Best Veg Biryani Recipe | Vegetable Biryani

ABOUT

Vegetable Biryani is an Indian aromatic rice with vegetables, whole spices and grounded masala. This recipe is super easy one pot cooking, and needs very less effort. This is gonna be definitely one of your best veg biryani. The vegetables are marinated and cooked in a single pot, and we will be discussing about pressure cooker method also. The perfectly cooked Basmati rice and optimum masala flavor gives you party vibes !!!

Biryani is generally made with meat and Indian spices during early periods for kings, however over the period many variations have been introduced and is made differently in different parts of the country. Each state has its own famous biryani starting from Ambur biryani, Dindigul biryani, malabar biryani, Hyderabad Dum biryani, mughal biryani, and so on. Dum Biryani is nothing but layering of rice and marinated veggies.

In this we will be making a basic vegetable biryani which act as base and taste nevertheless than any of the above. This is a great lunch box recipe as it is one pot and dum / layering is required.

MAIN INGREDIENTS

Rice

This biryani calls for Basmati rice which gives more flavor and aroma. It is important to choose good quality Basmati rice which is quite long in grain to give that restaurant style biryani feels.

In case you are running out of Basmati rice , You can definitely replace with raw rice or seeraga samba rice (which is used in Tamil Nadu style biryani) . There will be not much difference in taste as such except for the flavor of Basmati rice will be missing.

Whole spices

Biryani is all about using whole spices which gives the necessary aroma to the recipe. Bayleaf, cinnamon, cloves, fennel seeds and star anise are basic spices required for this recipe. Though we don’t eat them, the flavors are going to get infused which makes a huge difference. Without these spices, this is not even called a biryani !! 😀

Vegetables

Vegetables are of your choice and it just requires to be fresh. I have used carrot, beans, cauliflower, and Paneer (very few and is optional). You can also use your favorite vegetables like potatoes & green peas.

Choose vegetables such that it doesn’t over power the taste of other vegetables or even the entire dish. Vegetables like beetroot will change the entire color of biryani and capsicum in biryani will have a different taste.

Curd

Curd acts as a binder for marinating the veggies with masala powders and its slight sour taste enhances the other flavor as well as balances the spiciness. If you are vegan use peanut curd, cashew curd or any other vegan curd of your choice.

Masala/Spice powders

These masala powders play a major role in giving you the required taste and spiciness. The major masala we use here is garam masala, coriander powder and for the spice we add chilli powder. Ginger and garlic is also very important to give a fresh aromatic taste. You can either grind it freshly or you can use ginger garlic paste from store. But freshly grounded masala has more flavor in general.

TIPS AND NOTES

1. Soaking of Basmati rice or any rice you use is very important for perfect cooking of rice
2. While cooking rice in pot , it is important not to open the pot in between, which will evaporate the water and rice will be under cooked or doesn’t evenly cook.
3. Minimum 30 minutes of marinating vegetables is required for infusion of flavors into the vegetables .This ensures the biryani is aromatic and tasty.
4. Use of fried onions gives a beautiful caramelized taste . So it is recommended to add the fried onions to both marinate and also at the end over the top of biryani for that final touch.
5. Make sure to saute the vegetables to tender before adding the rice
6. Mint and coriander are the herbs used in biryani which adds more aroma and flavor to the entire dish.
7. While cooking in cooker, if you are keeping it in low flame, you may or may not get a whistle. In such cases switch off the flame in 15 minutes.
8. Add a dash of ghee/oil to the rice before closing the lid. This gives you fluffier and non sticky rice once it is cooked.

ONE POT METHOD

One Pot method is my most favorite method for cooking biryani as it makes my work simpler. For this method you need a pan with a lid. What makes it easy than pressure cooking is that you have the control to check if its done. In this once you marinate the veggies, add the oil, whole spices, marinated veggies, rice and water. Now close the lid and cook for 15 minutes in medium flame. For Basmati rice, Rice to water ratio is 1:2.

PRESSURE COOKER METHOD

Pressure cooker method becomes easier once you are well versed with the measurements and is very reliable while cooking for more persons. For pressure cooking, the flame plays a major role. While cooking Basmati rice, I follow the same ratio of 1:2, however in flame in between medium to high and 2 whistles. If your flame is in medium , then 1 whistle would be enough. In case of low flame, there may or may not be any whistles but off the flame in 15 minutes.

STEP BY STEP INSTRUCTIONS WITH PHOTOS

1. To a bowl add all the vegetables you are using in this biryani. You can also use Potatoes and green peas in addition to what I have mentioned.
   
2. Add thick curd, lemon juice, few mint and coriander leaves.
   
3. Add kashmiri chilli (option), it doesn’t contribute to spiciness but gives red color, red chilli powder and coriander powder
   
4. Add ginger garlic paste, fried onions and salt to the mixture
   
5. Mix everything together. Coat all the vegetables well in the curd mixture and marinate for 30 minutes. This makes sure that the veggies absorb the masala and will be flavorful
   
6. To a pot/ cooker whichever you are using add oil and ghee. You can avoid ghee and completely use oil too. Add all the whole spices .
   
7. Add Onions thinly sliced and ginger garlic paste to it. Saute till onions turn translucent and raw smell from ginger garlic paste goes.
   
8. Once the Onions are sauteed , add the tomatoes and saute till it becomes soft
   
9. Add a slit green chilli and saute well
   
10. Add the chilli powder and garam masala and mix till all the raw smell goes. No coriander powder is added to it because it is all added in vegetable marinate.
    
11. Add the veggie marinated mix, and mix well. The masala raw smell will go and the oil will ooze out.
    
    
12. Once the color changes and raw smell goes, add rice and mix well with the masala.
    
13. Add water and close the lid and cook for 15 minutes in medium flame. In case of cooker, the method is explained before. Don’t open the lid in between.
    
14. Once it is cooked, use a thin spatula to mix without breaking the rice. Add fried onions on top
    
    Serve hot with raitha.
    
    Happy Eating!!!