Easy Vegetable Biryani

By Kulsoom Hussain

Craving for something delicious yet something healthy. Have a look at our easy recipe of the week – vegetable biryani. This is cooked as the vegetable pulao but tastes very similar to biryani.

Course – Main Course

Prep Time – 30 mins

Cooking Time – 40 Mins

Serving – 3-4 people

Ingredients

• Ghee – 5 tbs
• Rice – 2 cups, washed and soaked
• Onion – 2,3 Medium sized onion, chopped
• Ginger & garlic paste – 2 tsp
• Cloves- 3-4 pc
• Cinnamon stick -1 pc
• Tomatoes – 300 grms (small pieces)
• Carrots – 2 carrots (cut round shape)
• Green peas – 50 grms
• Green beans – 200 grms
• Cauliflower – 150 grms
• Potatoes – 2-3 medium sized potatoes, cut into medium pieces
• Green chilli (slit)- 4-5
• Red chilli powder – 2 tbsp
• Coriander powder – 1 tbsp
• Turmeric powder- 1 tsp
• Lemon Juice – 2 tsp
• Mint leaves (pudeena)- handful
• Coriander leaves ( hara dhanya)- handful
• Yogurt- 300grms
• Water – 4 cups (same cup used to measure the rice)
• Salt to taste

Method

In a utensil, add ghee, cloves, cinnamon stick, green chilies and onions. Cook till the onions are golden brown.
Add ginger and garlic paste. Saute for a minute.

Add all the powdered spices.

Then add the vegetables with coriander and mint, saute for about 5 mins then add yogurt.

Close the lid and cook on medium heat until the vegetables are half cooked. Make sure they are not very soft because the vegetables might become mushy after adding rice.

Add Lemon Juice.

After this procedure add the water. Bring to a boil and then add rice and salt.
Once the water is almost dry in the rice and the rice is 3/4th cooked , turn the heat to very low. Close the lid with foil or cloth so that the steam doesn’t escape.

After 10 mins, the rice should be cooked fully. Garnish it with mint and coriander leaves
and boiled eggs.

Serve hot with raita and pickle.