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Vegetable Biryani

Easy Vegetable Biryani
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Craving authentic biryani but short on time? This vibrant, one-pot vegetable biryani delivers all the fragrant, layered goodness you love in just 30 minutes. It’s my go-to for a stunning weeknight meal that tastes like it took hours to make!

Ingredients

Scale

For the Rice:

  • 1 cup aged basmati rice

Whole Spices (Khade Masala):

  • 1 bay leaf
  • 1-inch cinnamon stick
  • 3 cloves
  • 3 green cardamoms
  • ½ tsp shahi jeera (caraway seeds)
  • 1 star anise (optional)

Veggies & Aromatics:

  • 2 tbsp ghee or oil
  • ½ cup thinly sliced onion
  • 1 tsp ginger-garlic paste
  • 1 green chili, slit
  • ⅓ cup potato, cubed
  • ⅓ cup carrot, chopped
  • ⅓ cup green peas
  • 1 small tomato, chopped

For the Flavor Base:

  • 3 tbsp plain yogurt, whisked
  • Handful of chopped mint leaves
  • Handful of chopped coriander leaves
  • ½ tsp red chilli powder
  • ¼ tsp turmeric powder
  • ¾ tsp garam masala or biryani masala
  • Salt, to taste
  • 2 cups water (for stovetop) OR 1 ¼ cups water (for Instant Pot), hot

Instructions

  1. Prep the Rice: Rinse the rice under cool water until it runs clear. Soak in water for at least 20 minutes, then drain completely.
  2. Bloom the Spices: In a pressure cooker or heavy-bottomed pot, heat ghee/oil over medium-high heat. Add the whole spices and let them sizzle until fragrant, about 30-60 seconds.
  3. Build the Base: Add the sliced onions and sauté until they are evenly golden brown—this step builds deep flavor! Stir in the ginger-garlic paste and green chili and cook for another minute.
  4. Cook the Masala: Toss in the potatoes and carrots and sauté for 2 minutes. Turn the heat down and stir in the chopped tomato, yogurt, herbs, and powdered spices. Cook for 2-3 minutes, until you see oil separating from the masala.
  5. Layer and Cook: Gently spread the drained rice in an even layer over the masala. Do not stir! Top with the green peas. Carefully pour the hot, salted water down the sides of the pot.
  6. Seal and Steam:
    • Pressure Cooker: Lock the lid and cook on medium-high for 1 whistle. Turn off the heat immediately.
    • Instant Pot: Cook on High Pressure for 5 minutes, then perform a quick release.
    • Stovetop Pot: Cover with a tight lid and cook on low heat for 15 minutes. Let it rest, covered, for 10 minutes off the heat.
  7. Rest and Fluff: Let the biryani rest for 5 minutes after cooking. Open the lid and gently fluff the grains with a fork from the sides, lifting upwards to reveal the layers.

Notes

  • Serving Suggestions: This biryani is perfect with a side of cool, creamy raita (cucumber or mint is classic!) and a simple chopped salad. A squeeze of fresh lemon juice over the top before serving makes the flavors pop.
  • Tips for Perfect Biryani:
    • Don’t Skip the Soak: Soaking the rice is crucial for long, fluffy grains.
    • Golden Onions: Take your time browning the onions. This is where the biryani gets its rich, slightly sweet foundation.
    • No Stirring! Layering the rice without stirring is the key to getting that distinct, layered texture, even in a one-pot recipe.
  • Storage and Reheating: Leftovers are fantastic! Store in an airtight container in the fridge for up to 3 days. To reheat, sprinkle a tablespoon of water over the rice and warm it in a covered pan on low heat. This gently re-steams it to perfection.

Find it online: https://masaladiaries.com/easy-vegetable-biryani/