Easy Veggie Biryani Food

VEGETABLE BIRYANI

Steps:

• Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
• Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
• Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.

EASY VEGETABLE BIRYANI

Steps:

• Rinse and soak rice for 30 minutes; drain.
• Heat oil in a large saucepan over medium heat. Saute cumin seeds and cloves for less than 1 minute. Saute the onion, stirring constantly, until brown. Stir in rice and fry for about 1 minute, stirring. Stir in the water, salt, garam masala, chili powder and vegetables. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, or until all water is absorbed. Fluff with a fork and stir in butter before serving.

EASY VEGGIE BIRYANI

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.

VEG BIRYANI | VEGETABLE BIRYANI RECIPE

Steps:

• Soak rice for at least 20 minutes. Drain the water and set aside.
• Chop all the veggies, coriander and mint leaves. Keep these aside as well.
• If using cauliflower keep them slightly larger.
• Add oil to a hot pressure cooker or heavy bottom pot.
• Next add bay leaf, star anise, shahi jeera, cloves, cardamoms & cinnamon. Saute for 1 to 2 mins.
• Add sliced onions and slit green chilies. Fry them stirring often until the onions turn evenly golden or light brown.
• Next add ginger garlic paste and saute for about a minute or until the raw smell has gone off.
• Add all the chopped vegetables and fry for about 2 minutes.
• Next add tomatoes, ⅛ teaspoon salt, yogurt, coriander leaves, mint leaves,red chilli powder, turmeric and garam masala.
• Mix all of these and fry on a high flame for 2 to 3 mins. The tomatoes should break down completely and the raw smell disappear.
• Reduce the flame to low. Drain the water from the rice completely and spread it in a layer evenly over the veggies.
• Measure the water or coconut milk to a separate bowl & add ¼ tsp salt. Mix well and taste the water. It has to be slightly salty.
• Pour the salted water across the sides or edges of the pot.
• If you do not mix up everything then the veg biryani will cook in layers. (However you can also mix up everything and cook just like it is done normally.)
• Optional - Sprinkle 1 tsp ghee, 2 tbsps chopped mint leaves, handful of fried onions & saffron soaked milk. (refer notes)
• For pressure cooking: Cover the cooker and pressure cook for 1 whistle on a medium high flame.Turn off the stove. For al dente non mushy veg biryani, I release the pressure manually after 1 to 2 mins using a wooden spatula. When the pressure releases, open the lid and fluff up veg biryani with a fork.
• If cooking in a pot, cook covered on a low flame until the water is absorbed and the veg biryani is cooked fully. Turn off the stove & rest for 15 mins. Serve veg biryani with raita or salan.
• Optionally squeeze lemon juice while serving.
• Press the SAUTE button on your IP and pour oil or ghee to the steel insert.
• Add thinly sliced onions. Spread them to a single layer and saute occasionally until uniformly deep golden. Remove half of these and set aside for later.
• Then add the whole spices and green chili. Then add the ginger garlic paste and saute until a nice smell comes out.
• Add tomatoes, chopped veggies, mint, coriander leaves and sprinkle ⅛ teaspoon salt. Saute until the tomatoes breakdown. This takes about 1 to 2 mins.
• Stir in the garam masala and red chilli powder.
• Press CANCEL button & add yogurt. Deglaze by scraping the bottom of the pot with a spatula. This releases any bits of food stuck there.
• Spread the veggies to a single layer. Next layer the drained rice and level it.
• In another bowl, stir in ¼ teaspoon salt & 1¼ cup water and taste it. It has to be slightly salty. If needed add more.
• Pour the water starting from the sides and then in the center. Do not mix. Ensure all of the rice is under the water.
• Secure the IP with the lid. Position the steam release valve to sealing position.
• Press pressure cook/ manual (set to high pressure) & set the timer for 5 mins. If you double or triple the recipe then set to low pressure with the same cook time. (Alternately you can pressure cook for 4 mins on high pressure setting and wait for 8 mins. Then release the rest manually.)
• When the IP finishes, for aldente cooked vegetable biryani quick release the pressure manually. For softer rice, wait for 5 to 7 mins (natural pressure release) and then release the rest manually with the help of a spoon. Garnish with fried onions. Serve with Raita.

