Veg Biryani pulao- A aromatic and flavourful one pot rice and vegetable pulao
Vegetable biryani pulao is a delicious one pot dish made with basmati rice, mix vegetables and flavourful aromatic spices. You can make this on festivals, weekends and easily for a party menu .
Traditionally biryani is a layered rice preparation in which rice is parboiled separately and the vegetables are marinated with spices and curd and then cooked separately and then both are layered in a heavy bottom pot and drizzled with saffron milk and ghee and dum cooked in a sealed pot till done,but in this way it takes a lot of time
For making Pulao we just made a tadka with whole spices and then add all the vegetables , spices ,rice and water together in the pan and cook it till done . You can use a pressure cooker or a heavy bottom pan to make pulao. There is no need of cooking separately and then layering like we do it for biryani.
This one pot meal method is quite easier and quicker and makes delicious biryani pulao.
Biryani is flavourful and very aromatic so do add all the whole spices in it for a good flavour and try using ghee for making any rice preparation if possible. Ghee gives a beautiful taste and aroma to biryani and pulao. Though you can use any rice to make it but a good quality sela or basmati rice is always prefered to make Biryani.
In this instant pot method method I also used the same spices and vegetables for the almost similar taste and flavour.
One pot cooking is easier, you just prep the ingredients , saute the veggies add the rice and either cook in a pressure cooker, rice cooker or in a pan, it is much easier and quicker then the dum biryani.
HOW TO MAKE BIRYANI PULAO-
- Add 1 cup of basmati rice in a bowl and gently wash 2-3 times with water.Soak it for about 30 minutes.
- Rinse and chop the vegetables, drain the rice after 30 minutes. if using sela basmati then it need to be soaked for 2 hours.
- In the pressure cooker or in a heavy bottom pan add ghee and add the whole spices and let then slutter.
- Add chopped ginger and chilies and saute. add soaked and squeezed soya chunks if using. .
- Add all the powdered spices , tomatoes and yogurt and mix well.
- Saute on low heat till tomato become soft.
- Now add the drained rice and mint leaves over the vegetables to make a layer
- In a separate bowl take add 1+3/4 cup water and salt in it ,mix well.
- Now gently pour this water over the rice.
- Add saffron mixed milk and few ginger juliennes over the rice layer .
- Drizzle 2 tsp ghee and few mint leaves on top.
- Pressure cook for 1 whistle on medium heat or cook till done.
- Once done, turn off the heat and let it rest for 15 minutes then serve.
- Gently fluff up with a fork before serving .
- Serve with raita , chutney salad or salan of your choice
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Vegetable Biryani Pulao
Ingredients
- 1.5 cup Basmati Rice
- 1 Carrot / Gajar
- 10 french beans
- 1 cup Cauliflower /phool gobhi
- 100 gm Cottage cheese / Paneer
- 1/4 cup Green Peas / Hari Matar
- 1/3 cup Yogurt/Curd
- 2 Green Chillies / Hari Mirch
- 1 tsp Ginger / Adrak sliced
- 1 tsp Degi Mirch/ Kashmiri chili powder
- 1/4 tsp Turmeric Powder / Haldi Powder
- 1/2 tsp Coriander Powder / Dhania Powder
- 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
- to taste Salt / Namak
- 1 tsp Kewra Water/ Pandan leaf Extract
- few saffron strands soaked in milk
- 2 tbsp Clarified Butter / Desi Ghee
- 1 tsp Ginger paste/ Adrak ka paste
- 1/3 TSP Garam Masala Powder
tempering
- 4 tbsp Cooking oil or ghee
- 2 Bay Leaves / Tej Patta
- 1/4 inch Cinnamon /dalchini
- 2 Cloves / Lavang
- 2 Green Cardamom / Hari Elaichi
- 1 Black Cardamom / Badi Elaichi
- 1/2 Mace/ Javitri
- 1/4 Star Anise / Phool Chakri
- 1/2 cup Tomatoes / Tamatar chopped
Instructions
- Wash and chop all the vegetable in small pieces and keep aside.
- Wash and soak the rice for 20 minutes.
- In a bowl mix all the vegetables , curd, mint leaves, 2 tbsp oil,salt, degi mirch, turmeric, coriander powder, green chilies,paneer cubes, fresh coriander leaves, ginger paste and mix well.( keep covered for 20 minutes if you have time)
- In the pressure cooker add 2 tbsp ghee , add bay leaves, cinnamon, cloves , cardamom and few saffron strands.
- Now add the marinated vegetables and tomato in the cooker and saute for about 2 minutes
- Partially cover with the lid and cook till vegetables are 50 percent cooked
- Now add mint leaves and the soaked rice over the vegetables
- Add salt to taste in 2.25 cup hot water
- Gently add hot water from the side of the cooker and add few mint leaves,garam masala, ginger juliennes over the rice layer.
- Add kewra water, saffron milk and 2 tbsp ghee on top.
- Pressure cook for 1 whistles on medium heat.
- Open the cooker after 15 minute.Gently fluff up with a fork.
- Serve with curd, raita and salad
Nutrition