Vegetable Biryani Recipe

Name: Vegetable Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ghee (clarified butter), or olive oil; 1 red onion, cut into 1/2-inch dice; 1/2 teaspoon cumin seed; 1 (1 inch) piece cinnamon stick; 7 peppercorns; 1 tablespoon ginger garlic paste; 1 tomato, diced; 1/2 cup water; 1/2 cup peas; 1/2 cup diced carrot; 1/2 cup diced potato; 1 cube chicken bouillon; 1 teaspoon salt; 1/4 teaspoon ground red chile pepper; 1/4 teaspoon black pepper; 1/2 teaspoon garam masala; 1/4 teaspoon ground turmeric; 4 cups water; 2 cups basmati rice, rinsed and drained

Servings: persons

2 tablespoons ghee (clarified butter), or olive oil
1 red onion, cut into 1/2-inch dice
1/2 teaspoon cumin seed
1 (1 inch) piece cinnamon stick
7 peppercorns
1 tablespoon ginger garlic paste
1 tomato, diced
1/2 cup water
1/2 cup peas
1/2 cup diced carrot
1/2 cup diced potato
1 cube chicken bouillon
1 teaspoon salt
1/4 teaspoon ground red chile pepper
1/4 teaspoon black pepper
1/2 teaspoon garam masala
1/4 teaspoon ground turmeric
4 cups water
2 cups basmati rice, rinsed and drained

1
Melt ghee in a large Dutch oven over medium heat.
2
Add onion, and cook until softened, about 3 minutes.
3
Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
4
Stir in ginger garlic paste, tomatoes, and 1/2 cup water.
5
Bring to a simmer, and cook until the water has evaporated, about 5 minutes.
6
Stir in peas, carrot, and potato.
7
Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric.
8
Stir well, then cover, and cook for 3 minutes.
9
Pour in 4 cups water and bring to a boil over high heat.
10
Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes.
11
Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.

640

kcal

Calories

Fat

121

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 19 ingredients. The key ingredients include: 2 tablespoons ghee (clarified butter), or olive oil, 1 red onion, cut into 1/2-inch dice, 1/2 teaspoon cumin seed, 1 (1 inch) piece cinnamon stick, and more.

Yes, Vegetable Biryani falls under the Meat & Poultry 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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