Simple Vegetable Biryani (No onion No Garlic)

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Biryani is a mixed rice dish, where in the rice and meat is cooked separately and later on layered and cooked together. Biryani is said to be bought by the mughals in India. Traditionally Biryani has to have some meat with it, and the type of meat can vary. But as is common in dishes with the Indian Subcontinent, vegetables are also being used in preparing biryani and is known as Vegetable Biryani.

The main difference between a Biryani and Pulao/pulav is that in Pulav the meat or vegetables is cooked along with the rice and is generally made as a one pot meal. Whereas in a biryani they are cooked seperately and then layered and cooked together. A lot more and stronger spices goes in Biryani as compared to pulao. Also pulao is generally a secondary accompaniment to a larger meal.

Simple Vegetable Biryani

Coming to why I am writing all this, as you already know that I am participating in this Biryani/Pulav/Khichdi festival. So when I was initially preparing the list, I had shortlisted almost all the Biryani’s to make. But they are a bit time consuming to make and secondly it would have difficult to eat so much of rice for us :-). So slowly my whole list changed and I focussed on one pot healthy meals using millets and khichdi’s.

Slowly I would be adding all the biryani’s to my blog, I targeted to make for this festival.

This is my version of Simple Vegetable Biryani, nothing fancy and it is quick to assemble. I do not have a fix recipe for this. I just add in whatever I have in my fridge. I prefer carrots, potatoes, green peas, cauliflower as the main in Vegetable’s in a Vegetable Biryani. Reason being it adds a nice crunch to the Biryani.

Simple Vegetable Biryani

Typically in a Biryani the vegetables are fried, but I skip this step to reduce the extra oil and fat. You can fry them if you wish too. I have not added any Biryani masala too as I like to have the flavours from the whole aka khada masalas. However I do add my mom’s Garam masala, which is strong and adds a kick to the recipe. The vegetables are sort of marinated in yogurt and spice mix to give them extra flavour.



So here goes the recipe.

Ingredients

Ingredients for cooking Rice

  • 2 Cup Basmati Rice
  • 2-3 Cloves (Long)
  • 1/2 inch Cinnamon (Dalchini)
  • 1 Black cardamom
  • 2-3 Bay leaf (Tejpatta)

For Biryani Masala

  • 2 Tablespoon oil
  • 1 Small piece of mace (Javitri)
  • 1 tsp Jeera (Cumin seeds)
  • 1/2 inch cinnamon
  • 1/2 tsp Asafoetida
  • 2 tsp Garam Masala
  • 1 tsp Red chilly powder
  • Salt to taste
  • 1/2 Cup Cauliflower Florets
  • 1/2 Cup Green Peppers Cubed
  • 1/2 Cup Carrots cubed into small pieces
  • 1/2 Cup green beans chopped
  • 1 teaspoon Ginger Paste
  • 1 teaspoon Garlic Paste (Optional if you do not eat)
  • 1/4 Cup Coriander chopped
  • 1/4 Cup Yogurt
  • Salt to taste

For Layering Biryani

  • a generous pinch of Kesar(Saffron) soaked in 1/4 cup of lukewarm milk.
  • 1 tablespoon Ghee/Clarified Butter

Instructions

Cooking Rice

  • Rinse and soak the rice for at least 30 minutes.
  • In a large pot add enough water, 7-8 cups of water.
  • Add all the whole spices mentioned under the heading “Ingredients for cooking Rice”.
  • You can use a muslin cloth and make a potli as well as explained in my earlier post on Awadhi Vegetable Biryani.
  • Once the water starts boiling, add the rice.
  • Let the rice cook till 85 % done.
  • Drain and keep it aside.

Biryani Masala

  • In a pan add in the oil.
  • Once hot, add Jeera.
  • Once it splutters add the remaining whole spices mentioned under Biryani Masala.
  • Now add the ginger and garlic paste.
  • Add in the chopped vegetables and Coriander.
  • Add the yogurt and let this mixture cook for 5-7 minutes, until the vegetables are half done.

