Different Ways to Make Veg Biryani
Veg biryani is a delicious and aromatic rice dish that is popular in India and other parts of South Asia. It is made with basmati rice, mixed vegetables, spices, herbs and yogurt. Veg biryani can be prepared in different ways, depending on the method of cooking, the region and the personal preference. In this article, we will explore some of the different ways to make veg biryani and share some tips and tricks to make it more flavorful and satisfying.
One Pot Veg Biryani
One pot veg biryani is a quick and easy way to make vegetable biryani in a single pot or pressure cooker. This method is ideal for busy weeknights or when you want to make a simple but tasty meal.
Here are the basic steps to make one pot veg biryani: - Rinse and soak basmati rice for 20 to 30 minutes.
Drain and keep aside. - Heat oil or ghee in a pot or pressure cooker.
Add whole spices like bay leaf, cinnamon, cardamom, cloves, star anise and shahi jeera.
Fry for a few seconds until fragrant. - Add sliced onion, green chili and ginger garlic paste.
Saute until onion turns golden brown. - Add chopped vegetables like beans, cauliflower, carrot, green peas, potato and mushroom.
You can use any vegetables of your choice or availability. - Add yogurt, turmeric, red chili powder, biryani masala and salt.
Mix well and cook for a few minutes. - Add water or thin coconut milk and bring to a boil.
Check the salt and spice levels and adjust as needed. - Add soaked rice and stir gently.
Cover the pot or pressure cooker with a lid and cook on low to medium flame until rice is done.
For pressure cooker, cook for 2 whistles on high flame and then lower the flame and cook for 5 minutes.
For instant pot, use the rice mode and cook for 12 minutes. - Fluff the rice with a fork and garnish with fried cashews, raisins, almonds, chopped mint and coriander leaves.
You can also drizzle some lemon juice or saffron water for extra flavor. - Serve hot with raita, salad or pickle.
Dum Veg Biryani
Dum veg biryani is a traditional and authentic way of making vegetable biryani by layering cooked rice and vegetable gravy in a pot and slow cooking it on a low flame. This method infuses the flavors of the spices, herbs and vegetables into the rice and makes it more rich and aromatic. Dum veg biryani takes more time and effort than one pot veg biryani, but the result is worth it.
Here are the basic steps to make dum veg biryani :-
Rinse and soak basmati rice for 20 to 30 minutes.
Drain and keep aside. - Heat water in a large pot.
Add whole spices like bay leaf, cinnamon, cardamom, cloves, mace and salt.
Bring to a boil. - Add soaked rice and cook until it is 75% done.
Drain the rice and spread it on a large plate or tray. - Heat oil or ghee in a pan.
Fry sliced onion until golden brown and crisp.
Transfer to a plate and keep aside. - In the same pan, add more oil or ghee if needed.
Add shahi jeera, black cardamom and fry for a few seconds. - Add chopped ginger, garlic, green chili and saute for a minute. - Add chopped vegetables like cauliflower, potato, carrot, beans, mushroom and bell pepper.
You can use any vegetables of your choice or availability. - Add whisked yogurt, turmeric powder, red chili powder, salt and biryani masala.
Mix well and cook until the vegetables are almost done. - Add water if needed to adjust the consistency of the gravy.
It should not be too thick or too thin. - Add chopped mint leaves, coriander leaves and fried onions.
Mix well and turn off the heat. - Heat milk in a small bowl. Add saffron strands and let it soak for 10 minutes. - Heat oil or ghee in a small pan.
Fry cashews, raisins and almonds until golden brown. Keep aside. - Take a heavy bottomed pot or handi with a tight fitting lid.
Grease it with some oil or ghee. - Spread half of the rice in an even layer at the bottom of the pot.
Sprinkle some rose water or kewra water on top. - Spread half of the vegetable gravy over the rice.
Sprinkle some fried onions, nuts and saffron milk on top. - Repeat with the remaining rice and vegetable gravy.
Make sure the top layer is rice. - Cover the pot with a lid and seal it with some wheat flour dough or aluminium foil.
Place the pot on a tawa or griddle and cook on a low flame for 25 to 30 minutes. - Remove the seal and gently fluff the rice with a fork.
Garnish with more fried onions, nuts and herbs if desired. - Serve hot with raita, salad or pickle.
