Dinner - My heart beets vegetable biryani recipes

Author: Jean Brown

Chettinadu Style Vegetable Biriyani recipe, Chettinadu Veg Biryani recipe - perfect Sunday lunch biriyani recipe for all vegetarians! With colourful beetroot taking centre stage, it's full of spices and is a flavourful dish Learn how to make easy Chettinad Biriyani with detailed step by step pictures.

Instant Pot Vegetable Biryani
Chicken Biryani Recipe (Instant Pot)
Cheat’s beetroot biriyani
Chettinad Biryani | Chettinadu Style Vegetable Biriyani
What is vegetarian biryani?
What is the best way to cook eggplant biryani?
How to make ghee-coated biryani?
Is chicken biryani good in one pot?

Instant Pot Vegetable Biryani

Provided by: My Heart Beets
Yields: 0 servings
Cuisine: Indian
Number of ingredients: 27

Ingredients:

1 cup basmati rice (love this brand, soaked 15 minutes)
2 tablespoons oil
5 cardamom pods
4 whole cloves
2 bay leaf
½ cinnamon stick
½ teaspoon cumin seeds
½ teaspoon fennel seeds
1 onion (thinly sliced)
2 teaspoons minced garlic (or garlic paste)
1 teaspoon minced ginger (or ginger paste)
1 ½ teaspoons salt
1 teaspoon coriander powder
1 teaspoon paprika
½ teaspoon garam masala
¼ teaspoon black pepper
¼ teaspoon cayenne (adjust to taste)
¼ teaspoon ground cumin
¼ teaspoon turmeric
1 bell pepper (cut into strips)
1 cup baby carrots (approx 9-10 baby carrots, cut in half)
2 cups frozen veggies (I use 1 cup corn and 1 cup peas)
4 small gold potatoes (approx. ½ pound, cut in half)
1 cup water
Cilantro leaves (chopped)
Mint leaves (chopped)
Ghee coated cashews and raisins (optional)

How to cook:

Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
Press the sauté button and add the oil to the pot. Allow it a minute to heat up, then add the whole spices and stir. Once the cumin begins to brown, add the onions. Stir-fry for 5-7 minutes, or until the onions begin to brown.
Add the garlic, ginger, ground spices and stir.
Add rice, vegetables and water to the pot and stir (the veggies don't have to be submerged, they will cook in the steam).
Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
Naturally release pressure for 5 minutes, then open the valve to release remaining pressure.
Add the cilantro and mint and ghee coated cashews and raisins if using. Mix well and serve.
To Make Ghee-Coated Cashews/Raisins:
Melt ghee in a pan over low-medium heat on the stovetop. Add the cashews and raisins and stir-fry until the cashews begin to turn golden.
Sprinkle the ghee-coated cashews and raisins along with the cilantro and mint on top of the biryani.

Notes: Chicken Biryani Recipe (Instant Pot), how to make easy instant pot chicken biryani! find the full written recipe on my blog https://myheartbeets.com/instant-pot-chicken-biryani/

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chicken biryani recipe instant pot chettinad biryani chettinadu style vegetable biriyani biryani chettinadu style vegetable biriyani

Chicken Biryani Recipe (Instant Pot)

This flavorful chicken biryani is a family-favorite. Biryani, a well- seasoned meat and rice dish, typically takes a long time to prepare and requires dirtying several dishes but this one-pot recipe is just as good as the traditional version and creates less mess! It takes just 10 minutes of prep time and can be ready-to-eat in under an hour. It’s easy enough to make on a weeknight and impressive enough to serve to your guests at a dinner party.
Provided by: My Heart Beets
Yields: 0 servings
Number of ingredients: 25

Ingredients:

1 cup basmati rice (soaked 15-30 minutes)
3 tablespoons ghee
⅓ cup cashews (halved)
2 tablespoons golden raisins
5 cardamom pods
4 whole cloves
2 bay leaf
½ cinnamon stick
½ teaspoon cumin seeds
½ teaspoon fennel seeds
1 onion (thinly sliced)
4 teaspoons minced garlic
2 teaspoons minced ginger
1 ½ pounds skinless and boneless chicken thighs (cut into quarters)
2 teaspoons coriander powder
2 teaspoons paprika
2 teaspoons salt (adjust to taste)
1 teaspoon garam masala
¼ teaspoon black pepper
¼ teaspoon cayenne (adjust to taste)
¼ teaspoon ground cumin
¼ teaspoon turmeric
1 cup water
½ cup fresh cilantro leaves (chopped)
½ cup fresh mint leaves (chopped)

How to cook:

Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
Press the sauté button. Add the ghee to the pot. When it melts, add the cashews and raisins. Stir-fry until the cashews begin to turn golden. Remove the cashews and raisins. Set aside.
Add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 6-7 minutes or until they turn golden brown.
Add the garlic and ginger and stir-fry for 30 seconds.
Add the chicken and stir-fry 6-7 minutes or until the outside of the chicken is no longer pink.
Add the ground spices and mix to coat the chicken.
Dump the rice on top of the chicken (do not mix). Add water.
Sprinkle half the cilantro and mint on top of the rice.
Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
Discard the whole spices. Sprinkle with remaining cilantro and mint and garnish with the ghee-coated cashews and raisins.

