Veg biryani

A fragrant and flavorful layered biryani, combining aromatic basmati rice with spiced mixed vegetables, cooked to perfection using the traditional dum method.

Ingredients (Serves 3-4)

 

For the Rice:

 • Basmati Rice: 2 cups (400 ml), soaked for 30 minutes

 • Water: 6 cups (1.5 liters)

 • Bay Leaf: 1

 • Green Cardamom Pods: 4

 • Cloves: 4

 • Cinnamon Stick: 1-inch piece

 • Shahi Jeera (Caraway Seeds): 1 teaspoon (5 ml)

 • Salt: 1 teaspoon (5 ml)

 

For the Vegetable Gravy:

 • Ghee or Vegetable Oil: 4 tablespoons (60 ml)

 • Onions: 2 medium-sized, thinly sliced (approximately 2 cups or 480 ml)

 • Ginger-Garlic Paste: 1 tablespoon (15 ml)

 • Green Chilies: 2, slit

 • Turmeric Powder: ½ teaspoon (2.5 ml)

 • Red Chili Powder: 1 teaspoon (5 ml)

 • Yogurt (Curd): ½ cup (120 ml), whisked

 • Mixed Vegetables: 2 cups (480 ml) – diced carrots, potatoes, cauliflower florets, green beans, and green peas

 • Fresh Mint Leaves: ¼ cup (60 ml), chopped

 • Fresh Coriander Leaves: ¼ cup (60 ml), chopped

 • Salt: to taste

 

For Layering and Garnishing:

 • Saffron Strands: A generous pinch, soaked in 2 tablespoons (30 ml) warm milk

 • Fried Onions (Birista): ½ cup (120 ml)

 • Ghee: 2 tablespoons (30 ml)

 • Fresh Mint and Coriander Leaves: 2 tablespoons (30 ml) each, chopped

Cooking Instructions with Induction Settings

 

1. Preparing the Rice:

 • Boiling the Water:

 • Induction Setting: 2000W

 • Duration: 5 minutes

 • Instructions: In a large induction-compatible pot, add 6 cups (1.5 liters) of water, bay leaf, green cardamom pods, cloves, cinnamon stick, shahi jeera, and salt. Bring to a boil.

 • Cooking the Rice:

 • Induction Setting: 1500W

 • Duration: 5-6 minutes

 • Instructions: Add the soaked and drained basmati rice to the boiling water. Cook until the rice is 70% cooked (grains should still be firm). Drain the rice and set aside.

 

2. Preparing the Vegetable Gravy:

 • Sautéing the Onions:

 • Induction Setting: 1500W

 • Duration: 10 minutes

 • Instructions: In a heavy-bottomed induction-compatible pan, heat 4 tablespoons (60 ml) of ghee or oil. Add the sliced onions and sauté until they turn golden brown. Remove half of the fried onions and set aside for layering.

 • Adding Aromatics and Spices:

 • Induction Setting: 1200W

 • Duration: 2 minutes

 • Instructions: To the remaining onions in the pan, add ginger-garlic paste and slit green chilies. Sauté for a minute until the raw aroma dissipates. Add turmeric powder and red chili powder. Stir well to combine.

 • Cooking the Vegetables:

 • Induction Setting: 1200W

 • Duration: 5 minutes

 • Instructions: Add the mixed vegetables to the pan. Sauté for a couple of minutes. Lower the heat to 1000W, add whisked yogurt. Season with 1 tbsp rock salt. Cook for another 3 minutes until the vegetables are partially cooked and coated with the spice mixture.

 

3. Assembling the Biryani:

 • Layering:

 • Instructions: In a heavy-bottomed induction-compatible pot, spread a layer of the vegetable gravy. Add a layer of the partially cooked rice over the gravy. Sprinkle a portion of the saffron-infused milk, fried onions, chopped mint, and coriander leaves. Repeat the layers, ending with a top layer of rice garnished with the remaining saffron milk, fried onions, mint, and coriander. Drizzle 2 tablespoons (30 ml) of ghee on top.

 

4. Dum Cooking (Steaming):

 • Sealing the Pot:

 • Instructions: Cover the pot with a tight-fitting lid. For an airtight seal, place a clean kitchen towel between the pot and the lid, ensuring the towel edges are folded up over the lid to prevent them from catching fire.

 • Steaming:

 • Induction Setting: 700W

 • Duration: 25 minutes


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