EASY VEGETABLE BIRYANI (ONE POT MEALS)
This is a quick way to prepare delicious restaurant style briyani in less than 30 minutes. You don't have to grind any specific masala. All you need is a bowl full of veggies and a cup of good basmati rice. Since I had some frozen ready to use sweet corn I used it today while making briyani. You can
Provided by Rekha Shivakumar
Categories lunch main course Main Dish
Yield 4 number
Number Of Ingredients 19
Steps:
- Soak Basmati rice in water according to package instructions. I generally use IndiaGate Classic Basmati rice. It needs to be soaked for atleast 30 minutes
- In the mean time chop all the veggies lengthwise
- Heat ghee in a pressure pan
- Add bay leaf, cinnamon stick, elaichi and cloves
- Saute for a minute
- Then add saunf, mustard seeds. Let them splutter
- Add onions and tomatoes along with ginger garlic paste
- Saute in medium flame until onions become translucent and the raw smell of ginger garlic goes off
- Now add chopped vegetables and the dry powders one by one
- Add salt and 1/2 cup of water.
- Let the veggies be cooked for about 3-4 minutes.
- Now wash the soaked basmati rice and then add it to the pressure pan.
- Add 2 cups of water, 2tbsp yogurt. Sprinkle fresh coriander & mint leaves. Using a spatula gently mix everything together
- Close the pressure pan. simmer the flame.Generally basmati rice gets cooked in 12-15 minutes.
- After 15 minutes (approx) turn off the stove and let the rice gets cooled for about 10 minutes. If you mix biryani when its hot there are chances that rice might get mashed up. So wait until it gets cooled down
- Serve briyani with onion raita or any gravy of your choice.
ONE-POT VEGETABLE BIRYANI
Vegetable biryani may be the underdog of biryanis since it's often overshadowed by meatier varieties. But like other formidable yet unsung dishes, this one's adaptability helps it hold its own. Recipes vary across South Asia: Hyderabadi versions are known for their fieriness, while milder, nuttier variations dominate northern regions. This one falls somewhere in the middle. Use any vegetables you have, such as nutty cauliflower, sweet peas and crunchy carrots. Nuts and fresh or dried fruits add a confetti of flavors and textures. This recipe skips the layering typically called for in favor of conveniently stirring everything together. Luckily, using fewer dishes doesn't compromise flavor.
Provided by Zainab Shah
Categories dinner, vegetables, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Rinse the rice, cover with cold water in a bowl and soak for 20 minutes. Meanwhile, heat ghee in a large pot over medium until it melts, 30 to 45 seconds. Add bay leaf, star anise, cloves, cardamom and green chiles and fry until fragrant, about 30 seconds. Add onion and fry, stirring often, until they start turning golden brown, about 5 minutes.
- Add ginger and garlic and continue frying and stirring until the raw smell dissipates, about 1 minute. Add turmeric and red chile powder and stir for 30 seconds to toast (don't let them burn). Add tomato and 2 tablespoons water. Add half of cilantro and mint. Continue stirring until the tomato starts to break down, about 5 minutes.
- Add the carrot, potato, cauliflower, green peas, green beans, yogurt and salt. Cook, stirring occasionally, for 5 minutes until the ingredients are incorporated.
- Drain the rice and add to the pot, along with the lemon juice and garam masala. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover and cook on medium for 5 minutes.
- Uncover and stir. Add the rest of the cilantro and mint and the lemon slices. Cover and cook on low for 20 minutes. Turn off the stove and let the pot stand for 15 minutes. Fluff the rice and garnish with fresh pomegranate seeds and cashews if you like.
EASY VEGGIE BIRYANI
This tasty Indian-inspired dish is faster than a takeaway
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 20m
Number Of Ingredients 6
Steps:
- Boil the kettle. Get out a large microwaveable bowl and pile in the rice, veg and raisins.
- Pour 600ml/1 pint boiling water over the rice mixture and crumble in the stock cube, then stir in the curry paste. Cover the bowl with cling film, leaving a small gap at the side to let out the steam. Cook on full power (850 watts) for 12 minutes - if your microwave is less powerful, add 2 minutes.
- Remove from the microwave and stand, still covered, for 5 minutes to complete the cooking - if you don't let it stand the rice will be too nutty. Fluff up the rice, scatter with cashews and serve.
Nutrition Facts : Calories 305 calories, Fat 6 grams fat, Carbohydrate 57 grams carbohydrates, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.42 milligram of sodium
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