A quick and easy Veggie Biryani Recipe
Biryani and vegetarian can be considered a paradox since meat is the primary ingredient in a biryani that gives it that unique flavor and has the ability to absorb all that spice and heat. But, when one loves the flavor profile of a biryani, doesn’t matter it’s a paradox because the craving is paramount LOL !!
India boasts of a biryani pretty much from every culinary district. Sometimes a small change in the method or spices used makes it unique to a particular region and sometimes other than the name biryani, there is nothing else similar to the other biryanis. The variety of the rice used clearly depends upon what rice grows in that particular region. It is so fascinating when we understand how local ingredients play a huge part in developing flavors in food and influence the recipes in each cuisine.
India is known for the multitude of languages spoken, varied cultures and different topography, which means there is no dearth for regional cuisines as well. A Hyderabadi dum biryani with a Nawabi influence is completely different from the Biryani made in Tamil Nadu. The rice used is different , short grain, called Seeraga Samba is more popular than the basmati rice here. I can go on and on about biryani….it is a quick recipe so let me get to the point quickly as well !!
This biryani is a combination of a few varieties I have tried in the past. When you crave a biryani but are pressed for time, this will help ! The ingredient list may seem long, but trust me, it consists mainly of pantry and refrigerator staples that one may keep at home.
Prep time : 20 minutes Cook time: 10 minutes
Spice level : 🌶🌶 Ease Level : 😃
- White Basmati rice – 2 cups- soaked in warm water for 15 minutes
- Onion – 1 medium – thinly sliced
- Ghee – 1 Tablespoon
- Oil – 1 teaspoon
- Water – 2.5 cups
- Fried onions for garnish – as much as you like – optional
- Chopped mixed veggies – 2 cups – carrots, green beans, potatoes, cauliflower,green bell peppers
- Paneer – cubed – 1/2 cup
- Mint leaves – 6 or 7 chopped
- Cilantro – a few springs chopped
- Yogurt plain – 1/2 cup
- Salt to taste
- Ginger Garlic paste – 2 teaspoon
- Turmeric powder – 1 teaspoon
- Garam masala powder – 1.5 teaspoon
- Kasoori methi – 1 teaspoon – optional
How to :
- Rinse basmati rice well, soak in warm water for 15 minutes
- Slice the onion thin and set aside.
- In a large mixing bowl, toss in the veggies and all the ingredients from the list – Number 6 to Number 15, mix well and let marinate for 10 minutes or until the rice is soaking.
- In an Instant Pot, add ghee + oil and turn on the Saute mode. Let it heat up.
- Once hot enough, add the onions and saute for 3 minutes, until it turns slightly pink and brown on the edges.
- Next add all the ingredients that are marinating. Give it a quick mix and let it cook for a minute until well combined with the onions.
- Now add the soaked basmati rice and 2.5 cups of water.
- Turn off saute mode, check for salt..add more if you need and mix well. The marinade will ooze some water so make sure the water level is just up until all the rice and veggies are immersed.
- Close the Instant Pot, set the vent to Sealing and set it to Pressure cook High for 5 minutes.
- Once the timer is done and the rice is cooked, give it a minute and slowly release the pressure. You do not want the rice to overcook and become mush.
- Remove it to the serving dish and serve with a cold fresh raita on the side.
- Garnish with some store bought or homemade fried onions for that crunch and flavor! Completely optional ! Highly recommended !!
I do not use whole garam masala(cardamom ,bay leaf,cinnamon sticks ,etc) since my children don’t prefer it, but please do add them if you like that flavor. This is a very basic biryani recipe. Play with it to your liking and enjoy !! Thank you for stopping by !!