Indian
Vegetable Biryani
$2
25 minsPrep
35 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
380Calories
8gProtein
9gFat
68gCarbs
5gSugar
6gFiber
480mgSodium
5mgChol
3gSat Fat
420mgPotassium
60mgCalcium
2.5mgIron
0mcgVitamin B12
18mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
vegetarian
vegan
gluten-free
dairy-free
nut-free
Instructions
1
Soak basmati rice in water for 20-30 minutes, then parboil until 70% cooked; drain and set aside.
2
Heat ghee or oil in a heavy-bottomed pot and temper with whole spices (bay leaf, cinnamon, cloves, cardamom).
3
Add sliced onions and sauté until golden brown; remove some for garnish.
4
Add ginger-garlic paste and green chilies, sauté until fragrant.
5
Add chopped tomato and cook until soft, then stir in yogurt and biryani masala.
6
Add diced potato, mixed vegetables, corn, and peas; cook until vegetables are semi-tender.
7
Season with salt and simmer until the vegetable masala is thick and well-coated.
8
Layer the partially cooked rice over the vegetable masala in the pot.
9
Sprinkle chopped mint, cilantro, saffron, and fried onions on top.
10
Cover tightly and cook on low heat (dum) for 15-20 minutes until rice is fully cooked and flavors meld.
11
Gently fluff and mix before serving hot, garnished with extra herbs.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cups1 cups basmati rice
- 3/4 cups3/4 cups mixed vegetables (carrot, beans, cauliflower)
- 1/4 cup1/4 cup corn kernels
- 1/4 cup1/4 cup green peas
- 11 medium, diced potato
- 11 medium, sliced onion
- 11 whole, slit green chilies
- 1/41/4 cup, chopped fresh herbs (mint and cilantro)
- 1/2 tbsp1/2 tbsp ginger-garlic paste
- 11 medium, chopped tomato
- 1/4 cup1/4 cup yogurt
- 3/4 tbsp3/4 tbsp biryani masala
- 11 set whole spices (bay leaf, cinnamon, cloves, cardamom)
- a pinch saffron
- 1 1/2 tbsp1 1/2 tbsp ghee or oil
- 1/2 tsp1/2 tsp salt
