VEGETABLE BIRYANI WITH GREEN RAITA
Get four of your 5-a-day in this flavourful vegetable biryani. It's easily doubled, and you can add a halved green chilli if you like extra spice
Provided by Sara Buenfeld
Categories Dinner
Time 40m
Yield Serves 2 (easily doubled)
Number Of Ingredients 16
Steps:
- Tip the rice into a pan of boiling water and cook for 12 mins until only half cooked. Drain, but reserve the water. Meanwhile, heat the oil in a large non-stick pan that has a lid, and fry the onion over a medium heat until golden. If it starts to catch, cover with the lid.
- Tip in the carrots and cauliflower, and continue cooking, covered, for 5 mins. Stir in the curry powder, cinnamon and cumin seeds, the ginger and garlic. Stir well. Tip in the rice, add 2 tbsp of the yogurt and pour in 300ml of the reserved rice water mixed with the bouillon powder. Stir in the cashews and peas. Cover and cook for 10 mins over a gentle heat until the rice is tender and all the liquid has been absorbed. Add half the mint and half the coriander, then leave to rest for 5 mins.
- Meanwhile, make a raita by stirring the remaining mint and coriander into the remaining yogurt, then add 1 tbsp cold water to loosen - you can whizz together with a hand blender if you want a green raita. Spoon into small bowls to serve alongside the biryani.
Nutrition Facts : Calories 559 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 24 grams sugar, Fiber 17 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium
VEG BIRYANI | VEGETABLE BIRYANI RECIPE
Veg biryani also known as vegetable biryani is an aromatic rice dish made with basmati rice, spices & mixed veggies. This quick recipe will give you a flavorful vegetable biryani that you can make just under 30 mins. Recipe instructions for IP, pressure cooker & pot.
Provided by Swasthi
Categories Main
Time 30m
Number Of Ingredients 25
Steps:
- Soak rice for at least 20 minutes. Drain the water and set aside.
- Chop all the veggies, coriander and mint leaves. Keep these aside as well.
- If using cauliflower keep them slightly larger.
- Add oil to a hot pressure cooker or heavy bottom pot.
- Next add bay leaf, star anise, shahi jeera, cloves, cardamoms & cinnamon. Saute for 1 to 2 mins.
- Add sliced onions and slit green chilies. Fry them stirring often until the onions turn evenly golden or light brown.
- Next add ginger garlic paste and saute for about a minute or until the raw smell has gone off.
- Add all the chopped vegetables and fry for about 2 minutes.
- Next add tomatoes, ⅛ teaspoon salt, yogurt, coriander leaves, mint leaves,red chilli powder, turmeric and garam masala.
- Mix all of these and fry on a high flame for 2 to 3 mins. The tomatoes should break down completely and the raw smell disappear.
- Reduce the flame to low. Drain the water from the rice completely and spread it in a layer evenly over the veggies.
- Measure the water or coconut milk to a separate bowl & add ¼ tsp salt. Mix well and taste the water. It has to be slightly salty.
- Pour the salted water across the sides or edges of the pot.
- If you do not mix up everything then the veg biryani will cook in layers. (However you can also mix up everything and cook just like it is done normally.)
- Optional - Sprinkle 1 tsp ghee, 2 tbsps chopped mint leaves, handful of fried onions & saffron soaked milk. (refer notes)
- For pressure cooking: Cover the cooker and pressure cook for 1 whistle on a medium high flame.Turn off the stove. For al dente non mushy veg biryani, I release the pressure manually after 1 to 2 mins using a wooden spatula. When the pressure releases, open the lid and fluff up veg biryani with a fork.
- If cooking in a pot, cook covered on a low flame until the water is absorbed and the veg biryani is cooked fully. Turn off the stove & rest for 15 mins. Serve veg biryani with raita or salan.
- Optionally squeeze lemon juice while serving.
- Press the SAUTE button on your IP and pour oil or ghee to the steel insert.
- Add thinly sliced onions. Spread them to a single layer and saute occasionally until uniformly deep golden. Remove half of these and set aside for later.
- Then add the whole spices and green chili. Then add the ginger garlic paste and saute until a nice smell comes out.
- Add tomatoes, chopped veggies, mint, coriander leaves and sprinkle ⅛ teaspoon salt. Saute until the tomatoes breakdown. This takes about 1 to 2 mins.
- Stir in the garam masala and red chilli powder.
- Press CANCEL button & add yogurt. Deglaze by scraping the bottom of the pot with a spatula. This releases any bits of food stuck there.
- Spread the veggies to a single layer. Next layer the drained rice and level it.
- In another bowl, stir in ¼ teaspoon salt & 1¼ cup water and taste it. It has to be slightly salty. If needed add more.
- Pour the water starting from the sides and then in the center. Do not mix. Ensure all of the rice is under the water.
- Secure the IP with the lid. Position the steam release valve to sealing position.
- Press pressure cook/ manual (set to high pressure) & set the timer for 5 mins. If you double or triple the recipe then set to low pressure with the same cook time. (Alternately you can pressure cook for 4 mins on high pressure setting and wait for 8 mins. Then release the rest manually.)
- When the IP finishes, for aldente cooked vegetable biryani quick release the pressure manually. For softer rice, wait for 5 to 7 mins (natural pressure release) and then release the rest manually with the help of a spoon. Garnish with fried onions. Serve with Raita.
Nutrition Facts : ServingSize 1 g, Calories 420 kcal, Carbohydrate 70 g, Protein 7 g, Fat 11 g, Sodium 96 mg, Fiber 4 g, Sugar 2 g
VEG BIRYANI | VEGETABLE BIRYANI | RAITA | VEG BIRYANI WITH RAITA
The mouthwatering veg biryani with the combination of delicious raita, the veggies mixed with all the spices and cooked with rice.
