Go Back
–+ servings

Vegetable Biryani

Course: Main Dish
Cuisine: Indian, South Indian
Servings: 4
Author: Maria Jose Martin
Print Recipe

Ingredients

To grind

  • 2.5 tsp Chopped ginger and garlic each
  • 2 Green chilli chopped
  • 1 tbsp Lemon juice
  • 2 tbsp Chopped coriander leaves
  • 1 tbsp Chopped mint leaves

For Masala

  • 3 Crushed cardamom
  • 1 Bay leaf
  • 3 Cloves
  • 1 inch Cinnamon
  • 2 med-big Onion med-big, sliced
  • 1 big Carrot cubed
  • 1 small - medium Potato cubed
  • 2 big Mushroom sliced
  • 1/2 cup Peas I used frozen peas
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Fennel powder
  • 1 medium Tomato sliced
  • 2 cups Basmati Rice
  • 2 cups Thin coconut milk /water refer notes
  • Ghee/oil
  • 8-10 Cashews
  • Salt

Instructions

  • Grind together chopped ginger, garlic, green chilli, coriander, mint leaves, lemon juice and 1 tbsp water to a smooth paste.
  • Heat oil /ghee (I used sunflower oil) in a pressure cooker and add the whole masala (cardamom, cloves, bay leaf and cinnamon). Fry it for a min and add sliced onion.
  • When onion turns golden brown, add ground paste. Fry it for 2-3 mins. Add turmeric and fennel powder. Fry for 2 mins. Add sliced tomato and salt. Mix well. After 2 mins, add all the veggies and mix well.
  • Add washed rice and mix. Make sure you mix gently after adding rice. Add coconut milk/water and 2 tsp ghee (if you've cooked the masala in oil). Bring it to a boil and close the cooker. Put on the weight and lower the flame to the lowest. Cook for 8-10 mins and switch off the gas. Keep the cooker closed for 20 more mins.
  • Open the cooker and fluff the rice with a fork. Heat ghee/oil in a small pan and fry the cashews.
  • Garnish the biriyani with fried cashews. Serve hot with raita, pappad and pickle.
  • Biriyani keeps well in the fridge for 2-3 days.

Notes

You can use any veggies of your choice like cauliflower, beans etc; You can also add Paneer if you like.
if you feel the masala is sticking to the cooker or getting burnt, just sprinkle some warm water in between and continue cooking.
You can also cook the rice in water. I used coconut milk for extra flavour. I used maggie coconut milk and used 2 cups of coconut milk for 2 cups of rice. For cooking rice in pressure cooker, the water qty and rice qty is always same. For 1 cup of rice, you need 1 cup of water.
If you are using fresh coconut milk, it's better to use 2 1/4 cups of coconut milk for 2 cups of rice.
If you like eggs, you can serve biriyani with some boiled eggs on the side.