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Vegetable Biryani

  • 4servings
  • 30minutes
  • 128calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, E, P
MineralsSelenium, Natrium, Fluorine, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons ghee (clarified butter), or olive oil

  2. 1 red onion, cut into 1/2-inch dice

  3. 1/2 teaspoon cumin seed

  4. 1 (1 inch) piece cinnamon stick

  5. 7 peppercorns

  6. 1 tablespoon ginger garlic paste

  7. 1 tomato, diced

  8. 1/2 cup water

  9. 1/2 cup peas

  10. 1/2 cup diced carrot

  11. 1/2 cup diced potato

  12. 1 cube chicken bouillon

  13. 1 teaspoon salt

  14. 1/4 teaspoon ground red chile pepper

  15. 1/4 teaspoon black pepper

  16. 1/2 teaspoon garam masala

  17. 1/4 teaspoon ground turmeric

  18. 4 cups water

  19. 2 cups basmati rice, rinsed and drained

Instructions Jump to Ingredients ↑

  1. Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.

  2. Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.

  3. Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.

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