Vegetable Biryani! (Stirfried Vegetables with Rice Indian style)
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
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Total Time
50 mins
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Servings
2 people
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Calories
510 kcal
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Course
Main Course
Vegetable Biryani! (Stirfried Vegetables with Rice Indian style)
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Vegetable Biryani is a vegan main dish that is packed full of flavor and veggie goodness.
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Ingredients
Rice:
- 1.5 cups basmati rice
- 2.5 cups water
- 1 teaspoon cumin seeds
- 2 cloves garlic chopped
- 1/2 teaspoon salt
- 1 teaspoon neutral cooking oil generic cooking oil
Veggies:
- 1/2 onion medium, chopped
- 2 cups mixed vegetables I used frozen ones as I was too lazy .. so carrots, corn, peas, bell pepper, green beans etc
- 1 inch ginger chopped
- 1 Serrano pepper
- 2 bay leaf
- 4-5 cloves
- 1 inch cinnamon stick
- 3 cardamom pods
- 1 teaspoon salt
- 1 red chili dried
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon poppy seeds
- 1/2 teaspoon Turmeric
- pinch asafetida hing
- 2 teaspoons saffron pinch of saffron soaked in warm water, used as saffron water
- 1 cup cilantro coriander leaves, chopped
- 1 cup mint leaves chopped
- 2-4 teaspoons lemon juice
- cashew fried, for garnish
- onion fried, for garnish
Instructions
- Wash rice and soak for 10 minutes.
- The rice can be cooked in a pressure cooker or a covered container. In the cooker pan, add oil and let it heat up on medium heat.
- Add in cumin seeds and wait for 2-3 minutes or until they start browning and giving out an aroma.
- Add in the chopped garlic and mix well. Cook for 2-3 minutes.
- Add in the rice and water and salt and give the mixture one slight whirl and keep the rice for cooking. 1 whistle in pressure cooker and 10-15 minutes on covered container. The rice should be cooked to almost cooked, but not fully cooked. Keep rice aside.
- In a large pan, heat oil and Add in the chopped onions and cook on medium heat for 5 minutes.
- Add in the Serrano peppers and red chili and mix well.
- Add in the cumin and coriander powder, turmeric and asafetida and mix well.
- Add in the rest of the spices(bay leaves, cardamom,. cinnamon, cloves) and mix well. Cook for another 5 minutes.
- Add in the thawed vegetables, salt and ginger and mix well.
- Cook for 5 minutes or until veggies are half cooked.
- Reduce heat to low and spread out the veggies to cover the bottom evenly. If you have a slim pan with more depth, you can keep some veggies to add another layer.
- Top the veggies with half of the coriander and mint leaves.
- Top this off with rice and sprinkle the saffron water on the rice.
- Sprinkle some lemon juice on it as well.
- Top the rice with the remaining coriander and mint leaves.
- You can add addition veggies and rice layers. I made only one layer.
- Cover the container and cook on low for 10-15 minutes.
- Garnish with 1/2 cup fried cashews and 1/2 cup fried onions.
- Serve hot with yogurt or raita!
Notes
- Nutritional values based on one serving
Nutrition Information
Show Details
Calories
510kcal
(26%)
Carbohydrates
105g
(35%)
Protein
13g
(26%)
Fat
5g
(8%)
Sodium
648mg
(27%)
Potassium
674mg
(14%)
Fiber
10g
(40%)
Sugar
1g
(2%)
Vitamin A
8455IU
(169%)
Vitamin C
30.9mg
(34%)
Calcium
193mg
(19%)
Iron
5.4mg
(30%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 105g | 35% |
| Protein | 13g | 26% |
| Fat | 5g | 8% |
| Sodium | 648mg | 27% |
| Potassium | 674mg | 14% |
| Fiber | 10g | 40% |
| Sugar | 1g | 2% |
| Vitamin A | 8455IU | 169% |
| Vitamin C | 30.9mg | 34% |
| Calcium | 193mg | 19% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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