Vegetable Biriyani

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Vegetable Biriyani

Description

Vegetable Biriyani

Cooking Time

Preparation Time :20 Min

Cook Time : 20 Min

Total Time : 40 Min

Ingredients

Serves : 1
  • 2 cups basmathi/jeeraksala rice/ vayanadan kaima


  • 2 cups mixed vegetables cut into cubes(i used carrot, cauliflower, french beans, potato


  • 1 nos bay leaf


  • 3 nos green cardamom


  • 3 nos cloves


  • 1 nos star anise


  • 2 nos cinnamon stick


  • 1 nos mace


  • 2 tbsp shahjeera


  • 1/4 tbsp fennel seeds


  • 10 nos cashew nuts


  • 15 nos raisin


  • 2 nos onion sliced


  • 1 tbsp ginger garlic paste


  • 2 nos green chili


  • 1 nos tomato ,chopped


  • 1/4 cups fresh coriander and mint leaves,chopped


  • 1/4 tbsp turmeric powder


  • 1/4 tbsp red chili powder


  • 1 tbsp coriander powder


  • 1 pinch cumin powder


  • 2 tbsp thick curd


  • 1 tbsp lemon juice


  • 2 tbsp ghee


  • 2 tbsp oil


  • 3 cups water

Directions

  • Wash and soak the rice for 20 minutes.
  • Heat oil in a pan, add half of the thinly sliced onion and fry it till golden. To the same pan add cashew nuts and raisins and fry them too, remove from the oil and drain on a paper towel.
  • Heat ghee in a pressure cooker.
  • Add bay leaf, shah jeera, fennel seeds, cinnamon, cloves, star anise, mace, green cardamom and fry for few seconds.
  • Add onion and saute till it turns translucent. Add green chilli, ginger& garlic paste and fry till the raw smell leaves.
  • Add turmeric powder, red chilli powder, coriander powder, cumin powder and fry for a minute.
  • Add chopped tomato and saute till it turns soft and mushy.
  • Add curd and mix well.
  • Add chopped vegetables and stir for few minutes.
  • Add chopped fresh coriander & mint leaves, salt measured water and allow it to boil.
  • Add lime juice then soaked rice, mix gently and close the pressure cooker with lid. Cook for two whistles in medium flame. Put off the flame and open it once the pressure releases completely.
  • Garnish with fried onion, cashew nuts, raisins and chopped mint & coriander leaves.
  • Serve hot with any raita.