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Vegetable Biryani! (Stirfried Vegetables with Rice Indian style)
5 from 6 votes

Vegetable Biryani! (Stirfried Vegetables with Rice Indian style)

Vegetable Biryani is a vegan main dish that is packed full of flavor and veggie goodness.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 2 people
Calories: 510 kcal
Course: Main Course
Cuisine: Indian, Vegan

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
  • onion fried, for garnish
  • cashew fried, for garnish

Instructions

    Cup of Yum
  1. Wash rice and soak for 10 minutes.
  2. 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.
  3. Add in cumin seeds and wait for 2-3 minutes or until they start browning and giving out an aroma.
  4. Add in the chopped garlic and mix well. Cook for 2-3 minutes.
  5. 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.
  6. In a large pan, heat oil and Add in the chopped onions and cook on medium heat for 5 minutes.
  7. Add in the Serrano peppers and red chili and mix well.
  8. Add in the cumin and coriander powder, turmeric and asafetida and mix well.
  9. Add in the rest of the spices(bay leaves, cardamom,. cinnamon, cloves) and mix well. Cook for another 5 minutes.
  10. Add in the thawed vegetables, salt and ginger and mix well.
  11. Cook for 5 minutes or until veggies are half cooked.
  12. 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.
  13. Top the veggies with half of the coriander and mint leaves.
  14. Top this off with rice and sprinkle the saffron water on the rice.
  15. Sprinkle some lemon juice on it as well.
  16. Top the rice with the remaining coriander and mint leaves.
  17. You can add addition veggies and rice layers. I made only one layer.
  18. Cover the container and cook on low for 10-15 minutes.
  19. Garnish with 1/2 cup fried cashews and 1/2 cup fried onions.
  20. Serve hot with yogurt or raita!

Notes

  • Nutritional values based on one serving

Nutrition Information

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: 2 people

Amount Per Serving

Calories 510

% 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.