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not-so-spicy vegetable biriyani

(1 rating)
Recipe by
Vasupradha Raghav-Vasudevan
Chennai

Now, I made this today (for a father's day party!) till now, I have been receiving overwhelming responses :) I hope you enjoy it too with your family!! :)

(1 rating)
prep time 10 Min
cook time 40 Min

Ingredients For not-so-spicy vegetable biriyani

  • 3 c
    basmati rice
  • 3 c
    coconut milk
  • 3 c
    water
  • 1/2 c
    roasted (unsalted) peanuts
  • VEGETABLES
  • 1 lg
    red onion, sliced
  • 1
    tomato, chopped
  • 1 lg
    golden potato, peeled and diced
  • 1/2 c
    green peas
  • 1/2 c
    baby carrots, chopped
  • 1
    1-inch ginger piece, finely chopped
  • MASALA
  • 1 Tbsp
    garlic powder
  • 1 Tbsp
    pulao masala
  • 1 Tbsp
    garam masala
  • salt to taste
  • 2
    bayleaf
  • 1/2 tsp
    cinnamon powder
  • 4
    cloves
  • 4
    green cardamoms
  • OIL MIXTURE
  • 2 Tbsp
    butter, melted
  • 2 Tbsp
    vegetable oil
  • GARNISHING
  • 1/2 c
    cilantro leaves, finely chopped

How To Make not-so-spicy vegetable biriyani

  • 1
    Add the oil mixture to a large pan. When the oil gets heated, add the onion slices to the pan and fry the onions till they turn translucent for 10 min.
  • 2
    Now add all the vegetables, peanuts and the masala mixture and fry them all together stirring occasionally for 10 min.
  • 3
    Add the rice to the above mixture and saute the mixture for 5 min, till the rice turns a little crispy. Then add the coconut milk and water and give the mixture a stir.
  • 4
    Now do open-gas-top-cooking for the biriyani for about 20-25 min till all the vegetables and rice boils and combine to form a thick and moist rice delicacy and remove from heat. Garnish/stir in the cilantro leaves while hot.
  • 5
    For best results, serve the Biryani once it has cooled to ensure the complete absorption of all the flavors.

Categories & Tags for Not-so-Spicy Vegetable Biriyani:

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