EASY VEGETABLE BIRYANI (VEGAN)

Steps:

• Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
• Place all the ingredients for the Cumin Roasted Aubergine and Cauliflower in a large oven tray and toss together. When the oven has heated up, roast the vegetables for 20 minutes or until soft.
• Meanwhile, put the remaining tablespoon of olive oil, the sliced onion and pepper in a large frying pan or sauté pan (must have a lid). Fry gently, with the lid on, for 5 minutes or until softened but not browned. Stir occasionally.
• Remove the lid, add the garlic, chilli and spices and fry for 2 minutes, stirring occasionally.
• Add the rice and stir to coat the rice in the onions, garlic and spices, then add the coconut milk and water and bring to the boil. Put the lid on the frying pan and turn the heat right down, simmer for 7 minutes.
• Add the peas to the pan, stir and replace the lid. Cook for a further 5 minutes or until the rice is done to your liking. If it starts sticking before the rice is cooked, add an extra splash of water.
• Finally stir in the roasted aubergine and cauliflower and 2 tablespoons of chopped fresh coriander.
• Sprinkle extra coriander on top and serve with all your favourite extras, such as naan breads, pickles and chutneys.

EASY VEGETABLE BIRYANI RECIPE

Steps:

• Add olive oil in a large dutch oven over medium-high heat.
• Add the onion, and cook until translucent, about 3-4 minutes.
• Stir in garlic, ginger, tomatoes, and 1/2 cup water.
• Bring to a simmer, and cook until the water has evaporated, about 10 minutes.
• Add in the peas, carrot, potato, bell pepper, celery and cauliflower and stir well.
• Add in the salt, cayenne, black pepper, garam masala, turmeric, cumin and cinnamon, stirring well.
• Add in the vegetable broth and bring to a boil.
• Rinse basmati rice.
• Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
• Turn off the heat and let sit, covered, for five minutes before opening and serving.

QUICK AND EASY VEGETARIAN BIRYANI RECIPE

Steps:

• Soak rice in a bowl of hot water while you prep ingredients.
• In a large skillet, or shallow Dutch oven, heat oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden, 5 minutes. Turn heat to medium, add the veggies, garlic and ginger, and saute 4-5 minutes. Remove one cup of the mixture and set aside.
• Add spices and bay leaf, and stir one minute, toasting the spices. Drain the rice and add it along with veggie stock and salt.
• Top with chickpeas, raisins and the cup of veggies you set aside. Bring to a simmer over high heat, then lower heat to low. Cover the pot with a thin dish towel, then place the lid over the top of the towel, and bring the four corners of the towel up and over the lid. This will tighten the seal and keep the steam in, allowing the rice to cook more quickly and evenly.
• Simmer on low 20-30 minutes or until the rice has soaked up the liquid. See notes.
• While it is simmering make the Cilantro Mint Chutney
• Uncover the Vegetarian Biryani and fluff up with a fork. Top with the toasted cashew and cilantro. Serve with optional Chutney.

MASALA RICE AND VEGETABLES

Steps:

• Make the rice: Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
• Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes. Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, (wrap the lid tightly with a kitchen towel), cover, and steam until the rice is tender, 20 minutes. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.
• Meanwhile, make the vegetables. Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the golden raisins, almonds, coriander seed, cumin seed, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes. Stir in the cauliflower, green beans, potatoes, carrots, and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.
• Add the rice to the vegetable mixture and, using a rubber spatula, stir to combine. Season with salt to taste. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds. Serve immediately.

QUICK & EASY VEGETABLE BIRYANI

Steps:

• Add a splash of oil to a saucepan and gently fry onions until soft. Add the frozen vegetables and the rice and stir.
• Add curry paste to the vegetables and mix. Pour over stock and leave to simmer until rice is cooked. Stir from time to time and check consistency of the rice. Add more water if necessary.