Vegetable Biriyani

Vegetable biriyani is one of the famous foods in Tamil Nadu, rice and vegetables cooked with spices. Most of the cooks know how to do that and there are different ways to do. This is the way my mom use to do, and this is my first food I cooked by myself. She uses to add coconut milk which gives a unique taste.  This biriyani will be light green in color, since I added beets and little biriyani masala it’s changed. My mom won’t add biriyani masala.

Ingredients:

Basmati Rice	1 ½ cup
Carrot	½ cup
Beans	¼ cup
Peas	¼ cup
Potato	½ cup
Beetroot	¼ cup
Onion chopped length wise	1 cup
Tomatoes	½ cup
Bay leaves	2
Anise	2
Coconut milk	1 cup
Chili powder	½ tsp
Biriyani masala (optional)	½ tsp
Ghee	1 Tbsp
Salt	as per taste
Oil	2-3 Tbsp
To Grind:
Garlic pods	10 medium size
Ginger	2 inches
Green chili	2-3
Coriander leaves	¼ cup
Mint	¼ cup
Cinnamon	1 -2 inch
Clove	5-6
Fennel seeds	1 tsp
Poppy seeds	½ tsp

 

 

Directions:

1. Soak basmati rice for 10 minutes. Grind all the ingredients in the list to fine paste.
2. Heat oil, fry bay leaves and add onion and sauté until it light pink, now add tomatoes and sauté until it turns soft.
3. Now add ground paste. Cook until raw smell goes, then add all vegetables and cook until vegetables turn soft. Add chili powder and biriyani masala and sauté for a minute.
4. Meanwhile heat ghee and fry the soaked rice until the moisture evaporates.
5. Add the vegetable mixture and rice in pressure cooker or rice cooker add 2 cups of water and 1 cup of coconut milk with enough salt and cook for 2 whistles.
6. Once the pressure is released add half tablespoon lemon juice and garnish with cilantro and serve with raita.

Tips:

• You can add other vegetables also, Mostly beets will not be in vegetable biriyani but it gives a good color so I use to add.
• Before you mix the biriyani make sure it’s not too warm.
• If you feel water is less might add another ½ cup but this ratio will be perfect.

 

Sharing to: Sara's Kitchen, Gayathri's Cook spot