VEGETABLE BIRYANI RECIPE IN COOKER

Love to eat vegetable biryani, but feeling lazy to do on a weekend or busy weekdays, then try this easy vegetable biryani recipe in cooker. As name suggest, this biryani is very easy to make and is loaded with lots of healthy vegetables and aromatic spices. This is one of my favourite one pot meal which is rich in taste  yet simple to make because of the addition of ghee( clarified butter)and milk. You can also make this biryani with an alternate flavor profile by adding coconut milk, but in this preparation I added cows milk.
Making vegetable biryani recipe in pressure cooker is very easy … just temper the spices in ghee , throw some onion, tomatoes, green chillies, all the colourful veggies and salt, saute for few mins, finally add required water and rice and cook until done( pressure cookers might vary ) . Hot flavourful vegetable biryani recipe is ready in minutes. It goes well with spicy gravies like aloo palak,korma, cucumber raita or potato chips.

Ingredients For Vegetable Biryani Recipe in cooker

  • 1 Cup of Basmati Rice
  • 2 Carrots, Finely Chopped
  • 15 Beans, Finely Chopped
  • 1 Medium Size Potato, Cubed
  • 1/4 Cup of Green Peas (Frozen)
  • 1 Big Red Onion, Finely Chopped or 2 Mediumsize Red Onion
  • 4 Garlic Cloves, Big
  • 1 Inch of Ginger
  • 3 Green Chillies
  • 2 Tomatoes, Finely Chopped
  • 1 Tbsp of Curd (Yogurt)
  • 7 Mint Leaves
  • Handful of Coriander Leaves, Finely Chopped
  • 1 Tbsp of Lemon Juice
  • Salt to taste
  • 1.5 Cups of Milk

    To Temper

  • 1.5 Tbsp of Ghee
  • 2 Cloves
  • 1 Cinnamon, Medium Size
  • 1 Cardamom
  • 1 Bay Leaf

Method

  • Soak basmati rice in water for 30 mins, drain and wash the rice in tap water for 2 times. Keep aside.
  • Wash and  finely chop the vegetables, onion and tomatoes. Slit the green chilies. In a blender, add ginger and garlic and make a ginger garlic paste.
  • Take a pressure cooker, heat ghee, when it is hot, add cloves, cardamom, cinnamon, fry for a min. Add chopped red onion, slited green chillies and salt, fry for 2 mins, until onion turns golden brown. Add ginger garlic paste, fry for few mins until raw smell vanishes.
  • Add chopped tomato, mint leaves and coriander leaves, saute until tomatoes turns soft and mushy.
  • Add carrots, beans, potato and peas, saute this for few mins. Add curd and rice, saute this for few secs.
  • Add milk, check the salt. Close the lid and pressure cook it for 2 whistles. Turn off the flame.
  • Open the cooker, add lemon juice, mix gently with fork.
  • Serve hot with any spicy gravies like aloo palak, korma or cucumber raita and potato chips.

 

   Tips

  • You can use small onions instead of large onions.
  • Use coconut milk in place of cows milk to get a rich taste.
  • If you don’t have whole spices, just add 1 tsp of garam masala.
  • Don’t break the rice while mixing.
  • If you are weight conscious, add oil in place of ghee.
  • If you feel lazy to grind ginger garlic paste, finely chop the ginger and garlic, add it to the oil, saute well until raw smell vanishes.
  • Don’t have pressure cooker, then try biryani in stove top. For that you need a heavy bottomed pan with perfect fitting lid then follow the above recipe and cook in a low flame.
  • You can also use nuts to garnish.

    Health Benefits of Vegetables and spices

  • Vegetables are home for antioxidants.
  • Vegetables are packed with soluble and insoluble fibers.
  • They are rich in vitamins and minerals.
  • Spices like cinnamom has anti microbial property and controls sugar levels.
  • Cardamom good for heart burn and increases blood circulation.
  • Cloves good for teeth pain, boosts metabolism and immune system.
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MINT PULAO | PUDINA PULAV WITH TOMATO | LUNCHBOX RICE

   




        I love Mint. Every week I use to get mint leaves from my nearby grocery store. Also I always stock dried mint in my pantry . You can make lot of dishes with both fresh and dried leaves like  paratha, chutney, rice, soups and curries. I really love the beautiful aroma of mint. Research study has said that the aroma itself stimulates the salivary glands, there by increasing digestive enzymes and facilitates the digestion. It has lots of health benefits. Try to include this leaf in your diet and stay healthy. If you get mint leaves from store, use the leaves for cooking and don’t throw the stem, just place it a pot of soil, it grows so fast and you can use it later for cooking. Coming to the recipe, this is a flavorful one pot meal and a nice lunch box dish. Even a bachelors can cook this rice, it is so easy to make and filling.


    Ingredients

           1 Cup of Basmathi Rice
           1 Big Red Onion, Finely Chopped
           3 Garlic Cloves, Big,
           1 Inch Size of Ginger,
           3 Medium Size Tomatoes, Finely Chopped
           1/2 Tsp of Garam Masala
           Salt to taste
           1.5 Cups of Water
           1 Tsp of Lemon Juice(Optional)
     
     To Grind

           1 Cup of Mint
           1 Cup of Coriander Leaves
           4 Green Chillies
          

     To Temper

           1 Tbsp of Ghee
           1 Tbsp of Oil
           1/2 Tsp of Fennel Seeds
           2 Cloves
           1 Cinnamon, Small Stick(1 inch)
           1 Cardamom
           1 Bay Leaf
                   


     Method

  • Soak the basmati rice in water for 30 mins. Drain the water and rinse it in tap water for 2 times. Keep this aside.
  • In a blender, add coriander leaves, mint leaves, green chilies and little water, grind it to a smooth paste.
  • In a mixie or mortar&pestle, make a paste of ginger and garlic.

  • Heat oil and ghee in a cooker, add clove, cinnamon, cardamom, bay leaf & fennel seeds. Saute this for few secs. Add chopped red onion and salt, saute this for 2 mins until it turns golden brown.

  • Add ginger garlic paste, fry for a min. Add chopped tomatoes, fry until it turns soft and mushy.

  • Add mint leaves, coriander leaves and green chillies paste,fry this for 2 mins until raw smell goes off. Otherwise it spoils the taste of the rice.

  • Add garam masala, saute this for a min.

  • Add rice and water, mix well. Check the salt. Close the pressure cooker with a lid and cook for 2 whistles. Turn off the flame. Let the pressure release on its own.

  • Open the cooker, add lemon juice,if necessary, mix gently with a fork or spoon.

  • Serve hot with any spicy gravies and raita. I had with mushroom peas fry.



    Tips

  • You can add vegetables like peas, corn, potato and cauliflower to this rice.
  • Adjust the no of chilies according to your taste.

  • If you want little more spicy, then add 1/2 tsp of red chilly powder.

  • If you have coconut milk, use instead of water.

  • Don’t break the rice while mixing.

  • Addition of lemon juice gives a mild tangy taste.

  • Rice : water ratio is for 1 cup of rice :1.5 cups of water.


     Health Benefits of Mint

  • Aroma of mint, activates the salivary glands, there by increasing digestive enzymes and facilitates the digestion.
  • Soothing the digestive tract, if you are having any stomach ache.
  • Cooling sensation to skin.
  • Eliminates the toxins from the body.
  • Helps in whitening teeth and combats bad breath.
  • Good cleanser for the body.