VEGETABLE BIRYANI
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VEGETABLE BIRYANI
This recipe focus on healthy vegetables loaded Biryani, with less spices and masala, which makes it healthy for all ages.
Ingredients
- 1 cup Basmati Rice
- 1-2 nos Carrot
- 8-10 nos Beans
- 1 no Potato
- 1 no Turnip
- 1 no Chayote (chow chow)
- 0.5 cup Peas
- 2 nos Green Chilli
- 1 no Onion
- 1 no Tomato
- 1 tsp Ginger garlic paste
- 1 Bayleaf
- Mint & Coriander Leaves
- 2 cup Water
For grinding Masala
- 1 tbsp Grated Coconut
- 1 “ Cinnamon
- 1 Clove
- 1 Cardamom
- 1 tsp Fennel Seeds
- 5 nos Cashews
- 1 Green Chilli
- Mint & Coriander Leaves
Instructions
- Soak Basmati rice for 10-15 minutes. Then in a kadai add 1tbsp ghee/oil and fry rice in a low flame for about 5 min. This is done to avoid rice breakage. Feel free to avoid this step if you are not convenient with this.
- Grind all the ingredients given under “For grinding masala” to a smooth paste by adding enough water.
- In a cooker add 1 tsp ghee+1 tsp oil and fry some cashews, bayleaf, sliced onion, 1 tsp ginger garlic paste and 2 sliced green chilli.
- When onion is almost done, add 1 diced tomato and mint & coriander leaves and saute.
- When Tomato is done, add grinded masala and saute.
- After sauteing for about 2-3 min, add all the vegetables, salt & turmeric powder and cover in a low flame for about 5 min. Saute in between.
- Then add 2 cup water and rice and pressure cook it for 1 whistle and another 3-5 min in low flame.
- when done, open the cooker and squeeze half a lemon juice and fork it.
- Serve hot with Coriander chutney or onion raitha.
Notes
Add water according to your measurement of rice and water ratio, also pressure cook time varies for everyone across.