Vegetable Biryani
45 min
Difficulty:
IntermediateIngredients:
- 1 cup basmati rice, rinsed and soaked for 30 minutes
- 2 tablespoons ghee or oil
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 green chili, chopped (optional)
- 1/2 cup mixed vegetables (carrots, peas, beans, potatoes)
- 1/4 cup plain yogurt
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon cumin seeds
- 2–3 whole cloves
- 1 cinnamon stick
- 2–3 green cardamom pods
- 1 bay leaf
- Salt to taste
- 2 cups water or vegetable broth
- Fresh cilantro and mint leaves for garnish
Kitchen Tools Needed:
- Large pot or heavy-bottomed pan
- Wooden spoon
- Cutting board and knife
Instructions:
- Heat the ghee or oil in a large pot. Add the cumin seeds, cloves, cinnamon, cardamom, and bay leaf. Sauté until fragrant, about 1 minute.
- Add the sliced onions and sauté until golden brown. Stir in the garlic, ginger, and green chili, cooking for another minute.
- Add the mixed vegetables and cook for 2–3 minutes. Stir in the turmeric powder, garam masala, and yogurt, mixing well.
- Drain the soaked rice and gently fold it into the vegetable mixture. Add water or vegetable broth, and salt to taste.
- Cover the pot with a tight-fitting lid and cook on low heat for 15–20 minutes, or until the rice is cooked and the liquid is absorbed.
- Fluff the rice with a fork and garnish with fresh cilantro and mint leaves.
Macros (Approximate, per serving):
- Total Calories: 320kcal
- Carbs: 55g
- Proteins: 7g
- Fats: 6g
Follow this recipe to create a fragrant, colorful, and wholesome Vegetable Biryani right in your kitchen. It’s perfect for festive occasions or a satisfying weeknight dinner.
Cook at Home and Share Your Experience
Enjoy the rich, aromatic flavors of Vegetable Biryani, made just the way you love it! 🌿✨