Delicious Vegetable Biryani Recipe: A Flavorful Veggie Feast

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Vegetable-biryani

Introduction

Welcome to the world of Vegetable Biryani—a delectable dish that’s bursting with flavors and colors. In this blog post, we’re going to unravel the secrets of making Vegetable Biryani from scratch. From selecting the freshest vegetables to infusing them with aromatic spices, we’ll guide you through each step of the process. Whether you’re a vegetarian or simply craving a meat-free meal, Vegetable Biryani is sure to satisfy your taste buds and leave you wanting more. Let’s dive in and discover the magic of this delightful dish!

Delicious Vegetable Biryani Recipe: A Flavorful Veggie Feast
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Delicious Vegetable Biryani Recipe: A Flavorful Veggie Feast

Course: Main CourseCuisine: Pakistani, IndianDifficulty: Easy
Servings

5

servings
Prep time

30

minutes
Cooking time

45

minutes
Calories

350

kcal

Indulge in the vibrant flavors of Vegetable Biryani—a fragrant rice dish packed with colorful veggies and aromatic spices. Our easy-to-follow recipe will guide you through the process of creating this vegetarian delight, perfect for any occasion. Whether you’re a seasoned chef or a novice cook, Vegetable Biryani is sure to impress with its irresistible taste and wholesome ingredients. Dive into a bowl of goodness and experience the joy of homemade comfort food at its finest.

Ingredients

  • 2 cups basmati rice

  • 2 tablespoons ghee or vegetable oil

  • 1 onion, thinly sliced

  • 2 carrots, diced

  • 1 cup green beans, chopped

  • 1 cup cauliflower florets

  • 1 cup green peas (fresh or frozen)

  • 1 bell pepper (capsicum), diced

  • 2 tomatoes, chopped

  • 1 tablespoon ginger-garlic paste

  • 2 green chilies, slit

  • 1/2 cup plain yogurt

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander powder

  • 1 teaspoon garam masala

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder

  • Salt to taste

  • Fresh cilantro leaves for garnish

  • Fried onions for garnish (optional)

  • Saffron strands soaked in warm milk (optional)

Directions

  • Prepare the Rice
  • Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
  • Cook the Vegetables
  • In a large pan or pot, heat ghee or vegetable oil over medium heat. Add the sliced onion and sauté until golden brown.
  • Add the ginger-garlic paste and slit green chilies. Sauté for a minute until fragrant.
  • Add the diced carrots, chopped green beans, cauliflower florets, bell pepper, and green peas. Cook for 5-7 minutes until the vegetables are slightly tender.
  • Add Spices and Yogurt
  • Stir in the chopped tomatoes and cook until they soften.
  • Add the cumin seeds, coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well to coat the vegetables with the spices.
  • Add the plain yogurt and mix until well combined. Cook for another 2-3 minutes
  • Layering and Cooking
  • In a separate pot, bring water to a boil. Add salt and the soaked rice. Cook the rice until it is 70% cooked, then drain.
  • Layer the partially cooked rice over the vegetable mixture in the pan.
  • Sprinkle chopped cilantro leaves on top and drizzle with saffron-infused milk for added flavor and color.
  • Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes, or until the rice is fully cooked and fluffy.
  • Serve
  • Once cooked, gently fluff the Vegetable Biryani with a fork.
  • Garnish with fried onions (optional) and serve hot with raita (yogurt sauce) and salad.

Notes

  • Please note that the calorie counts are approximate and may vary based on specific ingredients and serving sizes.