Veg Biryani | Vegetable 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.

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.

If you have any more questions about this Veg Biryani Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Veg Biryani Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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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.

Course Lunch, Main Course

Cuisine Indian

Keyword 30 mins recipes, 30 mins rice recipes, Birthday Special, Biryani, biryani recipe, biryani recipes, Festival, Kids Lunch Box, kids lunch box recipes, kids lunchbox, kids lunchbox menu, lunch box menu, lunch box recipes, lunch recipes, lunchbox recipes, rice recipes, Special, veg recipes, vegetable

Prep Time 1 hour

Cook Time 30 minutes

Servings 2

Calories

Author Sharmilee J

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

• 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!

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

1. Take the spices and dry roast it till slightly browned.Cool down and grind it to a semi fine powder.Set aside.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. Then add curd, mix well, it will look like a thick gravy.Drain water from rice and add it.
   
6. Give a quick mix.Add 2 cups and water and pressure cook for 4 whistles in medium flame.
   
7. 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.
   
8. 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.

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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Idli Sambar | Sambar Idli

Idli Sambar is a famous divinely south indian breakfast combination. Idli Sambar is comforting and healthy making it the best and popular breakfast in India. Sambar idli tasting just like in hotels is posted here. Idli Sambar recipe with step by step pictures for easy understanding and reference.

Idli Sambar is an unbeatable combo sure a match made in heaven. Idli and sambar is a staple in South India and we enjoy idli sambar for both breakfast and dinner.

About Idli Sambar

Idli is steamed rice cake. Sambar is a vegetable curry made with shallots and assorted vegetables. Idli Sambar is nothing but soft idli dunked in hot piping sambar with a lavish garnish of raw onions and coriander leaves.

I love to eat idli with both sambar and coconut chutney. At times I love to dunk the idlis in sambar and enjoy my sambar idli that is my preference only now, during my childhood days I hate to mash up and eat. I love mini idli sambar or sambar idli the best but only at some restaurants where I like their sambar, here in CBE I love both Annapoorna and Anandas.

Sambar is one of the quite essential south indian staple lunch menu. Usually we make tiffin sambar with moong dal which I have posted long back but I prefer this sambar. This idli sambar recipe is no fancy just a easy method of making sambar so wanted to share it with you all.This sambar goes well with idli dosa pongal or even with rice.Attimes I make this in the morning as tiffin sambar and combine it with lunch as lunch sambar yes 2 in 1 sambar.

What is Sambar?

Sambar is a South indian vegetable stew made with lentils, assorted vegetables and a spice blend called sambar powder. It is a staple in South indian homes.

Is Idli Sambar and Sambar Idli the same?

Yes they are one and the same. Just the name we refer to differs. At home we call it idli with sambar which slowly changed to idli sambar. Idli sambar is called sambar idli in hotels and they serve it with a generous garnish of raw onions and coriander leaves.

Idli Sambar memories

When we visit Hotel Annapoorna, I buy sambar idli just for the sake of sambar, though the sambar now served there is not as tasty as it used to be years ago…still I love the sambar for its unique flavour and taste. When relatives / friends visit us, we make it a point to take them to Annapoorna, they love the sambar and say its the best.Now let me tell you this idli sambar recipe is no way connected to Annapoorna sambar, Now you ask me why do I rave so much about Annapoorna sambar when this post is no way related to it?! Let me tell you I always have fond memories of eating idli sambar and dosa sambar at Annapoorna so it takes me back to my childhood days whenever I write about Sambar and its sure a feel good factor for me.

I saw this hotel sambar recipe in my favorite tv show long back and totally forgot about it. Few weeks back, when I was looking for different sambar recipes for making sambar idli and sambar vadai,I remembered this one and tried it. The color and flavour of this sambar is so good,it was a great combo with piping hot idlis.I made this sambar few weeks back but the taste still lingers. This sambar is great as tiffin sambar guess it will go well with rice too.

If you have any more questions about this idli sambar do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this  idli sambar recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Idli Sambar | Sambar Idli

Idli sambar is a popular, comforting breakfast combo that is one of the best breakfast in South India. Idli Sambar is divinely tasty and made by cooking dal, veggies, spice powders & herbs. Sambar idli recipe explained with step by step pictures & Sambar tasting just like in hotels.

