Vegetable Biriyani
Ingredients
- 1 cup Basmati Rice ⓘ
- 0.5 cups Tomato
- 0.5 cups Big onion
- 1 cup Vegetables(green peas, cauliflower, potato, carrot, beans) ⓘ
- 2 teaspoons Ghee (Clarified butter) ⓘ
- 2 teaspoons Cooking oil ⓘ
- 10 pieces Garlic ⓘ
- 1 piece Cinnamon
- 3 pieces Cardamom ⓘ
- 1 piece Bay leaf ⓘ
- 4 pieces Cloves ⓘ
- 1 piece Star anise
- 1 piece Black stone flower ⓘ
- 1 teaspoon Fennel seeds
- 1 piece Green chilli
- 1 handful Coriander leaves ⓘ
- 1 piece Ginger
- few pinches Salt ⓘ
- 2 cups Water ⓘ
- 1 handful Mint leaves ⓘ
Instructions
- Wash and soak the basmati rice in 2 cups of water for 30 minutes. Grind green chilli, fennel seeds, ginger and garlic to a fine paste. In a pressure cooker, add ghee and oil. Add cinnamon, cardamom, cloves, star anise, bay leaf and black stone flower, saute till nice aroma comes. Add chopped onions and saute till the onion changes in colour. Add tomatoes and saute till it becomes soft.
- Now add the ground paste (green chilli, fennel seeds, ginger and garlic). Saute till the raw smell goes off. Now add all the vegetables and saute for few minutes. Add the coriander and mint leaves. Add the soaked basmati rice along with water. Check for salt. Mix well and close the lid. Pressure cook for 2 whistles. After few minutes open the lid and serve the vegetable biriyani with any gravy.
Nutrition & Diet Analysis (per serving)
1035
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).