Vegetable Biryani Recipe

Name: Vegetable Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups basmati rice; 1 tablespoon vegetable oil or ghee; 1 pinch saffron threads optional; 1 pinch turmeric; 1/2 teaspoon salt; 2 1/4 cups water hot; 1 cup onions chopped; 2 tablespoons vegetable oil or ghee; 1 teaspoon ginger root peeled and grated; 1 1/2 teaspoons cumin; 1 1/2 teaspoons coriander; 1/2 teaspoon cinnamon; 1 pinch cayenne pepper; 1/2 cup water; 1 each carrots diced; 2 cups cauliflower florets florets; 1 each green bell peppers diced; 1 each tomatoes diced; 1/2 cup green peas; ⅓ cup raisins, seedless; 3/4 cup chickpeas (garbanzo beans); ⅓ cup cashew nuts in pieces, unsalted; 1 x salt to taste

Servings: persons

1 1/2 cups basmati rice
1 tablespoon vegetable oil or ghee
1 pinch saffron threads optional
1 pinch turmeric
1/2 teaspoon salt
2 1/4 cups water hot
1 cup onions chopped
2 tablespoons vegetable oil or ghee
1 teaspoon ginger root peeled and grated
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
1/2 teaspoon cinnamon
1 pinch cayenne pepper
1/2 cup water
1 each carrots diced
2 cups cauliflower florets florets
1 each green bell peppers diced
1 each tomatoes diced
1/2 cup green peas
⅓ cup raisins, seedless
3/4 cup chickpeas (garbanzo beans)
⅓ cup cashew nuts in pieces, unsalted
1 x salt to taste

1
In a saucepan, saute the rice briefly in one tablespoon oil, stirring to coat each kernel.
2
Crumble in the saffron.
3
Add the turmeric, salt, and the hot water.
4
Bring the rice to a boil, cover the pan, and reduce the heat.
5
Simmer for 20 minutes.
6
While the rice is cooking, saute the onions in the oil for 5 minutes.
7
Mix in the ginger, cumin, coriander, cinnamon, and cayenne.
8
Add 1/2 cup water, the carrot and cauliflower.
9
Cover the pan and cook on low heat for 3 to 4 minutes.
10
Stir in the pepper, tomato, peas, raisins, chick peas, and cashews.
11
Continue to simmer until the vegetables are barely tender.
12
Add salt to taste.
13
Mix vegetables with cooked riced.
14
Place all in a 2-quart casserole, cover, and bake at 350F (180C) for 30 minutes.

607

kcal

Calories

Fat

106

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.

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

You need 23 ingredients. The key ingredients include: 1 1/2 cups basmati rice, 1 tablespoon vegetable oil or ghee, 1 pinch saffron threads optional, 1 pinch turmeric, and more.

Yes, Vegetable 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.

Vegetable Biryani

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