a conscious vegetable overload

There are times when you just want to eat rice, spiced well, and loaded with veggies. There are tons of one pot meal solutions you can go for. One such dish is Vegetable Biriyani.  Biriyani is a popular indian rice dish, in which the rice is heavily or mildlly flavored with indian spices and important part is that it is cooked together with either vegetable or meat which adds more flavour to simple rice.  So it can either be a vegetable biriyani or a meat biriyani, and it is one of the dish that can be cooked with a simple recipe that you hear from a friend or rather increase the richness for a get together. There are tons of ways to make a biriyani. But the best thing about biriyani is that even the simplest version is still very tasty. I would call this version a neutral one; I’ve used butter to add flavor, but tried to stick with just the basic ingredients. Sometimes, using more ingredients takes the fun out of simple cooking… do you agree?

I had a fresh load of veggies, carrot, beans, peas and some potatoes to make this tasty vegetable biriyani.

You will need:

1) 1/2 cup of green peas
2) 2 medium sized potatoes, skin peeled and cut into 1″ cubes
3) 1 cup of beans, strings out
4) 2 carrots pealed and cut diagonally
5) 10 green chillies vertically slit
6) 1 onion vertically sliced
7) 2 tbps of fresh grated ginger
8) 2 tbps of fresh grated garlic
9) 3 – 4 cloves, 1″ cinnamon, 2 bay leaves
10) 1.5 cups of basmati rice soaked for 20 minutes and washed three times
11) 3/4 tsp of red chilli powder
12) 1 tomato finely chopped

Make it:
In a wide nonstick pan on a medium flame, add 1/4 stick of butter and 3 tsps of oil. Add the cloves + cinnamon and bay leaves, and let it brown for 1 minute or so, add the green chillies and onions and fry for 4 minutes.

Add the ginger and garlic fry for a minute, now add the tomatoes, all veggies (1 to 4), 1 tsp of salt, mix everything and cover with a lid and let it steam for 8-10 minutes. When you open it, you will see the tomatoes are almost cooked and juice is blended together with the vegetables.

Now add the chilli powder, fry for 30 seconds, and add the washed rice and fry for a good 2 minutes.

Add about 1:2.25 ratio of water, mix everything well, taste the water for salt and put the lid on, reduce the flame to low, and let it cook for another 20- 25 minutes without any further stirring.

After 20 – 25 minutes, you will see all the water will be gone and the rice is fully cooked, garnish with fresh coriander leaves and mint leaves and serve hot.



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