Biryani – the mouth watering flavors in the comfort of your kitchen is everyone’s dream. It doesn’t matter if you are a vegan or vegetarian, you can still enjoy flavors of biryani with my recipe. Previously I have tried a few times a Jackfruit Biryani . But recently, I have been cooking an easy-to-do biryani more frequently than ever, moreover because it is a One-Pot Dish and is good if you children at home. It is a great recipe for 4 or more. I cook it quite often with ease and I have tried to de-complicate it with easy in hand ingredients and some variations. Lets see what minimum we need. If you have all the below ingredients you are good to go, so let’s gather all then.
I have prepared a portion for 2 adults and 2 children, otherwise it is sufficient for 3 adults portion
The ingredients and recipe has been divided according to components and then final assembling of Biryani Pot
- 4 hand fulls (1 person – 1 handfull) of full-grain best quality Basmati Rice
- 1 small stick of Cinnamon
- 2 cardamoms
- 4 cloves + 4 pepercorns
- 2 big bay leaves
Wash and soak the rice first. 10 minutes is a good time to soak the rice.
Take 3 times the quantity of water (to Rice) in a large pan. Let it boil.
Add salt and all the whole spices once the water is boiling. Strain the rice and add to the simmering pot of flavored water.
Let it cook till Rice is done. Take care of not overcooking the rice. Strain immediately once the rice is looking done. Pour a glass of fresh water to wash the left over starch from the rice.
- 1 cup of soya nuggets (soaked in hot water for 10 minutes till soft, squeezed and kept ready to use)
- 1 large potato , cut into wedges (lightly fried for texture)
- 2 onions sliced (golden brown fried)
- 1 cup of mix vegetables – florets of cauliflower, diced carrots briefly boiled (choose your favorites and available lot in your fridge)
- 1 cup of natural yogurt
- 1 chilli finely sliced
- 1 tsp of ginger finely sliced or minced.
- 1 tbsp Ginger-Garlic paste
- Spice mix in a bowl— 1/2 tsp chilli powder + 1 tsp coriander powder + 1 tsp full of biryani masala mix (alternatively I have used a curry powder also once when I didn’t have biryani masala mix)
- Whole spices– 2 cardamoms, few peppercorns, cloves, bay leaves, 1/2 tsp cumin seeds, a small piece of cinnamon stick.
- 1 handful of fresh mint leaves ( alternatively you can utilize dry mint crushed leaves)
- 1 small tsp of saffron (soaked in half a cup of milk)
- fresh coriander for garnish
Arrange all the ingredients and now we will start assembling the Biryani Pot
- In a small pan saute the soya nuggets. Sprinkle some salt to make them crispy.
- Take a heavy Handi Pan or any thick bottom deep pan. I used a large sized pressure cooker.
- Add 2 Tbsp of Oil or 1 1/2 tbsp of Ghee
- Add all the whole spices
- Add the ginger garlic paste
- Add the spice powder mix and keep stirring
- Add the beaten curds (natural yogurt) keep stirring continuously
- Now add the potatoes, Soya Nuggets and vegetables.
- Now layer the Cooked rice over this curry base.
- Add half of the Onions and mint leaves
- Finish all the rice with another layer
- Sprinkle all the left over fried onions, chillis and ginger slices.
- Pour the saffron milk unevenly.
- Put the lid of the pressure cooker. If you are using another pan then cover it with a top and seal it tightly from all sides with aluminum or Dough.
- Put another flat pan, or Tawa or Griddle pan under the pressure cooker to control heat.
- Leave it to simmer slowly for 10 minutes and then switch it off and leave to cool down for another 10 minutes
Once you all are ready for lunch open the lid, add fresh coriander and mint leaves & serve with Fresh Salad and Raita
p.s: Raita recipe is attached to a link.