Vegetable Biryani is a flavorful Indian rice dish that is perfect for vegetarians and meat lovers alike. The dish is made with basmati rice, mixed vegetables, and a variety of spices and seasonings. It is a popular choice for special occasions, such as weddings and festivals. In this blog, we will explore the history and origin of Vegetable Biryani, and provide you with a step-by-step recipe guide. We will also cover how to make Vegetable Biryani in a cooker or Instant Pot, the calorie count, and some tips and tricks to make this dish a success.

Vegetable Biryani History & Origin:

Vegetable Biryani is believed to have originated in the Indian subcontinent, with some accounts tracing its roots back to Persia. The dish is a classic example of the blending of culinary traditions between Persians and Indians, and it has become an essential part of Indian cuisine. Vegetable Biryani has different regional variations, with each region adding its own unique ingredients and flavors. Some of the most famous variations include Hyderabadi Biryani, Kolkata Biryani, and Lucknowi Biryani.

Vegetable Biryani Recipe:

 

Ingredients:

• 2 cups of Basmati rice
• 2 tablespoons of ghee
• 1 cup of mixed vegetables (peas, carrots, beans, potatoes, cauliflower)
• 1 finely chopped onion
• 1 teaspoon of cumin seeds
• 2 bay leaves
• 2-3 cloves
• 1 cinnamon stick
• 1 teaspoon of ginger paste
• 1 teaspoon of garlic paste
• 1 teaspoon of red chili powder (Recommended to use authentic Mathania Chili Powder)
• 1 teaspoon of coriander powder
• 1 teaspoon of garam masala
• 1/2 cup of yogurt
• Salt to taste
• 3 cups of water

 

Instructions:

1. Rinse the rice in cold water and soak it for 30 minutes.
2. In a pressure cooker or pot, heat the ghee and add the cumin seeds, bay leaves, cloves, and cinnamon stick.
3. Add the chopped onions and sauté until they are golden brown.
4. Add the ginger paste, garlic paste, red chili powder, coriander powder, and garam masala. Mix well.
5. Add the mixed vegetables and cook for a few minutes.
6. Add the soaked rice and mix well.
7. Add the yogurt and salt to taste.
8. Add water and bring the mixture to a boil.
9. Cover the pressure cooker or pot with a lid and cook for 2-3 whistles or until the rice is cooked.
10. Allow the cooker to cool down before opening the lid.
11. Fluff the rice with a fork and serve hot.

 

Vegetable Biryani in Cooker:

To make Vegetable Biryani in a cooker, follow the same recipe instructions as given below:

Ingredients:

• 2 cups of Basmati rice
• 2 tablespoons of ghee
• 1 cup of mixed vegetables (peas, carrots, beans, potatoes, cauliflower)
• 1 finely chopped onion
• 1 teaspoon of cumin seeds
• 2 bay leaves
• 2-3 cloves
• 1 cinnamon stick
• 1 teaspoon of ginger paste
• 1 teaspoon of garlic paste
• 1 teaspoon of red chili powder
• 1 teaspoon of coriander powder
• 1 teaspoon of garam masala
• 1/2 cup of yogurt
• Salt to taste
• 3 cups of water

 

Instructions:

1. Rinse the rice in cold water and soak it for 30 minutes.
2. In a cooker, add ghee and let it melt.
3. Add cumin seeds, bay leaves, cloves, and cinnamon stick to the cooker and sauté for a minute.
4. Add chopped onions and sauté until they turn golden brown.
5. Add ginger paste, garlic paste, red chili powder, coriander powder, and garam masala. Mix well.
6. Add mixed vegetables and cook for a few minutes.
7. Add the soaked rice and mix well.
8. Add yogurt and salt to taste.
9. Add water and mix well.
10. Close the cooker lid and place the weight on it.
11. Cook on high flame for one whistle and then reduce the heat to low.
12. Cook on low heat for 10-12 minutes.
13. Turn off the heat and let the pressure release naturally.
14. Open the cooker lid and fluff the rice with a fork.
15. Serve hot and enjoy!

