Vegetable Biryani - A Basic Version

Biryani is the quintessential Indian rice dish. It is a filling meal all by itself - it has distinct Indian spices, flavor, vegetables, meat (if adding), and an addictive quality. This is usually an ambitious dish to make because the expectations are high when you put this on the menu, and the mistakes are not easily forgiven, because it really is the Holy-Grail of Indian spiced-rices. However, if you know a few basics, it is hard to go wrong with a basic version of this dish. 

And mine is a basic, "simpler" version compared to the other versions that require marinating the vegetables in a spiced-yogurt sauce and baking the biryani with layers of fluffy saffron-flavored basmati rice, fried spicy vegetables and crispy onions. There are so many variations to preparing biryani and that's what makes this dish the most interesting. Almost every region (and city) of India has their unique version of aromatic spicy biryani that's hard to replicate. The most popular one of all is the Hyderabadi Dum Biryani that oozes with a rainbow of flavors and spices. I tried very hard to make Dum Biryani once and it was a disaster! Well, I was trying to over-achieve, but it is a story for another post when my attempt is finally successful. 

In contrast, this humble version that I'm sharing today, never fails. It is like a faithful pet that never disappoints and always comes around.

Ingredients (serves 4-5):

1. 1.5 cups uncooked basmati rice
2. 1 onion, finely chopped
3. 2 cups worth finely chopped vegetables such as - a handful of green beans, 3 carrots, 2 potatoes, and 1/3 cup peas (you can also add cauliflower, broccoli etc.)
4. 3 cloves of garlic
5. 1 inch block of ginger
6. 1-2 dry red chillies (I add just 1 and the husband still tears up)
7. 2 tablespoons fennel seeds / sombu / saumph
8. 1/4 - 1/3 cup grated coconut (thawed, if using frozen; if you are going to store this biryani for a day and the weather is hot, skip or reduce the coconut)
9. 1 bay leaf
10. 4 cloves
11. 5 cardamom pods
12. 2 inch piece of cinnamon, broken
13. 1.5 tablespoons vegetable oil
14. 2 teaspoons biryani masala powder (optional; I sometimes add it to amp the flavors)
15. 1 tablespoon dried mint leaves (or a handful of fresh leaves)
16. 1.5 - 2 teaspoons salt or as needed (remember to add enough salt to flavor the rice too)

Preparation:

1. Soak the basmati rice in water for 15-20 minutes. Then drain and set aside. Plan to soak the rice just in time to add it to the vegetables in step 7.
2. Grind coconut, fennel seeds, red chilli/chillies, garlic and ginger to a smooth paste with 1/4 cup of water or just as needed.
3. Heat oil in a skillet along with bay leaf, cardamom pods, cloves, and cinnamon. Wait until the spices are aromatic. Add onions and fry until pink and translucent. 
4. Add the ground paste (from step 2) and fry for 5-7 minutes on medium heat until it doesn't smell raw. If adding a biryani masala, add it now and cook for 1 minute.
5. Add the vegetables (except peas, if using frozen/thawed) and some salt, and saute/cook for about 10 minutes until vegetables are slightly cooked.
6. Remove from heat, add peas and the dried mint leaves (or fresh leaves) and stir well. 
7. Mix the drained basmati rice with the vegetables and transfer to a rice-cooker. Add 2 cups of water and the remaining salt and mix well. Cook until all the water is absorbed and the rice is cooked. (The ratio of soaked basmati rice to water is 1:1.25). Do not add extra water for the vegetables because the vegetables release moisture as they completely cook.

Gently mix/fluff the cooked biryani and serve with a side of some savory yogurt, like raita or pachadi.