Vegetable biryani is a very popular dish in India and has biryani fans all over the world. The original biryani contains meat, while the vegetable biryani satisfies the appetite of vegetarians. Vegetable biryani is long grain rice cooked with vegetables and spices.
- 2 tsp Ghee
- 1 Bay leaf
- 3 Cardamoms
- 1 piece Cinnamon
- 4 Cloves
- 1 Star anise
- 1 Onion
- 1 Tomato
- 1 tsp Chili powder
- Salt as needed
- 1 tsp Coriander powder
- 1 Potato
- 2 Carrots
- 5 Beans
- 1 cup Basmati rice
- 3 Green chilis
- 1 tsp Ginger Garlic
- 2 tsp Oil
- 1/4 cup Green Peas
- Few Coriander leaves
- Few Mint leaves
- 1/2 tsp Red chili powder optional
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Wash and soak the basmati rice for 15 - 20 minutes.
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Heat ghee in a pressure cooker, add the bay leaf, cinnamon, cloves, cardamom, star anise and allow them to crackle.
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Add the onions, cook until it becomes tender and fragrant for about 3 to 4 minutes.
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Add ginger-garlic paste, cook till the raw smell leaves.
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Add chopped mint leaves, coriander leaves, and green chilis.
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Add the tomatoes, cook until it becomes mushy.
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Now add the chilli powder, coriander powder, salt and mix everything well.
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Add 1/4 cup of water and cook for 5 minutes.
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Now add vegetables, combine everything well.
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Add the rice, saute for a minute.
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Add 1.5 cups of water bring it to a boil.
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Add 2 tsp of oil, then close the lid, pressure cook for 2 whistles.
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Once done, fluff the rice with a spatula and serve hot.