Vegetable Biriyani – Andhra Special

by SujeeV
Spicy andhra biriyani
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Votes: 3
Rating: 4
You:
Rate this recipe!
Cuisine Andhra
Prep Time 40 minutes
Servings
people
Ingredients
  • Basmathi/Any fine rice - 4 cups
  • Carrot(chopped lengthwise about an inch long, large) - 2 nos
  • Beans(chopped lengthwise, an inch long) - 100 gm
  • Potatoes(diced with skin, medium) - 2 nos
  • Fresh green peas - 1 cup
  • Cauliflower florets - 1 cup
  • Double beans - 1 cup
  • Soya chunks(soaked in water, squeezed out n shredded to 2-3 pieces each) (optional) - 1/2 cup
  • Curry leaves - 2 sprigs
  • Onion(chopped lengthwise, large) - 2 nos
  • Tomato(diced, large) - 2 nos
  • Coriander leaves(A handful, chopped) -
  • Mint leaves(A handful, chopped) -
  • Green chillies(slit) - 2 nos
  • Salt(As reqd) -
  • Sugar - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Kesar/edible red color(As reqd, mixed in half cup milk) -
  • Thick curd(optional) - 1/2 cup
  • Cloves(Grambu) - 5 -
  • Cinnamon sticks(Karugapatta) - 2 inch
  • Cardamom(crushed, Elakka) - 4 nos
  • Bay leaves(cut in half, Karuga/Vazhana ela) - 3 nos
  • Oil - 2 tbsp
  • Ghee - 3 tsp
  • Water -
For masala(grind into a coarse form):-
Cuisine Andhra
Prep Time 40 minutes
Servings
people
Ingredients
  • Basmathi/Any fine rice - 4 cups
  • Carrot(chopped lengthwise about an inch long, large) - 2 nos
  • Beans(chopped lengthwise, an inch long) - 100 gm
  • Potatoes(diced with skin, medium) - 2 nos
  • Fresh green peas - 1 cup
  • Cauliflower florets - 1 cup
  • Double beans - 1 cup
  • Soya chunks(soaked in water, squeezed out n shredded to 2-3 pieces each) (optional) - 1/2 cup
  • Curry leaves - 2 sprigs
  • Onion(chopped lengthwise, large) - 2 nos
  • Tomato(diced, large) - 2 nos
  • Coriander leaves(A handful, chopped) -
  • Mint leaves(A handful, chopped) -
  • Green chillies(slit) - 2 nos
  • Salt(As reqd) -
  • Sugar - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Kesar/edible red color(As reqd, mixed in half cup milk) -
  • Thick curd(optional) - 1/2 cup
  • Cloves(Grambu) - 5 -
  • Cinnamon sticks(Karugapatta) - 2 inch
  • Cardamom(crushed, Elakka) - 4 nos
  • Bay leaves(cut in half, Karuga/Vazhana ela) - 3 nos
  • Oil - 2 tbsp
  • Ghee - 3 tsp
  • Water -
For masala(grind into a coarse form):-
Votes: 3
Rating: 4
You:
Rate this recipe!
Instructions
  1. Wash the rice and soak in water for about 1/2 hr and then strain and save the water.
  2. :- 1.5 cups of water for 1 cup of rice.
  3. Soak about 1 tbsp of rice in a separate cup of milk with saffron/edible red color.
  4. Heat oil in a cooker.
  5. Add the cloves, cinnamon sticks, cardamom and bay leaves.
  6. Once the cloves stop bursting, add the thinly sliced onions, slit green chillies and curry leaves.
  7. Fry till the onions start turning brown.
  8. Add the coarsely ground paste, salt, turmeric powder and sugar and fry till a nice aroma arises.
  9. Add the chopped tomatoes and fry until they turn pulpy and mashed and oil starts floating on the mixture.
  10. Add all the vegetables, soya chunks and mint leaves and coriander leaves and stir fry until the water from the washed veg evoparates considerably.
  11. Add the strained rice and fry with the veg until the rice starts changing color.
  12. Add the strained water and all the rest like the rice soaked in saffron n milk, curd, ghee etc., n mix well.
  13. Check for salt and spice and close the cooker with the weight on.
  14. Just after the first whistle, remove from fire.
  15. :- Do not leave on fire for more than 1 whistle as the rice would get over cooked and get burnt at the bottom.
  16. Remove the rice onto a serving dish.
  17. :- Serve hot with onion/carrot/beetroot raitha. :- Look into my other recipes for carrot/beetroot raitha.
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3 comments

curryadmin
Hajiammal April 27, 2010 - 7:50 pm

I am a biriyani expert now, thanks to Sujee V. When it comes to biriyani, especially veg briyani, even my mother-in-law looks for me. They have just fallen in love with your recipe and so did I.

Reply
curryadmin
Rakhee November 20, 2008 - 12:00 am

Its smells good and taste is excellent.

Reply
curryadmin
vidya February 20, 2007 - 12:00 am

simple indeed! thanx for posting a simple biriyani which tastes amazing too.

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