This again is another recipe from Indu aunty. When it comes to biriyani, mutton Biriyani is the favorite in our home, followed by fish biriyani and chicken biriyani. But this vegetable biriyani has found its place in our home and hearts recently. This biriyani has excellent flavor and taste. Best part is, its really simple to make. I generally don't add chili powder for any of my Biriyani, but in Indu aunty's recipe, she adds chili powder and green chillies too, so its slightly on the spicy side. So, if you think you can't handle too spicy food, leave out the chili powder part. You can either make it in the pressure cooker or the evaporation method in any tight lid container. There is no oven baking involved here. So, I wouldn't prefer the layering method for this biriyani.
Ingredients
Basmati rice - 3 cups
Ginger garlic paste - 2-3 tablespoons ( adjust according to your taste, biriyani tastes better with a little more but not too over powering, so adjust accordingly)
Green Chillies- 2-3
Chilli powder - 1 table spoon
Tumeric Powder - 1/2 teaspoon
Tomatoes - 2-3 ( 2 large or 3 medium)
Onion - 1 large.
Mint leaves - a hand full
Coriander leaves - a nice bunch
Salt - to taste
Curd 2 -3 table spoons
Raw Spices - Cinnamon - 1 stick
Star anise -2
Elachi 4-5
Cloves 3-4
Bay leaves -8-10
Fennel Seeds - a teaspoon
Vegetables - Carrot 2 - Chopped length wise
Beans - 10 - 15 lengthwise cut
Frozen Peas - thawed , 3/4 cup
Paneer- optional
Potatoes - 2 medium chopped not too small
Fried Onions - 1 cup
( I fry onions in large batches and store extra in freezer and use it whenever i make biriyani, tried rice, ghee rice, this way it saves you the trouble of frying every time you make biriyani)
Ghee/ Oil/ Dalda - Enough to sauté ( Add according to your health and taste, you can keep it low, you don't want it to be too greasy, let it be healthy, so adding 2-3 tablespoons would be enough )
1) Soak rice not more than 10 minutes.
2) Add Ghee/ dada /Oil , once its hot add the raw spice.
3) Add half the onion and sauté well. ( The other half, grind it into a paste with the mint leaves and keep aside)
4) Add ginger garlic paste and sauté well till all the raw smell goes.
5) Add the powders and the onion mint leaves paste , sauté well, then tomatoes and green chillies, let it cook well.
6) Add the vegetables and sauté well. Let it cook 1/2 way through. Add 1/2 of the coriander leaves.
7) Add salt.
Pressure cooker method
For every 1 cup of rice, take 1.5 cups of water and cook till you hear one whistle, switch off.
Evaporation method.
For every one cup of rice take 1.5 cups of water, and a 1/2 cup more . Add the Rice and the vegetable masala , give a quick stir, check the salt, Cook on high flame, open till it boils well. When it starts boiling, close it with a tight lid and cook for another 20 minutes on medium. Switch off. I spread it on to a tray immediately so that it won't get mushed.
Enjoy this tasty biriyani with Raita , pickle and some papadom.
Ingredients
Basmati rice - 3 cups
Ginger garlic paste - 2-3 tablespoons ( adjust according to your taste, biriyani tastes better with a little more but not too over powering, so adjust accordingly)
Green Chillies- 2-3
Chilli powder - 1 table spoon
Tumeric Powder - 1/2 teaspoon
Tomatoes - 2-3 ( 2 large or 3 medium)
Onion - 1 large.
Mint leaves - a hand full
Coriander leaves - a nice bunch
Salt - to taste
Curd 2 -3 table spoons
Raw Spices - Cinnamon - 1 stick
Star anise -2
Elachi 4-5
Cloves 3-4
Bay leaves -8-10
Fennel Seeds - a teaspoon
Vegetables - Carrot 2 - Chopped length wise
Beans - 10 - 15 lengthwise cut
Frozen Peas - thawed , 3/4 cup
Paneer- optional
Potatoes - 2 medium chopped not too small
Fried Onions - 1 cup
( I fry onions in large batches and store extra in freezer and use it whenever i make biriyani, tried rice, ghee rice, this way it saves you the trouble of frying every time you make biriyani)
Ghee/ Oil/ Dalda - Enough to sauté ( Add according to your health and taste, you can keep it low, you don't want it to be too greasy, let it be healthy, so adding 2-3 tablespoons would be enough )
1) Soak rice not more than 10 minutes.
2) Add Ghee/ dada /Oil , once its hot add the raw spice.
3) Add half the onion and sauté well. ( The other half, grind it into a paste with the mint leaves and keep aside)
4) Add ginger garlic paste and sauté well till all the raw smell goes.
5) Add the powders and the onion mint leaves paste , sauté well, then tomatoes and green chillies, let it cook well.
6) Add the vegetables and sauté well. Let it cook 1/2 way through. Add 1/2 of the coriander leaves.
7) Add salt.
Pressure cooker method
For every 1 cup of rice, take 1.5 cups of water and cook till you hear one whistle, switch off.
Evaporation method.
For every one cup of rice take 1.5 cups of water, and a 1/2 cup more . Add the Rice and the vegetable masala , give a quick stir, check the salt, Cook on high flame, open till it boils well. When it starts boiling, close it with a tight lid and cook for another 20 minutes on medium. Switch off. I spread it on to a tray immediately so that it won't get mushed.
Enjoy this tasty biriyani with Raita , pickle and some papadom.
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