Fragrant Vegetable Biryani
Fragrant Vegetable Biryani is a classic Anglo-Indian dish that is bursting with aromatic flavors and spices. This vegetarian version of the traditional biryani is a perfect dish for a special occasion or a cozy family dinner.
Ingredients
- 2 cups basmati rice, soaked for 30 minutes and drained
- 2 tablespoons ghee or vegetable oil
- 1 large onion, thinly sliced
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 4 green cardamom pods
- 4 cloves
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 2 cups mixed vegetables (such as carrots, peas, and bell peppers)
- 1/2 cup plain yogurt
- 1/4 cup chopped fresh cilantro
- Salt to taste
Instructions
- Heat the ghee or oil in a large pot over medium heat. Add the sliced onion and cook until golden brown.
- Add the cumin seeds, cinnamon stick, cardamom pods, and cloves. Cook for 1-2 minutes until fragrant.
- Stir in the turmeric, ground coriander, and garam masala. Cook for another minute.
- Add the mixed vegetables and cook for 5 minutes.
- Layer the soaked and drained rice over the vegetables. Pour 3 cups of water over the rice.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Once the rice is cooked, gently fluff it with a fork and fold in the plain yogurt and chopped cilantro. Season with salt to taste.
- Remove from heat and let the biryani rest for 5 minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
Supplies
Large pot Cooking spoon Measuring cups and spoons Knife Cutting board
Tools
Fork Lid for the pot
Serving suggestions
Serve the Fragrant Vegetable Biryani with a side of raita (yogurt sauce) and mango chutney for a complete meal.
Tips & tricks
For added flavor, you can also sprinkle some fried onions and roasted cashews on top of the biryani before serving.
Cost
$15