Veg Biryani

Vegetable biryani is a fragrant rice dish made with basmati rice, vegetables, herbs, and biryani spices. If made by layering and cooking on dum, veg biryani is just as good as non-veg biryani. The vegetables and spices combine to create a medley of flavours and aromas that will tantalise your taste buds

Veg biryani is made with basmati rice, vegetables, whole spices and spice powders. Instead of basmati rice, you can use seera samba rice for more flavourful biryani.

History

One theory states that it originated from birinj (Persian: برنج), the Persian word for rice. Another theory states that it is derived from biryan or beriyan (Persian: بریان), which means "to fry" or "to roast". It may alternatively be related to the Persian word bereshtan (Persian: برشتن) which also means "to roast (onions)", as the dish is often prepared by flavouring rice with fried onions, besides mild spices

Summarised Preparation

Mixed veggies like carrot, beans, green peas, cauliflower is commonly used. But in veg biryani you can use any vegetables of your choice. Beetroots, potatoes, soya chunks, paneer, baby corn can be used in the biryani for added taste. Chop vegetables into cubes for even distribution in the veg biryani.

Wash and soak basmati rice for at least 30 minutes to 1 hour. Soaking rice helps remove the excess starch from the rice and makes it more fluffy. Grind ginger, garlic, coriander leaves, mint leaves to a smooth puree and set aside. Heat oil or ghee in a pressure cooker. Add in bay leaf or in my case I used pandan leaf in the oil and let them sizzle. Now add in sliced onions and fry till golden brown. Add in ground ginger garlic herb paste and sauté for 5 minutes till raw smell leaves and the colour changes. Add in chopped tomatoes and cook till it gets soft. Add in biryani masala powder. If you don't have biryani masala powder, use 1 tbsp chilli powder, 2 tbsp coriander powder, 1 tsp turmeric powder and 2 tsp garam masala powder. Mix the spice powder into the masala. Stir fry for few seconds.

Add in your vegetables mixture. I used a mix of carrots, cauliflower, green peas, beans. Stir fry the vegetables in the masala for 4 to 5 minutes till raw smell leaves. Add in soaked basmati rice and mix to combined. Stir fry the rice with vegetables for 2 to 3 minutes. Pour in water. Season the biryani with salt. Add in ½ tsp sugar, lemon juice and mix well. Taste and adjust the seasoning. Mix everything, bring it to a boil. Cover and pressure cook for 1 whistle. Turn off the flame, let the pressure release by itself. Now the rice is cooked.Heat ghee in a small pan, add cashews and fry till golden brown. Pour the fried nuts into biryani and mix well.

Veg biryani ready to serve. Enjoy.

Ingredients

• 1 stick Cinnamon

• 2 tsp Fennel Seeds

• 1 tsp Cumin Seeds

• 2 Bay Leaf

• 5 Green Cardamom

• 1 Black Cardamom

• 4 Cloves

• 2 Mace

• 4 Kalpasi

• 3 tbsp Coriander Seeds

• 4 Dry Red Chilli

• 1 Star Anise

• 1 tsp Whole Black Pepper

• Chopped Vegetables

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