Instant veg biryani is a complete meal with grains, vegetables, whole spices, and herbs. It begins with a base of onions, then builds layers of flavors with aromatic long-grain basmati rice and a combination of vegetables cooked to tender perfection. It is easy to make and tastes great with raita. Here is an easy video recipe for instant veg biryani.
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Instant veg biryani recipe | how to make vegetable biryani | Restaurant style biryani
- 1 cup rice
- 2 tbsp oil
- 1 bay leaf
- ½ inch cinnamon
- 2 cloves
- 1 tsp cumin seeds
- 1 medium size slice onion
- 2 chopped green chilli
- ½ tsp ginger paste
- ½ tsp garlic paste
- 1 medium size potato cubes
- ½ slice of carrot
- ¼ cup green peas
- Salt to taste
- 1 medium size chopped tomato
- ¼ cup curd
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- ¼ tsp black pepper powder
- ½ tsp garam masala or biryani masala
- 5-6 chopped mint leaves
- Some coriander leaves
- 1.75 cup water
- Soak 1 cup of rice in the water for 30 minutes. Drain water and keep it aside.
- Heat oil in a pan, add oil, bay leaf, cinnamon stick, cardamom, cloves, and cumin seeds. Sauté for a minute.
- Add onion and green chilli and sauté till it becomes translucent.
- Then add ginger and garlic paste and sauté for a minute.
- Add potato cubes, carrot slices, peas, tomatoes and salt. Sauté till vegetables become slightly soft.
- In a mixing bowl, add curd, turmeric powder, red chilli powder, black pepper powder, and garam masala. mix well.
- Add curd mixture into pan and cook till oil separates from the sides of vegetables.
- Add chopped mint leaves and coriander leaves. mix well.
- Add soaked rice and mix well.
- Add water and mix everything. Cover the pan and cook biryani on a low medium flame for 15-20 minutes.
- Serve instant veg biryani with raita and papad.
- soak rice for 30 minutes to cook biryani quickly.
- curd with masala gives restaurant-style flavor to the biryani.
- cook biryani on low-medium flame.
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