Notes: Instant Pot Vegetable Biryani, When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.

Cheat’s beetroot biriyani

Cook this beetroot biriyani and freeze the leftovers for busy weeknights. With colourful beetroot taking centre stage, it's full of spices and is a flavourful dish
Provided by: Esther Clark
Total time: 65 minutes
Cook time: 55 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 14

Ingredients:

3 large (500g unprepped), raw beetroot , peeled and cut into 2cm cubes
2 tbsp rapeseed oil
1 large onion , finely sliced
thumb-sized piece of ginger , grated
2 small garlic cloves , crushed
1 bay leaf
4 cardamom pods
2 tsp turmeric
2 tbsp garam masala
250g basmati rice , rinsed
500ml low-salt veg stock
100ml fat-free yogurt
small bunch of coriander
your favourite chutney or pickle, to serve (optional)

Nutrition:

How to cook:

Heat the oven to 200C/180C fan/gas 6. Toss the beetroot with half the oil and some seasoning, then tip into a roasting dish and cook for 25-30 mins, tossing halfway through, until tender.
Meanwhile, heat the remaining oil in a large, shallow casserole dish or ovenproof frying pan. Fry the onion over a medium heat for 10 mins until golden. Add the ginger and half the garlic, and cook for 1 min. Stir through the bay, cardamom pods, turmeric and garam masala, then cook for 2 mins. Stir in the rice and beetroot, then season. Pour in the stock and bring to the boil.
Put in the oven, uncovered, and cook for 20-25 mins until the rice is cooked through. Give it a stir when it’s out of the oven.
Put the yogurt, coriander and remaining garlic in a food processor and whizz until smooth. Season to taste. Serve the biriyani with the coriander yogurt and pickle.

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Chettinad Biryani | Chettinadu Style Vegetable Biriyani

Learn how to make easy Chettinad Biriyani with detailed step by step pictures. Chettinadu Style Vegetable Biriyani recipe, Chettinadu Veg Biryani recipe - perfect Sunday lunch biriyani recipe for all vegetarians! How to Make Chettinad Biryani | Chettinadu Style Vegetable Biryani
Provided by: Ramya
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 2 servings
Cuisine: Tamilnadu Recipes
Number of ingredients: 23

Ingredients:

2 Cloves
1 Green Cardamom
1 inch Cinnamon Stick
1 Dried Bay Leaf
2 Marati Moggu
1 Kalpasi/Black Stone Flower
1 Star Anise
10-12 Shallots (or 1 large onion)
2 Medium Tomatoes
1-2 Green Chillies
8-10 Cashews
1.5 tsp Ginger Garlic Paste
1 cup Seeraga Samba Rice
2 tbsp Ghee/Clarified Butter
1.5 cups Mixed Vegetables (carrots, French beans, potatoes, green peas and cauliflower)
3/4 tsp Red Chilli Powder
3/4 tsp Coriander Powder
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
1/4 cup Coriander Leaves (packed)
1/4 cup Mint Leaves (packed)
2 cups Water
Salt as required

How to cook:

First, wash and soak the rice in 2 cups of water for atleast 20 mins. In a thick bottomed pan, heat ghee. Add all the items under Biryani masala tempering and fry for 10-20 secs. Add cashews (if using) and fry until golden brown. Add chopped onions along with slit green chillies. Fry until translucent.
Add ginger garlic paste and fry for 2 mins until the raw smell is gone. Add finely chopped coriander and mint leaves. Once they are wilted, add chopped tomatoes. Keep cooking until the tomatoes are mushy.
Add turmeric powder, coriander powder, red chilli powder and garam masala powder. Keep frying until the raw smell of the powders is gone. Add chopped vegetables and stir fry.
Keep frying the vegetables on low flame for 2-3 mins. Add ¼th cup of the water to the vegetables and cook on medium flame until the vegetables are half cooked. Add the water used to soak the rice and add salt as required. Let the water come to a boil.
Add the soaked rice to the boiling water. Reduce the flame to low and keep the Biryani covered. After 12-15 mins, as all the water is absorbed and the rice looks cooked, switch off the flame. Let the Biriyani rest for 7-10mins before mixing it all up.
Serve hot with extra fried cashews/ghee with onion raita or thick curd/yogurt on the side.

Notes: The Bengali Gourmet's Blog: My heart BEETS for you!, Betaine in beets (and spinach) has been shown to have anti-inflammatory properties. While beet fiber has been shown to reduce cholesterol …