**Simple Vegetable Biryani**

**Ingredients:**

– 1 cup Basmati Rice
– 1 1/2 cups Mixed vegetables, chopped
– 1 Onion, thinly sliced
– 1 tsp Cumin seeds
– 1 tsp Fennel seeds
– 2 Bay leaves
– 1 inch Cinnamon stick
– 2 Cardamom pods
– 1/2 tsp Turmeric powder
– 1 tsp Red chili powder
– 2 tsp Biryani Masala (store-bought)
– Salt to taste
– 2 tbsp Ghee or Oil (skip ghee if making it vegan)
– 1 3/4 cups Water

**Instructions:**

**Stovetop Method:**

1. Wash and soak the rice for about 30 minutes if possible. If not, soak it before you start chopping vegetables to give it about 10 minutes.

2. In a heavy-bottomed pan, heat oil and/or ghee if using. Add the whole spices – cumin seeds, fennel seeds, bay leaves, cinnamon stick, and cardamom pods. Let them fry for about 30 seconds.

3. Add the sliced onion and sauté until translucent.

4. Add the chopped mixed vegetables and sauté for a couple of minutes. Then add the turmeric powder, red chili powder, and biryani masala. Stir well to coat the vegetables.

5. Drain the soaked rice and add it to the pan. Mix gently and let it fry for about 30 seconds.

6. Pour in the water needed to cook the rice, along with salt. Mix well.

7. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it cook on the lowest flame until the rice is completely cooked, about 10 to 12 minutes. Check the rice occasionally to ensure it is cooking evenly.

8. Once the rice is cooked and the water is absorbed, turn off the flame. Let the biryani sit for a few minutes, covered, then fluff it gently with a fork.

9. Serve warm with raita or plain yogurt.

**Instant Pot / Pressure Cooker Method:**

1. Follow steps 1 to 5 from the stovetop method in the inner pot of the Instant Pot, using the sauté mode.

2. Add the water needed to cook the rice, along with salt. Mix well.

3. Close the lid of the Instant Pot and set it to Manual mode for 6 minutes with the vent closed.

4. Once the timer goes off, let the pressure release naturally for 10 minutes, then manually release any remaining pressure by turning the seal to the vent position.

5. The biryani is now ready to serve!

Enjoy your flavorful Simple Vegetable Biryani!

Ingredients

• 1 cup Basmati Rice
• 1 1/2 cup Mixed vegetables chopped
• 1 Onion thinly sliced
• 1 tsp Cumin seeds
• 1 tsp Fennel seeds
• 2 Bay leaf
• 1 inch Cinnamon
• 2 Cardamom
• 1/2 tsp Turmeric powder
• 1 tsp Red chili powder
• 2 tsp Biriyani Masala I used store bought
• Salt to taste
• 2 tbsp Ghee / Oil skip ghee if making it vegan
• 1 3/4 cup Water – 1 ¾

Instructions

Stove top Method –

• Wash and soak the rice for about 30 minutes if possible. If not, soak it before you start chopping vegetables to give it about 10 minutes.
• In a heavy bottom pan, heat oil and or ghee if using. Add the whole spices; cumin seeds, fennel seeds, bay leaf, cinnamon and cardamom. Let it fry for about 30 seconds.
• Now add the sliced onion and saute until translucent.
• Add the rest of the chopped vegetables – I used bell pepper and carrot. We can use potatoes, peas, green beans, cabbage and cauliflower as well. I see this recipe as a good way to use the little bit of leftover vegetable that I have in the refrigerator.
• Saute the vegetables for couple of minutes and then add the turmeric powder, red chili powder and the biriyani masala.
• Give it a quick stir and then add the drained rice. Mix it gently and let it all fry for about 30 seconds.
• Add the water needed along with salt to cook the rice and mix well.
• Let the mixture come to a boil and then simmer the flame and cover the pot with the lid. Let it cook on the lowest flame until the rice is completely cooked. This takes about 10 to 12 minutes. Check the rice in between to see if it is cooking.
• Do not mix it too often as you will break the long rice pieces. When all the water has been absorbed and the rice appears cooked, turn off the flame and fluff it lightly with fork. Let it sit for few more minutes covered.
• Serve warm with raita and or plain yogurt.

Instant Pot / Pressure Cooker Method –

• Wash and soak the rice for about 30 minutes if possible. If not, soak it before you start chopping vegetables to give it about 10 minutes.
• In the inner pot of the instant pot, add the oil and or ghee. Turn the pot on saute mode.
• When the pot displays hot, add the whole spices; cumin seeds, fennel seeds, bay leaf, cinnamon and cardamom. Let it fry for about 10 seconds.
• Now add the sliced onion and saute until translucent.
• Add the rest of the chopped vegetables – I used bell pepper and carrot. We can use potatoes, peas, green beans, cabbage and cauliflower as well.
• Give it a quick stir and then add the drained rice. Mix it gently and let it all fry for about 15 seconds.
• Add the water needed along with salt to cook the rice and mix well.
• Turn off the instant pot and close the lid. Now turn it back on Manual setting and set it to 6 minutes with the vent closed.
• Once the timer goes off, wait for 10 minutes and then release the pressure by turning the seal to vent position.
• The biriyani is now ready to serve!