Veg Biryani is a masala packed celebration meal that everyone craves. Veg Biryani is loaded with spices, veggies and ghee making it flavourful, exotic & delicious main course. Veg Biryani is served with raita or gravy and is commonly prepared in weekends & special occasions. Veg Biryani recipe presented here with step by step pictures.
Vegetable Biryani is a quick and easy one pot meal that you can make for lunch.
About Veg Biryani Recipe
For Veg Biryani You need to plan few things before hand like making ginger garlic paste,chopping veggies and making the spice powder ready,then making biriyani is so easy.I always follow ammas biryani recipe, but through the years have adapted few other recipes which are easy and quick too and once such method is this one.
Chettinad Cuisine uses special ingredients and freshly ground spices which lends a unique flavour, this biryani is the best example for it as it was very well received by all at home.We had it with onion raita, will post it soon.The ingredients and method seems a bit long, but once you get the ingredients ready making is very easy.
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Veg Biryani
Veg Biryani is a masala packed celebration meal that everyone craves. Veg Biryani is loaded with spices, veggies and ghee making it flavourful, exotic & delicious main course. Veg Biryani is served with raita or gravy and is commonly prepared in weekends & special occasions. Veg Biryani recipe presented here with step by step pictures.
Servings 2
Calories
Ingredients
- 1 cup basmati rice
- 1 cup mixed vegetables* I used cauliflower, peas, carrot, potato
- 12 small onions
- 2 tomato chopped roughly
- 2 tsp ginger garlic paste
- 1/4 cup mint leaves loosely packed
- 2 tbsp coriander Leaves + 2tsp for garnish
- 1 tsp red chilli powder
- 1.5 tsp coriander powder
- 2 tbsp curd
- 2 tsp oil
- 1/2 tbsp ghee + 1/2 tbsp to garnish
- 8 cashews
- 2 cups water
- salt to taste
To roast & grind :
- 2 cloves
- 1 cardamom
- 1/4 inch piece cinnamon
- 1 tsp pepper corns
- 1/2 tsp fennel seeds
- 3 petals star anise
- 1/2 marathi mokku
To temper:
- 1 bayleaf
- 1 slitted green chilli
- 1/4 tsp kalpasi
Instructions
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Take the spices and dry roast it till slightly browned.Cool down and grind it to a semi fine powder.Set aside.
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While you start making the gravy, soak rice for 30mins atleast.Get ready with your veggies,onion and tomato.
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In a pressure cooker, heat oil+ghee add kalpasi,bayleaf and green chilli.
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Then add ginger garlic paste and saute for 2mins.Then add onion , tomato and saute till tomatoes turn mushy.
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Then add coriander and mint leaves, saute till it shrinks.
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Then add the veggies and mix well.
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Add red chilli powder,coriander powder and the spice powder that we made.Saute for few mins.
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Add required salt.Then add curd, mix well, it will look like a thick gravy.
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Drain water from rice and add it.Give a quick mix.
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Add 2 cups and water and pressure cook for 4 whistles in medium flame.
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Once pressure releases, take off the weight and place the cooker in a dosa tawa for 3-5mins in low flame and switch off – This step is purely optional but gives a nice fluffy rice. Then open and fluff it up.
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Heat ghee in a tadka pan, fry cashews till golden. Add it along with chopped coriander leaves and remaining ghee. Mix well.
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Serve hot with onion raita!
Notes
- Keeping in dum removes excess moisture and gives nice fluffy rice. Sometimes I do this when I feel the rice is sticky. But this is purely optional, I have given so that it will be useful when there is excess water.
- You can make ginger garlic paste, the spice powder mix before hand and store it.
- Soaking rice gives soft fluffy rice.
- I used the veggies I had in hand, you can use veggies like beans, baby corn etc
- Kalpasi is a very important spice in chettinad cuisine so dont skip it.
How to make Veg Biryani
- Take the spices and dry roast it till slightly browned.Cool down and grind it to a semi fine powder.Set aside.
