Royal Vegetarian Biryani Recipe

Name: Royal Vegetarian Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the vegetable curry sauce:; 10 tablespoons vegetable oil (not olive); 2 red onions, peeled, finely chopped; 1 teaspoon each of grated ginger and crushed garlic; 400 grams natural yogurt; 1 teaspoon red chilli powder; 1/2 teaspoon turmeric; 2 teaspoons dried fenugreek leaves or 1/2 bunch fresh fenugreek leaves; 300-400 grams mixed fresh seasonal vegetables; 250 grams Basmati rice, washed and soaked in tap water for 30 minutes, then par-boiled in hot boiling salty water for only 2-3 minutes; Whole spices and garnish:; 1 inch cinnamon quill; 10 cloves; 7 green cardamoms; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1/2 teaspoon black peppercorns; 1/2 bunch coriander leaves; 10 mint leaves; 1/2 lemon, sliced into 3-4 slices; 2-3 green chilli; 1 pinch saffron, infused in 1 tbsp hot boiling water for 15 minutes

Servings: persons

For the vegetable curry sauce:
10 tablespoons vegetable oil (not olive)
2 red onions, peeled, finely chopped
1 teaspoon each of grated ginger and crushed garlic
400 grams natural yogurt
1 teaspoon red chilli powder
1/2 teaspoon turmeric
2 teaspoons dried fenugreek leaves or 1/2 bunch fresh fenugreek leaves
300-400 grams mixed fresh seasonal vegetables
250 grams Basmati rice, washed and soaked in tap water for 30 minutes, then par-boiled in hot boiling salty water for only 2-3 minutes
Whole spices and garnish:
1 inch cinnamon quill
10 cloves
7 green cardamoms
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1/2 bunch coriander leaves
10 mint leaves
1/2 lemon, sliced into 3-4 slices
2-3 green chilli
1 pinch saffron, infused in 1 tbsp hot boiling water for 15 minutes

1
Heat vegetable oil and 2 tbsp ghee in a saucepan with the tight fitting lid add all the whole garam masalas until fragrant, be sure not to burn. The add onions and cook until translucent. Add ginger and garlic and fry until the raw smell of ginger and garlic leaves the pan (about 2-4 minutes) Do not allow to get brown. Add a splash of water to ensure that nothing gets burned and keep on medium heat. Add tomatoes and fry until they cook down. Add yoghurt and keep stirring until the oil leaves the curry. Add salt, turmeric and red chilli powder.
2
Now add all the vegetables and cook until mixed well.
3
Top the vegetable curry with coriander leaves; mint and green chilli and then layer par-boiled rice on top of the vegetable curry spread evenly. Top with coriander, mint and green chili again and also pour the 1 tbsp of ghee (melted), shove in some lemon slices, pour over saffron and cover tightly with foil and then the pans lid.
4
Keep on very low heat, and allow to cook in it's own steam for 20-30 minutes.
5
Once done, open up the biryani, serve in a dish and sprinkle the garnish! Serve hot with raita

931

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the vegetable curry sauce:, 10 tablespoons vegetable oil (not olive), 2 red onions, peeled, finely chopped, 1 teaspoon each of grated ginger and crushed garlic, and more.

Yes, Royal Vegetarian Biryani falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Royal Vegetarian Biryani

How did you like this recipe?

Frequently Asked Questions