Vegetarian ? No worries.
Why not try this simple vegetable biryani ,with full of flavour and textures . This is similar to my Mutton Biryani except that, this version relies on vegetables instead of meat .
Rice is one of weakness , I know, I lost my Paleo friends right there , But wait, hear me out, first .
Rice keeps me full , satiated and above all no bloating. This works for me because I love rice and anything to do with rice , right from Risotto, Briyani’s, Fried rice , Kichidi ,Rice Pudding the list goes on .Basically I eat what feels right for me .
Rice is a grain that is usually allergy free and is a staple grain of more than fifty percent of the world’s population.And, as I far as I know, this fifty percent of the world’s population is way healthier than the rest who are deciding whether to eat rice or not .No pressure ; do what feels right for you .
Everything in moderation ,Remember?!
Preparation time : 10 mins
Cooking time : 30 mins
Serves : 4
Carrot – 1 medium sized chopped.
Potato – 1 medium sized , cubed.
Green beans – 10 to 15 , trimmed and cut into 3 pieces
1/2 cup frozen peas
Spanish Onion – 2 medium sized ,sliced.
Tomato -1 medium sized, chopped .
Ginger garlic paste – 2 tablespoons
Cinnamon bark – 3
Bay leaves – 2
Star Anise – 1 or 2 ( optional)
Green chillies – 2 or more – depending upon your taste.
Mint leaves- ½ cup roughly chopped .
Coriander leaves – ¼ cup,roughly chopped.
Basmati rice– 3 cups (1 kg )
Sunflower oil – ½ cup
Ghee – 2 tablespoons
Salt – According to taste
Chilli Powder – ½ teaspoon – optional.
Lemon -1/2 a lemon juiced
Water – 4 ½ cups or reserved vegetable stock
1.Wash the rice , drain and set aside . Depending upon the quality and age of the basmati rice , soak it in water for 10 mins (I usually skip this step as I use India Gate Classic (aged ) Basmati rice )
2.Boil chopped carrot , beans and potato for 10 mins by adding 3 to 4 cups of water and a pinch of salt , until the vegetable are slightly cooked .Drain the vegetable and reserve the stock .
3.Meanwhile , heat the heavy bottomed pan and add oil and ghee .Season the oil with cinnamon, star anise , cloves and bay leaves. Watch out for the cloves, they may splutter .
4.Then add the sliced onions and sauté until the onion turns translucent , add a pinch of salt to the onions which will help to draw moisture out of the onions and quicken the sautéing process .Then add the green chillies , followed by ginger garlic paste , sauté for 2 or 3 seconds.Please take time to add the ingredients and saute for1 or 2 mins . This is important to diffuse flavour into the oil and enhances the taste.
5.Add handful of mint leaves , sauté well , followed by tomatoes . Cook the tomatoes for a 2 or 3 minutes until they are soft and mushy , this is going to be our gravy for the biryani .
6. Add cooked vegetables , mix well , add salt as required .
7. Place the washed rice in the rice cooker and add the prepared vegetable gravy. Mix well.
8.Add 4 ½ cups of water . Use the reserved stock instead of water .Mix well . check the seasoning ( this is where you add salt / chilli powder ).
9.Add a pinch of extra salt than you’d normally consume as the rice will absorb the salt.
10.Stir in lemon juice and the coriander leaves .Put the lid on and set it to cook.
11.when ready , add the frozen peas , mix the rice with a long handled wooden spoon from the bottom , please take care not to stir, but , to lift the rice from underneath and mix.
Serve with Onion or Cucumber Raita .
Onion Riata :
2 medium onion
1 small cucumber
1 green chilli (optional)
1 tsp of chopped coriander
1 tsp chopped mint
1 cup natural yoghurt.
1/4 cumin powder
1/2 tsp sugar.
Salt – according to taste .
1.Finely chop onion , tomato , cucumber and chilli .
2.In a bowl , beat the yoghurt until smooth .
3.Add cumin and sugar to the yoghurt and mix well.
4.Add the chopped onion , tomato , cucumber chilli , mint and coriander leaves and salt . Mix well.
Serve with Biryani or Pulao.