Course Breakfast

Cuisine Indian

Keyword healthy recipes, hotel sambar recipe, idli sambar, idli sambar recipe, legumes recipes, sambar, sambar idli, sambar idli recipe, sambar recipes, veg recipes, vegetable

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4

Calories

Author Sharmilee J

Ingredients

• 1/2 cup toor dal
• 2 tbsp moong dal
• 1 big tomato
• 1/2 tsp red chilli powder
• 15 nos small onions
• 1 no green chilli
• a small lemon sized tmarind
• 1/4 tsp hing
• a generous pinch turmeric powder
• a small sprig curry leavas
• 1 heaped tsp sambar powder
• 1 tbsp coriander leaves
• 1 tsp oil
• 3 tsp oil
• 1 tsp mustard seeds
• water as required
• salt to taste

Instructions

Idli Sambar :

• Take 1/2 cup toor dal along with 1/8 cup moong dal.Rinse it well.
• Add to cooker along with 2 cups water, 1/2 tsp oil and 1/2 tsp turmeric powder. Pressure cook for 5 to 6 whistles or until mushy.
• Let the pressure release by itself.
• Open and mash it well with a laddle. Set aside.
• To a bowl add 2 tbsp tamarind, soak in around 1/2 cup warm water. Crush it roughly and set aside for 15 mins.
• After 15 mins crush well to extract the pulp. Tamarind extract ready.
• Now to a pot heat 2 tsp oil – add around 10-15 small onion,1 big tomato ,1 long green chilli
• Saute for few mins until tomatoes turn mushy.
• Add cooked, mashed dal to it.
• Rinse the cooker with 1 cup water and add it. Mix it well.
• Cook covered for 10-12 mins for the veggies to get cooked. Open.
• Check if carrot is cooked. Prick with a spoon or fork if it easily goes through then its done else cook for few more mins.
• Strain and add tamarind extract.
• Add 1 tsp kashmiri red chilli powder.
• Mix well and let sambar boil. Meanwhile we can prepare the tadka.
• To a tadka pan – heat oil. add 1 tsp mustard seeds, 1/4 tsp urad dal, a generous pinch hing, few curry leaves and let it splutter. Finally add 1 heaped tsp sambar powder give a quick mix and switch off. Do not burn so switch off immediately.
• Add this to boiling sambar.
• Mix it well. Boil for 3-5 mins.
• Finally garnish with 1 tbsp chopped coriander leaves, 1 tsp sugar and switch off. Hot tasty idli sambar ready.

Idli:

• Take a ladle full of idli batter and add it to the idly pan and steam it for 10-12mins. Sprinkle little water and carefully slide around the edges using a spoon to take the idlis. Now idlis are ready.

Sambar Idli:

• Take 2 idlis in a plate. Pour sambar over it. Pour more till the idlis are fully covered with sambar. Drizzle ghee. Now sprinkle chopped raw onion and coriander leaves. Delicious Sambar Idli ready!

Notes

• This sambar will get thick, so adjust the consistency by adding water according to your preference.
• Adding veggies is purely your choice. You can use carrots, brinjal for making this sambar. You can even use drumstick.
• Adding moong dal gives thickness to the sambar and also lends a good flavour.
• Sambar should be neither thick nor runny, it should be in between.
• Add veggies or a combination of veggies so that sambar is flavourful. I used carrots and shallots(small onion) for making this sambar. You can even use potatoes , brinjal or ladies finger or drumstick or raw mango.
• Make sure your sambar or idli is hot while making sambar idli so that the idlis easily absorb the sambar.
• Add 1/2 tsp chilli powder if your sambar powder is less spicy.

How to make Idli Sambar

IIdli Sambar – Method 1 Hotel style

1.Take 1/2 cup toor dal along with 1/8 cup moong dal.Rinse it well.

2.Add to cooker along with 2 cups water, 1/2 tsp oil and 1/2 tsp turmeric powder. Pressure cook for 5 to 6 whistles or until mushy.

3.Let the pressure release by itself.

4.Open and mash it well with a laddle. Set aside.

5.To a bowl add 2 tbsp tamarind, soak in around 1/2 cup warm water. Crush it roughly and set aside for 15 mins.

6.After 15 mins crush well to extract the pulp. Tamarind extract ready.

7.Now to a pot heat 2 tsp oil – add around 10-15 small onion,1 big tomato ,1 long green chilli

8.Saute for few mins until tomatoes turn mushy.

9.Add cooked, mashed dal to it.

10.Rinse the cooker with 1 cup water and add it. Mix it well.

11.Cook covered for 10-12 mins for the veggies to get cooked.

12.Open.

13.Check if carrot is cooked. Prick with a spoon or fork if it easily goes through then its done else cook for few more mins.

14.Strain and add tamarind extract.

15.Add 1 tsp kashmiri red chilli powder.

