This Easy No Tomato Vegetable Biryani is the easiest one you can make for packing for your lunch or as a party dish. The first time we made, we used all the vegetables, it was still good as I need not worry about removing the onions from the kids lunch box.
Everybody loved it and I had to repeat and the second time I made I used only peas. With so many versions of vegetable biryanis and pulaos on the blog, I didn’t even have the energy to check if this was a version I have already recorded or not. Still it was worth clicking and sharing as this is something kids loved.
Another major point in this biryani was not using Tomatoes. Yes, its really important we have recipes that are prepared with some of the main ingredients and see how we can substitute differently. I have used curds in this rice dish and it comes out really well.
This is the last recipe in the BM#85 Week 1 for Main Course Rice/Gravy, after sharing Paneer lababdar and Sprouts Moong Makhani, I have this easy quick one pot meal! This biryani can be served with an easy Brinjal Curry that also gets done by the time this biryani gets cooked.
Easy No Tomato Vegetable Biryani in Pressure Cooker
1 cup Basmati Rice
1 Bay Leaf
1 inch Cardamom
1 Black Stone Flower
2 tsp Ginger Garlic Paste
1 cup Mixed Vegetables (Beans, Carrot, Peas)
1/4 cup Curds
Salt to Taste
1 tbsp Ghee
1 cup Onions
3 to 4 Green Chillies
Wash and soak the rice for 15 to 20 mins.
Grind the onions and green chillies to a paste and keep it aside.
In a pressure cooker, add ghee, and all the whole spices. Saute for couple of seconds, then add the ginger garlic paste.
Saute for 5 minutes, then add the ground onion paste. Saute till the paste turns colour.
Now add the chopped vegetables and simmer for 5 mins.
Add the curds and 2 cups water. Cover with lid and cook for 3 whistles.
Once the pressure falls, fluff, garnish with roasted cashews.
Serve with Brinjal curry.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM