Anybody here who wants different flavors on their dishes knows about the flavor bursting of Biryani. Often served as a non-vegetarian dish, it is often prepared and served during special occasions such as birthdays and marriage ceremony, indicating the sheer importance of this dish. It is made from aromatic BASMATI rice, cooked with mix veggies, herbs and masalas (spices). The veggies version only requires 30 minutes to prepare and can be served as a snack or a dinner, making this dish a very trustworthy in terms of energy provider. This dish packs loads of carbohydrate and energy and the nutrients from veggies can also be preserved. If your kids are denying the veggies, make sure to have them Veg Biryani, they will absolutely start to love veggies!!
Ingredients: For serving up to 4 people
1 cup Basmati Rice (serves three to four people)
1-2 bay leaf
1–2-inch Cinnamon
3-5 green cardamom
3-5 cloves
½ – 1 tablespoon cumin seeds
½ to 2 tablespoons oil/ghee
½- ¾ cup Sliced onion
1 chopped green chili
1 tablespoon ginger garlic paste
1 cup chopped mix veggies – potato, peas, onions, carrots, cauliflower, French beans (and according to the availability)
2 tb mint leaves
2 tb coriander leaves
½ teaspoon red chili powder
1/8 teaspoon salt (or as per taste)
½ – 1 teaspoon garam masala
1 or 2 small sliced and chopped tomato
4 tb yogurt/curd
Well, that’s a lot of flavor punch, right there!! Now, lets get into the method of cooking. This dish first originated from Persian region as a royal delicacy. Therefore, the method of cooking/preparing is mostly around the spices and uses traditional Eastern culture.
- Preparation: Rinse well a cup of Basmati rice in a bowl until the water runs clear. Usually, soaking it in water for 20 to 30 minutes is recommended, but at least soak it for 10 minutes.
Finely chop vegetables and herbs. After soaking the rice, drain the water from it completely.
- Heat a pressure cooker (or pot) with ½ to 2 tb spoon oil/ghee and add spices including bay leaf, cinnamon, green cardamom, cloves and cumin seeds and fry it until crackle.
- Then add sliced onion and green chili in the mix. Use medium heat and sauté until the onion turns deep golden. Make sure that you fry the mix evenly by stirring it.
- Add the prepared ginger-garlic paste and keep sautéing it for 1-2 minutes.
- Add the chopped vegetables, keep stirring and saute in medium to high flame for 3-4 minutes.
- Now, add mint leaves, coriander leaves, red chili powder, turmeric, salt, garam masala and tomato in the mix to prepare our vegetables for the biryani.
- Keep stirring and frying it for 3-4 minutes and a high flame. After, evenly spread the vegetables to form a layer.
- Add the drained rice, spread it evenly above the vegetables.
- Now, you need to add water mixed with salt around the edges of the pressure cooker/pot. If using pressure cooker, use 1.5 cup of water while add 2 cups of water for a regular pot.
- Cover the cooker/pot with the lid. The biryani needs to be cooked in medium to high flame for one whistle and in case of pot, make sure the water is absorbed and rest it for 10-15 minutes.
- Gently serve the cooked biryani in the plates!!!
Yay!!! The Veg Biryani is now cooked!!!