VEGETABLE BIRYANI (VEG BRINJI)

Vegetable biryani (veg brinji) is a one pot dish and makes a perfect meal for your entire family. This biryani has nice aroma and exotic flavors and will entice your taste buds in every bite. This mildly spiced vegetable biryani is easy to make and can be served without any side dishes. I usually serve with onion raita or shorba.

PREPARATION TIME : 10 minutes

COOKING TIME         : 20 minutes

INGREDIENTS : (serves 4 persons)

• Basmati rice                       - 1 and 1/2 cup
• Curd                                     - 1/4 cup
• Onion medium size           - 2
• Tomato medium size        - 2
• Green chillies                     - 2
• Carrot                                  - 1
• Beans                                  - 6-8
• Ginger garlic paste            - 1 spoon
• Red chilli powder              - 3 spoons
• Turmeric powder              - 1/2 spoon
• Biryani masala                   - 2 spoon
• Garam masala                   - 1/2 spoon
• Bay leaf                               - 2
• Cinnamon stick small       - 2
• Star anise                           - 2 small pieces
• Cloves                                 - 2
• Kalpasi                                - 1
• Fennel seeds/sombu        - 1/2 spoon 
• Jeera/cumin seeds            - 1/2 spoon
• Water                                  - 3 cups
• Ghee/oil                             - 3 spoons
• salt

DIRECTIONS:

1. Get ready with all the ingredients. (Soak the basmati rice for 30 minutes and drain the water.)

2. Heat ghee/oil in a pressure cooker. Add bay leaf, cinnamon stick, kalpasi, cloves, star anise, fennel seeds and jeera. Saute for a minute. (Tip: Ghee gives nice taste and flavour to the biryani.)

3. Add chopped onions, salt, green chillies and ginger garlic paste. Saute well until the raw aroma disappears.

4. Add chopped tomatoes and saute well, until the tomatoes turn soft and mushy.

5. Add chopped carrot and beans. Saute for a minute. (Tip: Do not over cook the veggies.)

6. Add curd and saute well.

7. Add red chilli powder, turmeric powder, biryani masala and garam masala. Mix well.

8. Add 3 cups water. Let it boil. (Tip: The water should be little salty.)

9. Once the water comes to rolling consistency. Add the soaked-drained-basmati rice. Mix gently.

10. Close the lid and pressure cook for 1 whistle in high flame and sim the flame and cook for 5 minutes. (Tip: Since it is soaked rice it will cook quickly. Do not over cook.)

11. Once the pressure releases open the lid and gently fluff the rice from corner using fork or spoon. (Tip: Do not stir it vigorously otherwise biryani will turn mushy.)

ADDITIONAL TIPS:

 => You can also add veggies of your choice, peas and meal maker (soya chunks) to the biryani.

=> You can add some coriander leaves and mint leaves to enhance the flavour of the biryani.

=> I used basmati rice and water in the ratio 1:2, i.e for one cup rice I have added 2 cups water.

=> You can also use any variety of rice and adjust the water quantity accordingly.

=> The specified amount of spiciness is sufficient for me. If you need more or less spicy adjust the quantity of red chilli powder accordingly.

=> If desired you can squeeze half lemon before serving.

=> I usually use only less amount of whole spices. If you wish you can add more. You can also add 2 cardamom while sauteing whole spices.

=> You can garnish your biryani with ghee roasted-cashews.