Quick Chutney Biryani Recipe

Cooking Directions

• STEP 1.Wash and soak the basmati rice for 30 minutes. Drain the water and set aside.
• STEP 2.In a large pan, heat oil and add cumin seeds, cloves, cinnamon stick, and bay leaf. Saute for a minute.
• STEP 3.Add chopped onions and cook until they turn golden brown. Then, add ginger-garlic paste and saute for a minute.
• STEP 4.Add chopped vegetables of your choice and cook for 2-3 minutes.
• STEP 5.Add the soaked rice, salt, and water. Mix well and bring it to a boil.
• STEP 6.Reduce the heat, cover the pan, and let it cook for 15-20 minutes or until the rice is cooked and the water is absorbed.
• STEP 7.Once cooked, fluff the rice with a fork and let it rest for a few minutes.
• STEP 8.Serve the Chutney Biryani hot with raita or yogurt on the side.

Cooking Tips

• You can use any vegetables of your choice like carrots, peas, bell peppers, etc.
• To make the chutney, blend together coriander leaves, mint leaves, green chilies, ginger, garlic, and lemon juice.
• For added flavor, you can also add some fried onions on top of the biryani before serving.

Storage and Serving

• Leftover Chutney Biryani can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the biryani in a microwave or on the stovetop before serving.
• Serve the Chutney Biryani as a main course dish with raita or yogurt on the side.