Vegetable Biryani
This flavorful vegetable biryani features fragrant basmati rice layered with spiced mixed vegetables. It's a satisfying and aromatic one-pot meal perfect for a vegetarian dinner.
Una recepta original de Forkin
- Temps total
- 1 h 25 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 498 kcal
Informació sobre al·lèrgens: pot contenir llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 1,5 tassabasmati rice, rinsed and soaked for 30 minutes
- 1 uyellow onion, thinly sliced
- 1 csginger, grated
- 2 gragarlic, minced
- 1 ugreen chili, slit lengthwise
- 1 tassacauliflower, cut into small florets
- 0,5 tassacarrot, diced
- 0,5 tassagreen bean, chopped
- 0,5 tassagreen pea, fresh or frozen
- 1 upotato, peeled and diced
- 0,5 tassaplain yogurt
- 1 utomato, chopped
- 2 ctbiryani masala
- 0,5 ctturmeric powder
- 0,5 ctred chili powder
- 0,5 ctgaram masala
- 1,5 ctsalt
- 2 tassawater
- 2 csghee
- 1 pessicwhole spices, (bay leaf, cinnamon stick, green cardamom pods, cloves)
- 0,25 ctsaffron strand, soaked in 2 tbsp warm milk(opcional)
garnish
- 0,25 tassafresh mint leaf, chopped
- 0,25 tassafresh cilantro, chopped
Estris
measuring cups · large pot · measuring spoons · cutting board · knife
Elaboració
Pas a pas
- 1
Rinse the basmati rice several times until the water runs clear, then soak it in fresh water for 30 minutes.
Nota de cuina: Soaking helps the rice cook evenly and ensures separate grains.
- 2
Heat ghee in a large heavy-bottomed pot or Dutch oven over medium heat.
Uns 1 min
- 3
Add the whole spices and sauté for 30 seconds until fragrant.
- 4
Add the sliced yellow onion and cook until golden brown and caramelized, about 10-12 minutes.
Uns 12 min
Nota de cuina: Stir frequently to prevent burning and ensure even browning.
- 5
Stir in the grated ginger, minced garlic, and green chili, cooking for another 1-2 minutes until aromatic.
Uns 2 min
- 6
Add the diced potato, cauliflower, carrot, and green beans to the pot, stirring well to combine with the onion mixture.
Uns 2 min
- 7
Mix in the biryani masala, turmeric powder, red chili powder, garam masala, and salt.
Uns 1 min
- 8
Add the chopped tomato and yogurt, stirring to coat the vegetables.
Uns 1 min
- 9
Cook the vegetable mixture for 5-7 minutes, allowing the spices to meld and the vegetables to soften slightly.
Uns 7 min
- 10
Drain the soaked basmati rice thoroughly.
- 11
Layer the drained basmati rice evenly over the vegetable mixture in the pot.
Uns 1 min
Nota de cuina: Do not stir the rice into the vegetables at this stage.
- 12
Gently pour water over the rice layer.
Uns 1 min
Nota de cuina: Pour slowly to avoid disturbing the layers.
- 13
Bring the liquid to a boil, then immediately reduce the heat to low.
Uns 3 min
- 14
Sprinkle the green peas over the rice.
- 15
Drizzle with soaked saffron strands and milk, if using.
- 16
Cover the pot tightly with a lid and cook for 15-20 minutes, or until all the water is absorbed and the rice is tender.
Uns 20 min
Nota de cuina: Do not lift the lid during cooking to allow steam to build up.
- 17
Turn off the heat and let the biryani rest, covered, for 10 minutes.
Uns 10 min
Nota de cuina: This resting period allows the flavors to meld and the rice to become fluffy.
- 18
Gently fluff the biryani with a fork, mixing the rice and vegetables without mashing.
Uns 1 min
- 19
Garnish with fresh mint leaves and fresh cilantro before serving.
Uns 1 min
Per ració
Nutrició
- Calories
- 498,1kcal
- Proteïnes
- 11g
- Hidrats de carboni
- 91,3g
- Greixos
- 9,1g
- Fibra
- 5,1g
- Sucre
- 7,6g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover biryani in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying.