Vegetable Biryani
Vegetable Biryani
5 from 1 vote
Prep: 15 minutes
Cook: 40 minutes
Total Time 55 minutes
Servings: 6
Vegetable biryani is a flavourful and aromatic rice dish that is loaded with mixed vegetables, fragrant spices, and basmati rice. Layers of fluffy rice, tender vegetables, and a myriad of spices.

Nutrition: per serving

Calories414kcal
Carbs81g
Fat5g
Saturates1g
Sugars3g
Protein11g
Fibre8g

Ingredients

  • 400 g Rice Basmati
  • 2 Potatoes Peeled, cubed
  • 100 g Green Peas
  • 1 Carrot
  • 1 Onion Thinly sliced
  • 1 tsp Cumin Seeds
  • 2 Cardamom Pods
  • 2 Cloves
  • 1 Cinnamon Stick
  • 1 Bay Leaf
  • 2 tbsp Vegetable Oil
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Garam Masala Powder
  • 1/2 tsp Turmeric Powder
  • 500 ml Water
  • Salt To taste
  • Coriander Garnish

Instructions

  • Begin by thoroughly rinsing the rice in cold water and soaking it.
  • Heat oil in a heavy-bottomed pot over medium-high heat.
  • Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a few seconds until fragrant.
  • Add sliced onions and sauté until they turn golden brown.
  • Add ginger paste and garlic paste and continue to sauté for 1-2 minutes.
  • Mix in coriander powder, cumin powder, garam masala powder, turmeric powder, and salt. Sauté for another 1-2 minutes.
  • Add cubed potatoes, sliced carrots, and green peas. Mix well and cook for 5-7 minutes until the vegetables are partially cooked.
  • Add 500ml of water to the pot, mix well, and bring to a boil. Reduce the heat to low, cover the pot with a lid, and let the vegetables simmer for 10-15 minutes or until they are fully cooked.
  • While the vegetables are cooking, in a separate pot, bring 1 litre of water to a boil. Add the soaked rice and parboil for 5-6 minutes until the rice is partially cooked. Drain the rice and set it aside.
  • Once the vegetables are fully cooked, layer the partially cooked rice on top of them in the pot.
  • Cover the pot with a tight-fitting lid, reduce the heat to the lowest setting, and let the biryani cook for 15-20 minutes or until the rice is fully cooked and fluffy.
  • Once done, remove the pot from the heat and let it rest for 10 minutes.
  • Fluff the rice with a fork and garnish with chopped coriander leaves before serving.
  • Serve the biryani hot with raita or a side salad.

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