3cupschopped mixed vegetables- like cauliflower, carrot, potato, french beans, capsicum (bell pepper), mushrooms, baby corn
⅓cupgreen peas
4tablespoonsoil,can also use ghee
½teaspooncumin seeds
1sprig curry leavesor 10 to 12 curry leaves
½teaspoonturmeric powder
1teaspoonkashmiri red chilli powderor ½ teaspoon red chilli powder
2.75 to 3cupswater
salt as required
for masala paste
1inch cinnamon
3green cardamoms
3cloves
1small piece of stone flower(dagad phool) - optional
¼teaspoonwhole black peppers
½teaspoonfennel seeds
1teaspooncoriander seeds
1.25cupsroughly chopped onionsor 2 medium to large onions, roughly chopped or 130 grams chopped onions
¾cuproughly chopped tomatoesor 1 large tomato, roughly chopped or 100 grams roughly chopped tomato
½tablespoonroughly chopped ginger
½tablespoonroughly chopped garlic
½tablespoonroughly chopped green chillies
3tablespoonsroughly chopped coriander leaves
3tablespoonsmint leaves
Instructions
preparation
Rinse a couple of times and then soak 1.5 cups seeraga samba rice or 300 grams seeraga samba rice in enough water for 30 minutes.
Meanwhile in a grinder jar, take all spices.
Add roughly chopped onions, roughly chopped tomatoes, chopped ginger, chopped garlic, chopped green chillies, roughly chopped coriander leaves and mint leaves.
Without adding any water, grind to a smooth paste. Keep aside.
Also chop all the veggies and keep aside. You will need 3 cups chopped mixed vegetables. You can use veggies like cauliflower, carrots, potatoes, french beans, capsicum, mushrooms, baby corn.
making vegan vegetable biryani
Heat 4 tablespoons oil in a 3 litre pressure cooker. You can also use ghee instead of oil. Add ½ teaspoon cumin seeds and let them splutter.
Then add 10 to 12 curry leaves and stir.
Add the ground masala paste. The mixture might splutter, so be careful while adding.
Stir very well and sauté the masala on low flame till you see oil releasing from the sides. Stir often while sautéing the masala.
Then add ½ teaspoon turmeric powder (haldi) and 1 teaspoon kashmiri red chilli powder. If not using kashmiri red chilli powder, then add ½ teaspoon red chilli powder.
Mix both these spice powders very well.
Now add the chopped mix veggies. Also add ⅓ cup of green peas.
Mix the veggies with the masala and sauté for a minute.
Add the soaked rice and gently mix the rice with the veggies.
Add 2.75 to 3 cups water. If using basmati rice, then depending on the quality of rice, you can add 2.5 to 2.75 cups rice.
Then add 1 teaspoon lemon juice.
Season with salt as per taste and mix well. Check the taste of the water and it should taste slightly salty.
Pressure cook for 2 to 3 whistles or for 9 to 10 minutes on medium flame.
When the pressure settles down on its own, remove the lid. Fluff the biryani and then serve.
Serve this vegan vegetable biryani made in a pressure cooker with raita or salad or pickle.