Tamilnadu Vegetable Biryani Recipe

Cooking Directions

• STEP 1.Wash and soak basmati rice for 30 minutes. Drain the water and set aside.
• STEP 2.Heat ghee in a pressure cooker and add whole spices like cinnamon, cardamom, cloves, and bay leaf.
• STEP 3.Add sliced onions and saute until they turn golden brown.
• STEP 4.Add ginger-garlic paste and saute for a minute.
• STEP 5.Add mixed vegetables, turmeric powder, red chili powder, and salt. Cook for a few minutes.
• STEP 6.Add soaked rice and water. Close the pressure cooker and cook for 2 whistles.
• STEP 7.Let the pressure release naturally. Fluff the rice gently with a fork.
• STEP 8.Garnish with fried onions, mint leaves, and coriander leaves. Serve hot with raita or salan.

Cooking Tips

• Soaking the rice helps in achieving long and fluffy grains.
• You can add saffron strands soaked in milk to give the biryani a rich color and aroma.
• For a non-vegetarian version, you can add cooked chicken or mutton along with the vegetables.

Storage and Serving

• Tamilnadu Vegetable Biryani can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the biryani in a microwave or on the stovetop before serving.
• Serve the biryani with raita, salan, or papad for a complete meal.