Vegetable Biryani is an exotic classical Indian dish prepared with lots of vegetables and spices. This can be had along with any raitha. Again biryani comes in various versions and prepared originally using basmati rice. It’s a healthy and delicious one pot meal where all nutritional values fall in a place.
One of the best biryani which is made with available vegetables and coconut milk. As we make use of coconut milk it gives a divine flavor to the biryani. If you make use of the proper proportion of rice, coconut milk and water, even in a pressure pan you will get the separate grains as you get in dum version.
Vegetable Biryani using coconut milk:
- Use branded Basmati rice to cook biryani.
- Always use freshly ground coconut milk for rich flavor.
- Rice and water proportion are 1:2, for one cup of rice, use 2 cups water.
- while using coconut milk use 3/4 cups of coconut milk and one and quarter cup of water.
- You can use any vegetables, but basic vegetables used are potato, carrot, beans, and peas.
Today we are going to make the biryani using pressure pan. This is very easy to prepare even by bachelors. This is best suitable for the tiffin box. No side dish is necessary as it contains loads of veggies in it.
Non-vegetarians can check my Salem style Chicken Biryani here.
- 1.5 cup Basmati Rice
- 1.5 cup Mixed Vegetable diced into cubes
- 1 cup Coconut Milk
- 1 Onion
- 1/2 Tomato
- 1/2 tsp Turmeric powder
- 1 tsp Chilli powder
- 1 tsp Ginger Garlic Paste
- 1/2 Lemon to squeeze
- 15-20 Mint leaves
- salt to taste
- 3 tbsp oil
- 1 tsp Ghee
- 2 Bay Leaves
- 1 inch Cinnamon stick/Pattai
- 1 Star anise
- 4 Cloves
- Keep all ingredients ready. Wash and soak rice for 1 hour. After soaking, wash and drain it completely and set aside. Grind half cup coconut with 1 cup of water and extract milk and set aside. Meanwhile chop the veggies, onion and tomato.
- Now in a pressure pan add oil set to medium flame. Once oil gets heated add the tempering ingredients one by one and let it crackle. Then add onion, mint leaves and saute till onion becomes translucent. Now add ginger garlic paste and saute for few more minutes till raw smell goes.
- Once done add tomato and fry till it becomes mushy. Now add turmeric powder, chilli powder and saute for 2-3 minutes. Then add the diced vegetables.
- Mix it thoroughly for a minute. Then add 1 cup coconut milk, 2 cups water, salt to taste and mix it and bring to boil. Add proper salt now itself because you cannot adjust later.
- Now add soaked rice, ghee, squeeze lemon and mix it thoroughly and pressure cook on medium flame for 2 whistles only. Leave it until the pressure releases completely. Then open the lid and mix it gently without breaking the rice using fork or ladle. Delicious Biryani is ready.
- Use an equal amount of ginger and garlic to make the paste.
- If using old rice add 2 cups of water (1:2) or if using new rice add only 1 and 1/2 cups of water (1:1.5).
- Use any branded basmati rice.
- Instead of freshly ground coconut milk, you can make use readily available tinned coconut milk or coconut powder. But personally, I always like to add freshly ground coconut milk.
- This rice cooks very fast, so make sure you keep in medium-low flame and pressure cook for two whistles only.
- Using the same method we can make chicken and mutton biryani too.
Delicious and healthy, nutrients packed Vegetable biryani is ready to relish along with raitha.
Leave a Reply