Vegetable Biryani
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6
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Calories
414 kcal
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Course
Main Course, Dinner
Vegetable Biryani
Description
Vegetable Biryani blends soaked basmati rice with potatoes, carrots, and peas, cooked together with cumin seeds, cardamom, cloves, cinnamon, and bay leaf to infuse the rice and vegetables with deep, earthy aromas. The method involves sautéing sliced onions until golden, then adding garlic and ginger pastes and powdered spices such as coriander, cumin, garam masala, and turmeric to build the base flavor. Vegetables are seared until partially cooked before simmering in water until tender. Separately, the rice is parboiled before combining with the vegetables, allowing for a balanced texture between firm grains and soft vegetables.
The dish results in fluffy rice interspersed with seasoned, tender vegetables and whole spices that punctuate each bite. It's well-suited for serving alongside yogurt or pickles typical in Indian meals, or enjoyed alone as a comforting vegetarian main course.
This biryani benefits from rinsing and soaking the rice to remove excess starch and ensure separate grains. Cooking the rice partially in boiling water helps achieve ideal doneness once combined with the vegetables. Adjust salt and spices to taste during cooking, and garnish with fresh coriander for brightness before serving.
Ingredients
- 400 g basmati rice
- 2 potato 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
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
- Rinsing and soaking the basmati rice before cooking helps achieve fluffy, separate grains in the final dish.
- Parboiling the rice separately ensures even cooking without overcooking the vegetables.
- Whole spices like cardamom and cinnamon add aroma and should be removed before serving or eaten cautiously.
- Fresh coriander garnish adds a fresh note and enhances presentation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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