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Vegetable Biryani

Recipe

Vegetable Biryani, a fragrant rice dish which is quick and easy to make. It tastes best when served with Mint and Cilantro Chutney.

  • Preparation 15 Minutes
  • Cooking Time 40 Minutes

Ingredients

  • 1/4 cup Raisins
  • 2 cups Rice
  • 1 Bay Leaf
  • 3 pods Cardamom
  • 1 stick Cinnamon
  • 3 cloves, rough chopped Garlic
  • 1/2 Cup (tender) Peas
  • 1 Medium Carrot
  • 5-6 Beans
  • 2 tablespoon Ghee
  • 3/4 tablespoon Salt
  • 1 tablespoon Coriander Powder
  • 4 cups Vegetable Stock
  • 1 tablespoon , chopped Ginger
  • 1 tablespoon Cumin Seeds
  • 1/4 cup Coriander Leaves
  • 1 large , thinly sliced Red Onion
  • 1 tablespoon Red Chili Powder

Nutritions

Preparation

  1. Chop carrots and beans in small pieces
  2. Wash the peas thoroughly and put into a saucepan of boiling water for 10 minutes 

Cooking

  1. Heat ghee in a large pan. Add the onion and sauté until golden brown, roughly 5 minutes. 
  2. Add carrot, beans chopped in small pieces and parboiled peas. 
  3. Add garlic and ginger and cook 4-5 minutes. Add spices and bay leaf, and stir one minute, toasting the spices. 
  4. Add rice, and sauté one-minute stirring. Add stock and salt.
  5. Top with raisins. Simmer over high heat for 5 minutes, then lower the heat. Cover the pan with the lid. Simmer on low heat for 20-30 minutes or until the rice has soaked all the stock.

Serving

  1. Uncover the pan and top it with the toasted cashew and cilantro.  Serve with mint Chutney.