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SIMPLE VEGETABLE BIRYANI (NO ONION NO GARLIC)

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 Gluten Free Asafoetida (Hing) **Please see Notes
  • 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.

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)
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
AuthorRenu 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 Gluten Free Asafoetida (Hing) **Please seee Notes
  • 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.
Recipe 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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