Satvik Vegetable Biryani

A fragrant, flavourful vegetable biryani made without onion and garlic, using a rich base gravy and Saankrit Biryani Masala.

Ingredients

For the Biryani

• 1½ cups basmati rice, washed and soaked
• 3 cups water
• 2–3 tbsp oil
• 1 bay leaf
• 1-inch cinnamon
• 3–4 cloves
• 2–3 green cardamoms
• 1 star anise
• 1 tsp jeera
• ½ tsp saunf
• 1 cup base gravy
• 1 tsp kasuri methi
• ½ cup cauliflower, cut into small florets
• ½ cup potato, diced
• ½ cup carrot, diced
• ½ cup beans, chopped
• ½ cup green peas
• 2 tbsp fresh coriander, chopped
• 2 tbsp fresh mint leaves, chopped
• ½ tsp red chilli powder
• ¼ tsp haldi
• 1 tsp dhania powder
• ¼ cup curd, whisked
• 1½–2 tbsp Saankrit Biryani Masala
• Salt to taste

Method

1. Wash and soak the basmati rice for about 20–30 minutes. Drain and keep aside.
2. Heat oil in a heavy-bottomed pan. Add the whole biryani spices, jeera and saunf. Sauté until aromatic.
3. Add the prepared base gravy and kasuri methi. Cook until the gravy comes to a boil.
4. Add cauliflower, potato, carrot, beans and green peas. Add coriander, mint, red chilli powder, haldi and dhania powder. Mix well.
5. Cook until the vegetables are partially cooked but still slightly firm.
6. Add the whisked curd and stir continuously to combine.
7. Add Saankrit Biryani Masala and mix well.
8. Add 3 cups of water and salt. Bring the mixture to a rolling boil.
9. Add the soaked and drained rice and gently stir once.
10. Let it boil once, then cover the pan and cook on low heat for about 10 minutes.
11. If a little water remains at the bottom, don't worry. Switch off the heat, keep the pan covered and place something heavy on the lid. Let it rest for another 10–15 minutes. The residual steam will finish cooking the rice.
12. Gently fluff the biryani with a fork and serve hot.

Serving Suggestion

Serve this delicious Satvik Vegetable Biryani with raita and your favourite festive accompaniments. It makes a beautiful addition to a Janmashtami bhog thali.

Credits Satvik_Seasoning