Vegetable Biryani

Vegetable biryani
Vegetable biryani

Growing up we would traditionally only have veg biryani at an Indian wedding, why this was the case I will never know but I am definitely changing that tradition. This is one pot wonder meal that typically tastes amazing with any number of a wide variety of vegetables. It’s healthy and very economical to make and perfect for packing in extra veg when it comes to picky eaters.

I take the simplicity one step further by making this is an Instant pot but the process is virtually the same on the stove top with just a slightly longer cooking period.

Let’s get cooking…

Start off by seasoning the potatoes with salt and a pinch of turmeric and roast in an oven until soft.

While this is cooking, turn on the Instant pot to sauté mode, braise onions and chilli in 4 tablespoons of oil until translucent. Add in chilli powders, ground spices, turmeric and ginger and garlic and stir until fragrant, careful not to burn it. Toss in the tomatoes, salt and chopped herbs. Allow to simmer for 5 minutes until the tomatoes are cooked (oil is bubbling to the top). Once you see this add in the vegetables and cook for 5 minutes, stirring regularly.

Layer the uncooked rice over the potatoes and pour over 1 ½ cups of water. Place potatoes on top of the rice and dab the butter all over. Close the lid, switch the Instant Pot to pressure cook and timer to 20 minutes.

When the time is up, allow to release the pressure for 10 minutes then manually release any remaining pressure. Open the pot, all the liquid should be soaked up and the rice fully cooked. If there is any remaining liquid, you can turn on the saute mode to allow the liquid to dry up.

Serve with raita and a simple carrot and onion salad.


Vegetable biryani

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

• 3 ripened tomatoes or 1/2 can whole plum tomatoes, blitzed
• 1 large onion, finely sliced
• 3 medium potatoes, cut in half and roasted
• 4 sprigs mint
• 4 sprigs thyme
• 8 sprigs coriander
• 2 green chillies
• 1 cup rice
• 1/2 cup frozen peas
• 1 star anise
• 4 cardamom pods
• 2 sticks cinnamon
• 1/2 tsp fennel seeds
• 4 cloves
• 2 bays leaves
• 1/2 tsp Kashmiri chilli powder (optional)
• 3 tsp medium curry powder (depending on your heat preference)
• 1/2 tsp turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground fennel
• 1 1/2 tsp salt to taste
• 1 tsp crushed ginger and garlic
• 4 cups of mixed vegetables, I used carrots, butter beans and mushrooms
• 3 tblsp butter
• 4 tblsp oil

Directions

  1. Season potatoes with salt and a pinch of turmeric and roast until soft
  2. Switch the instant pot to sauté mode, braise onions and chilli in 4 tblsp oil until translucent
  3. Add in chilli powders, ground spices, turmeric and ginger and garlic and stir until fragrant, careful not to burn it
  4. Add in tomatoes, salt and chopped herbs. Allow to simmer for 5 minutes
  5. Once tomatoes are cooked (oil is bubbling to the top) add in the vegetables, cook for 5 minutes.
  6. Layer the uncooked rice over the potatoes and pour over 1 ½ cups of water
  7. Place potatoes on top of the rice and dab the butter all over
  8. Close the lid, switch the Instant Pot to pressure cook and timer to 20 minutes
  9. After the time is up, allow to release the pressure for 10 minutes then manually release any remaining pressure
  10. Open the pot, all the liquid should be soaked up and the rice fully cooked
  11. Once cooked, serve alongside raita and a simple carrot and onion salad.

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