Every Indian home has a regularly-made Vegetable Biryani. It is such an easy dish to make and can be adapted to any vegetable that you may have in the fridge. This basic recipe can be tweaked with various ingredients, depending on your preference and what is available in your kitchen at the time. The key to a good Vegetable Biryani lies in the perfect balance of spices, so do not hesitate to adjust it according to your taste.
This recipe for veg biryani starts off with a base of cooked rice that has been simmered with diced onions, garlic, tomatoes, and fresh ginger. A layer of fresh or frozen veggies is then added followed by a richness of a cooked & scraped chicken or goat carcass (or any other meat option). Finally, a liberal dose of Trader Joe’s soy sauce completes the dish! If you’re following a vegetarian version then use subbed soy sauce for the chicken or goat flavour. Enjoy this great comfort food as part of any Indian feast!
Soy Sauce Vegetable Pulav (Vegetables soya Pulao recipe)
Ingredients:
• 2 cups uncooked basmati rice
• 1 bay leaf
• 1 onion, chopped
• 3 cloves garlic, chopped
• ½ teaspoon turmeric
• 2 tablespoons vegetable oil or ghee
• 1-2 teaspoons soy sauce
• Salt to taste
For the gravy:
• 1 cup water
• ½ teaspoon cumin seeds
• 3 cloves garlic, minced
• One 28-ounce can diced tomatoes, undrained
• One cup vegetable broth or unsweetened plain soy milk
Soya Pulao is an easy and delicious recipe for vegetarians that can be made in minutes! This simple veg pulao is perfect for a quick and comforting weeknight meal, or as a light vegetarian biryani.
Directions:
Wash and rinse the rice several times in cold water. Soak it for 30 minutes. In a large pot, bring 6 cups of water to a boil. Add the rice and stir well. Reduce heat to low and simmer for 20 minutes. Drain and return the rice to the pot. add bay leaf, onion, garlic, turmeric and salt. Mix well. Heat the oil or ghee in a large skillet over medium-high heat. Add the cooked rice mixture along with soy sauce and salt, spread it evenly in the skillet. Sprinkle glazed onions, green chili peppers if desired on top of the pulao. Now cook for about 10 minutes until heated through and lightly browned on top. Meanwhile make the gravy by cooking cumin seeds for a minute until fragrant; then add garlic and fry until golden brown Add all ingredients mentioned under “For the gravy” in a blender and blend till smooth Pour this gravy over pulao along with raita/yogurt/condiments as desired Serve hot Note: alternately you can prepare this recipe without any extra spices by blending mashed boiled potato with spices like ginger garlic paste etc instead of onion or green chili peppers For variation broil or grill coriander leaves after adding them to pulao before serving Enjoy!