Instant Veg Biryani | Easy Vegetable Biryani with Cooked Rice

Vegetable Biryani is a popular Indian main course dish made with vegetables and a flavorful blend of spices and long grains of basmati rice and served with Raita (yogurt) or spicy and rich gravy. There are variations in spices and method of making biryani in different parts of India. This version of Instant Biryani is the easiest way to quench your biryani craving in the shortest time without having to wait hours making the perfect biryani and the tastiest way to use your leftover rice too. Come, let’s see how to make this perfect recipe at home with easy method and step by step pictures.

• Time: 40 minutes
• Difficulty: Easy
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Author: PRIYA SRINIVAS        Course: Rice Varieties/ Dinner        Cuisine: Indian     Preparation time: 10 minutes     Cooking time: 30 minutes      Serves: 4

Ingredients

 For cooking rice:
• Basmati Rice – 1.5 cups
• Water – 2.25 cups
• Salt – 1/2 tsp
• Oil – 1 tsp

(OR) Cooked rice/ leftover basmati rice- 2 cups

Mixed Vegetables:

• Potato – 1
• Carrot – 1
• Beans- 12
• Cauliflower – 1/4
• Green peas – 1/2 cup

To make Biryani:

• Onion – 1
• Ginger garlic paste – 1.5 tsp
• Coriander leaves – 2 tbsp
• Mint leaves – 2 tbsp
• Fresh Curd / Yogurt – 1/2 cup
• Coriander Powder – 3/4 tsp
• Red chili Powder – 1 tsp
• Biryani masala – 1 tbsp
• Salt – as required
• Fried onion- 1 tbsp (optional)

To temper:

• Ghee – 1.5 tbsp + 1 tbsp
• Bay Leaf – 2
• Cloves- 3
• Cinnamon- a small piece
• Cardamom- 2
• Star Anise- 1

Directions

1. Preparation: Cut the mixed vegetables into long strips and cauliflower into small florets, shred the onion into slices and finely chop mint leaves and coriander leaves and set aside.
2. Wash and soak rice in water for 30 minutes. Add salt and oil and pressure cook for 2 whistles, cool down completely and separate the grains. Click here to see how to cook basmati rice to perfection.

This recipe can also be made with left over rice.

3. Heat 1.5 tbsp ghee in a heavy bottomed vessel and add whole spices. Roast till aromatic. Add onion and saute till golden. Do not brown the onions.
4. Add Ginger Garlic paste and sauté till the raw smell leaves, for about a minute.
5. Add the vegetables and salt and 1/4 cup water and close and cook in low flame until soft. Check on the vegetables time to time and add little water if it is too dry (to prevent burning).
6. Add half of coriander leaves and mint leaves and curd and mix well.
7. Add red chilli powder, coriander powder and biryani masala and cook for 3 to 4 minutes in low flame till the raw smell leaves. Make sure the masala is not completely dry and some moisture is left. (Add 2 tbsp water and mix well if it is dry)
8. Add the rice on top of the masala and add the remaining ghee, coriander leaves, mint leaves and fried onions (if adding).
9. Close and cook in the lowest flame for 10 minutes. Once done, mix the rice with the masala carefully without breaking the grains. Serve hot with your favorite raita or any gravy. Delicious and flavorful Veg Biryani is ready to eat!

Notes

• Make sure to cool the rice completely before adding to the masala, otherwise it will get mashed when you mix.
• If you do not have enough time, skip the last step and mix the rice with the masala and top it with mint leaves, coriander leaves and serve.
• Alternatively, you can marinate the mixed vegetables in curd along with mint leaves, coriander leaves and masala powders for 30 minutes and then add to the pan and cook them.
• You can also add paneer to make this biryani; add it towards the end after adding curd and masala powders.
• Use an authentic and good quality biryani masala as it determines the total taste and flavor of the biryani.
• Use a large heavy bottomed vessel to prevent burning. 

How to make Instant Veg Biryani?

1. Preparation: Cut the mixed vegetables into long strips and cauliflower into small florets, shred the onion into slices and finely chop mint leaves and coriander leaves and set aside.

2. Wash and soak rice in water for 30 minutes. Add salt and oil and pressure cook for 2 whistles, cool down completely and separate the grains. Click here to see how to cook basmati rice to perfection.

This recipe can also be made with left over rice.

3. Heat 1.5 tbsp ghee in a heavy bottomed vessel and add the whole spices under “to temper”. Roast till aromatic. Add onion and saute till golden. Do not brown the onions.

4. Add Ginger Garlic paste and sauté till the raw smell leaves, for about a minute.

5. Add the vegetables and salt and 1/4 cup water and close and cook in low flame until soft. Check on the vegetables time to time and add little water if it is too dry (to prevent burning).

6. Once cooked, add half of coriander leaves and mint leaves and curd and mix well.

7. Add red chilli powder, coriander powder and biryani masala and cook for 3 to 4 minutes in low flame till the raw smell leaves. Make sure the masala is not completely dry and some moisture is left. (Add 2 tbsp water and mix well if it is dry)

8. Add the rice on top of the masala and add the remaining ghee, coriander leaves, mint leaves and fried onions (if adding).

9. Close and cook in the lowest flame for 10 minutes. Once done, mix the rice with the masala carefully without breaking the grains. Serve hot with your favorite raita or any gravy. Delicious and flavorful Veg Biryani is ready to eat!