Wednesday, 27 July 2016


Vegetable briyani is a one pot meal that is a quick fix cooking. This dish is a perfect blend of vegetables and aromatic spices.
Let us learn how to make this delicious and a nice aromatic vegetable biriyani in a pressure cooker.


Rajabhogam boiled ponni rice 350 mg
Cardamom two (optional)
Star anise one
Bayleaves three
Cloves seven
Cinnomon four
Garlic five pods
Ginger two pieces grated
Green chillies two
Curry leaves one sprig
Turmeric one spoon
Chilly powder half spoon
Tomato one
Cauliflower florets ten or more
Carrot longitidunally chopped one
French beans 100 gms chopped
Fresh green peas 50 gm
Mint leaves one cup
Briyani masal powder home made one spoon
Sesame oil two tablespoons
Salt required
Lemon juice two spoons


Wash the rice several times and soak for half an hour.
Chop all the vegetables.
Blend the garlic and ginger into a coarse paste.
Heat the cooker with oil.
Add all the spices together i.e., cardamom, star anise, cloves, cinnomon, bay leaves, curry leaves and green chillies.
Saute for a while until they fry.
Add ginger garlic paste.
Add briyani masala, turmeric, and chilly powder.
Add vegetables and tomato.
Saute for few minutes with salt.
Then drain the rice and add into the cooker.
Add 1000 ml of water.
Add required salt.
Add the mint leaves.
Allow to boil.
Close the lid and put whistle.
Allow one whistle and place the flame in a simmer level for five minutes.
Then switch off and set aside.
For curd pachadi:
Chop the three bellari onions into fine bits.
Heat the tempering pan with one spoon of sesame oil.
Add onions and saute them until the onion turn translucent.
Keep aside tocool down..
Add salt to the three cups of curd.
Add asafoetida.
Chop the cilantro leaves and add into the curd.
Add onions.
Mix them.
Pachadi ready.
Serve hot with curd pachadi.

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