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.
En original opskrift af Forkin
- Tid i alt
- 1 t. 25 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 498 kcal
Allergenoplysninger: kan indeholde mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 1,5 kopbasmati rice, rinsed and soaked for 30 minutes
- 1 stk.yellow onion, thinly sliced
- 1 spsk.ginger, grated
- 2 fedgarlic, minced
- 1 stk.green chili, slit lengthwise
- 1 kopcauliflower, cut into small florets
- 0,5 kopcarrot, diced
- 0,5 kopgreen bean, chopped
- 0,5 kopgreen pea, fresh or frozen
- 1 stk.potato, peeled and diced
- 0,5 kopplain yogurt
- 1 stk.tomato, chopped
- 2 tsk.biryani masala
- 0,5 tsk.turmeric powder
- 0,5 tsk.red chili powder
- 0,5 tsk.garam masala
- 1,5 tsk.salt
- 2 kopwater
- 2 spsk.ghee
- 1 knivspidswhole spices, (bay leaf, cinnamon stick, green cardamom pods, cloves)
- 0,25 tsk.saffron strand, soaked in 2 tbsp warm milk(valgfrit)
garnish
- 0,25 kopfresh mint leaf, chopped
- 0,25 kopfresh cilantro, chopped
Udstyr
measuring cups · large pot · measuring spoons · cutting board · knife
Fremgangsmåde
Trin for trin
- 1
Rinse the basmati rice several times until the water runs clear, then soak it in fresh water for 30 minutes.
Kokkens note: 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.
Ca. 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.
Ca. 12 min.
Kokkens note: 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.
Ca. 2 min.
- 6
Add the diced potato, cauliflower, carrot, and green beans to the pot, stirring well to combine with the onion mixture.
Ca. 2 min.
- 7
Mix in the biryani masala, turmeric powder, red chili powder, garam masala, and salt.
Ca. 1 min.
- 8
Add the chopped tomato and yogurt, stirring to coat the vegetables.
Ca. 1 min.
- 9
Cook the vegetable mixture for 5-7 minutes, allowing the spices to meld and the vegetables to soften slightly.
Ca. 7 min.
- 10
Drain the soaked basmati rice thoroughly.
- 11
Layer the drained basmati rice evenly over the vegetable mixture in the pot.
Ca. 1 min.
Kokkens note: Do not stir the rice into the vegetables at this stage.
- 12
Gently pour water over the rice layer.
Ca. 1 min.
Kokkens note: Pour slowly to avoid disturbing the layers.
- 13
Bring the liquid to a boil, then immediately reduce the heat to low.
Ca. 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.
Ca. 20 min.
Kokkens note: 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.
Ca. 10 min.
Kokkens note: 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.
Ca. 1 min.
- 19
Garnish with fresh mint leaves and fresh cilantro before serving.
Ca. 1 min.
Pr. portion
Næringsindhold
- Kalorier
- 498,1kcal
- Protein
- 11g
- Kulhydrat
- 91,3g
- Fedt
- 9,1g
- Kostfibre
- 5,1g
- Sukker
- 7,6g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
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.