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Biryani, Healthy, Lunch

VEGETABLE BIRYANI

This recipe focus on healthy vegetables loaded Biryani, with less spices and masala, which makes it healthy for all ages.
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Lunch Recipe, Main Course
Cuisine Indian
Servings 2 people

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.