Pizzeria

This one-pot vegetable biryani made with Seeraga Samba rice is a quick and flavorful dish perfect for busy days. The small-grained, aromatic rice absorbs the spices beautifully, making this biryani both comforting and delicious.

Ingredients (Serves 4)

For the Biryani:

• Seeraga samba rice: 2 cups

• Water: 3.5 cups

• Vegetable oil: 3 tablespoons

• Ghee: 1 tablespoon

• Onion: 2 medium, thinly sliced

• Green chilies: 2, slit

• Ginger-garlic paste: 2 teaspoons

• Tomato: 2 medium, finely chopped

• Mixed vegetables (carrot, beans, peas, potato): 2 cups, diced

• Mint leaves: 1/4 cup, chopped

• Coriander leaves: 1/4 cup, chopped

• Curd (yogurt): 1/2 cup

Whole Spices:

• Bay leaf: 1

• Cloves: 4

• Green cardamom: 2

• Cinnamon stick: 1 inch

• Star anise: 1

• Fennel seeds: 1/2 teaspoon

Powdered Spices:

• Turmeric powder: 1/4 teaspoon

• Red chili powder: 1 teaspoon

• Coriander powder: 2 teaspoons

• Biryani masala: 2 teaspoons

Optional Garnish:

• Fried onions: 1/4 cup

• Roasted cashews: 2 tablespoons

Instructions

Step 1: Prepare the Rice

1. Wash the Seeraga Samba rice thoroughly and soak it in water for 15–20 minutes.

Step 2: Make the Biryani Base

1. Heat oil and ghee in a heavy-bottomed pot or pressure cooker.

2. Add the whole spices (bay leaf, cloves, cardamom, cinnamon stick, star anise, fennel seeds) and sauté until fragrant.

3. Add the sliced onions and green chilies. Cook until the onions turn golden brown.

4. Stir in the ginger-garlic paste and cook until the raw smell disappears.

5. Add the chopped tomatoes and cook until they become soft and mushy.

6. Mix in the diced vegetables, turmeric powder, red chili powder, coriander powder, and biryani masala. Cook for 5 minutes.

7. Add the curd, mint leaves, and coriander leaves. Stir well and let it simmer for another 2 minutes.

Step 3: Cook the Rice

1. Drain the soaked rice and add it to the pot. Gently mix it with the vegetable gravy.

2. Add 3.5 cups of water and salt (adjust to taste). Mix gently.

3. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid.

4. Cook on low flame for 15–20 minutes, or until the rice is fully cooked and the water is absorbed.

Step 4: Serve

1. Turn off the heat and let the biryani rest for 5 minutes with the lid on.

2. Fluff the rice gently with a fork to separate the grains.

3. Garnish with fried onions and roasted cashews (optional).

Tips for Perfect One-Pot Biryani

• Soaking the Seeraga Samba rice ensures even cooking.

• Use fresh, seasonal vegetables for better taste and texture.

• Avoid stirring the rice frequently while cooking to prevent it from breaking.

Serving Suggestion

Serve this one-pot vegetable biryani hot with onion raita, boiled egg, pickle, or a simple cucumber salad for a wholesome meal. This quick and easy recipe is ideal for lunchboxes, weeknight dinners, or even a special weekend meal.