Vegetable Biryani

Biryani's are for Weekends at our home. I delayed posting biryani recipe, as i wanted to find out fool-proof recipe. After getting live demo from one of our friend Anitha on how to prepare this biryani, i could'nt wait long and tried it instantly. It came out so Perfect! Thanks Anitha!

Biryani is of different types, I largely confuse biryani with Pulao. Later i started to differentiate as, If rice and veggies cooked in thick coconut milk its Pulao. If rice and Veggies cooked by adding Ginger-garlic paste and masala's its Biryani. I sometimes cook biryani in coconut milk, Its one of the perfect tasting biryani.

This Biryani recipe is so simple and easy. Its Cooked in Pressure cooker, thus makes an easy one pot meal.

I have got many failed attempts on preparing biryani.There are two main points to be followed. One, Measure and use rice-water ratio(its always 1 : 1 and 1/2) . Then pressure cook exactly for 12 minutes in medium flame. One more point in making Pressure Cooker Biryani is, always use Aluminium Pressure cooker, this avoids the rice sticking to the bottom and browning.

This Biryani Recipe has Curd, which makes this Tastier. I Personally felt, this Biryani gets little tangy  taste from Curd and Tomatoes and also Lemon. So adding Chilli Powder for Spicyness is must. Altogether This Biryani tastes Spicy and Tangy with loads of Vegetables.

I used India Gate Basmati Rice - Tibar. I have also tried with Lal Quilla upon Rak's Suggestion, which worked out Very Perfect. Thanks Raks!

Recipe for 3 or 4 adults.

Ingredients:

Rice : Water ratio is always 1 : 1 and 1/2

Basmati Rice - 400 gms / 4 cup's
Water - 6 cup's

Vegetables:

Red Big Onion - 3
Ginger-Garlic Paste - 2 tbsp
Greenchilli - 4
Carrot - 2 (peeled)
Potato - 1 (peeled)

Beans - 7
Cauliflower - 5 small florets  (washed in hot water)
Green Peas - 1/4 cup
Tomato - 2

Masala's:

Turmeric powder - 1 tsp
Chilli Powder - 2 tsp
Corriander powder - 2 tsp
Garam masala - 1/2 tsp
Thick Curd - 1/2 cup

For Tempering:

Oil - 4 tbsp
Ghee - 2 tbsp
Cinnamon - 1 inch
Cloves - 4
Bay leaf - 1
Star Anise - 1
Sombu / Saunf - 2 tsp

To add Last:

Mint/Puthina Leaves - 1/4 cup
Corriander Leaves - 1/4 cup

Lemon - 1/2

1. Soak Basmati Rice in water for about 15-20 minutes. after soaking drain the rice and keep aside. Measure 6 cup's of water and set aside.

2. Chop the Onions lengthwise, slit the green chilli's and set aside.

3. Chop Vegetables into big chunks and keep aside. Chop Tomatoes in round shape.

4. Heat Oil in Wide Bottomed Pressure Cooker, add Ghee, add cinnamon, cloves, bayleaf, starnise and saunf and roast them.

5. Add Onions and Green chilli's, fry the onions till it turn light brown, this takes atleast 3-4 minutes. once onion is fried add Ginger garlic paste and mix with the onions.

6. Add the Vegetables carrot, beans, potato, green peas, cauliflower and mix with the onions. add salt to the vegetables so that cooking is easy.

7. Add Turmeric powder, chilli powder, corriander powder and garam masala. mix well with the onions. add Curd and mix well. let the masala's mix with vegetables and the whole mix leaves oil on sides of the pressure cooker. This step takes atleast 3 minutes in medium flame.

8. Add Tomatoes and give a mix. let the cooker be in medium flame and let the tomatoes gets mashy. this takes another 2 minutes.

9. Now add measured 6 cup's of water and 4 cup's of rice, let the whole mix boil. once the water boils, add 1/2 a lemon's juice and give a mix.

10. Add Mint and corriander leaves on top(dont mix).

11. Close the Pressure cooker with its lid. keep in medium flame. dont put weight.

12. Cook exactly for 12 minutes in medium flame and stop the fire. let the biryani rest for 10 minutes. after 10 minutes, open the pressure cooker lid, give a slow mix and transfer to serving bowl.

Serve Biryani Hot with Onion Raita.