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.

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.

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)
• ½ inch Cinnamon (Dalchini)
• 1 Black cardamom
• 2-3 Bay leaf (Tejpatta)

For Biryani Masala

• 2 Tablespoon oil
• 1 Small piece of mace (Javitri)
• 1 teaspoon Jeera (Cumin seeds)
• ½ inch cinnamon
• ½ teaspoon Gluten Free Asafoetida (Hing) **Please see Notes
• 2 teaspoon Garam Masala
• 1 teaspoon Red chilly powder
• Salt to taste
• ½ Cup Cauliflower Florets
• ½ Cup Green Peppers Cubed
  
• ½ Cup Carrots cubed into small pieces
• ½ Cup green beans chopped
• 1 teaspoon Ginger Paste
• 1 teaspoon Garlic Paste (Optional if you do not eat)
• ¼ Cup Coriander chopped
• ¼ Cup Yogurt
• Salt to taste

For Layering Biryani

• a generous pinch of Kesar(Saffron) soaked in ¼ 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.

Notes

• Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)

Rice recipes on my blog: :

• Carrot and Peas Pulao
• Tamarind Rice
• Kashmiri Pulao
• Mumbai Style Tawa Pulao
• Veg Fried Rice (Without Ajinomoto)
• Veg Schezwan Fried Rice
• Rajasthani Gatta Pulao
• Awadhi Vegetable Biryani

Simple Vegetable Biryani (No onion No Garlic)

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.

4.75 from 4 votes

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Course: Main Course

Cuisine: Indian

Keyword: Gluten Free, Rice, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Author: Renu Agrawal-Dongre

Ingredients

Ingredients for cooking Rice

• 2 Cup Basmati Rice
• 2-3 Cloves Long
• ½ inch Cinnamon Dalchini
• 1 Black cardamom
• 2-3 Bay leaf Tejpatta

For Biryani Masala

• 2 Tablespoon oil
• 1 Small piece of mace Javitri
• 1 teaspoon Jeera Cumin seeds
• ½ inch cinnamon
• ½ teaspoon Gluten Free Asafoetida (Hing) **Please seee Notes
• 2 teaspoon Garam Masala
• 1 teaspoon Red chilly powder
• Salt
• ½ Cup Cauliflower Florets
• ½ Cup Green Peppers Cubed
• ½ Cup Carrots cubed into small pieces
• ½ Cup green beans chopped
• 1 teaspoon Ginger Paste
• 1 teaspoon Garlic Paste Optional if you do not eat
• ¼ Cup Yogurt
• Salt

For Layering Biryani

• a generous pinch of Kesar Saffron soaked in ¼ 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.

Notes

• Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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