Ingredients and Substitutes - Basmati rice
Basmati rice is the best choice for making veg biryani as it has a long grain, fluffy texture and fragrant aroma. You can also use other varieties of long grain rice like seeraga samba or jeera rice. Make sure to rinse and soak the rice before cooking to remove excess starch and make it more fluffy.
- Vegetables: You can use any vegetables of your choice or availability for making veg biryani. Some of the common vegetables used are beans, cauliflower, carrot, green peas, potato, mushroom and bell pepper. You can also add paneer, tofu or soy chunks for some protein.
- Spices: Spices are the key to making a flavorful veg biryani. You will need whole spices like bay leaf, cinnamon, cardamom, cloves, star anise, shahi jeera, black cardamom and mace. You will also need ground spices like turmeric powder, red chili powder and biryani masala. Biryani masala is a spice blend that is easily available in Indian stores or online. You can also make your own biryani masala by roasting and grinding some whole spices like cumin seeds, coriander seeds, fennel seeds, black peppercorns, green cardamoms, cloves, cinnamon, mace and nutmeg.
- Yogurt: Yogurt adds a tangy and creamy taste to the veg biryani. It also helps to balance the spice levels and tenderize the vegetables. Use thick and fresh yogurt that is not sour. You can also use vegan yogurt if you are dairy-free.
- Herbs: Herbs add a fresh and aromatic touch to the veg biryani. You will need mint leaves and coriander leaves for this recipe. You can also add some fenugreek leaves or kasuri methi for some extra flavor.
- Fried onions: Fried onions are an essential ingredient for making dum veg biryani. They add a sweet and caramelized taste to the dish and also help to bind the rice and vegetable layers. You can make your own fried onions by slicing onion thinly and frying them in oil until golden brown and crisp. You can also use store-bought fried onions or onion flakes to save time.
- Nuts: Nuts add a crunchy and nutty taste to the veg biryani. You can use cashews, raisins and almonds for this recipe. You can also use pistachios, walnuts or dried fruits like apricots or cranberries for some variation.
- Saffron: Saffron adds a rich color and flavor to the veg biryani. It is soaked in warm milk and then drizzled over the rice layers before dum cooking. Saffron is an expensive spice but a little goes a long way.
Different Ways to Make Veg
Biryani Veg biryani is a delicious and aromatic rice dish that is popular in India and other parts of South Asia. It is made with basmati rice, mixed vegetables, spices, herbs and yogurt. Veg biryani can be prepared in different ways, depending on the method of cooking, the region and the personal preference. In this article, we will explore some of the different ways to make veg biryani and share some tips and tricks to make it more flavorful and satisfying.
One Pot Veg Biryani
One pot veg biryani is a quick and easy way to make vegetable biryani in a single pot or pressure cooker. This method is ideal for busy weeknights or when you want to make a simple but tasty meal. Here are the basic steps to make one pot veg biryani: - Rinse and soak basmati rice for 20 to 30 minutes. Drain and keep aside. - Heat oil or ghee in a pot or pressure cooker. Add whole spices like bay leaf, cinnamon, cardamom, cloves, star anise and shahi jeera. Fry for a few seconds until fragrant. - Add sliced onion, green chili and ginger garlic paste. Saute until onion turns golden brown. - Add chopped vegetables like beans, cauliflower, carrot, green peas, potato and mushroom. You can use any vegetables of your choice or availability. - Add yogurt, turmeric, red chili powder, biryani masala and salt. Mix well and cook for a few minutes. - Add water or thin coconut milk and bring to a boil. Check the salt and spice levels and adjust as needed. - Add soaked rice and stir gently. Cover the pot or pressure cooker with a lid and cook on low to medium flame until rice is done. For pressure cooker, cook for 2 whistles on high flame and then lower the flame and cook for 5 minutes. For instant pot, use the rice mode and cook for 12 minutes. - Fluff the rice with a fork and garnish with fried cashews, raisins, almonds, chopped mint and coriander leaves. You can also drizzle some lemon juice or saffron water for extra flavor. - Serve hot with raita, salad or pickle.
