Veg Briyani – Easy tasty one pot dish

One of the easiest, yet tasty healthiest rice variety is vegetable briyani. One dish to get all the veggies’ benefits along with some carbs in a blissful way is veg briyani. The aroma of Indian spices make anyone hungry the moment the thought of briyani comes in mind. We can prepare the briyani in different ways. Here I am narrating the easiest way to prepare it in pressure cooker. You can use this method whenever you are short of time. It tastes good too. I am sure that you will switch to this method forever if you try it once.

Required ingredients:

Basmati rice – 1 1/2 cup
Yoghurt – 1 tbsp
Salt – as required
Oil – 2 tbsp

Whole spices
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Bay leaves – 2
Cardamom – 2
Cinnamon stick – 1 inch
Black cardamom – 1
Star anise – 1
Cloves – 4
Whole black pepper – 1 tsp

Spice powders:
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Fennel seeds – 1/2 tsp
Aniseed powder – 1/2 tsp
Nutmeg powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Red chili powder – 1 tsp

Paneer – 12 cubes (optional)
Onion – 1 sliced
Green chilli – 1 or 2 crushed / slit
Ginger garlic paste – 2 tsp
Water – 2 3/4 cup
Ghee – 2 tsp
Cashews – 10, slit into half
Coriander leaves

Vegetables – You can use veggies of your own choice
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Green peas – 2 tbsp
Button mushrooms – 4 to 5, cut into pieces
Potato – 1
Tomato – 1
Carrot – 1 small
Capsicum – 2 tbsp, small pieces
Cauliflower – 1/2 cup
French beans – 1/4 cup (you can add, though its not used in this recipe)

Preparation Method:

• Heat cooker and add 1 tsp oil.
• Fry paneer and keep aside.
• Wash rice and keep aside.
• Add remaining oil, once oil is heated, add all whole spices and fry for a minute.
• Add aniseed powder, fennel seed powder and nutmeg powder and fry for another minute.
• Add sliced onion, green chilli and fry until onion becomes transparent.
• Add cut mushrooms and fry well. Mushroom should be fully cooked in oil for good taste.
• Add ginger garlic paste and fry until raw smell goes off.
• Add green peas, carrot, potato, capsicum and tomato. Fry for 5 minutes.
• Add turmeric powder, red chilli powder and coriander powder and mix well.
• Add rice and mint leaves.
• Add yoghurt and 2 3/4 cup of water.
• Pressure cook for 2 whistles precisely.
• Heat 2 tsp of ghee and add cashews; fry until it turns golden brown.
• Add the fried cashews and ghee on top of cooked briyani.
• Garnish with coriander leaves.

Stepwise pictures:

1. Heat cooker and add 1 tsp oil.
2. Fry paneer and keep aside.
   
3. Add remaining oil, once oil is heated, add all whole spices and fry for a minute.
4. Add aniseed powder, fennel seed powder and nutmeg powder and fry for another minute.
   
5. Add sliced onion, green chilli and fry until onion becomes transparent.
6. Add cut mushrooms and fry well. Mushroom should be fully cooked in oil for good taste.
7. Add ginger garlic paste and fry until raw smell goes off.
   
8. Add green peas, carrot, potato, capsicum and tomato. Fry for 5 minutes.
   
9. Add salt, turmeric powder, red chilli powder and coriander powder and mix well.
   
10. Add rice and mint leaves.
11. Add yoghurt and 2 3/4 cup of water.
12. Pressure cook for 2 whistles precisely.
    
13. Heat 2 tsp of ghee and add cashews; fry until it turns golden brown.
14. Add the fried cashews and ghee on top of cooked briyani.
15. Garnish with coriander leaves.
    

Tips:

1. If new rice, wash just before adding the rice to avoid over cooking. If old rice, wash and keep aside for 10 minutes before adding.

2. Water quantity is also depends on rice. Generally for 1 cup rice, 1 1/2 cup to 1 3/4 would be sufficient.

If you have any feedback for me, please leave your comment here.

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