Generally making Biriyani is a very time consuming affair. But this Instant Biriyani is an easy and quick to make recipe. This Biriyani is mildly spiced and is loaded with lot of Vegetables.
Fluffy Cooked Basmati Rice – 4 cups
Ghee – 1 tbsp + 1 tbsp
Shahi Jeera – 1 tsp
Star Anise – 1
Pepper Corns – 12 Nos
Bay Leaf – 1
Cinnamon Stick – 2 pieces
Ginger Garlic Paste – 1 tbsp
Onion Large – 1 (finely chopped)
Green Chilli – 2 (finely chopped)
Red Chilli Powder – ½ tsp
Turmeric Powder – ¼ tsp
Biriyani Masala – 1 tsp
Finely chopped Coriander Leaves – 3 tbsp
Mint Leaves – 2 tbsp
Mixed Vegetables (Potato, Carrot, Fresh Green Peas, Capsicum): Parboiled 75%- 1½ cup
Yogurt (Curd) – 3/4 cup
Brown Onion – 2 tbsp
Coriander Leaves to garnish
Heat 1 tbsp of Ghee in a wide pan. Add Shahi Jeera, Star Anise, Bay Leaf, Cardoman, Pepper Corns and Cinnamon Sticks. Stir fry them for few minutes in low flame.
Add Ginger Garlic Paste and the freshly chopped Onion, Salt and the Chopped Green Chilli.
Sauté those till the Onion becomes pink.
Add Coriander Leaves, Mint Leaves, Red Chilli Powder, Turmeric Powder and the Biriyani Masala.
Stir them well till the raw aroma of the Masalas goes away. Add par boiled Vegetables. Sauté those for 2 to 3 minutes.
Smoothen the Yogurt with a spoon and add to the gravy. Mix well, adjust Salt.
Add Cooked Rice and mix it gently without breaking the grains.
Cover the pan with a lid and simmer for 2 to 3 minutes in low flame. Switch off the flame.
Serve the Vegetable Biryani with Raita or Gravy.
The Rice should be cool enough while adding to the gravy. Else the Biriyani may become mushy.
Leftover cooked Basmati Rice can be used for this dish.
The vegetables can be parboiled in advance to reduce the time during final cooking.