This easy Vegetable Biryani is very quick to make and easy to pack for your kids lunch box. Since it is cooked in pressure cooker with just basic ingredients, you can get this done in no time.
I made this dish during February and when it become clear that I was going to have tough time achieving my target of 52 dishes in just a month, I knew I had to use whatever extra I could lay my hands on.
This recipe is from my colleague’s mom who makes some delicious biryanis. Call this biryani or pulao, it always tastes amazing and we keep asking for the recipe. One fine day, she messaged me the recipe and I immediately set out to make for the kids lunch box next day.
She had missed out ginger garlic paste and coriander powder, and I felt these two made the rice dish different from what I normally make. And the fact that she kept calling this veg biryani, I decided this would perfectly suit my need for a 30 min quick meal for kids lunch box.
Vegetable Biryani is the pick for V in the AtoZ Quick Under 30 Minutes, which is my theme in the Biryanis, Pulaos, Khichdis and Mixed Rices. If you want to read some elaborate Biryanis, check out what I have for V in Spice your Life!
A to Z Quick Under 30 Minutes Meals
A for Achari Chana Vegetable Pulao
B for Bhuga Chawara
C for Cholia Chawal
D for Dal Khichdi
E for Ellu Sadam
F for Fodnicha Bhaat
G for Green Garlic Pulao
H for Hare Chane Ka Pulav
I for Ivygourd Masala Rice
J for Jevarisi Chitranna
K for Kadam Bhog
L for Lilva Pulao
M for Methi Matar wara Chawaran
N for Neyichor
O for Oralu Chitranna
P for Pariba Khechudi
Q for Quinoa Biryani
R for Raw Mango Rice
S for Shahzeera Pulav
T for Thinai Sambar Sadam
U for Ulundogorai
PIN This for Later!Step By Step Pictures for making Easy Vegetable Biryani
Vegetable Biryani | Easy Kids Lunch Box
2-3 medium Onions chopped
2 medium Tomato chopped finely
1 cup Mixed Vegetables (Carrot, Peas, Potato, Beans)
4 nos Cloves
3 no Cardamom
1 inch Cinnamon stick
1 tsp Red Chilli Powder
Salt to taste
3 tsp Ghee
3 tsp Cooking Oil
1 cup Basmati Rice
1.5 cups water
Handful Mint Leaves
Wash and soak the rice for 30 mins
Take a cooker and add ghee and oil.
Add Cinnamon stick, cloves, cardamon and saute well
Next, add chopped oils and fry for some time till it turns slightly brown
When onion burns, add finely chopped tomatoes and saute for some time till it becomes soft
Add all the chopped vegetable and fry in the oil for 2 mins
Add 1.5 cup of water, salt, and red chili powder
Drain the water from the soaked rice and add to the cooker
Cook for 3 whistles and turn off the flame
Let all the steam from the cooker get released and open the lid and fluff
Serve with raitha.