Vegetable Biryani Recipe

Name: Vegetable Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 3/4 cups basmati rice; 1 large carrot, sliced; 2 boiling potatoes, peeled and cut into small dice; 1/2 cauliflower, cut into small florets; 3 tbsp vegetable oil; 1 red onion, chopped; 1 red bell pepper, seeded and chopped; 1 green bell pepper, seeded and chopped; 1 zucchini, chopped; 2/3 cup frozen peas; 2 tsp ground coriander; 2 tsp curry powder; 1 tsp ground turmeric; 1 tsp chile powder; 1 tsp cumin seeds; 2/3 cup vegetable stock; 1/2 cup cashew nuts, lightly toasted

Servings: persons

1 3/4 cups basmati rice
1 large carrot, sliced
2 boiling potatoes, peeled and cut into small dice
1/2 cauliflower, cut into small florets
3 tbsp vegetable oil
1 red onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 zucchini, chopped
2/3 cup frozen peas
2 tsp ground coriander
2 tsp curry powder
1 tsp ground turmeric
1 tsp chile powder
1 tsp cumin seeds
2/3 cup vegetable stock
1/2 cup cashew nuts, lightly toasted

1
Bring a large saucepan of water to a boil over high heat.
2
Add the rice and cook until just tender, about 15 minutes.
3
Drain well.
4
Cook the carrot and potatoes in another saucepan of salted boiling water until half-done, about 5 minutes.
5
Add the cauliflower and cook about 5 minutes more, until all of the vegetables are tender.
6
Drain.
7
Heat the oil in a large frying pan over medium heat.
8
Add the onion and cook, stirring often, about 5 minutes, or until softened.
9
Add the red and green peppers and the zucchini and cook, stirring often, until crisp-tender, about 5 minutes.
10
Stir the reserved vegetables and peas into the frying pan.
11
Add the coriander, curry powder, turmeric, chile powder, and cumin.
12
Cook for 1 minute, stirring often, until the spices are very fragrant.
13
Meanwhile, preheat the oven to 350F (180C ).
14
Spread half the rice into a baking dish, top with the vegetable mixture, and then the remaining rice.
15
Cover with aluminum foil.
16
Bake for 30 minutes, or until hot.
17
Sprinkle with cashews and serve.

No nutrition data on file — estimate from the ingredient list.

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 17 ingredients. The key ingredients include: 1 3/4 cups basmati rice, 1 large carrot, sliced, 2 boiling potatoes, peeled and cut into small dice, 1/2 cauliflower, cut into small florets, and more.

Yes, Vegetable Biryani falls under the Vegetarian 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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