Easy Vegetable Biryani One Pot Meals Recipes

EASY VEGETABLE BIRYANI (ONE POT MEALS)

Steps:

• Soak Basmati rice in water according to package instructions. I generally use IndiaGate Classic Basmati rice. It needs to be soaked for atleast 30 minutes
• In the mean time chop all the veggies lengthwise
• Heat ghee in a pressure pan
• Add bay leaf, cinnamon stick, elaichi and cloves
• Saute for a minute
• Then add saunf, mustard seeds. Let them splutter
• Add onions and tomatoes along with ginger garlic paste
• Saute in medium flame until onions become translucent and the raw smell of ginger garlic goes off
• Now add chopped vegetables and the dry powders one by one
• Add salt and 1/2 cup of water.
• Let the veggies be cooked for about 3-4 minutes.
• Now wash the soaked basmati rice and then add it to the pressure pan.
• Add 2 cups of water, 2tbsp yogurt. Sprinkle fresh coriander & mint leaves. Using a spatula gently mix everything together
• Close the pressure pan. simmer the flame.Generally basmati rice gets cooked in 12-15 minutes.
• After 15 minutes (approx) turn off the stove and let the rice gets cooled for about 10 minutes. If you mix biryani when its hot there are chances that rice might get mashed up. So wait until it gets cooled down
• Serve briyani with onion raita or any gravy of your choice.

ONE-POT VEGETABLE BIRYANI

Steps:

• Rinse the rice, cover with cold water in a bowl and soak for 20 minutes. Meanwhile, heat ghee in a large pot over medium until it melts, 30 to 45 seconds. Add bay leaf, star anise, cloves, cardamom and green chiles and fry until fragrant, about 30 seconds. Add onion and fry, stirring often, until they start turning golden brown, about 5 minutes.
• Add ginger and garlic and continue frying and stirring until the raw smell dissipates, about 1 minute. Add turmeric and red chile powder and stir for 30 seconds to toast (don't let them burn). Add tomato and 2 tablespoons water. Add half of cilantro and mint. Continue stirring until the tomato starts to break down, about 5 minutes.
• Add the carrot, potato, cauliflower, green peas, green beans, yogurt and salt. Cook, stirring occasionally, for 5 minutes until the ingredients are incorporated.
• Drain the rice and add to the pot, along with the lemon juice and garam masala. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover and cook on medium for 5 minutes.
• Uncover and stir. Add the rest of the cilantro and mint and the lemon slices. Cover and cook on low for 20 minutes. Turn off the stove and let the pot stand for 15 minutes. Fluff the rice and garnish with fresh pomegranate seeds and cashews if you like.