Name: Punjabi Veg Biryani recipe by Menaga Sathia at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: Basmati Rice - 2 cups; Chopped Vegetables - 1 1/2 cups (Carrot, Beans and Peas); Onion - 1 large (Sliced length wise); Tomato - 1 (Chopped into big chunks); Ginger Garlic paste - 1 tsp; Yogurt - 1 tbsp; Butter - 1 tbsp; Turmeric powder - 1/2 tsp; Coriander powder - 1 tsp; Red Chilli Powder - 1 tsp; Biryani Masala - 1/2 tsp; Chopped Coriander leaves - 1 tbsp; Oil - 1 tbsp; Salt to taste; To Temper:; Cloves - 4; Cardamom - 2; Cinnamon Sticks - 1/2 inch; Black Pepper - 5; Jeera - 1/2 tsp

ABOUT Punjabi Veg Biryani RECIPE

Vegetable Biryani is a rich and exotic dish with spicy vegetables. This is a special biryani, add Pepper and Jeera while tempering. Also no need to add mint leaves.

Ingredients Serving: 2

Basmati Rice - 2 cups
Chopped Vegetables - 1 1/2 cups (Carrot, Beans and Peas)
Onion - 1 large (Sliced length wise)
Tomato - 1 (Chopped into big chunks)
Ginger Garlic paste - 1 tsp
Yogurt - 1 tbsp
Butter - 1 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Red Chilli Powder - 1 tsp
Biryani Masala - 1/2 tsp
Chopped Coriander leaves - 1 tbsp
Oil - 1 tbsp
Salt to taste
To Temper:
Cloves - 4
Cardamom - 2
Cinnamon Sticks - 1/2 inch
Black Pepper - 5
Jeera - 1/2 tsp

Instructions

Wash and Soak the rice for 15 minutes. Then drain the water completely and keep it aside.
In a pressure cooker, add oil and temper the ingredients given under To Temper. Add onion and saute it.
Once the onion turns slightly transparent, add the chopped vegetables and ginger garlic paste. Add the curd, butter, turmeric powder, chilli powder and coriander powder.
Saute it for 2-3 minutes. Add the soaked rice, salt and 2 1/2 cups water.
Add the chopped tomato, Biryani masala and mix it well. Cover it with a lid and cook it for 3 whistles.
Once the pressure releases, add the chopped coriander leaves. Give a gently mix. Serve with raita and papad.

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