The really easy vegetable biryani

Owing to popular demand (read on Facebook and GChat), I’ve decided it might be worth my while '(and yours once you see how easy and quick this recipe is) to post this recipe on the blog finally. So here’s another look at this one.

  Vegetable biryani

Ingredients

For tempering
1. Mustard seeds (kadugu)	1 tsp
2. Cumin (jeera)	1 tsp
3. Cloves (lavang)	4-5 pieces
4. Cinnamon (dal-cheeni)	1-2 1-inch pieces
5. Bay leaves	1/2 medium-sized
For garnishing
1. Washed coriander leaves (kothamalli)	1 small bunch
Everything else
1. Veggies	3 mid-large potatoes, 5-6 mid-large carrots, cut into 1-inch pieces
2. Basmati rice	1.5-2 cups, well washed and soaked for 1 hour at least
3. Oil/butter	2 tbsp
4. Water	1-2 cups
5. Yogurt	1 cup
6. Salt	to taste
7. Red chilli powder/subji masala	1/2 tsp
8. Turmeric (haldi/manjal podi)	1/4 tsp

How

1. First things first, leave the rice soaking while you do everything else.

2. In a heavy-bottomed pressure cooker (bonus points for using a pressure pan), heat the oil and add the ingredients listed under the “For tempering” title.

3. Wait for the mustard/jeera combo to sputter and then add the carrots and potatoes and give it a good toss.

4. Add salt, turmeric, and subji masala/red chilli powder and then give it another good stir.

5. Allow everything to semi-cook for about 5 minutes on an open pan, making sure the flame is on “simmer” so as to not burn the contents at the bottom of the pan.

6. Once all the vegetables are coated well and have semi-cooked, add the yogurt, cook for a minute after stirring and then toss in the soaked basmati rice (after draining of course) and give it another good stir.

7. Add the water, close the lid and pressure cook for 2 whistles.

That’s it! Once the cooker has de-pressurized, open the cooker, give everything another toss and add the coriander on top as garnishing. That’s it! Its easy, simple and very very tasty.

One more shot of the vegetable biryani.

Serve hot with raita or daal or good old chips! Bon Appetit! Enjoy..