Go Back Email Link
–+ servings
Print Recipe
5 from 1 vote

Vegetable Biryani Pulao

Veg Biryani pulao- A aromatic and flavourful one pot rice and vegetable pulao
Prep Time10 minutes
Cook Time15 minutes
Course: Dinner Recipes, festival recipe, Main Course, party menu
Cuisine: Awadhi cuisine, North Indian Cuisine
Keyword: biryani, mix veg pulao, one pot meal, pulao, rice
Servings: 6 person
Calories: 382kcal
Author: Anjana Chaturvedi

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

Calories: 382kcal | Carbohydrates: 44g | Protein: 7g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 26mg | Sodium: 83mg | Potassium: 264mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2106IU | Vitamin C: 17mg | Calcium: 131mg | Iron: 1mg