Dum Veg Biryani
Dum veg biryani is a traditional and authentic way of making vegetable biryani by layering cooked rice and vegetable gravy in a pot and slow cooking it on a low flame. This method infuses the flavors of the spices, herbs and vegetables into the rice and makes it more rich and aromatic. Dum veg biryani takes more time and effort than one pot veg biryani, but the result is worth it. Here are the basic steps to make dum veg biryani: - Rinse and soak basmati rice for 20 to 30 minutes. Drain and keep aside. - Heat water in a large pot. Add whole spices like bay leaf, cinnamon, cardamom, cloves, mace and salt. Bring to a boil. - Add soaked rice and cook until it is 75% done. Drain the rice and spread it on a large plate or tray. - Heat oil or ghee in a pan. Fry sliced onion until golden brown and crisp. Transfer to a plate and keep aside. - In the same pan, add more oil or ghee if needed. Add shahi jeera, black cardamom and fry for a few seconds. - Add chopped ginger, garlic, green chili and saute for a minute. - Add chopped vegetables like cauliflower, potato, carrot, beans, mushroom and bell pepper. You can use any vegetables of your choice or availability. - Add whisked yogurt, turmeric powder, red chili powder, salt and biryani masala. Mix well and cook until the vegetables are almost done. - Add water if needed to adjust the consistency of the gravy. It should not be too thick or too thin. - Add chopped mint leaves, coriander leaves and fried onions. Mix well and turn off the heat. - Heat milk in a small bowl. Add saffron strands and let it soak for 10 minutes. - Heat oil or ghee in a small pan. Fry cashews, raisins and almonds until golden brown. Keep aside. - Take a heavy bottomed pot or handi with a tight fitting lid. Grease it with some oil or ghee. - Spread half of the rice in an even layer at the bottom of the pot. Sprinkle some rose water or kewra water on top. - Spread half of the vegetable gravy over the rice. Sprinkle some fried onions, nuts and saffron milk on top. - Repeat with the remaining rice and vegetable gravy. Make sure the top layer is rice. - Cover the pot with a lid and seal it with some wheat flour dough or aluminium foil. Place the pot on a tawa or griddle and cook on a low flame for 25 to 30 minutes. - Remove the seal and gently fluff the rice with a fork. Garnish with more fried onions, nuts and herbs if desired. - Serve hot with raita, salad or pickle.
Ingredients and Substitutes - Basmati rice: Basmati rice is the best choice for making veg biryani as it has a long grain, fluffy texture and fragrant aroma. You can also use other varieties of long grain rice like seeraga samba or jeera rice. Make sure to rinse and soak the rice before cooking to remove excess starch and make it more fluffy. - Vegetables: You can use any vegetables of your choice or availability for making veg biryani. Some of the common vegetables used are beans, cauliflower, carrot, green peas, potato, mushroom and bell pepper. You can also add paneer, tofu or soy chunks for some protein. - Spices: Spices are the key to making a flavorful veg biryani. You will need whole spices like bay leaf, cinnamon, cardamom, cloves, star anise, shahi jeera, black cardamom and mace. You will also need ground spices like turmeric powder, red chili powder and biryani masala. Biryani masala is a spice blend that is easily available in Indian stores or online. You can also make your own biryani masala by roasting and grinding some whole spices like cumin seeds, coriander seeds, fennel seeds, black peppercorns, green cardamoms, cloves, cinnamon, mace and nutmeg. - Yogurt: Yogurt adds a tangy and creamy taste to the veg biryani. It also helps to balance the spice levels and tenderize the vegetables. Use thick and fresh yogurt that is not sour. You can also use vegan yogurt if you are dairy-free. - Herbs: Herbs add a fresh and aromatic touch to the veg biryani. You will need mint leaves and coriander leaves for this recipe. You can also add some fenugreek leaves or kasuri methi for some extra flavor. - Fried onions: Fried onions are an essential ingredient for making dum veg biryani. They add a sweet and caramelized taste to the dish and also help to bind the rice and vegetable layers. You can make your own fried onions by slicing onion thinly and frying them in oil until golden brown and crisp. You can also use store-bought fried onions or onion flakes to save time. - Nuts: Nuts add a crunchy and nutty taste to the veg biryani. You can use cashews, raisins and almonds for this recipe. You can also use pistachios, walnuts or dried fruits like apricots or cranberries for some variation. - Saffron: Saffron adds a rich color and flavor to the veg biryani. It is soaked in warm milk and then drizzled over the rice layers before dum cooking. Saffron is an expensive spice but a little goes a long way.
