Muglai Veggie Biryani

Name: Muglai Veggie Biryani
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 people
Ingredients: 3 cups basmati rice; 1 tablespoon oil; 1/2 medium onion; 6-8 raw cashews; 2 bay leaves; 3 cloves; 1 cardamom; 1/2 inch cinnamon; 1/2 teaspoon fennel seeds; 1/2 teaspoon cumin seeds; 1/2 teaspoon coriander seeds or powder; 1/2 teaspoon fenugreek seeds; 2 dried red chillies; 1/2 teaspoon Turmeric; 1/2 teaspoon salt or to taste; 1 teaspoon sugar; 2 teaspoons ginger garlic paste; Assorted chopped veggies:; 1 cup cilantro; 1 cup chopped tomato; 1 tablespoon lemon juice

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings
4 people
Calories
577 kcal
Course
Main Course
Cuisine
Indian, Vegan, gluten-free

Muglai Veggie Biryani

Danielle Hudson

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A super delicious Mughlai Veggie Biryani packed full of flavor with delicious herbs, spices and veggies. This recipe is great for dinner or entertaining. Vegan Gluten Free Recipe.

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Ingredients

Servings

3 cups basmati rice cooked
1 tablespoon oil
1/2 medium onion chopped
6-8 raw cashews (you can use roasted or fried as well)
2 bay leaves
3 cloves
1 cardamom
1/2 inch cinnamon
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds or powder
1/2 teaspoon fenugreek seeds (methi)
2 dried red chillies
1/2 teaspoon Turmeric
1/2 teaspoon salt or to taste
1 teaspoon sugar
2 teaspoons ginger garlic paste
Assorted chopped veggies: ( I used 1 cup cauliflower, 1/2 cup green bell pepper,1/2 cup carrots, 1/2 cup peas, 1/2 cup french beans. You can add Tofu tikkas as well.)
1 cup cilantro for garnish
1 cup chopped tomato for garnish
1 tablespoon lemon juice

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Instructions

Cook the rice and keep aside.
In a large pan, heat the oil at medium heat and add all the whole spices(cumin seeds, fenugreek seeds, fennel, coriander, bay leaves, cinnamon, cloves and cardamom)
Let them cook on medium heat for 3-4 minutes.
Add in the chopped onions and mix well. Cook the onions with occasional stirring.
Add in the dried red chillies, raw cashews and turmeric after 10 minutes and cook for another 5 minutes or until onions turn golden.
Cool this onion cashew mixture and blend with a little water to coarse paste.
In the same pan, add a little oil and this mixture. Cook the mixture for 6-7 minutes on medium heat.
Add in all the veggies, ginger garlic paste, salt and sugar.
Mix well and cook on medium low heat, covered, with occasional stirring.
Once the veggies are almost cooked, remove from heat.
Grease a baking dish and layer half inch of rice.
Drop the veggies mixture on top to cover all of the rice with a half inch layer. If here is more veggies mixture left, you can make another rice layer and veggies layer.
Add a half inch layer of rice.
Garnish the top with chopped tomatoes, cilantro and lemon juice.
Cover dish with foil and bake at 350 degrees F for 15-20 minutes right before serving.

Notes

Nutritional value is based on 1 serving

Nutrition Information

Show Details

Calories 577kcal (29%) Carbohydrates 117g (39%) Protein 11g (22%) Fat 5g (8%) Sodium 304mg (13%) Potassium 303mg (9%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 645IU (13%) Vitamin C 8.7mg (10%) Calcium 51mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 577 kcal

% Daily Value*

Calories	577kcal	29%
Carbohydrates	117g	39%
Protein	11g	22%
Fat	5g	8%
Sodium	304mg	13%
Potassium	303mg	6%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	645IU	13%
Vitamin C	8.7mg	10%
Calcium	51mg	5%
Iron	2mg	11%