Layering of Biryani

  • In a heavy bottom pan add in 2 tablespoon of masala and spread it.
  • Top it up with half of the cooked rice.
  • Now spread a tablespoon of Ghee on it.
  • Then add half of the vegetables.
  • Now add the remaining vegetables, cashews and ghee.
  • Sprinkle the saffron milk mixture on top of this.
  • Cover and seal the lid with the dough.
  • Let this cook on dum (Min) or steam cook for 20-25 minutes.
  • Serve it with some spicy gravy or yogurt on the side.
Simple Vegetable Biryani




Rice recipes on my blog: :


5 from 1 vote
Simple Vegetable Biryani (No onion No Garlic)
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This Simple Vegetable Biryani is a no onion no garlic, quick and easy to make and is easily done with the ingredients available in your kitchen.

Course: Main Course
Cuisine: Indian
Keyword: Gluten Free, Mixed Vegetables, Rice
Author: Renu Agrawal-Dongre
Ingredients
Ingredients for cooking Rice
  • 2 Cup Basmati Rice
  • 2-3 Cloves Long
  • 1/2 inch Cinnamon Dalchini
  • 1 Black cardamom
  • 2-3 Bay leaf Tejpatta
For Biryani Masala
  • 2 Tablespoon oil
  • 1 Small piece of mace Javitri
  • 1 tsp Jeera Cumin seeds
  • 1/2 inch cinnamon
  • 1/2 tsp Asafoetida
  • 2 tsp Garam Masala
  • 1 tsp Red chilly powder
  • Salt to taste
  • 1/2 Cup Cauliflower Florets
  • 1/2 Cup Green Peppers Cubed
  • 1/2 Cup Carrots cubed into small pieces
  • 1/2 Cup green beans chopped
  • 1 teaspoon Ginger Paste
  • 1 teaspoon Garlic Paste Optional if you do not eat
  • 1/4 Cup Yogurt
  • Salt to taste
For Layering Biryani
  • a generous pinch of Kesar Saffron soaked in 1/4 cup of lukewarm milk.
  • 1 tablespoon Ghee/Clarified Butter
Instructions
Cooking Rice
  1. Rinse and soak the rice for at least 30 minutes.
  2. In a large pot add enough water, 7-8 cups of water.
  3. Add all the whole spices mentioned under the heading “Ingredients for cooking Rice”.
  4. You can use a muslin cloth and make a potli as well as explained in my earlier post on Awadhi Vegetable Biryani.
  5. Once the water starts boiling, add the rice.
  6. Let the rice cook till 85 % done.
  7. Drain and keep it aside.
Biryani Masala
  1. In a pan add in the oil.
  2. Once hot, add Jeera.
  3. Once it splutters add the remaining whole spices mentioned under Biryani Masala.
  4. Now add the ginger and garlic paste.
  5. Add in the chopped vegetables and Coriander.
  6. Add the yogurt and let this mixture cook for 5-7 minutes, until the vegetables are half done.
Layering of Biryani
  1. In a heavy bottom pan add in 2 tablespoon of masala and spread it.
  2. Top it up with half of the cooked rice.
  3. Now spread a tablespoon of Ghee on it.
  4. Then add half of the vegetables.
  5. Now add the remaining vegetables, cashews and ghee.
  6. Sprinkle the saffron milk mixture on top of this.
  7. Cover and seal the lid with the dough.
  8. Let this cook on dum (Min) or steam cook for 20-25 minutes.
  9. Serve it with some spicy gravy or yogurt on the side.



Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.




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10 thoughts on “Simple Vegetable Biryani (No onion No Garlic)”

  • Love your vegetable biryani. Though you call it simple by skipping onions, almost all vegetarian versions of the classic recipes sound similar and take the same time and effort. 🙂

  • Wonderful ! The Biryani masala sounds delicious and very flavourful . I have never used mace in any masala , need to check this out .
    The Biryani can never be simple , but yes when you are used to so much cooking it does sound simple . The Dum method of sealing with dough gives the Biryani a wonderful aroma and taste .

  • 5 stars
    Biryani without onion and garlic is very hard to make. Love your version of layered biryani. This time I made all my biryanis and pulavs in a pressure cooker or instant pot. I think its all pulavs then 😉

  • such a quick and nutritious dish this is ! I love the no-onion-garlic version these days.. (actually when I am too lazy to chop them :p)

  • No-onion and no-garlic Biryani sounds a wonderful idea for the festivals when no onion and no garlic dishes are eaten for for serving to guests who avoid onion and garlic. Sealing with dough infuses all the flavours so well in a biryani. Lovely share.

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