Name: Vegetable Biriyani - Andhra Special
Prep time: 40 min
Total time: 40 min
Ingredients: 4 cups Basmathi/Any fine rice; 2 nos Carrot (chopped lengthwise about an inch long, large); 100 gm Beans (chopped lengthwise, an inch long); 2 nos Potatoes (diced with skin, medium); 1 cup Fresh green peas; 1 cup Cauliflower florets; 1 cup Double beans; 1/2 cup Soya chunks (soaked in water, squeezed out n shredded to 2-3 pieces each) (optional); 2 sprigs Curry leaves; 2 nos Onion (chopped lengthwise, large); 2 nos Tomato (diced, large); Coriander leaves (A handful, chopped); Mint leaves (A handful, chopped); 2 nos Green chillies (slit); Salt (As reqd); 1 tsp Sugar; 1/2 tsp Turmeric powder; Kesar/edible red color (As reqd, mixed in half cup milk); 1/2 cup Thick curd (optional); 5 - Cloves (Grambu); 2 inch Cinnamon sticks (Karugapatta); 4 nos Cardamom (crushed, Elakka); 3 nos Bay leaves (cut in half, Karuga/Vazhana ela); 2 tbsp Oil; 3 tsp Ghee; Water; 2 nos Onion (medium); 2 nos Green chillies; Gi

Vegetable Biriyani - Andhra Special

Spicy andhra biriyani

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Prep Time 40

Total Time 40

Cuisine Andhra

Servings people

Ingredients

4 cups Basmathi/Any fine rice
2 nos Carrot chopped lengthwise about an inch long, large
100 gm Beans chopped lengthwise, an inch long
2 nos Potatoes diced with skin, medium
1 cup Fresh green peas
1 cup Cauliflower florets
1 cup Double beans
1/2 cup Soya chunks soaked in water, squeezed out n shredded to 2-3 pieces each) (optional
2 sprigs Curry leaves
2 nos Onion chopped lengthwise, large
2 nos Tomato diced, large
Coriander leaves A handful, chopped
Mint leaves A handful, chopped
2 nos Green chillies slit
Salt As reqd
1 tsp Sugar
1/2 tsp Turmeric powder
Kesar/edible red color As reqd, mixed in half cup milk
1/2 cup Thick curd optional
5 - Cloves Grambu
2 inch Cinnamon sticks Karugapatta
4 nos Cardamom crushed, Elakka
3 nos Bay leaves cut in half, Karuga/Vazhana ela
2 tbsp Oil
3 tsp Ghee
Water

For masala(grind into a coarse form):-

2 nos Onion medium
2 nos Green chillies
Gi

Instructions

Wash the rice and soak in water for about 1/2 hr and then strain and save the water.
:- 1.5 cups of water for 1 cup of rice.
Soak about 1 tbsp of rice in a separate cup of milk with saffron/edible red color.
Heat oil in a cooker.
Add the cloves, cinnamon sticks, cardamom and bay leaves.
Once the cloves stop bursting, add the thinly sliced onions, slit green chillies and curry leaves.
Fry till the onions start turning brown.
Add the coarsely ground paste, salt, turmeric powder and sugar and fry till a nice aroma arises.
Add the chopped tomatoes and fry until they turn pulpy and mashed and oil starts floating on the mixture.
Add all the vegetables, soya chunks and mint leaves and coriander leaves and stir fry until the water from the washed veg evoparates considerably.
Add the strained rice and fry with the veg until the rice starts changing color.
Add the strained water and all the rest like the rice soaked in saffron n milk, curd, ghee etc., n mix well.
Check for salt and spice and close the cooker with the weight on.
Just after the first whistle, remove from fire.
:- Do not leave on fire for more than 1 whistle as the rice would get over cooked and get burnt at the bottom.
Remove the rice onto a serving dish.
:- Serve hot with onion/carrot/beetroot raitha. :- Look into my other recipes for carrot/beetroot raitha.

Tried this recipe?Let us know how it was!

Response (3)

H

Hajiammal April 27, 2010

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.

R

Rakhee November 20, 2008

Its smells good and taste is excellent.

v

vidya February 20, 2007

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

Vegetable Biriyani – Andhra Special