Easy Vegetable Biryani Recipe
User Reviews
4.9
Easy Vegetable Biryani Recipe
Description
The recipe begins by sautéing onion, garlic, ginger, and tomato with a bit of water. Then a mixture of fresh vegetables—peas, carrot coins, diced potatoes, sliced green bell pepper, celery, and cauliflower florets—is added along with a blend of spices including garam masala, coriander, turmeric, cumin, cinnamon, salt, cayenne, and black pepper. Vegetable broth and rinsed basmati rice are added and cooked together until tender and fragrant.
The resulting biryani has a complex aroma and a balance between spiced rice and tender vegetables. The cooking method allows the spices to infuse the vegetables and rice evenly, creating a well-rounded texture with fluffy, separate grains mingled with soft vegetables.
Vegetable biryani can serve as a main dish especially for those preferring a vegetarian option, or as a side at larger meals. It fits well with yogurt or raita accompaniments to temper the spices.
Ingredients
- 3 tablespoons olive oil , or ghee if available
- 1 yellow onion , cut into 1/2-inch dice
- 1 tablespoon garlic , minced
- 1 tablespoon ginger , minced
- 1 Roma tomato , minced finely
- 1/2 cup water
- 1/2 cup pea
- 1 carrot , sliced into thin coins
- 2 russet potato peeled and chopped
- 1 green bell pepper , sliced
- 2 talks celery , thinly sliced
- 1 cup cauliflower florets
- 2 teaspoons kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 2 teaspoons garam masala
- 1 teaspoon Coriander
- 1/2 teaspoon Turmeric ground
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 4 cups vegetable broth
- 2 cups basmati rice rinsed and drained
Instructions
- Add olive oil in a large dutch oven over medium-high heat.
- Add the onion, and cook until translucent, about 3-4 minutes.
- Stir in garlic, ginger, tomatoes, and 1/2 cup water.
- Bring to a simmer, and cook until the water has evaporated, about 10 minutes.
- Add in the peas, carrot, potato, bell pepper, celery and cauliflower and stir well.
- Add in the salt, cayenne, black pepper, garam masala, coriander, turmeric, cumin and cinnamon, stirring well.
- Add in the vegetable broth and bring to a boil.
- Rinse basmati rice.
- Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
- Turn off the heat and let sit, covered, for five minutes before opening and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 72g | 24% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 1435mg | 60% |
| Potassium | 605mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2380IU | 48% |
| Vitamin C | 37mg | 41% |
| Calcium | 54mg | 5% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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