16.Mix well and let sambar boil. Meanwhile we can prepare the tadka.

17.To a tadka pan – heat oil. add 1 tsp mustard seeds, 1/4 tsp urad dal, a generous pinch hing, few curry leaves and let it splutter. Finally add 1 heaped tsp sambar powder give a quick mix and switch off. Do not burn so switch off immediately.

18.Add this to boiling sambar.

19.Mix it well. Boil for 3-5 mins.

20.Finally garnish with 1 tbsp chopped coriander leaves, 1 tsp sugar and switch off. Hot tasty idli sambar ready.

Sambar ready! Drizzle ghee while serving. You can even add a tsp of ghee while tempering.

Idli Sambar – Method 2 Home style

Ingredients

1/2 cup toor dal
2 small tomatoes
2 small carrot roughly chopped
1 heaped tsp sambar powder
2 pinches turmeric powder
1 tbsp thin tamarind pulp
Water as required
1 tsp ghee
salt to taste

To temper:
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp split urad dal
10 nos small onion
1/4 tsp hing
a sprig curry leaves
1/4 tsp fenugreek seeds

Step by Step

1. Rinse dal and set aside.In a pressure cooker heat oil add tomato and carrot saute till tomatoes becomes mushy then add dal along with turmeric powder and salt.Add water and pressure cook for 4 whistles in low medium flame.
2. Allow pressure to release by itself.Mash the dal well and heat it up.Make a paste with sambar powder and little water and add it to the boiling sambar.
   
3. Let it boil, add water to adjust the consistency if it becomes too thick.Let it boil for a good 5mins.
   
4. Then add tamarind water.In a kadai – add the items listed under ‘to temper’ saute it for a minute.
   
5. Add it to sambar and let it boil for 5more minutes.Then garnish with coriander leaves , add a tsp of ghee and switch off.
   
6. Ina  serving plate place the idlis and pour hot sambar over the idlis so that they are nicely dunked inside.Garnish with coriander leaves and serve.
   

Serve with hot idlis.

How to make Sambar Idli

1. Take a laddle full and add it to the idly pan and steam it for 10-12mins. Say hi to my new idli pot  which I’ve been longing to buy.
   
2. Sprinkle little water and carefully slide around the edges using a spoon to take the idlis.Now idlis are ready.Sambar should be hot now get ready with all other ingredients.Take 2 idlis in a plate.
   
3. Pour sambar over it.Pour more till the idlis are fully covered with sambar.
   
4. Yes done, this is what we want, drizzle ghee.Now sprinkle chopped raw onion and coriander leaves.Serve!
   

Serve hot!

Expert Tips

• This sambar will get thick, so adjust the consistency by adding water according to your preference.
• Adding veggies is purely your choice.You can use carrots,brinjal for making this sambar. You can even use drumstick.
• Adding moong dal gives thickness to the sambar and also lends a good flavour.
• Sambar should be neither thick nor runny, it should be inbetween.
• Add veggies or a combination of veggies so that sambar is flavourful.
• Make sure your sambar or idli is hot while making sambar idli so that the idlis easily absorb the sambar.
• Add 1/2 tsp chilli powder if your sambar powder is less spicy.

Variations

• You can either use tiffin sambar or this hotel sambar for making idli sambar.
• Adding vegetables is purely your choice or even make it plain like I have made. But I strongly recommend vegetables like brinjal, drumstick etc.
• If you don’t have sambar powder use 1 tsp red chilli powder along with 1 tsp coriander powder.

FAQs

1.What is Idli sambar / Sambar idli?

Soft idli dunked in piping hot sambar is served in hotels which is called idli sambar or sambar idli.

2.Can we use lunch sambar or leftover sambar for this idli sambar ?

Yes you can use the leftover sambar you made for lunch. Just heat it up and do a mild tempering with mustard seeds,curry leaves and hing to get fresh flavours.

3.Can I make sambar using only toor dal? Is moong dal must?

A combination of dal is used which gives great flavour and taste to the sambar. So I recommend adding both or even masoor dal instead of moong dal. If you don’t have or don’t prefer adding combination of dals then just add toor dal alone.

4.What can I replace with sambar powder?

You can add 1 tsp red chilli powder along with 1 tsp coriander powder to replace sambar powder.

5.Can I use vegetables for this sambar?

Adding vegetables is purely your choice or even make it plain like I have made with just shallots and tomatoes. But I strongly recommend vegetables like brinjal, drumstick etc.

6. Can I use readymade or storebought sambar powder?

Yes you can use either homemade or storebought sambar powder.

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