Vegetable biriyani is everything you need to turn a Meatless dinner into something special. This spicy and aromatic one pot meal studded with sweet raisins and cashews , cooked on dum and served with some cold and sweet pineapple raita is the perfect solution to busy days, sudden guests and veggie days conundrum.
I have some really good news to share with all you fabulous people here! As you all know by now, I am just an emotional fool who loves to take nostalgic trips down the memory lane..and who lets curiosity get the better of her and create food from the global platter. I am no chef. I am not a professional cook. Until a year ago I had never even dreamt of holding a camera, cooking food (almost daily!!) and styling food, let alone be writing a food blog!!
So you can imagine my utmost joy and happiness when I found out that I was featured by a leading national magazine in India called FEMINA and that I was now a part of an extremely group of talented professional chefs all a part of the best “break the Mould” concept winner CHEFSUTRA!
Both were a resounding validation of me being a die hard foodie. While the magazine FEMINA took into account my creative aspect and the overall quality of my blog, CHEFSUTRA gave the much awaited pat on the back to my cooking skills. Two months back I couldn’t have imagined either. But today, having gotten some recognition from the foodie community, I feel a little more sure of myself.
I feel that its ok to be just me…to go into the kitchen and cook where my heart leads me to. After all, I have never succumbed to making popular Indian recipes, nor will you see many foodgasm inducing desserts on my blog. I have simply followed my heart and my palate, I have bared my heart, my memories to you, I have taught myself about that seven headed Hydra called food photography (obviously what I know is barely the tip of the ice berg) and yes, I even controlled myself from giving in to food trends and just go on sharing with you what I like to eat.
My blog is all me – savory, spicy, sweet, sometimes nonchalant and a little hungover from the previous days happy hours, and I am so grateful that people love reading my stories,enjoy making my food and feel the photographs. A big Thank you to everyone for all the love!!
If you enjoy my recipes and would like to give them a try yourself, now you can place an order through ChefSutra, select one of my dishes on the CHEFSUTRA website and wait for the perfect “mise en place” to be delivered to your home and all you have to do is put the finishing touches!
Now coming to this dish.. well what can I say , I have always been in love with this one pot meal!!
While my love affair with Hyderabadi Chicken Biriyani started 7 yrs back, this vegetable biriyani is quite recent…something that I started making coz Meatless Mondays had become a regular thing now and after a hectic day, a one pot , spicy and delicious meal is exactly what my body, mind and tongue craved for 😛
I put off meal planning as long as possible until I find myself at the grocery store rushing around in a flurry, desperately throwing things into my cart. You’d think meal planning would come easy to me given how many recipes I have made over the past year, but unfortunately that’s rarely the case. Plus, don’t people have expectations when you have a recipe blog? Bloggers, do you agree? Or maybe they don’t care and I stress about these made up things in my mind, which I like to do. It’s also possible that I’m just burnt out on the creative front by the time Friday evening rolls around and the thought of throwing a bag of chips on the table sounds very appealing.
Either way,strangely this Biriyani wasn’t on the menu. Nope. This was the product of my hungover creativity on a rather happy Monday evening, still glowing from all the amazing congratulatory messages I had been receiving since the morning.
When you open the pot of vegetable biriyani, your senses will get hit with a high dose of fragrance that in itself can take you to gastronomic heaven…and you will try your mightiest not to sneak in a bite and control that sudden explosion of saliva in your mouth!!
- Basmati Rice - 2 cup
- Onions - 1 large sliced thinly
- Green Chilli - 2 slit
- Ginger Garlic Paste - 2 tblspn
- Tomatoes - 2 large chopped finely
- Carrots - 1 large chopped
- Beans -3 chopped
- Capsicum - 1 chopped into big pieces
- Peas - 1 cup
- Turmeric Powder / Manjal Podi - 1 tsp
- Chilli Powder - 1 tblspn
- Coriander Powder / Malli Podi - 2 tblspn
- Garam Masala powder - 1 tblspn
- Curd / Yogurt- ½ cup
- Salt to taste
- For Seasoning:
- Oil - 3 tblspn
- Ghee - 3 tblspn
- Cumin Seeds / Jeerakam - 1 tsp
- Cinnamon / Pattai - 1 small stick
- Bay Leaf - 1 leaf
- Cardamom Pods / Yelakai - 5
- Cloves / Krambu - 5
- For Grinding:
- Coconut - 1 cup grated
- Cashews - 15
- For Layering Rice:
- Coriander leaves - ½ cup chopped finely
- Mint Leaves - ½ cup chopped finely
- Saffron - a pinch
- Warm Milk - ¼ cup
- Cashews - 3 tblspn
- Raisans - 3 tblspn
- Ghee - 1 tblspn
- Start by making the ground paste. Take coconut and cashews in a blender and grind into a fine paste. Set aside till use.
- Wash and soak rice in water for 30 mins. Now Start by cooking rice in lots of boiling salted water. Check this post to see detail instructions. Drain it and set aside.
- Heat oil and ghee in a kadai.
- Add in onions and cook till golden.
- Add in green chillies and ginger garlic paste and saute for a min.
- Add in the seasoning ingredients and saute for a min.
- Now add in tomatoes and mix well. Cook till oil separates from it.
- Now add in all the veggies and saute for a min. Cover and cook on a low heat for a good 7 to 8 mins.
- Add in all spice powders, ground masala and curd. Mix well. Add in salt. Masala Done. Cook for 3-4 minutes.
- Soak saffron in warm milk, set aside. Fry cashews and raisins in ghee and set aside.
- Now lets gets the assembling.
- Now take a thick bottomed dutch oven. Lay half the masala into the bottom of the dish. Spread half the rice and sprinkle in coriander and mint leaves. Now half the saffron soaked milk over the rice. Cover with half the masala and the remaining rice. Now sprinkle over coriander leaves and mint leaves. Drizzle in the remaining saffron soaked milk over the rice. Sprinkle in the fried nuts and raisans. Cover the dish with foil tightly and let it cook on a preheated tawa on a very low flame for 20- 25 mins.
- Remove it, Let it rest for atleast 20 minutes, fluff it up and serve.