Tuesday, October 2, 2018


I have already posted an easy version of Vegetable biryani.  This one is little bit elaborate version which is richer in taste with strong aromatic flavor derived from freshly roasted and ground spices.  As I have mentioned earlier in one of the posts, I first got introduced to biryani when I was in college.  Until then, we never know there is a vegetarian version of this dish that could be made.  One of my mom's longtime friend prepare biryani in this style and I learnt this from her.  Whenever I prepare this version of biryani, the home would be filled with aroma that would make the family to visit kitchen to find out what's being cooked in the kitchen.


Basmati Rice – 2 cups
Mix of vegetables – 2 cups (carrot, beans, potatoes diced in cubes or of your own choice)
Onion – 2
Red chili powder -1 tea sp
Cloves - 2
Bay leaf – 1
Cinnamon – 1 inch stick
Ghee  - 4 to 5 tbp
Coconut milk – 1.5 cups
Salt to taste
Oil – As required.

Cloves – 3
Cinnamon – 1 inch stick
Saunf/fennel seeds – 2 tsp
Cumin seeds – 1 tsp
Peppercorns – 10
Star anise – 1

Tomatoes – 2 medium or big size
Ginger – 1/2 inch piece
Garlic flakes – 4 to 5
Green chilies –4
Mint and coriander leaves – handful

1.  Wash and drain the basmati rice and keep aside for 30 minutes.
2.Dry roast the ingredients given in grind (1) section and keep aside. This will be a dry masala powder. I strongly feel that this powder only makes my briyani very aromatic and flavorful.
3. Grind all the items given in grind (2) list to a smooth paste adding little water.
4. Extract coconut milk and keep aside.
5.Heat pan with some oil, add cinnamon stick, cloves, and bayleaf, allow them to sizzle, add onion and fry until translucent, and then add the ground masala powder. Later add the masala paste and fry till the raw smell goes.  

Throw in the cut veggies and add salt and chilly powder and mix well.  When the veggies are half cooked, add the basmati rice and coconut milk and water.  The water-coconut milk to rice ratio should be 1:1.5.  Lastly add 2 teaspoons of ghee and mi well and pressure cook for 1 whistle. Then lower the flame and keep in stove for 3-5 mins and switch off the stove.  You can expect people at kitchen by this time to know what's going on there..

6. Once the pressure is released, mix well and serve hot with onion raita.