Ingredients
Scale
For Rice
- 1 cup (250 ml) Seeraga Samba / Basmati Rice
- 1 1/2 cups (375 ml) water
For Biryani Masala Paste
- 1 medium sized onion
- 6 cloves garlic
- 1 inch ginger
- 3 green chillies (Add more if you want it really spicy)
- 2” piece cinnamon
- 2 cloves
- 1 cardamom
- 1/3 cup water to grind
Other Ingredients
- 1 tablespoon Ghee
- 1 tablespoon Vegetable oil
- 3 cloves
- 1 medium sized onion, sliced
- 1 tomato, chopped
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 15 mint leaves
- 3–4 stalks coriander leaves
Vegetables for the biryani
- 2 Carrots
- 1 potato
- 1/2 cup peas
- 7–8 Beans
Instructions
- Soak the Seeraga samba / Basmati rice in water and set aside.
- Heat oil and ghee in a pan and add in 2-3 cloves. Add in the sliced onions and fry till the onions are soft. No need to brown the onions.
- When the onions are soft, add in the chopped tomatoes. Fry till the tomatoes are cooked and oil floats on top.
- Make a paste out of the ingredients listed under biryani masala. Add it to the pan and cook for a minute. Add in the turmeric powder and salt and saute for a minute more.
- Add in the chopped veggies and fry for 2-3 minutes. Add in the chopped coriander leaves and mint leaves. Fry for a minute more.
- Add 1.5 cups of water for one cup of rice. Add in the water and let it come to a rolling boil.
- Once the water is boiling, add in the rice and let the mixture come to a boil again. Once the mixture boils, cover the pressure pan with a lid and leave it exactly for 2 whistles on medium flame. Switch off the flame and let the pressure from the cooker release naturally.
- Vegetable Biryani is ready. Serve hot with kurma or raita.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Rice, Main Dish
- Cuisine: South Indian, Tamilnadu