. The tomatoes should break down completely and the raw smell disappear.

Reduce the flame to low. Drain the water from the rice completely and spread it in a layer evenly over the veggies.

Measure the water or coconut milk to a separate bowl & add ¼ tsp salt. Mix well and taste the water. It has to be slightly salty.

Pour the salted water across the sides or edges of the pot.

If you do not mix up everything then the veg biryani will cook in layers. (However you can also mix up everything and cook just like it is done normally.)

Optional – Sprinkle 1 tsp ghee, 2 tbsps chopped mint leaves, handful of fried onions & saffron soaked milk. (refer notes)

For pressure cooking: Cover the cooker and pressure cook for 1 whistle on a medium high flame.Turn off the stove. For al dente non mushy veg biryani, I release the pressure manually after 1 to 2 mins using a wooden spatula. When the pressure releases, open the lid and fluff up veg biryani with a fork.

If cooking in a pot, cook covered on a low flame until the water is absorbed and the veg biryani is cooked fully. Turn off the stove & rest for 15 mins. Serve veg biryani with raita or salan.

Optionally squeeze lemon juice while serving.

Instant pot vegetable biryani

Press the SAUTE button on your IP and pour oil or ghee to the steel insert.

Add thinly sliced onions. Spread them to a single layer and saute occasionally until uniformly deep golden. Remove half of these and set aside for later.

Then add the whole spices and green chili. Then add the ginger garlic paste and saute until a nice smell comes out.

Add tomatoes, chopped veggies, mint, coriander leaves and sprinkle ⅛ teaspoon salt. Saute until the tomatoes breakdown. This takes about 1 to 2 mins.

Stir in the garam masala and red chilli powder.

Press CANCEL button & add yogurt. Deglaze by scraping the bottom of the pot with a spatula. This releases any bits of food stuck there.

Spread the veggies to a single layer. Next layer the drained rice and level it.

In another bowl, stir in ¼ teaspoon salt & 1¼ cup water and taste it. It has to be slightly salty. If needed add more.

Pour the water starting from the sides and then in the center. Do not mix. Ensure all of the rice is under the water.

Secure the IP with the lid. Position the steam release valve to sealing position.

Press pressure cook/ manual (set to high pressure) & set the timer for 5 mins. If you double or triple the recipe then set to low pressure with the same cook time. (Alternately you can pressure cook for 4 mins on high pressure setting and wait for 8 mins. Then release the rest manually.)

When the IP finishes, for aldente cooked vegetable biryani quick release the pressure manually. For softer rice, wait for 5 to 7 mins (natural pressure release) and then release the rest manually with the help of a spoon. Garnish with fried onions. Serve with RAITA.

NOTES

2x of this recipe has been tested & retested countless number of times in a 6 QT Instant pot. It can throw a burn sign if you use lots of potatoes. Measure the veggies in cups for accurate results.

To double the recipe, use 1 bay leaf, 1 star anise, 6 cardamoms, 6 cloves, 2 inch cinnamon & 3/4 tsp shahi jeera or cumin seeds.

You can pour 1 tbsp ghee, 1 pinch of saffron (7 to 8 threads) soaked in 2 tbsps milk and 2 tbsps of fried onions after pouring water to the cooker or pot.

If you wish to garnish with fried cashews, fry them first in the same oil or ghee before you begin making the biryani. Keep them aside and garnish later.

Troubleshooting tip: If rice is not cooked fully, just sprinkle some water and cover with a loose lid and cook for few more mins.

If it becomes mushy, reduce the qty of water the next time you cook.

You can use store bought biryani masala powder. Using too much of masala powder can make your veg biryani bitter. So adjust the powder according to your taste.

You can also use frozen mixed veggies like carrots, beans, peas & corn. Or any of these. It is good to rinse them and then drain completely or let them come to room temperature before using. Using cold veggies directly may let out excess moisture and make the biryani mushy.

For 2x recipe, use 3 tbsps oil. For 3x recipe, use 4 tbsps oil. Once done, if your rice turns out too dry, sprinkle some ghee on top and mix gently.