Easy Vegetable Biryani

Traditionally biryani is made by layering marinated or cooked chicken ( in this case vegetables) in a heavy bottom vessel and topped with par boiled rice, saffron infused milk, fried onion and ghee. It is sealed and cooked dum style in low flame, yielding one of the most flavorful rice dishes.

In my version of the Easy Vegetable Biryani

• fried onion will be replaced by sauteed onion
• Instead of par boiling the rice, we are going to cook the rice in a rice cooker with whole spices and salt.
• Since it is a Vegetable Biryani, we will skip marinating the veggies and cook them directly with spices, mint and yogurt.
• Once we sauté the vegetables we will layer it with cooked rice, onion and saffron milk.
• I used a non stick pot to avoid burnt bottom ( you can also transfer the whole mixture to a oven safe container and finish cooking in the oven)

Saffron Milk

Heat 2 tablespoons of milk and add 2 pinches of saffron threads and let it soak for atleast for 1 hr.

Cooking the rice

Wash 1.5 cups of basmati rice till water runs clear. Add 2 ¾th cups of water, one teaspoon of salt, 2 cardamom pods, 3 cloves, 1 bay leaf, and 1 star anise. Soak for 10 minutes and cook the rice in a rice cooker.

In a heavy bottom pot ( I used a large non stick pot) Heat 1 tablespoon oil and 1 tablespoon ghee to the pot add1 teaspoon cumin seeds, bay leaf, cinnamon stick, 3 cloves, 2 cardamom pods and 1 star anise. Saute for 30 seconds.

If you are not using sauteed onion add 1 thinly sliced medium onion now and saute for 5 minutes. Add 1 finely chopped green chili, 1 inch ginger finely chopped, 5 garlic pods finely minced. Saute for 30 seconds.

Now add green beans diced potato and cook for 5 minutes covered.( I add these first as they take more time to cook).

Now add sliced carrot and cauliflower florets and cook for another 5-7 minutes. Check to see if the almost cooked ( cooked but not mushy).

Now add ⅓ rd of the already sauteed onion, frozen green peas, 1 large tomato, ¼ teaspoon turmeric powder, ½ teaspoon Indian red chili powder (spicy), 1 teaspoon Kashmiri red chili powder( mild), 2 teaspoon coriander powder, 1 teaspoon garam masala and one teaspoon salt. Mix and cook for 5 minutes.

Remove pot from heat and whisk in ½ cup plain yogurt, ½ cup chopped mint and 2 tablespoons coriander leaves. Cook for 2 minutes.

Now add ¼ cup water, ½ teaspoon garam masala and cook for couple more minutes. At this point the veggies should be almost cooked but firm. When you taste the gravy it should be slightly spicy.

Now turn off the stove and layer the vegetable gravy with cooked rice and top with sauteed onion, saffron milk, 1 teaspoon rose water, mint and coriander leaves.

Cover the pot and seal it with aluminum foil.

If using a non stick pan you can dum the biryani in direct flame. Reduce the flame to lowest and cook for 20 minutes.

You can also use a flat cast iron pan to cook the biryani. Heat the pan and reduce the heat to the lowest and place the biryani pot on top of the pan and cook for 20-25 minutes.

Let the biryani rest for 15 minutes before serving. Scoop the biryani from the bottom to enjoy each layer.

Enjoy the Vegetable Biryani with cooling cucumber raita.

In this method we cook the vegetables and rice together in the stove top.

Wash and soak the rice in water for 15 minutes. To a large pot add oil, cumin seeds and whole spices. Sauté for 30 seconds. Now add onion and cook till light brown. Add green chili, ginger and garlic and sauté for a minute.

First add green beans and potato and cook for 5 minutes. Then add the other veggies and cook for 7-8 minutes. Now add tomato and all the spices and salt. Cook for 2 minutes.

Turn off the heat and add whisked yogurt and mix well. Now add mint and coriander leaves and mix it.

Add water and bring it to a boil. Drain all the water from the rice and add it, mix and taste the broth and adjust the salt. cover and simmer for 15 minutes till the biryani is done. Finally add saffron milk and more coriander leaves and fluff the rice. Let the biryani rest for 15 minutes before enjoying it.

Vegetable Biriyani in Rice Cooker:

After cooking the vegetable masala, transfer the entire mixture to a rice cooker. Add the drained rice and water, mix it and cook it in the rice mode.

To make Vegan Vegetable Biryani:

Skip ghee and use oil. Replace yogurt with coconut milk and skip milk and soak saffron in hot water or any nut milk.