Vegetable Biriyani

வெஜிடபிள் பிரியாணி (Vegetable Biriyani)

Vegetable Biriyani is one of the best main course to serve in parties or weddings. Especially the Seeraga samba Rice version tastes heavenly. It is also the best take out lunch for a picnic. Since it’s full of veggies, a healthy one as well. Kids eat this without avoiding the veggies. Easy to cook because it takes reasonably less cooking time. Cauliflower fry, onion bajji goes well with this recipe.

Ingredients for Vegetable Biriyani

Seeraga Samba Rice – 1 cup

Spices to grind:

Cardamom / Elachi (elakkai) – 3
Cloves (krambu) – 2
Black pepper (milagu) – 3/4 tsp
Cinnamon (pattai) – half stick
Fennel seeds (perunjeeragam) – 1.5 tsp
Black stone flower (kalpaasi) – 2 big pieces

For stir fry:

Oil – 2 tbs
Ghee – 1 tbs
Cashews – 1 tbs
Bay leaf – 2
Onion – 1 medium size (chopped)
Tomato – 1 medium size (chopped)
Ginger garlic paste – 1 tbs
Green chilli – 3
Turmeric powder – 1/4 tsp
Salt as needed

Vegetables:

Beans – 1/4 cup
Peas – 1/4 cup
Carrot – 1
Coconut milk – 1 cup
Water – 1 cup
Cilantro – 2 tbs (optional)
Mint – 1 tbsp (optional)

Directions

Pre-preparation

Grind the spices in a mixie or blender to fine powder.
Clean the veggies and chop the beans in small bite size pieces.
Peel the carrot skin and slice into lengthwise pieces.
If you have fresh coconut extract milk.

Stir Fry

Heat oil & ghee in a cooker then roast the cashews in medium flame.
Add bay leaf, onion , green chilli and ginger garlic paste.
Stir fry until onion changes to golden brown.
Add chopped tomato and stir well until mushy.
Now add Biriyani masala, turmeric powder and salt.
Mix well until well mixed.
Add cut veggies and stir for a minute.
Close the cooker with lid and keep the flame in low for about 3 to 5 minutes.
Let the veggies to emit oil.
Add the chopped cilantro and mint leaves.

Final cooking

Now, pour coconut milk and water.
Check the salt level and change the flame to high.
Rinse the rice in water and add to the cooker when you see bubbles in it.
Mix well with spatula and close the cooker.
When gas comes put on the weight and change the flame to medium low.
Pressure cook the rice for 1 whistle (8 minutes).
Open the cooker after pressure is released.
Mix the rice top to bottom gently.
Vegetable Biriyani ready.
Serve the vegetable Briyani with raita and cauliflower fry.

Notes

Coconut milk is a good source of oil; so if you’re not using coconut milk, use 2 cup of water and 3 tbs oil.
You can add some toasted bread to this recipe.