10 Minutes Vegetable Biryani


  • Basmati rice -2 cups
  • Salt - 1 1/2 tspn
  • Frozen mixed veggies - 2 cups cups
  • Small Potato - 1
  • Biryani masala - 2 tspn
  • Onion - 1
  • Water - 3 cup
  • Mint & Coriander

health tip

Most vegetables are naturally low in fat and calories. None have cholesterol. (Sauces or seasonings may add fat, calories, or cholesterol.)
Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, vitamin E and vitamin C.

Veg Biriyani


This is one of the easiest recipes I have ever made. You can add as many vegetables as you like to this dish and are not restricted to just carrot, peas & potatoes as listed on this recipe. Frozen veggies can be substituted for fresh vegetables. Making it in pressure cooker makes the job easier. The recipe in the masala powder box may call for adding more masala than normally required. Please exercise caution since the masala powder consist of lot ground spices & may make the Biryani more stronger than usual.

  1. Slice the onion length wise.
  2. Dice the potato & other veggies if using fresh. Otherwise soak them in water to thaw them.
  3. Heat some oil in a pan preferably pressure cooker.
  4. Saute the onions & veggies along with biryani masala & salt for 3 minutes. Wash the rice & add it to the veggies. Mix in the measured water, chopped coriander & mint leaves.
  5. Cover the pressure cooker & cook it for 1 whistle.
  6. Coconut milk may be added to enhance the taste of the biryani. Reduce the amount of water if you are planning to add coconut milk. Liquid measurement is always 1 1/2 cups per cup of rice while cooking in pressure cooker.

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