I did not actually plan on cooking this one as I was down with fever and cold. The winter is just picking up in Bangalore, and all I wanted as bowl of soup and a cozy sofa to curl in. But I thought I would prepare vegetable biriyani for lunch and dinner, so that I can skip dinner prep and take the much needed rest instead. So here you go…
This is a very easy recipe, since not much of prep is required, except cutting vegetables. You can prepare with the basic ingredients available in your kitchen and you can pretty much use any vegetable in this.
Jeeraka Shala Rice/ Seeraga Samba rice- 2 cups
Water – 3 cups
Potato – 1 cubed
Carrot – 2 cubed
Capsicum – 1 cubed
Tomato – 1 large finely chopped
Onion- 1 large thinly sliced
Coriander leaves – 2 tbsp finely chopped
Pudina/ Mint leaved – 2 tbsp finely chopped
Turmeric powder- 1/2 tsp
Star anise -1 number (optional)
Cloves – 4 numbers
Ghee – 1 tbsp
Onion – 1
Ginger – 1 inch piece
Garlic – 6 – 9 pods
Green chillies – 3
Cardamom- 1 Number
Cinnamon- 2 piece (1 inch each)
Cloves – 2 numbers
Rinse the rice and soak it water. While the rice is soaking chop the veggies and other ingredients.
Heat ghee in cooker, add cloves and star anise. Once they are roasted, add onion, fry till they turn soft/ translucent. I have added ginger garlic paste here. I love the extra kick of flavour it gives. But, You can skip this, since we will be grinding them along with onion and chillies. Add the tomato and fry till it turn mushy. While the tomato is getting mushy we will prepare our masala.
Grind all the ingredients given under ‘ For grinding’ along with a splash of water. Add this masala to the to our tomato and fry till the raw smell fades. The masala will slightly turn brown.
Add the chopped veggies and fry along with a pinch of turmeric for 2 minutes. Add in the chopped coriander leaves and pudina leaves. Fry again for two minutes. Add water and bring it boil. To this add the soaked rice and salt. Bring it to boil again. Put the lid and weight on, and cook in medium flame upto 2 whistles. Let the pressure release on its own.
Once the pressure is released, open the lid and fluff up the rice. At this stage you can add some cashew nuts and raisins fried in ghee as well.
Vegetable Biriyani is ready. You can have it with raita, or as it is.
Hope this recipe will inspire you to try it at home. Please let me know how it turned out for you.
Keep the main ingredients ready
Add cloves, star anise and fry fora minute
Add onion and fry they become soft/ translucent.
Add ginger- garlic paste. This is optional.
Add tomato and fry till they become mushy. Meanwhile you can prepare the masala
Grind all the ingredients given under ‘ For grinding’ with a splash of water.
Add the masala and try till the raw smell fades.
Add the veggies
Add a pinch of turmeric and fry for 2 minutes.
Add chopped coriander leaves, pudine leaves and fry for another 2 more minutes.
Add water and bring it to boil.
Add rice and salt and bring it to boil
Put the lid and weight on. Cook in medium flame upto 2 whistles and let the pressure release on its own.
Open the lid and fluff up the rice.
Yumm Yumm Yumm!!!
Isn’t this appetizing? Try it out and let me know.