Ingredients
Rice
- 1½ cups Seeraga Samba rice or Basmati Rice
- 2 cups Water
Spice Paste
- 2 teaspoons Oil
- 1 tablespoon Coriander seeds
- 1 teaspoon Cumin seeds
- 2 teaspoon Fennel seeds
- 1 inch Cinnamon stick
- 4 Cloves
- 4 Black Peppercorns
- 4 Cardamom pods
- 3-4 Dry red chilies (adjust as per taste)
- 1 Small Red Onion, coarsely chopped
- 2 inch Ginger piece, chopped
- 3-4 Garlic cloves, crushed
- 2 tablespoons Grated Coconut, fresh or frozen
Vegetable Biryani
- 1 cup Soy Chunks, soaked in hot water for at least 10 minutes (optional)
- 1½ cups Hot water
- 2 tablespoons Oil
- 2 Bay leaves
- 1 teaspoon Cumin Seeds
- 1 Large Onion, thinly sliced
- 2-3 Green chilies, slit (add more if you like it spicy)
- 4 cups Mixed Vegetables (carrots, beans, peas, cauliflower etc.)
- 1 cup Tomato puree
- ½ teaspoon Turmeric powder
- 1 teaspoon Garam Masala
- Salt to taste
- 3 tablespoons Mint leaves, finely chopped
- 2 tablespoons Cilantro, finely chopped
- ¼ cup Fried Onions, homemade or store-bought
Instructions
- Prepare the Rice: Rinse the Seeraga Samba or Basmati rice thoroughly under running water until water runs clear. Soak the rice for 20-30 minutes and then drain.
- Make the Spice Paste: Heat 2 teaspoons of oil in a pan over medium heat. Add coriander seeds, cumin seeds, fennel seeds, cinnamon stick, cloves, black peppercorns, cardamom pods, and dry red chilies. Roast these spices until aromatic, about 2-3 minutes. Remove from heat and let cool slightly. Add the roasted spices to a blender along with coarsely chopped red onion, chopped ginger, crushed garlic, and grated coconut. Grind into a smooth paste using a little water if necessary. Set aside.
- Prepare the Soy Chunks: Soak soy chunks in hot water for at least 10 minutes to soften. Drain and set aside.
- Cook the Vegetables and Spices: Heat 2 tablespoons of oil in a heavy bottom pan or deep skillet over medium heat. Add bay leaves and cumin seeds; let them splutter. Add thinly sliced onions and sauté until golden brown. Add slit green chilies and the prepared spice paste. Cook the paste until oil starts separating and the raw smell disappears, approximately 5-7 minutes.
- Add Tomato Puree and Spices: Stir in the tomato puree, turmeric, garam masala, and salt. Cook for 3-4 minutes until the mixture thickens and oil releases on top.
- Add Vegetables and Soy Chunks: Add the soaked soy chunks and mixed vegetables to the pan. Mix well and cook for 5 minutes to combine flavors.
- Add Water and Simmer: Pour in 1½ cups hot water, stir, cover the pan, and simmer on low heat until vegetables are tender but not mushy, about 8-10 minutes.
- Cook Rice with Vegetables: Layer the soaked drained rice evenly over the cooked vegetable mixture without stirring. Add 2 cups of water evenly over the rice. Cover the pan tightly with a lid to trap steam.
- Dum Cooking: Cook on very low heat (using a heat diffuser if available) for 18-20 minutes to allow the rice to cook through and absorb the flavors (this slow steaming process is called ‘Dum’). Do not lift the lid during this time.
- Finish and Garnish: Turn off the heat and let the biryani rest for 5-7 minutes. Gently fluff up the rice with a fork. Garnish with chopped mint leaves, cilantro, and fried onions. Serve hot with raita or salad.
Notes
- Seeraga Samba rice lends authentic texture and aroma, but Basmati rice can be used as a substitute.
- Soy chunks are optional but add a good protein source for this vegetarian biryani.
- Adjust the number of dry red chilies and green chilies according to your spice tolerance.
- Fried onions can be made at home by thinly slicing onions and frying them till golden brown or bought from stores.
- Ensure rice is not overcooked during the Dum process to maintain separate, fluffy grains.
- Use a heavy-bottomed pan for even heat distribution and to prevent burning.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: South Indian, Indian
- Diet: Vegetarian
