I have tried many different versions of vegetable biryanis over the last few years, and nothing has come this close to being a favorite. This recipe that I have here now is what I would call my Vegetable Biryani winner in the “Easy Biryani” category. It all started out with a packet of mint remaining in my vegetable drawer section that I wanted to use it somehow and be done with it. I strongly feel any biryani is incomplete without the mint. The mint leaves give that addictive and crazy “wanting for more” taste at the end of each mouthful. With some mint, ginger-garlic paste, and handful of mixed veggies this super quick biryani fix could make your day 🙂
Serves – 2
Spice Level – Moderate
Prep Time – 15 min
Cook time 15 min
Red Onion – 1, thinly sliced
Cauliflower florets – 7, cut into bite sized pieces
Frozen Green Peas – 1/4 cup
Carrot – 1, cut into small pieces
Beans – 7, cut into small pieces
Mushroom – 5 pieces, sliced into pieces
Tomato – 1, cubed into medium sized pieces
Bay leaf – 1
Cinnamon – 1-inch piece
Curry/Red chilli powder – 1 Tsp
Oil – 2 Tbsp
Basmati Rice – 1.25 cups
To grind to a paste
Mint leaves – 1/2 cup loosely packed [
Ginger-Garlic paste – 1 tbsp
Green chili – 5
cloves – 2
cardamom – 2
Fennel seeds – 1 Tsp
How do you do it
1. First wash the basmati rice well and soak the basmati rice in enough water for 20 minutes. Meanwhile, grind the ingredients under ” to grind to paste” with the little water and keep aside.
2. Heat oil in a pressure cooker. Add bay leaf, cinnamon, and jeera seeds and wait for the jeera seeds to roast. Add the sliced onions and saute until they turn transparent, for about 3-5 minutes.
3. Add the ground paste now and red chili/curry powder and saute for 3 minutes. Add all the veggies now except cauliflower and saute for a couple of minutes. Cauliflower is added last because we don’t want them to be overcooked.
4. Drain the soaked rice now and add it to the cooker. Saute for another 2 minutes.
3. Add 1.5 cups of water now, required salt [ about three tsp ], cauliflower pieces and close the pressure cooker. After pressure starts coming out [it will take 1-2 minutes], then put the weight on. Keep the flame in medium, Cook for 8 minutes exactly starting from the time you close the pressure cooker with lid.
4. Keep aside until pressure releases naturally. Remove the cooker lid now and fluff well with a fork.
Serve this yummy biryani with the traditional onion raitha and chips for a splendid meal.