In the beginning, rulers in northern India invented Vegetable Biryani as a vegetarian alternative to chicken biryani.
This includes tasty long-grain rice and delightfully soft, sweet veggies. Serve with a side of chilled yogurt.
Easy Vegetable Biryani Recipe
Course: Lunch, Main CourseCuisine: IndianDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
25
minutesCalories
390
kcalIngredients
Basmati Rice – 2 cups
Sliced Onion – 1
Potatoes – 2 ( Cut each in 4 pieces )
Carrots – 2 (Chopped)
Peas – 1 cup
Oil – 3 tablespoons
Cumin (Jeera) Seeds – 1/2 teaspoon
Turmeric – 1.5 teaspoons
Chile Powder – 1 teaspoon
Coriander – 1/2 teaspoon
Garam Masala – 1/2 teaspoon
Butter or Ghee – 1 teaspoon
Salt – As per your taste
Directions
- Take a bowl and soak rice in cool water for 15-20 minutes.
- In the meantime heat oil in pressure cooker and add Cumin seeds, Coriander and Onion in it. Stir well until onion is light brown.
- Add potatoes and carrots in it and stir well for 5 minutes. Now add turmeric, chile powder in it and cook for 1 more minute.
- Now drain out water from soaked rice and add these into pressure cooker and stir well.
- Add peas, butter, garam masala and salt in it. After this add water and seal your pressure cooker.
- Cook for 5 minutes and remove cooker from heat.
- Release pressure naturally and then open pressure cooker and serve warm Vegetable Biryani with yogurt.