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 oppskrift av Forkin
- Total tid
- 1 t 25 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
- Per porsjon
- 498 kcal
Allergeninformasjon: kan inneholde melk. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 1,5 koppbasmati rice, rinsed and soaked for 30 minutes
- 1 stk.yellow onion, thinly sliced
- 1 ssginger, grated
- 2 feddgarlic, minced
- 1 stk.green chili, slit lengthwise
- 1 koppcauliflower, cut into small florets
- 0,5 koppcarrot, diced
- 0,5 koppgreen bean, chopped
- 0,5 koppgreen pea, fresh or frozen
- 1 stk.potato, peeled and diced
- 0,5 koppplain yogurt
- 1 stk.tomato, chopped
- 2 tsbiryani masala
- 0,5 tsturmeric powder
- 0,5 tsred chili powder
- 0,5 tsgaram masala
- 1,5 tssalt
- 2 koppwater
- 2 ssghee
- 1 klypewhole spices, (bay leaf, cinnamon stick, green cardamom pods, cloves)
- 0,25 tssaffron strand, soaked in 2 tbsp warm milk(valgfritt)
garnish
- 0,25 koppfresh mint leaf, chopped
- 0,25 koppfresh cilantro, chopped
Utstyr
measuring cups · large pot · measuring spoons · cutting board · knife
Fremgangsmåte
Trinn for trinn
- 1
Rinse the basmati rice several times until the water runs clear, then soak it in fresh water for 30 minutes.
Kokkens tips: 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.
Omtrent 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.
Omtrent 12 min
Kokkens tips: 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.
Omtrent 2 min
- 6
Add the diced potato, cauliflower, carrot, and green beans to the pot, stirring well to combine with the onion mixture.
Omtrent 2 min
- 7
Mix in the biryani masala, turmeric powder, red chili powder, garam masala, and salt.
Omtrent 1 min
- 8
Add the chopped tomato and yogurt, stirring to coat the vegetables.
Omtrent 1 min
- 9
Cook the vegetable mixture for 5-7 minutes, allowing the spices to meld and the vegetables to soften slightly.
Omtrent 7 min
- 10
Drain the soaked basmati rice thoroughly.
- 11
Layer the drained basmati rice evenly over the vegetable mixture in the pot.
Omtrent 1 min
Kokkens tips: Do not stir the rice into the vegetables at this stage.
- 12
Gently pour water over the rice layer.
Omtrent 1 min
Kokkens tips: Pour slowly to avoid disturbing the layers.
- 13
Bring the liquid to a boil, then immediately reduce the heat to low.
Omtrent 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.
Omtrent 20 min
Kokkens tips: 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.
Omtrent 10 min
Kokkens tips: 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.
Omtrent 1 min
- 19
Garnish with fresh mint leaves and fresh cilantro before serving.
Omtrent 1 min
Per porsjon
Næringsinnhold
- Kalorier
- 498,1kcal
- Protein
- 11g
- Karbohydrater
- 91,3g
- Fett
- 9,1g
- Fiber
- 5,1g
- Sukker
- 7,6g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
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.