This easy Vegetable Biryani recipe comes handy when you have leftover cooked rice or try something new. One pot meal always comes handy be it when you want to pack for office or when you want to travel. Especially when you plan for a picnic, I am sure you will want to pack something that is not messy and easy to pack. But at the same time, full of balanced nutrition in your box.
On a regular basis, I plan for one pot meals twice a week. Makes a great way to include all the vegetable in one meal. Finding another recipe that turns out well is a real boon. Enjoy this wonderful blend of spices with vegetables in a rice.
What’s even better is you can make this dish with leftover rice too.
Vegetable Biryani Recipe
2 cups Rice
1 medium Onions
1 cup Mixed Vegetables I used Beans, Carrot, Potatoes, Peas
Salt to taste
2 tsp Oil
Masala to be ground
4 pieces Cinnamon I used 1″
1 tsp Coriander Seeds
1/4 tsp Cumin Seeds
2 to 3 Garlic
1 inch Ginger
1 small Onions
Coriander Leaves handful
3 to 4 Green Chilli as per taste
4 to 6 tbsp Coconut grated
2 medium Tomatoes
Method to prepare:
To make the masala:
Add water and grind all the masala to a smooth paste.
Wash and finely chop all the vegetables. Microwave all the vegetables for 10 mins.
Wash and soak rice for 15 mins. Then pressure cook or pan cook the rice with 4 cups water. check to make sure the grains are separate.
To make the biryani:
In a nonstick pan, add oil, saute onion juliennes. When it turns colour add the ground masala and fry till the raw smell goes.
Then add the cooked vegetables and mix well. Finally, add the cooked rice and combine everything. Close with a tight lid to make sure the flavors mix well.
Serve with Raita
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