Provided by Farida's Cook Book
Categories Main Course
Time 30m
Number Of Ingredients 33
Steps:
- Wash and soak rice at least 30 minutes before starting for preparation.
- Heat a pan add ghee, oil, cashew nuts, cinnamon, cloves, long pepper, star anise, cumin seeds, cardamon.
- Saute for a minute until cashew nuts and other spices turn golden.
- Add onions and slit green chillies. Fry until it turns to golden brown.
- Add ginger and garlic paste, mix well and fry till the raw smell disappears.
- Add chopped carrots, french beans, potatoes and also add a cup of peas.
- Mix and fry for 5 minutes. Add tomatoes fry for 2 minutes.
- Add yoghurt, turmeric powder, red chilli powder, coriander powder, biryani powder, and salt saute for a couple of minutes till it gets a nice aroma.
- Now our veggies will absorb all the masala texture.
- Measurement of water is most important, in which our entire biryani depends. For 2 cups of rice add 3 cups of water including veggies.
- Add water to vegetable masala texture pan and let begin to boil. Meanwhile, take soaked rice, drain the water from the rice and set aside.
- When the water begins to boil add rice to the pan and give a mix.
- Add mint leaves and coriander leaves stir.
- When the water gets evaporate close the lid. In a low flame dum the rice for 5 minutes.
- Mix and squeeze lemon juice into the biryani. Again close the lid leave for 2 more minutes.
- Vegetable biryani is ready. Garnish with fried cashew nuts and coriander leaves Serve with raita.
- Take a bowl to add chopped onions, green chilli, coriander leaves and salt mix well.
- Add yoghurt mix well all the ingredients. Add little water if necessary mix well.
- Garnish with coriander leaves on top. Serve as a side dish, especially in biryani recipes.
SPICED VEGETABLE BIRYANI
This simple vegetarian curry, full of fresh Indian flavours, is quick to make and cooks in a single pot
Provided by Silvana Franco
Categories Supper, Vegetable
Time 1h
Number Of Ingredients 15
Steps:
- Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.
- While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.
- Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts. Serve with a pile of poppadums and a bowl of raita.
Nutrition Facts : Calories 494 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 89 grams carbohydrates, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.99 milligram of sodium
More about "veg biryani vegetable biryani raita veg biryani with raita recipes"
VEG BIRYANI | VEG DUM BIRYANI RECIPE » DASSANA'S VEG …
From vegrecipesofindia.com
4.9/5 (189)Total Time 1 hr 30 minsCategory Main CourseCalories 437 per serving
- Pick and rinse basmati rice in running water till the water runs clear of starch. Soak the rice in 1 cup of water for 30 minutes.
- In a 2-litre pressure cooker or a pan, heat ghee. Add the following spices - shahjeera, tej patta, green cardamoms, cloves, black cardamom and cinnamon. Sauté the whole spices till they crackle.
THE BEST VEG BIRYANI | VEGETABLE BIRYANI RECIPE - MY FOOD …
From myfoodstory.com
Ratings 6Calories 646 per servingCategory Main Course
- Heat oil in a large heavy bottomed pot. Add cinnamon, clove, cardamom and bay leaves and cook till aromatic.
- Bring water to a roaring boil in a large stockpot with 2 tablespoons salt and 1 tablespoon oil. Once the water starts to boil, add the drained rice. Cook for 8 minutes or until the rice is 85% cooked. Drain the water once done.
VEG RAITA | MIX VEGETABLE RAITA » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
28 TASTY RAITA RECIPE FOR BIRYANI AND PULAO - DASSANA'S …
From vegrecipesofindia.com
RESTAURANT STYLE VEGETABLE BIRYANI - COOK WITH MANALI
From cookwithmanali.com
RAITA RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
EASY INSTANT POT VEGETABLE BIRYANI - PIPING POT CURRY
From pipingpotcurry.com
VEG BIRIYANI RECIPE | VEGETABLE BIRYANI RECIPE IN BANANA LEAF | VEG …
From hebbarskitchen.com
VEG DUM BIRYANI HOW TO MAKE VEGETABLE DUM BIRYANI
From indianhealthyrecipes.pages.dev
IS BIRYANI GOOD FOR WEIGHT LOSS?- HEALTHIFYME
From healthifyme.com
VEG BIRYANI RECIPE | HOW TO MAKE VEG BIRYANI | VEGETABLE BIRYANI
From food.ndtv.com
BEST VEGETABLE BIRYANI RECIPE - HOW TO MAKE VEGETABLE BIRYANI
From delish.com
VEGETABLE BIRYANI WITH SIMPLE RAITA RECIPE | RICE & GRAINS
From hannaford.com
VEG BIRYANI RECIPE | VEGETABLE BIRYANI RECIPE - SHARMIS PASSIONS
From sharmispassions.com
EASY VEGETABLE BIRYANI - DINNER, THEN DESSERT
From dinnerthendessert.com
VEG BIRYANI IN COOKER | HOW TO MAKE VEGETABLE BIRYANI RECIPE IN …
From hebbarskitchen.com
15 BIRYANI WITH RAITA - SELECTED RECIPES
From selectedrecipe.com
VEG BIRYANI RECIPE VEGETABLE BIRYANI SWASTHI S RECIPES
From indianhealthyrecipes.pages.dev
VEGETABLE BIRYANI RECIPE - HOW TO MAKE VEG BIRYANI | VEGETABLE …
From recipes.timesofindia.com
VEGETARIAN BIRYANI | FEASTING AT HOME
From feastingathome.com
COOKING HOUR: VEG BIRYANI | VEGETABLE BIRYANI
From cooking-hour.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love