We often feel that biryani takes lot of time to cook and that the process is tiresome. But we can prepare biryani in a manner similar to pulao and it makes a perfect lunch-box recipe. Add soya-chunks and lots of veggies to make it healthy.
Preparation time: 15 mins
Cooking time: 15 mins
Basmati/regular rice – 1 cup (soaked in water for about 10-15 mins, optional)
Cumin seeds/jeera – 1 tbsp
Bay leaf – 1
Green chilli – 3-4 (slit lengthwise)
Star anise – 1
Mace/javitri – 1
Cloves – 3-4
Cinnamon – 1 inch piece
Peppercorns – 4-5
Onion – 1 cup (cut into thin long pieces)
Cauliflower florets, Carrot, Beetroot – ½ cup each (cut into slightly thick and long pieces)
Peas/mutter, Corn kernels – ¼ cup each
Mini soy chunks – ¼ cup
Biryani masala powder – 4 tbsp
Oil – 1 tsp
Salt – to taste
- Heat oil in a pan and add jeera, bay leaf, star anise, mace, cinnamon, green chilli, onions and fry for 2 minutes.
- Add the vegetables and soy chunks and fry for about 3-5 minutes.
- Now add the biryani masala and combine well.
- Add the drained rice and fry for a good 2-3 minutes.
- Remove from heat, add 1.5 cups water, salt to taste and pressure cook it on high flame.
- Serve with cucumber/boondi raita and salan gravy.
Pack this with cucumber or boondi or even a simple onion raita and some fruits on the side. It makes a simple and perfect lunch-box meal 🙂