Delicious Vegetable Biryani
Syed Asrar Ahmed
over 1 year ago
Vegetable biryani is a flavorful and aromatic rice dish made with basmati rice, mixed vegetables, and a blend of spices. It is a popular dish in Indian cuisine and is often served with raita or yogurt. This recipe will guide you through the process of making a delicious vegetable biryani that is sure to impress your family and friends.
Cooking Time
40 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
300
Protein
8g
Fat
10g
Sat Fat
5g
Carbs
50g
Chole
0mg
Fiber
5g
Sugar
5g
Sodium
500mg
Ingredients
- 2 cups basmati rice
- 1 cup mixed vegetables (carrots, peas, beans, cauliflower)
- 1 onion, thinly sliced
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 4 cups water
- 3 tablespoons ghee or oil
- Salt to taste
Instructions
- 1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
- 2. Heat ghee or oil in a large pan over medium heat. Add the cumin seeds and let them splutter.
- 3. Add the sliced onions and cook until they turn golden brown.
- 4. Add the ginger-garlic paste and cook for another minute.
- 5. Add the chopped tomatoes, green chilies, and spices (garam masala, turmeric powder, red chili powder). Cook until the tomatoes are soft and oil starts to separate from the masala.
- 6. Add the mixed vegetables and cook for 2-3 minutes.
- 7. Add the soaked and drained basmati rice to the pan. Stir gently to mix the rice with the masala.
- 8. Add water and salt. Bring the mixture to a boil, then reduce the heat to low and cover the pan with a tight-fitting lid.
- 9. Cook for 15-20 minutes or until the rice is cooked and the water is absorbed. Remove from heat and let it rest for 5 minutes.
- 10. Fluff the rice with a fork and garnish with chopped mint leaves and coriander leaves.
- 11. Serve hot with raita or yogurt.
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