 

Vegetable Biryani Instant Pot:

Vegetable Biryani is a delicious and nutritious one-pot meal that can be prepared in a pressure cooker or Instant Pot for an easy and convenient cooking experience. We will discuss how to make Vegetable Biryani in an Instant Pot.

Ingredients:

• 2 cups of Basmati rice
• 2 tablespoons of ghee
• 1 cup of mixed vegetables (peas, carrots, beans, potatoes, cauliflower)
• 1 finely chopped onion
• 1 teaspoon of cumin seeds
• 2 bay leaves
• 2-3 cloves
• 1 cinnamon stick
• 1 teaspoon of ginger paste
• 1 teaspoon of garlic paste
• 1 teaspoon of red chili powder
• 1 teaspoon of coriander powder
• 1 teaspoon of garam masala
• 1/2 cup of yogurt
• Salt to taste
• 3 cups of water

 

Instructions:

1. Rinse the rice in cold water and soak it for 30 minutes.
2. Turn on the Instant Pot and select the sauté mode.
3. Add ghee to the pot and let it melt.
4. Add cumin seeds, bay leaves, cloves, and cinnamon stick to the pot and sauté for a minute.
5. Add chopped onions and sauté until they turn golden brown.
6. Add ginger paste, garlic paste, red chili powder, coriander powder, and garam masala. Mix well.
7. Add mixed vegetables and cook for a few minutes.
8. Add the soaked rice and mix well.
9. Add yogurt and salt to taste.
10. Add water and mix well.
11. Cancel the sauté mode, close the lid of the Instant Pot, and set the pressure release valve to sealing.
12. Select the pressure cook mode and set the timer for 6 minutes.
13. Once the timer goes off, let the pressure release naturally for 10 minutes.
14. After 10 minutes, release any remaining pressure by turning the pressure release valve to venting.
15. Open the lid and fluff the rice with a fork.
16. Serve hot and enjoy!

 

Vegetable Biryani Calories:

The calorie count of Vegetable Biryani may vary based on the quantity of ingredients used and the serving size. On average, one serving of Vegetable Biryani (1 cup) contains approximately 300-350 calories. Here is a rough breakdown of the calorie content of Vegetable Biryani for one serving:

• Basmati Rice: 150-200 calories
• Mixed Vegetables: 50-70 calories
• Ghee: 50-60 calories
• Yogurt: 20-25 calories
• Spices and Seasonings: 20-30 calories

Please note that this breakdown is only an estimate and can vary depending on the specific recipe and ingredients used. It’s important to note that Vegetable Biryani is a high-carbohydrate dish due to the rice and may not be suitable for those following a low-carb or keto diet. However, it is a healthy and satisfying vegetarian meal that provides a good source of carbohydrates, protein, and essential nutrients.

Tips and Tricks:

Here are some tips and tricks to make the perfect Vegetable Biryani:

1. Soak the rice: Soaking the rice in cold water for at least 30 minutes before cooking will help to ensure that the grains are fluffy and separate.
2. Use good quality rice: Basmati rice is the preferred choice for making Vegetable Biryani due to its fragrant aroma and long grain structure.
3. Use fresh spices: Using fresh and good quality spices can significantly enhance the flavor of the dish.
4. Add mint and saffron: Adding mint leaves and saffron to the recipe can make the biryani more flavorful and aromatic.
5. Adjust the spiciness: Adjust the spiciness of the dish to your liking by adding more or less red chili powder or green chilies.
6. Layer the rice and vegetables: Layering the rice and vegetables is a crucial step in making Vegetable Biryani. Start with a layer of rice, followed by a layer of vegetables, and repeat the process until all the ingredients are used up.
7. Use a heavy-bottomed cooker: Using a heavy-bottomed cooker will help to distribute the heat evenly and prevent the rice from sticking to the bottom.

By following these tips and tricks, you can make a flavorful and nutritious Vegetable Biryani that is sure to impress your family and friends.

Conclusion:

Vegetable Biryani is a delicious and popular Indian dish that can be easily made in an Instant Pot for a convenient and hassle-free cooking experience. By following the recipe instructions and tips and tricks provided in this blog, you can make a flavorful and nutritious one-pot meal that is sure to please your taste buds.