Deluxe Vegetable Biryani

Servings: 4-6

Ingredients:

  • 1 cup Basmati Rice
  • 1 1/2 cups Mixed vegetables, finely chopped (bell peppers, carrots, potatoes, peas, green beans, cabbage, cauliflower)
  • 1 Onion, thinly sliced
  • 1 tsp Cumin seeds
  • 1 tsp Fennel seeds
  • 2 Bay leaves
  • 1-inch Cinnamon stick
  • 2 Cardamom pods
  • 1/2 tsp Turmeric powder
  • 1 tsp Red chili powder
  • 2 tsp Biryani Masala (high-quality store-bought or homemade)
  • Salt to taste
  • 2 tbsp Ghee or Oil (use oil for a vegan option)
  • 1 3/4 cups Water

Instructions:

1. Soaking the Basmati Rice:

  • Begin by washing the Basmati rice and soaking it for about 30 minutes. If pressed for time, a 10-minute soak before vegetable preparation is acceptable.

2. Sautéing Aromatics:

  • In a heavy-bottomed pan or Instant Pot on sauté mode, heat ghee or oil. Introduce cumin seeds, fennel seeds, bay leaves, cinnamon, and cardamom. Allow these whole spices to infuse their flavors for approximately 30 seconds.

3. Onion Elegance:

  • Add thinly sliced onions to the aromatic blend and sauté until they achieve a translucent golden hue. This step contributes a rich sweetness to the dish.

4. Veggie Medley:

  • Incorporate the medley of finely chopped vegetables, such as bell peppers, carrots, potatoes, peas, green beans, cabbage, and cauliflower. This versatile biryani allows you to utilize any leftover vegetables in your kitchen.

5. Spice Symphony:

  • Stir in turmeric powder, red chili powder, and biryani masala, creating a symphony of spices. The biryani masala, whether store-bought or homemade, adds a distinctive and authentic flavor profile.

6. Rice Integration:

  • Add the drained Basmati rice to the aromatic vegetable mixture, ensuring a gentle mix. Allow the rice to absorb the flavors for about 30 seconds, enhancing its aromatic essence.

7. Liquidity and Rest:

  • Pour in the water needed for rice cooking, season with salt, and mix thoroughly. Bring the mixture to a gentle boil, then reduce the heat, covering the pot with a lid. Let the biryani simmer on low heat for approximately 10 to 12 minutes, ensuring occasional checks for optimal rice cooking.

8. Fluff and Aroma:

  • Once all the water has been absorbed, and the rice is tender, turn off the heat. Gently fluff the biryani with a fork to ensure the long rice grains remain intact. Allow it to rest, covered, for a few minutes, enhancing the aromatic perfection of the dish.

9. Presentation and Pairing:

  • Serve the Deluxe Vegetable Biryani warm, accompanied by raita and/or plain yogurt. The vibrant colors and enticing aroma of this biryani make it an elegant centerpiece for any dining occasion.

10. Instant Pot / Pressure Cooker Finale: – For a time-efficient preparation, replicate the steps above in the Instant Pot or pressure cooker. Utilize the sauté mode for initial stages and pressure cook for 6 minutes, followed by a natural pressure release for 10 minutes.

Luxuriate in Flavor: Delight in the opulence of flavors and aromatic allure presented by our Deluxe Vegetable Biryani. Perfect for both casual and celebratory occasions, this recipe transforms simple ingredients into a culinary masterpiece. Elevate your dining experience with this wholesome and visually stunning dish that caters to both the palate and the senses.

Simple Vegetable Biryani

Ingredients:

  • 1 cup Basmati Rice
  • 1 1/2 cups Mixed vegetables, chopped
  • 1 Onion, thinly sliced
  • 1 tsp Cumin seeds
  • 1 tsp Fennel seeds
  • 2 Bay leaves
  • 1-inch Cinnamon stick
  • 2 Cardamom pods
  • 1/2 tsp Turmeric powder
  • 1 tsp Red chili powder
  • 2 tsp Biryani Masala (store-bought)
  • Salt to taste
  • 2 tbsp Ghee or Oil (skip ghee if making it vegan)
  • 1 3/4 cups Water

Instructions:

Stovetop Method:

  1. Wash and soak the rice for about 30 minutes if possible. If not, soak it before you start chopping vegetables, giving it about 10 minutes.
  2. In a heavy-bottomed pan, heat oil and ghee (if using). Add the whole spices: cumin seeds, fennel seeds, bay leaves, cinnamon, and cardamom. Let them fry for about 30 seconds.
  3. Add the sliced onions and sauté until translucent.
  4. Add the rest of the chopped vegetables (bell pepper and carrot in this case). You can also use potatoes, peas, green beans, cabbage, and cauliflower. It’s a great way to use up leftover vegetables.
  5. Sauté the vegetables for a couple of minutes, then add the turmeric powder, red chili powder, and biryani masala. Give it a quick stir.
  6. Add the drained rice and gently mix it. Let it fry for about 30 seconds.
  7. Add the water needed along with salt to cook the rice. Mix well.
  8. Bring the mixture to a boil, then reduce the flame to low and cover the pot with a lid. Let it cook on low heat until the rice is completely done, approximately 10 to 12 minutes. Check the rice occasionally to ensure it’s cooking.
  9. Avoid stirring too often as it may break the long rice grains. Once all the water has been absorbed and the rice is cooked, turn off the heat and fluff it lightly with a fork. Let it sit covered for a few more minutes.
  10. Serve the Vegetable Biryani warm with raita and/or plain yogurt.

Instant Pot / Pressure Cooker Method:

Follow the same steps as above, but instead of using a stovetop pan, use the inner pot of your Instant Pot or pressure cooker. Use the sauté mode to sauté the onions and spices, then add the vegetables, rice, and water as described. Pressure cook for 6 minutes, followed by a natural pressure release for 10 minutes.

Enjoy your flavorful and aromatic Simple Vegetable Biryani!