Spicy Vegetable Biryani

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

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Ingredients

  • 3 cups - basmati rice (soaked for about half an hour)
  • 2 tbsp -oil
  • 2 tbsp - ghee
  • Vegetables - 2 cups
  • 2 - onion, medium (thinly sliced)
  • 2 cups - chopped coriander
  • 5-6 - green chillies- (or as per taste)
  • 1/2 cup - mint leaves (optional)
  • 1 cup - thick curd
  • 2 tsps - tomato ketchup
  • 1 tsp - red chilli powder
  • 2 tsps - ginger paste
  • 2 tsps - garlic paste
  • 1 cup - coconut milk, fresh grated coconut( extract the milk twice)
  • whole spices - cloves(4), cinnamon (1.5 inch piece), bay leaves (4), cardamom(5)
  • 5 thin strands - saffron - (optional)
  • fried cashewnuts(optional)
  • salt (as per taste)

How to Make Spicy Vegetable Biryani

  • Make a paste of coriander, green chillies and mint.
  • Heat oil and ghee in a pressure cooker.
  • Add the whole spices. Add chopped onions.
  • When onions turn slightly brown, add the ginger and garlic paste. Saute well.
  • Add the vegetables. Stir for 5 mins.
  • Add the paste of coriander, green chillies and mint.
  • Stir for 2-3 mins.
  • Add the coconut milk and water (the quantity of the coconut milk and water should be 4.5 cups for 3 cups of basmati rice).
  • Add ketchup and curd.
  • Add red chilli powder and salt.
  • Mix well.
  • Reduce the fire to medium flame.
  • When the mixture starts boiling, add the soaked rice.
  • Pressure cook until 2 whistles.
  • Add saffron strands and fried cashewnuts before serving.

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