Veg Biryani Recipe
Vegetarian biryani is a fragrant and flavorful dish from the Indian subcontinent, renowned for its rich blend of spices and vegetables. It typically includes basmati rice cooked with assorted vegetables like carrots, peas, potatoes, and sometimes paneer (Indian cottage cheese). The dish is seasoned with a variety of spices such as cumin, cardamom, cloves, and bay leaves, along with saffron or turmeric for color. Garnished with fried onions, cilantro, and sometimes nuts like cashews, vegetarian biryani offers a satisfying and aromatic meal that is enjoyed across different regions and occasions.
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Servings: 6 People
Calories: 350kcal
Ingredients
Ingredients:
For Rice:
- 2 Cups Basmati rice
- 4 Cups Water
- 2-3 Cloves
- 2-3 Cardamom pods
- 1 Bay leaf
- Salt to taste
For Vegetables:
- 2 tbsp Oil or ghee
- 1 Large onion, thinly sliced
- 2-3 Cloves garlic, minced
- 1 Inch ginger, grated
- 2-3 Green chilies, slit
- 1 Cup Mixed vegetables (carrots,peas, potatoes, bell peppers), chopped
- 1 Tomato, chopped
- 1/4 Cup Yogurt
- 1/4 Cup Chopped cilantro
- 1/4 Cup Chopped mint
Spices:
- 1 tsp Cumin seeds
- 1 tsp Coriander powder
- 1/2 Turmeric powder
- 1 tsp Garam masala
- 1/2 tsp Red chili powder
- 1/2 tsp Cumin powder
- Salt to taste
For Garnish:
- A few strands of saffron soaked in 2tablespoons of warm milk
- Fried onions
- Fresh cilantro and mint leaves
Instructions
Instructions:
1. Preparation of Rice:
- Rinse the basmati riceunder cold water until the water runs clear. Soak the rice in water for 20-30minutes.
- In a large pot, bring 4cups of water to a boil. Add cloves, cardamom pods, bay leaf, and salt. Add thesoaked rice to the boiling water.
- Cook the rice until it is70-80% cooked. The grains should still be firm when bitten. Drain the rice andset aside.
2. Preparation of Vegetables:
- Heat oil or ghee in a largepan over medium heat. Add the sliced onions and sauté until golden brown.
- Add minced garlic, gratedginger, and slit green chilies. Sauté for another 2-3 minutes until fragrant.
- Add the mixed vegetablesand chopped tomato. Cook until the vegetables are tender.
- Stir in yogurt, choppedcilantro, and mint. Mix well and cook for 2-3 minutes.
- Add the spices: cuminseeds, coriander powder, turmeric powder, garam masala, red chili powder, andcumin powder. Season with salt. Mix well and cook for a few more minutes.
3. Layering and Cooking Biryani:
- In a heavy-bottomed pot ora Dutch oven, spread a layer of the cooked vegetables at the bottom.
- Add a layer of thepartially cooked rice over the vegetables. Repeat the layers, ending with alayer of rice on top.
- Drizzle the saffron milkover the top layer of rice. Garnish with fried onions, fresh cilantro, and mintleaves.
- Cover the pot with atight-fitting lid. Cook on low heat for 20-25 minutes, allowing the flavors tomeld and the rice to finish cooking.
- Alternatively, you canplace the pot in a preheated oven at 350°F (175°C) for 20-25 minutes.
4. Serving:
- Once cooked, gently fluff thebiryani with a fork, mixing the layers.
- Serve hot with raita(yogurt sauce), salad, or a tangy pickle.
Notes
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Nutrition
Calories: 350kcal | Carbohydrates: 60g | Protein: 7g | Fat: 10g | Sodium: 700mg | Fiber: 5g | Sugar: 6g