QUICK BIRYANI | VEG BIRYANI | VEG PULAO RECIPE

QUICK BIRYANI | VEG BIRYANI | VEG PULAO RECIPE

QUICK BIRYANI | VEG BIRYANI | VEG PULAO RECIPE

Rice and vegetables are cooked in a sealed environment along with various Indian spices by using a pressure cooker, veg biryani is also known as veg pulao in different regions of India.

Ingredients for veg biryani:

  • Rice: 2 cups (300gram, long grain)
  • Potato: 1 medium size chopped
  • Carrot: 1 chopped
  • Onion: 1 medium size long chopped
  • Cauliflower: 250 gram
  • Beans: 10 chopped
  • Peas: 1 cup
  • Tomato: 1 medium size chopped
  • Ghee: 3 tablespoon
  • Butter: 2 tablespoon
  • Cumin seeds: 1table spoon
  • Bay leaf: 2
  • Cloves: 3
  • Black cardamom: 2
  • Green cardamom: 2
  • Cinnamon: 1 inch
  • Ginger- garlic paste: 2 tablespoon
  • Cashew nuts: 2 tablespoons chopped
  • Green chili: 1 chopped
  • Turmeric powder: ½ teaspoon
  • Red chili powder: 1 teaspoon
  • Cumin-coriander powder: 1 teaspoon
  • Ground spices powder: 1 teaspoon
  • Lime water: 2 tablespoon
  • Water: 2 cup
  • Curd: 1 cup
  • Milk/heavy cream: ½ cup

How to make veg biryani:

  1. First of all, take a deep bowl and add the long grain rice, wash the rice very softly and soak for minimum 1 hour because soaked rice is easy to cook.
  2. Keep the bowl aside to soak the rice, about 1-2 hour either 30 minutes in warm water.
  3. Heat the pressure cooker on medium flame, because biryani spices should not get burned.
  4. Add the ghee to the cooker, also add 2 tablespoon butter for batter taste.
  5. When heat the butter and ghee well add bay leaf, cloves, cinnamon, black cardamom, green cardamom and cumin seeds, sauté gently.
  6. Add chopped onions and let them sauté for some time till it’s become golden.
  7. Add chopped potato, carrots, cauliflower, beans, peas and fry them and cook for 5 minutes.
  8. Cook all the vegetables on low flame so that makes vegetables crunchy.
  9. In addition, add ginger- garlic paste, chopped tomatoes, and chopped green chili, sauté for 2 minutes same on low flame.
  10. Add turmeric powder, red chili powder, cumin-coriander powder, salt as per taste and ground spices powder also on low flame, stirring nicely.
  11. Then add 1 cup of curd and ½ cup of milk rather heavy cream that seems like smells really batter.
  12. Now add soaked rice and mix all gently, cook for 5 minutes on medium flame.
  13. After that add 4 cups of water with the same cup as we measured the grained rice.
  14. Now at the last but not least, add sugar, lime water, and chopped coriander leaves.
  15. Mix it gently and close the lid of the pressure cooker until 2 whistles in it.
  16. When the cooker is whistling we will shallow fry the cashew with butter until becomes golden.
  17. After 2 whistles remove some steam from the pressure cooker and let them come to cool.
  18. most of all when steam is released, open the lid of pressure cooker and add butter and fried cashew.
  19. in conclusion, Garnish the biryani with chopped coriander leaves and fried cashew.
  20. Serve the biryani hot with yogurt or raita either as it is.


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