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Vegetable biriyani

Feb-07-2018
Sarojam Arumugam
20 minutes
Prep Time
7 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Vegetable biriyani RECIPE

Cooker biriyani in half an hour

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Indian
  • Pressure Cook
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Basmati rice 1 cup
  2. Potato 1 small
  3. carrot 1 small
  4. Beans 5 number
  5. Cauliflower 5 pieces
  6. Soya chunks (small) 1/4 cup
  7. Mushroom 5 number
  8. Pineapple cubes( small) 1/2 cup
  9. Ginger garlic green chilly paste 2 table spoon
  10. Onion 3 number (medium)
  11. Tomato 1 number
  12. Ghee 4 table spoon
  13. Chilly powder 1 table spoon
  14. Turmeric powder 1/2 tea spoon
  15. Garam masala 1 teaspoon
  16. Curd 2 table spoon
  17. Lemon juice 1 teaspoon
  18. Salt to taste
  19. Water 1 3/4 cup
  20. Coriander leaves and pudina 1/2 cup
  21. Cashew 10 number
  22. Kismis 10 number
  23. Cardamom 2 number
  24. Clove 3 number
  25. Bay leaf 1 number
  26. Cinnamon 1 inch

Instructions

  1. Wash rice thoroughly and soak it for 20 minutes
  2. Cut all vegetables in small cubes
  3. Cut 1 onion in cubes
  4. Cut 1 onion in thin slices and deep fry it and keep aside
  5. Heat a cooker and add ghee
  6. Fry bay leaves, cardomom and clove
  7. Add onion cubes and ginger garlic chilly paste and saute till soft
  8. Add chopped coriander leaves and pudina
  9. Add grated tomatoes and saute well
  10. Add curd and cook till dry
  11. Add chilly powder, turmeric powder and garam masala
  12. Add all vegetables and soaked soya chunks. Saute for 3 minutes
  13. Add water and salt add lemon juice and check the taste. Salt should be a bit more
  14. After boiling add soaked and drained basmati rice
  15. Close the cooker without whistle
  16. Let it cook for 7 minutes exactly
  17. Switch off the flame and remove cooker from stove
  18. Wait for 15 minutes before opening the cooker
  19. Transfer the biryani to the serving bowl and garnish it with fried onions, cashew and kismis and also some fresh coriander leaves
  20. Serve hot with raitha, Pappad and pickle.

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Ruchi Gaur
Feb-14-2018
Ruchi Gaur   Feb-14-2018

Thanks for sharing this recipe.

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