Vegetable Biryani


Recipe prepared by Smt Jhansi Lakshmi
*****
Article written by Lakshmi Aparna


Delicious vegetable biryani served on a plate

Welcome to our delightful Vegetable Biryani recipe! This flavorful and aromatic dish combines a variety of fresh vegetables with fragrant basmati rice, creating a wholesome and satisfying meal. Perfect for family gatherings or a special occasion, our vegetable biryani is both nutritious and delicious, ensuring that everyone at the table enjoys a hearty and balanced meal. Let’s dive into the step-by-step process to create this mouth-watering dish.

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 3-4
1 bowl measurement: 250 ml
Main ingredients: Vegetables and Rice

Vegetable biryani is an exceptionally healthy dish, packed with nutrients from a variety of fresh vegetables. It pairs perfectly with any paneer (cottage cheese) curry, completing the nutritional triangle with fiber from the vegetables, carbohydrates from the rice, and protein from the paneer. In this recipe, we demonstrate the pressure cooker method of cooking, ensuring a quick and efficient process. Mrs. Jhansi prepares this biryani with a mild level of spice, making it suitable for those who prefer a less spicy meal. Additionally, vegetable biryani complements other dishes such as onion raita, aaloo kurma, aaloo tomato kurma, and chickpea curry. Below are the detailed step-by-step instructions to prepare this delicious dish.

 

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Ingredients

Potatoes (Aloo): 1/2 bowl
Fresh potatoes sliced for vegetable biryani

Chopped Carrot: 1 bowl
Chopped carrots for vegetable biryani

French Beans: 1 bowl
French beans prepared for vegetable biryani

Green Peas: 1 bowl
Green peas added to vegetable biryani

Onion Slices: 2 medium
Sliced onions for vegetable biryani

Green Chillies Slices: 4-5
Green chillies sliced for vegetable biryani

Ginger Garlic Paste: 1 tbsp
Fresh ginger garlic paste for vegetable biryani

2 inch Cinnamon, 3-4 Cardamom, 1 Bay Leaf, 8 Cloves
Whole spices including cinnamon, cardamom, bay leaf, and cloves for biryani

Basmati Rice or Plain Rice: 2 bowls (preferably sonamasoori rice)
Basmati rice for vegetable biryani

Coriander Leaves: A few
Fresh coriander leaves for garnish in biryani

Mint Leaves: A few
Mint leaves used in vegetable biryani

Refined Oil: 3 tbsp

Clarified Butter (Ghee): 1 tbsp

Salt: As per taste

Water: 4 bowls


Procedure

Procedure

Step 1: Sauté Whole Spices

Heat 3 tbsp of refined oil in a pressure pan or cooker. Add whole spices including cloves, cinnamon, cardamom, and bay leaf. Sauté (fry) for a minute over medium heat.
Whole spices being sautéed in oil for vegetable biryani

Step 2: Cook Onions and Chillies

Add sliced onions and green chillies to the pan. Sauté (fry) for 1 minute over high heat until the onions turn translucent.
Onions and green chillies being sautéed for vegetable biryani

Step 3: Add Mint Leaves and Ginger Garlic Paste

Incorporate mint leaves and ginger garlic paste into the mixture. Stir well and sauté (fry) for another minute over high heat to enhance the flavors.
Mint leaves and ginger garlic paste being added to the biryani

Step 4: Incorporate Potatoes

Add the potatoes to the pan and mix thoroughly. Sauté (fry) for a minute over high heat until the potatoes are slightly tender.
Potatoes being added to the vegetable biryani mixture

Step 5: Add Carrots, French Beans, and Green Peas

Add chopped carrots, French beans, and green peas to the mixture. Sauté (fry) for a minute over high heat, ensuring all vegetables are well combined.
Carrots, French beans, and green peas being added to the biryani

Mixing washed rice with vegetables and coriander leaves

Step 6: Add Rice and Coriander Leaves

Add the cleaned and washed basmati rice (2 bowls) and chopped coriander leaves to the pan. Mix thoroughly to combine all ingredients.
Adding basmati rice to the vegetable biryani

Rice and seasoning ingredients for vegetable biryani

Final rice mixture prepared for pressure cooking

Step 7: Add and mix 2 tbsp salt to rice
Salt being added to vegetable biryani rice

Step 7: Add Water and Ghee

Add 4 bowls of water and 1 tbsp of clarified butter (ghee) to the mixture. Cook the biryani in a pressure pan or cooker.
Note: Taste the water and add more salt if required.
Adding water and ghee to vegetable biryani before cooking

Vegetable biryani cooking in a pressure cooker

Step 8: Finalizing the Biryani

After the biryani has cooked through 2 whistles, turn off the flame. Allow the pressure to release naturally before opening the cooker.
Finished vegetable biryani after cooking

Your hot and healthy vegetable biryani is now ready to serve! This vibrant and flavorful dish pairs wonderfully with raitha, aaloo kurma, aaloo tomato kurma, chana masala, egg masala, and bagara vankayi. Enjoy your meal!
Served vegetable biryani garnished with coriander and mint leaves
Vegetable biryani served with assorted side dishes

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