Vegetable Biryani Recipe
February 17, 2020
"Fragrant basmati rice cooked with choice of mixed vegetables, basic Indian spices and herbs is just irresistible. There are various versions of veg biryani each of them being different from the other. Sharing my version of our favorite veg biryani recipe over here. (Mine is a traditional vegetable biryani made with a twist of mild Indonesian flavours. It is gluten free, super easy to cook and made under 30 minutes.)"
- Serving Size: 1 (1723 g)
- Calories 2937.2
- Total Fat - 105.7 g
- Saturated Fat - 12.1 g
- Cholesterol - 47.3 mg
- Sodium - 1482.6 mg
- Total Carbohydrate - 447.5 g
- Dietary Fiber - 43.3 g
- Sugars - 125.2 g
- Protein - 65.2 g
- Calcium - 852.5 mg
- Iron - 15.2 mg
- Vitamin C - 107.2 mg
- Thiamin - 1 mg
To make veg biryani in pressure cooker, heat mix of oil and ghee or either of them.
Add whole spices and fry for few seconds. Add sliced onions and fry until it starts picking up golden tint.
Now, add cut vegetables, Indonesian curry paste , capsicum, green chilies slit and sauté on high for a minute
Add whisked yogurt, red chilli powder, turmeric, coriander powder, garam masala powder, salt and mix. Cook for a minute.
Then, top the vegetables with chopped mint leaves, coriander leaves, fried onions.
Without mixing, layer the soaked and strained rice and saffron milk.
Add 3.5 cups of water and lemon juice, check for salt and add some more.
Pressure for 2 whistle on medium flame and then switch off the heat. Allow the pressure to release naturally.
Serve with raita of your choice.
Tips & Variations
No special items needed.