Vegetable Biriyani

Vegetable Biriyani is famous for its mouth watering aroma and superb taste.

It is a rice based dish, using Basmati rice or Kerala special Jeerakasala rice. Here is the recipe for an easy homemade Biriyani.

1 review, 4.72/5

Vegetable Biriyani

Kerala

3 persons

75 minutes

Items List

Name Quantity Image
Basmati rice 1 ½ cups
Potato 100 g
Carrot 50 g
Green peas 75 g
Beans 50 g
Pineapple 100 g
Onion 250 g
Salt enough to taste
Pepper powder 1 tea sp
Red Chilli powder ¼ tea sp
Water 3 cup
Ghee 1 2/2tb sp
Star anise 1 star
Kapok buds 1 bud
Bay leaves 2 leaves
Cloves 5 nos
Cardamom 3 nos
Cinnamon 1 inch piece
Ginger chopped ½ tb sp
Garlic chopped ½ tb sp
Mint leaves 1 cup
Coriander leaves ¾ cup
Cashew nuts 9 nos
Dry grapes 9 nos
Lemon juice from 1 lemon

Preparation

Step 1

Boil vegetables one by one until they are 75% cooked.cut peeled potato into cubes and boil them until 75% cooked. Remove potato cubes from the cookware. To the remaining water in the cook ware add fresh green peas, cook for 10 minutes. Take the cooked green peas out and keep it aside. To the remaining water in the cookware add chopped carrot (peel off the skin, wash and chop) and cook for 5 minutes. Remove carrots and keep it aside. Again to the remaining water in the cook ware, add beans (cut in 0.5inch length) and cook for 5 minutes. Take the cooked beans out and keep it aside.

Step 2

Heat a pressure cooker and pour ½ table spoon of ghee and add bay leaves, cloves (slightly crushed), peeled cardamom(including skin), star anise, kapok bud(broken in half), cinnamon stick (slightly crushed) and stir until it gives out an aroma. To this add ginger and garlic, fry them until golden brown. To this add the boiled vegetables and pineapple (cut in 1inch cubes), mint leaves, ¼ cup coriander leaves and mix well. Now add Basmati rice (soaked for 1 hr and strained), salt, pepper powder and mix well. Now add 3 cups of water and close the cooker with its lid (no need to place weight). Wait for 20 minutes. Turn off the stove and keep the cooker aside.

Step 3

Heat a frying pan, add ½ tb sp ghee, add dry grapes, fry it until it bubbles up. Remove the grapes from the pan and keep it aside. To the remaining ghee in the pan add cashew nuts (broken in halves), fry until it turns golden color. Remove immediately and keep it aside. To the remaining ghee in the pan, add ½ tb sp of ghee and to this add sliced onion, ½ tea sp salt and fry until it turns golden brown color. To this add ¼ tea sp red chilli powder, stir it until the raw smell of chilli powder goes away.

Step 4

Now open the cooker and add the fried dry grapes & cashew nuts, ½ cup coriander leaves, lemon juice and mix well.

Take a shaped bowl, spread 1 tb sp of fried onions and stuff the bowl with Biriyani and serve it upside down in a serving plate. Garnish it with coriander leaves and present.

Tasty Biriyani is ready.

Tips

  • You can keep the water remaining from boiling vegetables (vegetable stock) aside and use it up while cooking rice. In that case make sure total amount of water (vegetable stock + water) makes double the amount of Basmati rice.
  • You can also mix the fried onion with the biriyani and mix all together.

Stages

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