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Wednesday, July 9, 2014

Easy Vegetable Biryani within minutes

Once I had a different style of chicken biryani at my friend’s place when we went for lunch. This was made within minutes in pressure cooker. We loved this a lot that I noted down the recipe and after 2 - 3 days I tried making this chicken biryani with vegetables as I didn’t have chicken at the time.


This is a simple one pot meal. As Ramadan fasting is going on, nowadays I am looking out for  easy and less time consuming dishes, which can be prepared pretty quickly. This is a perfect lunch box item for kids too. You can add as many veggies as you like. This can be served along with raita / paneer dishes/ chicken dishes. I served this along with paneer butter masala.



For the coconut milk, I have used coconut milk powder instead of grinding and taking out the coconut milk.For the colour of the biryani, I added red chilli powder and turmeric powder. This is a basic biryani, but  just thought of sharing this recipe with all of you.


Ingredients:
  1. Rice( Basmati)- 2 Cups
  2. Vegetables (Carrots, Potatoes, Beans)- 2 Cups (cubed and diced)
  3. Onions (sliced)- 2 nos
  4. Tomatoes (chopped)- 1 no
  5. Green Chillies (slited)- 2 nos
  6. Ginger and Garlic Paste- 1 tbsp
  7. Red Chilli Powder- 1 tsp
  8. Turmeric Powder- ½ tsp
  9. Garam Masala Powder- ½ tsp
  10. Salt- as required
  11. Coconut Milk (thick)- 2 Cups
  12. Water- 2 Cups
  13. Clarified Butter- 1 tbsp
  14. Oil- 1 tbsp
  15. Cloves- 4 nos
  16. Cinnamon- a small stick
  17. Cardamom- 3 nos
  18. Bay Leaf- 1 no
Method:

  1. Wash and drain the rice for about ½ an hour.
  2. Heat ghee and oil in a pressure cooker, add the whole spices ( cloves, cardamom, bay leaf and cinnamon). In this add the sliced onions and fry till translucent.
  3. Add the chopped tomato to the fried onions, stir well. Add the ginger and garlic paste and stir till the raw smell disappears.
  4. Add the vegetables, give it a stir for about 2 min. Add the red chilli powder, turmeric powder and garam masala powder. Stir till fried.
  5. Add the coconut milk and water and let it boil.In this add the washed and drained rice and salt. Mix well.
  6. When it starts boiling close the cooker without putting the whistle and keep the flame in lowest flame possible and cook for about 15- 20 min.
  7. Switch off the flame, let it cool. Open cooker and mix the biryani carefully. Serve this along with raita.




2 comments:

  1. wow.............i also make quite a few varities of veg biryani but the coconut milk adds a new dimension to the dish

    ReplyDelete

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