Name: Sweet Corn Mixed Vegetable Biriyani recipe by Rajeshwari Shyam Bhat at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: 1 cup rice; 1 cup chopped carrot; 1 cup chopped green beans; 1 large onion chopped; 1 medium sized tomato sliced; 1 cup soya chunks; 1 cup sweet corn; Ghee 1/4 cup; Water 3 cup; Salt to taste; Few coriander leaves chopped; Whole spices....; 1 inch cinnamon stick; 5 cloves; 1 tsp pepper corns; 1/4 tsp fenugreek seeds; 1/4 tsp jeera; 1 tsp coriander seeds; 1/4 tsp cardamom; 1 red chilli; ½ inch ginger; 10 garlic cloves; 1 green chili; 1 star anise

ABOUT Sweet Corn Mixed Vegetable Biriyani RECIPE

Vegetable biriyani is a quick breakfast and wholesome meal. This biriyani has mixed vegetables, sweet corn and soya. It is rich in protein. In the traditional way adding ghee makes flavourful and delightful.

Ingredients Serving: 3

1 cup rice
1 cup chopped carrot
1 cup chopped green beans
1 large onion chopped
1 medium sized tomato sliced
1 cup soya chunks
1 cup sweet corn
Ghee 1/4 cup
Water 3 cup
Salt to taste
Few coriander leaves chopped
Whole spices....
1 inch cinnamon stick
5 cloves
1 tsp pepper corns
1/4 tsp fenugreek seeds
1/4 tsp jeera
1 tsp coriander seeds
1/4 tsp cardamom
1 red chilli
½ inch ginger
10 garlic cloves
1 green chili
1 star anise

Instructions

Heat deep thick bottomed pan, heat 1 tsp ghee and fry all the whole spices mentioned above, till good fragrant.
Let it cool and grind to make fine powder.
Add the onions in the same pan and saute them till golden by adding remaining ghee, saute the onions on a low flame and stir often for uniform translucent.
Add the tomatoes and saute for 2-3 minutes on a low flame.
Add all the remaining veggies, sweet corn and saute again for 2-3 minutes on a low flame.
Now add washed and drained rice and saute gently for 5 minutes on a low flame, so that the rice gets well coated with ghee.
Pour water and stir.
Take soya chunks, dip in hot water for 3 minutes, squeeze and add.
Add salt and ground masala powder.
Cover and let the rice cook on a low flame, check inbetween till the water is absorbed and the rice is well cooked.
Turn off the flame and transfer into a serving bowl, garnish with coriander leaves and serve in hot with raita.

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