- While you start making the gravy, soak rice for 30mins atleast.Get ready with your veggies,onion and tomato.In a pressure cooker, heat oil+ghee add kalpasi,bayleaf and green chilli.
- Then add ginger garlic paste and saute for 2mins.Then add onion , tomato and saute till tomatoes turn mushy.Then add coriander and mint leaves, saute till it shrinks.
- Then add the veggies and mix well.Add red chilli powder,coriander powder and the spice powder that we made.Saute for few mins.Add required salt.
- Then add curd, mix well, it will look like a thick gravy.Drain water from rice and add it.
- Give a quick mix.Add 2 cups and water and pressure cook for 4 whistles in medium flame.
- Once pressure releases, take off the weight and place the cooker in a dosa tawa for 3-5mins in low flame and switch off – This step is purely optional but gives a nice fluffy rice.Then open and fluff it up.
- Heat ghee in a tadka pan, fry cashews till golden.Add it along with chopped coriander leaves and remaining ghee.Mix well.
Serve hot with onion raita!
Expert Tips
- Keeping in dum removes excess moisture and gives nice fluffy rice.Sometimes I do this when I feel the rice is sticky.But this is purely optional, I have given so that it will be useful when there is excess water.
- You can make ginger garlic paste, the spice powder mix before hand and store it.
- Soaking rice gives soft fluffy rice.
- I used the veggies I had in hand, you can use veggies like beans,baby corn etc
- Kalpasi is a very important spice in chettinad cuisine so dont skip it.
Vegetable Biryani – Simple Version
For certain dishes,I always prefer homemade to restaurant ones like pulaos and vegetable biriyani. Ammas vegetable biriyani and sambar is always everyones favourite among our circle of friends and relatives. When guests arrive for lunch, its sure to be vegetable biriyani, those who have tasted it before even request amma to specifically make it.
Hubby usually takes the short route of not eating on sunday mornings in the name of fasting 😉 and then have chicken biryani for lunch to full tummy, he always says he should skip the before meal when its biriyani for lunch. Having watched amma making it for so many years, I’ve started recreating it though not 100% to her taste, it is sure tasty.
- Basmati Rice – 1 cup (I used seeraga samba rice variety)
- Coconut milk – 1/4 cup
- Water – 1 and 3/4 cups
- Onion – 1 chopped finely
- Tomato – 1 cubed
- Ginger Garlic paste – 1.5 tbsp
- Curd – 2 tsp
- Ghee – 1 tbsp + 2 tsp
- Oil – 1/2 tsp
- Salt – to taste
To temper:
- Cloves – 2
- Cinnamom – 1/2 inch piece
- Cardamom – 1
- Bayleaf – 1
Vegetables:
- Carrots – 2 medium sized chopped finely
- Beans – 6 chopped finely
- Peas – a little less than 1/4 cup
To grind to a paste:
- Mint leaves – 1/4 cup
- Coriander leaves – 1/4 cup
- Green chillies – 2
Note : The rice : water ratio is 1:2 including coconut milk
Method:
1.Grind the ingredients listed under ‘to grind’ with little water to a fine paste.Set aside. Take thick coconut milk and make it ready.
1.Grind the ingredients listed under ‘to grind’ with little water to a fine paste.Set aside. Take thick coconut milk and make it ready.
2.Heat oil and 1tbsp ghee in a pressure cooker, add cinnamom, cloves, cardamom and bayleaf one by one and saute for a min then add onion , tomato saute till it turns mushy.Add ginger garlic paste saute till raw smell leaves.
3.Now add the puthina paste, curd, required salt and saute 3mins till raw smell leaves.Then add the vegetables, mix well and saute for 2mins. Now add the rice and mix well with the veggies for a minute.
4.Add coconut milk, 1 and 3/4 cups of water and pressure cook for 3whistles and switch off.Once pressure releases, open and fluff it up with a fork.Add remaining ghee and mix once again taking care not to make the rice mushy.
Serve hot with onion raita the best combination with vegetable biriyani or kurma.
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