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Vegetable Biryani
Vegetable Biryani is a fragrant and colorful rice dish that encapsulates the essence of Indian cuisine. This delightful one-pot meal combines aromatic basmati rice with a medley of fresh vegetables, spices, and herbs, creating a symphony of flavors and textures. Traditionally served at festive occasions, this dish is a celebration of rich cultural heritage, with roots tracing back to the royal kitchens of the Mughal Empire. Each spoonful transports you to a world of culinary elegance, where spices dance and the aroma of ghee fills the air.
Ingredients
- Basmati rice
- 2 cups
- Water
- 4 cups
- Salt
- to taste
- Ghee
- 3 tablespoons
- Cumin seeds
- 1 teaspoon
- Bay leaf
- 1
- Cinnamon stick
- 1 inch
- Cloves
- 3-4
- Cardamom pods
- 3-4
- Red chili powder
- 1 teaspoon
- Turmeric powder
- 1/2 teaspoon
- Biryani masala powder
- 1 tablespoon
- Yogurt
- 1/2 cup
- Green chili
- 1, slit
- Ginger
- 1 inch, grated
- Tomato
- 1, chopped
- Onion
- 1 large, sliced
- Mixed vegetables (carrots, peas, potatoes, cauliflower, etc.)
- 2 cups, chopped
- Fresh mint leaves
- 1/4 cup, chopped
- Fresh cilantro
- 1/4 cup, chopped
- Raisins
- 1/4 cup
- Cashews
- 1/4 cup
Instructions
- Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- In a large pot, heat ghee over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
- Add the sliced onions and cook until golden brown, about 5-7 minutes.
- Stir in the grated ginger and slit green chili, sautéing for an additional minute.
- Add the chopped tomatoes and cook until they soften, approximately 3-4 minutes.
- Mix in the chopped mixed vegetables and cook for 5 minutes until slightly tender.
- Sprinkle in the biryani masala powder, turmeric powder, red chili powder, and salt. Stir well to combine with the vegetables.
- Gently fold in the soaked and drained basmati rice, ensuring it is coated with the spice mixture.
- Pour in the water and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
- In a separate small pan, heat a tablespoon of ghee and add the cashews and raisins. Fry until the cashews turn golden brown and the raisins plump up, about 2-3 minutes.
- Once the rice is cooked, remove from heat and let it sit covered for 5 minutes to allow the flavors to meld.
- Fluff the rice gently with a fork. Garnish with fried cashews, raisins, chopped cilantro, and mint leaves.
- Serve hot alongside raita or a salad for a complete meal.
Tips
- For a spicier biryani, add more green chilies or a pinch of cayenne pepper.
- Feel free to customize the mixed vegetables based on your preference or seasonal availability.
- Serving with a cooling cucumber raita or a tangy salad enhances the overall experience.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 30 minutes Calories: 400 Fat: 20g Carbs: 50g Protein: 10g Sodium: 300mg Sugar: 5g
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