Baby Corn Biryani – Easy Vegan Biryani

Last Updated on March 28, 2019

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Baby Corn biryani Recipe – Made with fragrant Basmati rice, aromatic spices, herbs and Baby corn. This Easy Indian Biryani is Vegan and Gluten-free too. Super easy to make and tastes amazing on it own or serve with a simple Raita(yoghurt dip).

In India, Biryani is often made with meat, but there is also vegetarian versions to it. You can make vegetarian biryani using veggies like carrots, green beans, potato, cauliflower, chickpeas, paneer (cottage cheese), etc., In this recipe, I have used only baby corn. Traditional biryani making process takes a long time. This one is super easy and One pot. If you are looking for a simple lunch or dinner, this would be the best option. Also serve this baby corn Manchurian as a side.

What do you need for making this Baby corn biryani – Vegan Biryani

The foremost ingredient for a flavourful biryani is Basmati rice. The other important ingredients are Whole spices like Cardamom, cinnamon, cloves and bay leaf. You will need finely sliced onions, chopped tomatoes and baby corn. I have ground spices like red chilli powder, coriander powder. The aroma of biryani also depends on fresh Coriander leaves(cilantro) and mint leaves. These are all the ingredients you will need to make an easy one pot Vegan biryani.

How to make Baby corn Biryani – Easy one pot biryani

1. Wash and rinse basmati rice till it runs clear. Soak it with 2 cups of water for at least 30 mins. Meanwhile, chop all the veggies. Slice the onions thin. Chop tomatoes and baby corn.
2. Heat a pressure cooker. Once hot, add 3 tbsp of oil. To it, add bay leaf, cinnamon, cloves and cardamom. Saute until you get a nice aroma.
3. Add thinly sliced onions and cook till golden.
4. Now add Red Chilli powder, coriander powder(ground coriander) and ginger-garlic paste. Cook for a minute.
5. Add chopped tomatoes and cook till it tuns mushy.
6. Now add chopped baby corn and saute briefly.
7. In a blender, add 1/4 cup of Coriander leaves(cilantro), 1/4 cup of mint leaves and 2 green chillies. blend it to a fine paste.
8. Add this masala to the cooker and cook for 2 mins.
9. Now add 2 cups of water to the cooker and bring it to boil.
10. Drain the water from the soaked rice. Add the rice, remaining coriander leaves(cilantro) and mint leaves to the cooker.
11. Pressure cook for 3 whistles in high flame or 10 mins in medium flame.
12. Let the pressure release naturally. Then fluff the rice with a fork.
13. Serve with Raita(yoghurt dip).
    

If you like Biryani, then be sure to check out other biryani recipes

• Paneer biryani
• Mushroom Biryani
• Mutton Biryani

Baby corn Biryani Recipe – One pot biryani

Print Recipe

5 from 3 votes

Baby Corn Biryani - Vegan Biryani

Baby corn biryani - An easy, one pot biryani made with baby corn, fragrant basmati rice and aromatic spices!

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Main Course

Cuisine: Indian

Keyword: Baby corn biryani, vegan biryani

Servings: 3

Calories: 356kcal

Author: Shalini

Ingredients

• 1 cup Basmati Rice
• 7 Baby corn
• 2 tbsp Oil
• 1 bay leaf
• 1 Cinnamon
• 3 Cardamom
• 3 cloves
• 3 Onion thinly sliced
• 2 tsp ginger-garlic paste
• 1/2 tsp Red chilli powder
• 1 tsp Coriander Powder (Ground coriander)
• 1/2 tsp Garam Masala
• 1 tomato finely chopped
• 1/2 cup Coriander leaves (cilantro)
• 1/2 cup Mint leaves
• 2 Green chillies
• Salt to taste

Instructions

How to make Baby corn Biryani - Vegan Biryani

• Wash and rinse basmati rice till it runs clear. Soak it with 2 cups of water for at least 30 mins. Meanwhile, chop all the veggies. Slice the onions thin. Chop tomatoes and baby corn. 
• Heat a pressure cooker. Once hot, add 2 tbsp of oil. To it, add bay leaf, cinnamon, cloves and cardamom. Saute until you get a nice aroma.
• Add thinly sliced onions and cook till golden.
• Now add Red Chilli powder, coriander powder(ground coriander), garam masala and ginger-garlic paste. Cook for a minute.
• Add chopped tomatoes and cook till it tuns mushy.
• Now add chopped baby corn and saute briefly.
• In a blender, add 1/4 cup of Coriander leaves(cilantro), 1/4 cup of mint leaves and 2 green chillies. blend it to a fine paste.
• Add this masala to the cooker and cook for 2 mins.
• Now add 2 cups of water to the cooker and bring it to boil.
• Drain the water from the soaked rice. Add the rice, remaining chopped coriander leaves(cilantro) and mint leaves to the cooker.
• Pressure cook for 3 whistles in high flame or 10 mins in medium flame.
• Let the pressure release naturally. Then fluff the rice with a fork. Serve with Raita(yoghurt dip).

Notes

• you can add Vegetables like Carrot, green bean, potato, Cauliflower.
• You can ghee instead of oil for more taste and non-vegan.

Tips:

• You can add veggies like carrot, green beans, potato, cauliflower and chickpeas.
• you can add ghee instead of oil, if you are making non-vegan.

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