VEG BIRYANI

An easy biryani recipe with step by step pictures. Veg biryani can be prepared in a pot or pressure cooker or can be dum. It is special, a light biryani, not pungent, but has unique flavours. One of the favourite among the vegetarians and we get to see a variety of vegetarian biryani served in restaurants. This recipe is roughly adopted from internet and from the packet of Everest Veg Biryani Masala. To make ta biryani that is aromatic, we need to use the best quality basmati rice. Veggies like carrots, peas, potato, brinjal and cauliflower. I used different coloured peppers for my biryani but it depends upon a personal liking towards them. You may use soya chunks, mushrooms if you like or you can prepare another version for your using them.

 

INGREDIENTS:

2 Cups of Basmati rice [soaked for about 15-20 minutes]

½ Cup Curd [ yogurt]

 1 Potato Cubed

1 Carrot Chopped
1/2 Cup Cauliflower

1 Onion Sliced

1 Tablespoon Ginger-Garlic Paste

10-12 Mint Leaves

1 Cup Capsicum [ all coloured pepper]

1-2 Green Chillies

1 Tablespoon Lemon Juice [optional]

1 Tablespoon Biryani Masala

2-3 Tablespoon Oil

1 Teaspoon Cumin-Mustard Seeds

Chopped Coriander

Fried Onion for Garnish

Salt to taste

METHOD:

STEP 1 – Soak rice for at least 15-20 minutes. Drain the water and set aside.

STEP 2 – Chop all the veggies and keep aside.

STEP 3 – Now take a wide pan, add oil and crackle cumin-mustard seeds. Add ginger-garlic paste and chopped onion and sauté until the raw smell has gone.

STEP 3 – Add chopped vegetables, fry for about 2 minutes. Add mint leaves and sauté again for a minute or two.

STEP 4 – Add curd here and mix well with all veggies and cook for a minute.

 

STEP 5 – Now add the biryani masala and salt, roast it for a minute and add rice in to it.

STEP 6 – Add water to it, give a stir and cover it with a lid.

STEP 7 – Let it cook covered for about 10 minutes and after that just check the rice, if needed add some more boiling water or if cooked then switch off the heat. Garnish it with chopped coriander and fried onion and serve.

Serve biryani with curd, buttermilk, any raita or simply with your favourite pickle. I served with tempered buttermilk.

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