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Delhi Veg Biryani | Degi Biryani
Delhi Veg Biryani - The vegetarian version of the famous degi biryani with vegetables and sela basmati rice from the capital city of India - Delhi.
Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Soaking Time
20
minutes
mins
Total Time
1
hour
hr
Course:
Entree
Cuisine:
North Indian
Keyword:
delhi veg biryani, vegetarian biryani varieties
Servings:
4
Calories:
193
kcal
Author:
Srividhya G
Ingredients
4
tbsp
oil
1
tbsp
cumin seeds
1
bay leaf
2
cinnamon
1
black cardamom
3
green cardamom
4
cloves
1
onion
finely chopped
5
garlic cloves
finely chopped
1
inch
ginger
sliced
2
green chilies
slit into two
2 to
mato
finely chopped
¼
cup
cilantro
chopped
¼
cup
mint
chopped
¼
tsp
turmeric powder
½
tsp
red chili powder
2
tsps
salt
1.5
tsp
achari ghost masala
I used Shan Brand.
½
cup
cabbage
shredded
½
cup
carrot
cut into rounds
¼
cup
peas
if using frozen thaw to room temperature
¼
cup
yogurt
⅛
tsp
Kewra essence
1
cup
sela basmati rice
soaked for 20 minutes and drained
1.25
cups
water
Instructions
Prep-Work:
Chop all the required vegetables and set aside.
Wash and soak the sela basmati rice for atleast 20 minutes but not more than 30 minutes.
Steps:
Heat the pressure pan or cooker and add the oil.
When the oil is hot, add cumin seeds, bay leaf, cinnamon, black cardamom, green cardamom, and cloves — Fry for 30 seconds.
Add the chopped onion, green chili, and ginger. Saute until the onion turns translucent.
Then add the tomatoes, mint leaves and cilantro. Cook for about 3 to 4 minutes or until the mint leaves wilt.
Now add all the spices including salt, turmeric powder, red chili powder, and achari ghost masala. Mix and cook for about two to three minutes.
Add all the vegetables - cabbage, carrot, and peas.
Then add the yogurt and kewra essence.
Now add the rice and water and mix thoroughly.
Close the pressure cooker and put the weight on and cook for one whistle.
Allow the pressure to release naturally and open the lid.
Let the biryani to cool for 5 minutes and fluff it with a fork. Serve hot with raita.
Notes
Adjust salt and spice according to your preference.
Instead of sela basmati rice, you can use regular basmati rice as well.
If you have green chili or mixed vegetable pickle, then add a tbsp of the pickle instead of achari masala. Also, reduce the amount of oil to 3 tbsps.
Nutrition
Calories:
193
kcal
|
Carbohydrates:
13
g
|
Protein:
2
g
|
Fat:
15
g
|
Saturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
1274
mg
|
Potassium:
226
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
3065
IU
|
Vitamin C:
15.2
mg
|
Calcium:
84
mg
|
Iron:
2
mg