Nearly an year before , I posted a recipe for layered vegetable biryani. After that many times I have made this simple version of vegetable biryani but somehow forgotten to publish.
Here I should say, my mom had an extraordinary passion for cooking and our lunch boxes would tell it by the variety and flavor. Vegetable biryani would accompany us to school as a surprise lunch to triumph her hug whenever she wanted to convey a congrats or best wishes or a smile. Sweet memories again:)
Mom's method employs a pressure cooker. But I have never achieved a perfect one through pressure cooker...sometimes they get mushy too. So I prefer a tawa method, that is placing the briyani over a hot girdle and slow cooking it.
Cauli flower - 1/4 flower (chopped 1 cup) , green beans - 10 , carrot -1 , green peas - 1/2 cup .
Basmathi rice / Jeeraga samba raw rice - 3 cups
Turmeric powder - 1/4 tsp
Red onion - 2 (medium size)
green chillis - 5 (uncut).
Lemon - 1
ghee - 2 tbsp (to add at the end)
Fennel - 1 tsp
bay leaves - 2
star aniseed - 1,
cinnamom stick - 2 inch
cardamom - 2
cloves - 4
ghee - 1 tbsp
Any cooking oil - 3 tbsp
cashew nuts -10
salt - to taste
Tomato - 4
cilantro- 10 stems
mint leaf -1 handful.
green chilly - 10
black pepper - 1 tbsp
cumin - 1/2 tsp
Ginger - 2 inch
Garlic - 5 cloves
wash and clean the vegetables. peel the skin of carrot and cut into long thin slices.
Cut the green beans in to long pieces.
Pluck 5 -6 florets from the cauliflower.
Defreeze the green peas.
Wash the rice and soak it for 1/2 an hour.
Grind all the pastes separately.
Chop onion and keep aside.
Heat 2 tbsp oil + 1 tbsp ghee in a broad vessel.
Add fennel ,star aniseed , cinnamon stick,cardamom ,cloves, bay leaf , cashew, raisin.
Then goes the chopped onion .
Fry it till golden brown and add the ginger garlic paste and stir well till the raw smell goes.
Now add the tomato paste and cook till the oil oozes out of it. Add all the powders given.
Then add the cilantro , mint paste and cook till the oil start oozing out. Now put the vegetables and add salt. Just stir well. Don't cook them now.
Now add the soaked rice and uncut green chillies. Squeeze some lime juice over.
Pour water to immerse the rice and let the water stand 1 inch above rice.
Mix well now and check for salt in this stage.Let it come to a boil.
Close with a tight lid and place this vessel over a hot dosa tawa (girdle / flat pan) . Reduce the flame to minimum.
After 20 minutes the biryani will be ready!
Garnish with 2 tbsp ghee , chopped cilantro , mint leaves.
Serve vegetable biryani hot with onion raitha .
Serves 6 people.
Instead of tawa , we can pressure cook it for 1 whistle also. But if we want the grains to be non sticky then follow the tawa method.
Click here to see my Layered vegetable biryani.