Experience the enchanting aroma and flavors of this authentic vegetable biryani. Layered with basmati rice, vegetables, and aromatic spices, this biryani is a feast for your senses. The delectable blend of textures and taste will leave you wanting more!
Fragrant Vegetable Biryani
Rated 5.0 stars by 1 users
Category
Main Courses
Servings
4
Prep Time
40 minutes
Cook Time
40 minutes
Calories
380
Embark on a culinary journey to the aromatic land of India with this exquisite Fragrant Vegetable Biryani. A masterpiece of flavors and textures, this traditional dish showcases the perfect union of basmati rice, vibrant vegetables, and a symphony of aromatic spices. Each grain of rice carries the essence of saffron and mint, making every bite an unforgettable experience.
Ingredients
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1 1/2 cups basmati rice, soaked for 30 minutes and drained
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1 cup mixed vegetables (carrots, peas, beans, etc.), chopped
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1 large onion, thinly sliced
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1/2 cup plain yogurt
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1/4 cup milk
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1/4 cup ghee (clarified butter) or vegetable oil
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1/4 cup chopped fresh coriander
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1/4 cup chopped fresh mint leaves
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1/4 cup fried onions (optional, for garnish)
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1/4 cup roasted cashew nuts (optional, for garnish)
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1 cinnamon stick
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2-3 green cardamom pods
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2-3 cloves
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1 bay leaf
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1 star anise
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1 teaspoon cumin seeds
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1 teaspoon ginger paste
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1 teaspoon garlic paste
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1/2 teaspoon turmeric powder
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1/2 teaspoon red chili powder (adjust to your spice preference) -
1/2 teaspoon garam masala
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Salt, to tatse
Whole Spices
Biriyani Masala
Directions
In a large pot, heat ghee (or oil) over medium heat. Add the whole spices and sauté until fragrant.
Add the thinly sliced onions and cook until they turn golden brown.
Mix in the ginger-garlic paste and sauté for another minute.
Add the mixed vegetables and biryani masala. Cook for 3-4 minutes until the vegetables are partially cooked.
In a separate bowl, whisk the plain yogurt with milk and add it to the vegetable mixture. Let it simmer until the vegetables are tender and the masala is well-coated.
In a separate pot, bring water to a boil and cook the soaked basmati rice until it's 70% cooked. Drain the water and set aside.
Layer the partially cooked rice over the vegetable masala. Sprinkle chopped cilantro and mint leaves over the rice.
Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes, allowing the flavors to meld and the rice to cook fully.
Garnish with fried onions and roasted cashew nuts before serving.
Nutrition
Nutrition
- Serving Size
- Per serving
- per serving
- Calories
- 380
- Protein
- 6 grams
- Carbs
- 50 grams
- Fat
- 18 grams
- Fiber
- 4 grams
