Vegetable Biryani Recipe – Sona Masuri Rice & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Vegetable Biryani Recipe – Sona Masuri Rice & Spice Blend

Introduction

There’s just something about a good biryani, isn’t there? It’s more than just a rice dish; it’s a celebration on a plate! This Vegetable Biryani is a family favorite, and I’m so excited to share my version with you. It’s packed with flavorful veggies, aromatic spices, and fluffy Sona Masuri rice. I first made this when I was trying to impress my in-laws, and it was a hit! It’s become a regular in our kitchen ever since.

Why You’ll Love This Recipe

This Vegetable Biryani is a fantastic option for a satisfying and flavorful meal. It’s relatively easy to make, especially with the help of a pressure cooker. Plus, it’s a great way to get your veggies in! The blend of spices creates a truly authentic Indian flavor that everyone will enjoy.

Ingredients

• 1 cup Sona Masuri rice
• 1 Onion
• 1 small Tomato
• 1 Carrot
• 12 Beans
• 1 Potato
• ½ – ¾ cup Cauliflower small florets
• 1 teaspoon Coriander seeds powder
• 1 Lemon
• 1 teaspoon Ghee
• ½ teaspoon Turmeric
• 3 tablespoon Oil
• 1 Biryani leaf
• To taste Salt
• ½ cup Coriander leaves
• ½ cup Mint leaves
• 1 small Onion (for paste)
• 1.5 tablespoon Ginger
• 6 Garlic cloves
• 5 Green chilli
• 1 Cardamom
• 1 Marathi moggu (Kapok bud)
• 1 inch Cinnamon piece
• 1 Clove
• 1 Star anise

Ingredient Notes

Let’s talk ingredients! A few of these might be new to you, so I’ll share some tips.

Sona Masuri Rice: A South Indian Short-Grain Variety

Sona Masuri is my go-to for biryani. It’s a short-grain rice that becomes beautifully fluffy and absorbs all those wonderful flavors. You can usually find it at Indian grocery stores. If you can’t find it, Basmati rice is a good substitute, but reduce the water slightly. (About 200g of uncooked rice)

Biryani Leaf: Its Aromatic Significance

Biryani leaves (also called curry leaves) add a unique, citrusy aroma. Don’t skip these! They really elevate the flavor. You can find them fresh or dried at Indian grocery stores. (Around 8-10 leaves)

Marathi Moggu (Kapok Buds): A Unique Biryani Spice

Marathi Moggu, or Kapok buds, are a key ingredient in many South Indian biryanis. They have a slightly floral, earthy flavor. It’s a bit hard to describe, but trust me, it makes a difference! (About 2-3 buds)

Spice Blend: Balancing Heat and Flavor

The spice blend is where the magic happens. Feel free to adjust the green chilies to your liking. I usually use 5 for a medium spice level. (Around 10-15g of spice blend)

Ghee vs. Oil: Impact on Flavor and Texture

I love using a teaspoon of ghee along with the oil. Ghee adds a richness and aroma that oil just can’t match. But if you’re vegan or prefer, you can use all oil. (About 5ml ghee)

Step-By-Step Instructions

First things first, let’s prep! Slice the onion, chop the tomato into cubes, and cut the carrots, beans, and potato into desired sizes. Soak the cauliflower in hot salted water for about 10 minutes – this helps it stay nice and firm. Also, soak the Sona Masuri rice for 10 minutes. Boil 2 cups of water and keep it ready.

Now, let’s get cooking! Heat the oil in a pressure cooker over medium heat. Add the biryani leaf and sliced onion. Sauté until the onion turns translucent and golden brown.

Next, add the chopped vegetables (except the cauliflower) and tomato. Sauté briefly, just for a few minutes.

Time for the spice paste! Grind the garlic, ginger, small onion, spices (coriander powder, turmeric), mint leaves, and coriander leaves into a smooth paste. Pour this fragrant paste over the vegetables and mix well.

Add the coriander powder, turmeric, and salt. Cook, covered, for 5-8 minutes, or until the oil starts to separate from the mixture. This is a good sign that the spices are well cooked.

Now, add the boiled water, soaked rice, and the drained cauliflower. Squeeze in the juice of half a lemon and adjust the salt to your taste. Give everything a good mix.

Close the pressure cooker lid and cook on medium flame for 2 whistles. Let the pressure release naturally. Once the pressure is released, gently fluff the rice with a fork before serving.

Expert Tips

• Don’t overcook the rice! You want it to be fluffy, not mushy.
• Soaking the rice is crucial for achieving the perfect texture.
• Adjust the amount of green chilies based on your spice preference.
• Using good quality spices makes a huge difference in the final flavor.

Variations

Vegan Vegetable Biryani: Simply omit the ghee and use oil instead.

Gluten-Free Vegetable Biryani: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.

Spice Level Adjustment (Mild, Medium, Hot): Reduce or increase the number of green chilies. For a milder flavor, remove the seeds from the chilies.

Festival Adaptations (Ugadi, Diwali): During festivals, I sometimes add a handful of cashews and raisins for a touch of sweetness and richness.

Serving Suggestions

Serve this Vegetable Biryani hot with a side of raita (yogurt dip) and papadums. It’s also delicious with a simple onion-tomato salad.

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice is best for biryani?

Sona Masuri is my favorite, but Basmati rice works well too.

Can I make this biryani without a pressure cooker?

Yes, you can! Cook the biryani in a heavy-bottomed pot on the stovetop. It will take longer, about 45-60 minutes, and you’ll need to ensure the heat is low to prevent sticking.

How can I adjust the spice level of this biryani?

Adjust the number of green chilies. Removing the seeds from the chilies will also reduce the heat.

What is Marathi Moggu and can I substitute it?

Marathi Moggu (Kapok buds) adds a unique flavor. If you can’t find it, you can try substituting with a pinch of dried rose petals, but it won’t be quite the same.

How do I prevent the rice from sticking to the bottom of the pressure cooker?

Ensure you’re using enough water and cooking on medium heat. A non-stick pressure cooker also helps.

Can I add other vegetables to this biryani?

Absolutely! Feel free to add peas, mushrooms, or any other vegetables you enjoy. Just adjust the cooking time accordingly.