You are here

Vegetable Biryani

Saumya2k1's picture
  Basmati rice 3⁄4 Cup (12 tbs)
  Unsalted butter 1 Tablespoon
  Golden raisins 2 Tablespoon
  Blanched almonds 2 Tablespoon
  Turmeric 1⁄2 Teaspoon
  Cumin seeds 1⁄4 Teaspoon
  Coriander seeds 1⁄4 Teaspoon
  Cardamom 3
  Cinnamon stick 1 , broken
  Water 1 1⁄2 Cup (24 tbs)
  Kosher salt 1 Teaspoon
  Unsalted butter 2 Tablespoon
  Yellow onion 1⁄4 Small, thinly sliced
  Minced ginger 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Coriander seeds 1 1⁄2 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Cardamom 5
  Cauliflower florets 1 Cup (16 tbs)
  Green beans 3 Ounce, cut into pieces
  Potatoes 3 Small, quartered
  Carrot 1 Medium, cut into pieces
  Water 2⁄3 Cup (10.67 tbs)
  Shredded coconut 2 Tablespoon, toasted

Make the rice: Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes. Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, (wrap the lid tightly with a kitchen towel), cover, and steam until the rice is tender, 20 minutes. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.
Meanwhile, make the vegetables. Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the golden raisins, almonds, coriander seed, cumin seed, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes. Stir in the cauliflower, green beans, potatoes, carrots, and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.
Add the rice to the vegetable mixture and, using a rubber spatula, stir to combine. Season with salt to taste. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds. Serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Vegan, Vegetarian
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Rice with Vegetables & Yogurt

Rate It

Your rating: None
Average: 2.5 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 423 Calories from Fat 143

% Daily Value*

Total Fat 17 g25.6%

Saturated Fat 8.5 g42.4%

Trans Fat 0 g

Cholesterol 24.2 mg8.1%

Sodium 510 mg21.2%

Total Carbohydrates 64 g21.5%

Dietary Fiber 8.1 g32.5%

Sugars 7.9 g

Protein 9 g17.4%

Vitamin A 57% Vitamin C 58.8%

Calcium 9.6% Iron 18.5%

*Based on a 2000 Calorie diet


Snigdha's picture
Saumya2k1's picture
shantihhh's picture
Vegetable Biryani Recipe, Rice With Vegetables & Yogurt