Name: Easy Vegetable Biriyani recipe by Muthulakshmi Madhavakrishnan at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 3
Ingredients: 1 cup Basmati Rice; 15 garlic cloves; 1 tbsp chopped ginger; 1 medium carrot ( cut into small semi circles ); 7 green beans ( cut lengthwise); 1 potato ( cut lengthwise); 7 florets cauliflower ( put it in the warm water); 1/4 cup green peas; 1 onion ( thinly sliced); 2 green chillies ( slit lengthwise); 2 tomatoes ( slice into wedges); 1/4 cup coriander leaves; 1/4 cup mint leaves; 2 tbsp thick curd; 2 tsp biryani masala powder; 1 Lemon; 2 tbsp ghee; 2 tbsp Oil; Salt; Spices for rice -; 1 bay leaf; 2 sticks ( 2 1/2 cm) cinnamon; 5 cloves; 4 Cardamom; few kalpasi; 1 or 2 star aniseed

Ingredients Serving: 3

1 cup Basmati Rice
15 garlic cloves
1 tbsp chopped ginger
1 medium carrot ( cut into small semi circles )
7 green beans ( cut lengthwise)
1 potato ( cut lengthwise)
7 florets cauliflower ( put it in the warm water)
1/4 cup green peas
1 onion ( thinly sliced)
2 green chillies ( slit lengthwise)
2 tomatoes ( slice into wedges)
1/4 cup coriander leaves
1/4 cup mint leaves
2 tbsp thick curd
2 tsp biryani masala powder
1 Lemon
2 tbsp ghee
2 tbsp Oil
Salt
Spices for rice -
1 bay leaf
2 sticks ( 2 1/2 cm) cinnamon
5 cloves
4 Cardamom
few kalpasi
1 or 2 star aniseed

Instructions

Take the basmati rice in a bowl and rinse it in cold water for 3 times. Soak the rice with 1 cup of water for 20 minutes. After 20 minutes drain the water completely.
Grind the ginger and garlic with little water.
Heat 2 tbsp oil and 1 tbsp ghee in a wide pan. Add the following spices one by one - bay leaf, cinnamon, cloves, kalpasi, star aniseed. Saute it till they crackle.
Then add the onions. Saute in low flame till they turn golden brown.
When the onions turn golden brown add the ginger garlic paste and green chillies. Saute it till the raw smell of the ginger garlic disappears.
Next add the vegetables one by one and saute it for 2 minutes. After 2 minutes add the tomato wedges and saute it one more minute.
Add the mint leaves and coriander leaves. Saute it for a minute. Then add the biriyani masala powder and mix them evenly with the vegetables.
Next add the thick curd and mix them well. Now add 1.5 to 2 cups of water and required salt. Mix well and cover it with a lid. Cook till the vegetables are half done.
When the vegetables are half done slowly transfer the gravy to the pressure cooker. Add the rice and close the cooker. On a low flame, cook the rice for 10 to 15 minutes.
After 15 minutes switch off the flame and keep it undisturbed for another 15 minutes. Then open the cooker and add the remaining ghee and lemon juice. Gently mix the rice. Tasty and easy biriyani is ready. Serve it with onion raitha.

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