Vegetable Biryani Recipe - Mangani Samayal

Ready in

45 mins

Cuisine

Indian · South Indian

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Difficulty

Easy

Calories / Serving

~450 kcal

Spicy Level

Mild
Recipe by Mangani Samayal on YouTube
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Measurements
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All Ingredients

For Tempering & Base

All Ingredients

Vegetables & Spices

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Heat Oil and Ghee

    In a pressure cooker, add 3 tablespoons of cooking oil and 2 tablespoons of ghee. Heat until warm.

  2. Sauté Whole Spices and Cashews

    Add 1 inch cinnamon, 5 cloves, 4 cardamom pods, 2 star anise, 2 kapok buds, a small piece of black stone flower, 2 bay leaves, and 8 cashews. on medium heat until aromatic and cashews turn light golden.

  3. Sauté Onions

    Add 2 large sliced onions and until they turn golden brown. This step is crucial for the biryani's color and taste.

  4. Add Green Chillies and Ginger Garlic Paste

    Add 3-4 slit green chillies and 1 tablespoon of ginger garlic paste. until the raw smell of ginger garlic paste disappears.

  5. Add Tomatoes and Salt

    Add 2 large chopped tomatoes and salt to taste. until tomatoes become soft and mushy.

  6. Add Vegetables and Meal Maker

    Add 1 chopped carrot, 10 chopped beans, 1 large chopped potato, 1/2 cup peas, and 25g meal maker (soaked in hot water for and squeezed). Mix well and for a few minutes.

  7. Add Spice Powders

    Add 1/4 teaspoon turmeric powder, 1.5 teaspoon chilli powder, and 1 teaspoon biryani masala powder. until the raw smell of the spice powders disappears.

  8. Add Curd and Herbs

    Add 4 tablespoons of plain, non-sour curd, a handful of chopped mint leaves, and a little less chopped coriander leaves. Mix everything well.

  9. Add Water

    Add 3 cups of water (for 2 cups of basmati rice). Bring the mixture to a rolling boil.

  10. Add Soaked Rice

    Once the water starts boiling, add 2 cups (500g) of basmati rice (soaked for and drained). Gently mix to avoid breaking the rice grains.

  11. Add Lemon Juice and Adjust Seasoning

    Add the juice of half a medium-sized lemon. Taste and adjust salt and spice if needed.

  12. Pressure Cook

    Close the pressure cooker lid. Cook on medium heat for 1 whistle. Ensure the stove is on medium heat to prevent burning.

  13. Rest and Finish

    Let the pressure release naturally from the cooker. Once the pressure is fully released, open the lid. Add 1 tablespoon of ghee on top.

  14. Fluff and Serve

    Gently fluff the biryani with a spoon, ensuring not to break the rice grains. Serve hot with raita.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 7 swaps

  • No Ghee?

    • Unsalted butter (1:1)
    • Neutral oil (1:1, lacks the toasted note)

  • No Bay leaf?

    • 1/4 tsp dried thyme (per leaf)
    • Pinch of dried oregano

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Yogurt?

    • Sour cream (1:1)
    • Buttermilk (1:1, slightly thinner result)

  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)

  • No Lemon juice?

    • Lime juice (1:1)
    • 1/2 the amount white vinegar — In dressings, savory dishes.
AllergensThis recipe contains cashew and dairy.
cashewdairy

Plan Ahead

Complete this step earlier to save time later.

  • Add Soaked Rice30 minutes

    Once the water starts boiling, add 2 cups (500g) of basmati rice (soaked for 30 minutes and drained). Gently mix to avoid breaking the rice grains.

    View Step 10

Variations

Simple ways to adapt this recipe.

  • Add other vegetables like cauliflowerCustomise

    Beetroot, or paneer.

  • Use regular rice instead of basmati riceIngredient swap

    Adjusting water quantity accordingly.

Helpful Tips

Small details that can improve the final result.

  • Flavour tipSauté Onions Until Golden Brown

    Sauté onions until golden brown for a rich color and flavor in the biryani.

  • PreparationSoak Basmati Rice for 20

    30 minutes to ensure long, separate grains after cooking.

  • TipFor Basmati Rice

    Use 1.5 cups of water for every 1 cup of rice in a pressure cooker. For regular rice, use 1.75 cups of water.

  • TipAdd a Tablespoon of Ghee

    Add a tablespoon of ghee at the end for enhanced aroma and to prevent rice from sticking.

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