Vegetable Biryani - 425 Calories in 1 cup of Veg Biryani


Vegetable Biryani


Cuisine Style: Tamilnadu | Cooking Time: 25 minutes | To Serve: 4 | Take with: Raitha, Pachadi, Kurma | Type: Lunch

Ingredients

  • Rice* - 2 cups
  • Diced carrot, beans, Potato and green peas - 1/2 cup
  • Ghee - 2 tbs
  • Oil - 1 tbs
  • Green chilli - 2 nos
  • Green cardamoms - 4
  • Cloves - 5
  • Cinnamon 1 inch stick - 1
  • Bay leaf - 1
  • Ginger - 1 inch
  • Garlic medium sized - 10 bulbs
  • Fresh mint leaves - 10
  • Coriander leaves - few
  • Lemon - small sized - 1

*Water proportion

  • Basmati rice -1: 1&¼
  • Biriyani / Jeera - rice 1: 1 &½
  • Boiled rice - 1: 2
  • Sona Masoori Rice - 1 : 2 ¼
  • Tulasi rice - 1 : 1 ½
  • Thinai, Varagu, Kuthiraivali, Samai - 1 : 1 ½

Preparation

  • Dry roast the rice (15 sec in low flame) then wash and keep it aside
  • Heat the pan then pour oil, ghee and put Green cardamoms, Cinnamon, cloves ony by one
  • Add smashed ginger & garlic fry till the raw smell goes off
  • Put mint leaves, Green chillis and Mix diced vegetable fry for some time
  • Pour water then add salt and let it boil
  • Take the rice in the cooker container and transfer the boiling mixture on to this container
  • Pressures cook it (3 whistles)
  • Sprinkle 3 4 drops of lemon juice and garnish with coriander leaves
  • Serve hot with Onion raita

Note

  • We are not adding tomatoes and onions

Tip

  • Greece the cooker container with ghee to avoid stickiness

How this Vegetable Biryani recipe is Unique?

  • This is simple and totally south Indian style vegetable biriyani

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