Vegetable Biryani Recipe | Seeraga Samba Vegetable Biryani Recipe
Learn how to make aromatic and flavorful vegetable biryani using Seeraga Samba rice.
Servings 0
Ingredients
- Seeraga samba rice 2 cups
- Water 4 cups
- Carrot ½ cup
- Beans ½ cup
- Potato 2 small
- Salt 2 tsp or as required
- Onion 1 big
- Tomato 2 medium
- Green chilli 1 big
- Ginger garlic paste 2 tbsp
- Curd ¼ cup
- Red chilli powder 1 tsp
- Coriander powder ½ tsp
- Turmeric powder ¼ tsp
- Garam masala 1 tsp
- Cumin powder ¼ tsp
- Mint leaves ½ cup
- Coriander leaves ¼ cup
To temper
- Oil 4 tsp
- Ghee 4 tsp
- Cardamom 2
- Cinnamon 2 small sticks
- Cloves 3
- Star anise 1
- Marati moku 1
- Mace ¼ tsp
- Bay leaf 2
Instructions
- Wash and soak the rice for 30 minutes
- Peel the skin, wash and chop the vegetables
- Heat oil and ghee in a pan/pressure cooker and temper with whole spices listed under temper
- Add the finely chopped onions, slit green chillies and saute nicely.
- Then add ginger garlic paste and saute till raw smell goes
- Then add tomatoes and saute till mushy
- Next add finely chopped coriander and mint leaves and saute till it shrinks.
- Finally add the chopped veggies and saute for 3-4 minutes
- Then add curd to the mixture.
- Next add salt, red chilli powder, coriander powder, turmeric powder, cumin powder and garam masala.
- Saute for few minutes and add the water and allow it to boil.
- Once it boils add the washed rice.
- Allow it to cook in medium flame for 5 minutes
- Then close the lid and allow it to cook for 10 minutes in low flame till it is done.
- Open the lid and gently fluff it up.
- Vegetable biryani is ready. Serve it with raita
Notes
Adjust the spices according to your preference.
You can pressure cook for 2 whistles.
You can grind the mint leaves and coriander leaves instead of chopping.