Vegetable Biriyani

Yields1 Serving
Total Time40 minsPrep Time15 minsCook Time25 mins

Ingredients

 2 cups of long grain (Basmati) rice soaked for 20 minutes
 1 medium sized onion, finely chopped length wise
 3/4 tsp ginger paste (or grated ginger)
 2 tsp garlic paste (or crushed garlic)
 1 tsp turmeric Powder
 ½ tsp red chili Powder
 10 – 12 curry leaves
 4 tbsp vegetable oil
 1 medium sized potato diced into small cubes
 1 medium sized carrot diced into small cubes
 7 – 8 beans chopped into 3 – 4 inch pieces
 4 – 5 Cauliflower florets broken into very small florets
 2 tbsp boiled or frozen peas
 1 can (500g) tomato puree
 2 – 3 tbsp lemon juice
 ½ cup plain yoghurt
 Salt to taste
For biriyani Paste
 4 – 5 black pepper corns
 3 cardamom
 1 inch cinnamon
 2 cloves
 ½ tsp cumin seeds

Directions

Rice:
1

Boil about 10 cups of water and add the rice to it, with about 2 tsp of salt. Boil the rice till they are par boiled. Drain the water and spread the rice on a big tray to cool down a bit. Use a fork to spread the rice properly.

Biriyani paste:
2

Grind all the masalas mentioned, pepper corns, cardamom, cinnamon, cloves and cumin seeds together. (You could also use some market product of Biryani Masala if you want).

Biriyani:
3

Take all the vegetables like carrot, peas, potato & cauliflower and boil them with a half of the lemon juice. Strain the vegetables once they are cooked.

4

Heat the oil in a pan and add the curry leaves and onions to it. Sauté the onions till golden brown.

5

Add the ginger & garlic. Mix well.

6

Add the beans and cook them till half cooked. (Sprinkle some water if required)

7

Add the boiled vegetables, and mix properly.

8

Add 2 tsps of the biryani paste and mix it properly.

9

Cook for 4 – 5 minutes.

10

Add the pureed tomatoes, turmeric powder, salt and chili powder and cook for 2 more minutes.

11

Stir in the yoghurt to the vegetables. Fold the vegetables properly into the yoghurt and cook for 2 minutes.

12

Add the boiled rice and lemon juice to the paste. Mix properly and serve hot.

Category

Ingredients

 2 cups of long grain (Basmati) rice soaked for 20 minutes
 1 medium sized onion, finely chopped length wise
 3/4 tsp ginger paste (or grated ginger)
 2 tsp garlic paste (or crushed garlic)
 1 tsp turmeric Powder
 ½ tsp red chili Powder
 10 – 12 curry leaves
 4 tbsp vegetable oil
 1 medium sized potato diced into small cubes
 1 medium sized carrot diced into small cubes
 7 – 8 beans chopped into 3 – 4 inch pieces
 4 – 5 Cauliflower florets broken into very small florets
 2 tbsp boiled or frozen peas
 1 can (500g) tomato puree
 2 – 3 tbsp lemon juice
 ½ cup plain yoghurt
 Salt to taste
For biriyani Paste
 4 – 5 black pepper corns
 3 cardamom
 1 inch cinnamon
 2 cloves
 ½ tsp cumin seeds

Directions

Rice:
1

Boil about 10 cups of water and add the rice to it, with about 2 tsp of salt. Boil the rice till they are par boiled. Drain the water and spread the rice on a big tray to cool down a bit. Use a fork to spread the rice properly.

Biriyani paste:
2

Grind all the masalas mentioned, pepper corns, cardamom, cinnamon, cloves and cumin seeds together. (You could also use some market product of Biryani Masala if you want).

Biriyani:
3

Take all the vegetables like carrot, peas, potato & cauliflower and boil them with a half of the lemon juice. Strain the vegetables once they are cooked.

4

Heat the oil in a pan and add the curry leaves and onions to it. Sauté the onions till golden brown.

5

Add the ginger & garlic. Mix well.

6

Add the beans and cook them till half cooked. (Sprinkle some water if required)

7

Add the boiled vegetables, and mix properly.

8

Add 2 tsps of the biryani paste and mix it properly.

9

Cook for 4 – 5 minutes.

10

Add the pureed tomatoes, turmeric powder, salt and chili powder and cook for 2 more minutes.

11

Stir in the yoghurt to the vegetables. Fold the vegetables properly into the yoghurt and cook for 2 minutes.

12

Add the boiled rice and lemon juice to the paste. Mix properly and serve hot.

Vegetable Biriyani

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