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A easy and quick vegetarian biryani recipe without vegetables and can be made in a pressure cooker
Ingredients (240 ml cup used)
- 1 cup aged basmati rice or any fragrant rice
- 1 medium onion thinly sliced
- ¼ cup of chopped tomatoes
- 1 green chili slit
- 1 tbsp. ginger garlic paste
- Fistful of mint and coriander leaves chopped finely
- ¼ tsp. red chili powder
- Generous pinch of turmeric powder
- 1 ¾ cups Vegetable stock (optional but adds great taste)
- 2 tbsps. Oil or as needed
- Dry spices
- 1 bay leaf
- 2 “cinnamon stick
- 4 to 6 cloves
- 3 to 4 green cardamoms
- 1 star anise
- ½ tsp shahi jeera
Instructions
- Wash and soak rice for 5 to 10 minutes.if you have time you could soak for 20 minutes
- Heat a pressure cooker or a heavy bottom pan with oil, add spices and fry till they turn fragrant
- Add onions, chili and fry till onions turn golden
- Add ginger garlic paste and fry till it gets fragrant. Do not burn
- Add tomatoes, salt and turmeric. fry till tomatoes turn mushy, soft and pulpy
- Add red chili powder, fry for a min
- Add mint and coriander leaves, saute for a min
- Pour 1 ¾ cups of vegetable broth or water and bring water to a boil. adjust the salt (you could vary the amount of water based on your rice)
- Add rice and cook till very little water is left. refer the pic
- cover the pressure cooker with the lid, cook on a low flame for 3 mins. Do not let the cooker whistle. if cooking in a pan or casserole, just cover tightly and cook till the rice is fully done. it could take around 5 mins
- let the pressure go off, then fluff up the rice.
Notes
You can replace veg broth with chicken stock mentioned in the recipe
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