Vegetable Biryani
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
55 mins
-
Servings
6
-
Calories
414 kcal
-
Course
Main Course, Dinner
Vegetable Biryani
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Experience the aromatic fusion of basmati rice and fresh veggies with our Vegetable Biryani recipe. It's a heart-warming, traditional Indian dish that's not just nourishing, but also a culinary delight, ideal for beginners in the kitchen.
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Ingredients
- 400 g basmati rice
- 2 potatoes Peeled, cubed
- 1 onion Thinly sliced
- 1 carrot
- 100 g green peas
- 1 tsp cumin seeds
- 2 cardamom pods
- 2 cloves
- 1 cinnamon stick
- 1 bay leaf
- 2 tbsp vegetable oil
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala powder
- 1/2 tsp turmeric powder
- 500 ml water
- salt To taste
- Coriander Garnish
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Instructions
- Begin by thoroughly rinsing the rice in cold water and soaking it.
- Heat oil in a heavy-bottomed pot over medium-high heat.
- Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a few seconds until fragrant.
- Add sliced onions and sauté until they turn golden brown.
- Add ginger paste and garlic paste and continue to sauté for 1-2 minutes.
- Mix in coriander powder, cumin powder, garam masala powder, turmeric powder, and salt. Sauté for another 1-2 minutes.
- Add cubed potatoes, sliced carrots, and green peas. Mix well and cook for 5-7 minutes until the vegetables are partially cooked.
- Add 500ml of water to the pot, mix well, and bring to a boil. Reduce the heat to low, cover the pot with a lid, and let the vegetables simmer for 10-15 minutes or until they are fully cooked.
- While the vegetables are cooking, in a separate pot, bring 1 litre of water to a boil. Add the soaked rice and parboil for 5-6 minutes until the rice is partially cooked. Drain the rice and set it aside.
- Once the vegetables are fully cooked, layer the partially cooked rice on top of them in the pot.
- Cover the pot with a tight-fitting lid, reduce the heat to the lowest setting, and let the biryani cook for 15-20 minutes or until the rice is fully cooked and fluffy.
- Once done, remove the pot from the heat and let it rest for 10 minutes.
- Fluff the rice with a fork and garnish with chopped coriander leaves before serving.
- Serve the biryani hot with raita or a side salad.
Notes
- Nutritional facts:
- The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition Information
Show Details
Calories
414kcal
(21%)
Carbohydrates
81g
(27%)
Protein
11g
(22%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
27mg
(1%)
Potassium
630mg
(18%)
Fiber
8g
(32%)
Sugar
3g
(6%)
Vitamin A
1734IU
(35%)
Vitamin C
17mg
(19%)
Calcium
64mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 81g | 27% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 27mg | 1% |
| Potassium | 630mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 1734IU | 35% |
| Vitamin C | 17mg | 19% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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