Vegetarian Biryani Food

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.

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.

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.

SPICED VEGETABLE BIRYANI

Steps:

• Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.
• While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.
• Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts. Serve with a pile of poppadums and a bowl of raita.

VEGETARIAN BIRYANI

Steps:

• Bring water and salt to a boil. Stir in the rice and boil until rice has absorbed all (or most of) the water, about 10 to 15 minutes. Drain the rice (if needed) and return rice to the pot, and cover to keep warm.
• Meanwhile, in a large frying pan, melt the ghee (or butter) with the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the cumin, turmeric, curry powder, and cayenne and cook, stirring, for 1 minute longer. Add the potato, carrots, water, and salt. Increase the heat to moderately high and simmer until the vegetables are tender and no liquid remains in the pan, about 10 minutes.
• To serve, stir the peas into the other vegetables and remove the pan from the heat. Stir in the yogurt and rice and serve topped with the jalapeno, tomato, and cilantro.

VEGETARIAN BIRYANI

Steps:

• Fry onions in 2 tbs oil until brown.
• Mix 1/2 the fried onions, cous-cous, raisins, Cashew nuts, red chillies,tomatoes and grind into a paste in grinder.
• Heat 2 Tbs oil and fry cumin seed for 1 minute.
• Now add rest of whole dry spices, salt and garlic & ginger paste. Cook for further 1 minute. Add yogurt and cook for 5 minutes. Add the paste from grinder, cumin powder and garam masala and cook for 5 to 10 minutes. Fold in the mango and potato pieces.
• Boil 2 cups rice in salted water (do not over cook, under cooked will be fine).
• Now layer some rice in oven tray. Sprinkle all over some of the saffron milk and lemon juice.
• Add a layer of cooked sauce. Add layer of rice. Again sprinkle saffron milk and lemon juice. You may add as many layers as you like. On the final rice layer add the other 1/2 of fried browned onions all over. Cover with lid or foil and cook for 30 min on gas mark 5.

ONE-POT VEGETABLE BIRYANI

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.