One Pot Veg Biriyani

Biriyani is a process of cooking basmati rice in indian aromatic spices either in a pot or using dum process. While we have seen shrimp biriyani and chicken biriyani prepared in dum process, this vegetable biriyani is made in pressure cooker. It is a very easy process and takes very less time as compared to the traditional dum biriyani. Let's see the ingredients.



Ingredients:

1 cup basmati rice,
1/4 cup chopped carrots
1/4 cup chopped potatoes
1/4 cup chopped edamame or peas
3/4 cup soy chunks
1 large onions, thinly chopped
2 medium tomatoes, thinly chopped
2 green chillies, slit vertically
1 tbsp ginger-garlic paste
2 tbsp chopped mint leaves
2 tbsp chopped coriander leaves
3 cloves
1-inch cinnamon stick
1 cardamom
1 small bay leaf
1/2 tsp fennel seeds
2 tbsp ghee/oil
1 tsp biriyani masala powder

Steps:

1. Wash and soak basmati rice in cold water for 20 minutes.


2. In a vessel, take soy chunks and wash it once. Then soak in enough cold water for 10 minutes.


2. In a pressure cooker or a heavy bottomed pan, add ghee/oil. When the oil gets warm, add cardamom, cloves, fennel seeds, bay leaf and cinnamon stick. Saute for a minute.


3. Then add slit green chillies and ginger garlic paste. Saute for 2-3 minutes until the raw smell of ginger-garlic paste goes away.


4. Add thinly chopped onions. Saute for about 4-5 minutes on high flame, or untill the onions become translucent.



5. Add thinly chopped tomatoes. Saute for about 3 minutes on high flame.


6. In the mean time, cut the vegetables into small pieces and wash them once.

Tip: You can use any vegetable. Usually, cauliflower is an exception as it gets mashed while cooking. Other vegetables like beans, peas, broccoli can be used.


 7. When the tomatoes get little mushy, add chopped vegetables and soy chunks. Mix well and let it cook for 2 minutes. Keep the stove on medium flame.


8. Add biriyani masala powder and salt. Mix it once on medium flame.


9. Then add chopped coriander leaves and mint leaves.


10. Mix the contents of the pan very well once and let it cook for about 2-3 minutes on high flame. If it is too watery, let it cook for few more minutes until the gravy becomes thick. This ensures, biriyani rice does not get mashed while cooking.


11. At the thick consistency of the gravy, add the soaked basmati rice. Mix it along well.


12. Add 1.5 cups of water. Check for salt. The water should be little salty as the rice absorbs salt while being cooked. Optionally you can a tbsp of ghee, for adding nice aroma to the biriyani!


13. Pressure cook on high flame for one whistle. Immediately switch off the flame and keep it aside, undisturbed. The pressure has to release by itself, which might take approximately 15 minutes.


Tip: If you are cooking in a pot, then cook the biriyani on high flame for first 8 minutes. Then on medium flame for 4 minutes. This ensures right consistency of the rice.

14. After the pressure releases by itself from the cooker, the biriyani looks amazing with the long grains thoroughly cooked, yet not easily mashable when you stir.


15. Transfer the contents of the pressure cooker to a wide pan and keep it closed. Serve the biriyani hot with cucumber or any raita of your choice.


16. I'm gonna eat this delicious biriyani with masala vada and cucumber raita. What's your side dish for veg biriyani, do share your feedback :)




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