Mangalore Veg Biryani Recipe with Step by Step Pictures. This style of biryani not only taste delicious but is easy to make and has so much flavour packed into them.
Biryani is what i often make, at least once in two weeks. Since it is so easy to make, plus it taste divine. I have quite a few biryani recipes in my blog and each one is made different. Biryani taste different each time by the veggies you use and the method you make.
About this Recipe
Vegetable biryani is a fragrant rice dish made with basmati rice, vegetables, herbs, and biryani spices. If made by layering and cooking on dum, veg biryani is just as good as non-veg biryani. The vegetables and spices combine to create a medley of flavours and aromas that will tantalise your taste buds just as much as a biryani
with meat would.
Mangalore has its own take on the country's most famous delicacy, Biryani. There are many restaurants in the city that serve various rice delicacies such as Shahi Biryani, Prawn Biryani, and the most popular, Beary Chicken Biryani.
What is the difference between veg biryani and pulao?
Biryani is prepared using the draining method of cooking, which entails par-boiling the rice in water, then draining, drying, and layering it. Pulao is made using the absorption method, which means that the rice and vegetables absorb all of the water or stock.
Ingredients for Mangalorean Style Vegetable Biryani
To attain the best results, the basmati rice should be fragrant and long-grained. The best results will come from aged basmati rice.
Turmeric Powder :
The turmeric root is quite bitter, but has an almost citrusy taste, compared to the powder. Turmeric also has something of a sweet taste, and it is quite earthy. When you use the powder, you're unlikely to notice the texture unless you use a substantial amount, but it is somewhat gritty
Tomato flavour is frequently described as sweet, tart, tangy, or well- balanced. Tomato flavour is also known as classic tomato flavour or old-fashioned tomato flavour; in some cases. Some tomatoes are described as having a mild or bland flavour.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Mangalore Veg Biryani Recipe | Mangalorean Style Vegetable Biryani Recipe
- Basmati Rice - 1 cup
- Oil - 3 tblspn
- Onion - 1 large sliced thinly
- Tomatoes - 1 medium size sliced thinly
- Turmeric Powder / Manjal Podi - 1 tsp
- Mixed Vegetable - 2 cup cubed carrot, beans, cauliflower, potato
- Salt to taste
- Water - 1.5 cup
- For Grinding:
- Coconut - 3 tblspn
- Coriander Seeds / Malli - 1 tblspn
- Dry Red Chillies - 3 to 4
- Cinnamon Stick / Pattai - 1 small piece
- Cardamom / Yelakai - 3 to 4
- Cloves / Krambu - 3 to 4
- Fennel Seeds / Sombu / Saunf - 1 tsp
- Garlic - 4 cloves
- Ginger - 3 cm piece
- Cumin Seeds / Jeerakam - 1 tsp
- Wash and soak rice for 30 mins. Drain and set aside.
- Take all ingredients given for grinding in a mixer and puree smoothly adding very little water.
- Take a pressure cooker, heat oil.
- Add in onions and cook till golden.
- Add in tomatoes and cook till mushy.
- Now add in the puree and cook till oil separates.
- Add in turmeric and mix well.
- Add in veggies and toss well for 5 mins.
- Add in rice, water and bring it to boil.
- Simmer and cover and cook for 1 whistle. Simmer the flame for 5 mins. Turn off the heat and let the steam go all by itself
- Open the cooker and fluff the rice.
- Serve with raita.
Mangalore Veg Biryani Step by Step
|Wash and soak rice for 30 mins|
|Ingredients for grinding|
|take it in a blender|
|puree till smooth|
|Heat oil in a pressure cooker, add onions|
|cook till golden|
|cook till mushy|
|add ground masala|
|cook till oil separates|
|add chopped veggies|
|add drained rice|
|cook till done|
|remove it and fluff the rice|