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; 3 tablespoons vegetable oil or 3 tablespoons ghee; 1 pinch saffron; 1 pinch turmeric; 1/2 teaspoon salt; 2 1/2 cups vegetable broth; 1 cup chopped onion; 2 teaspoons fresh ginger, peeled and grated; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; 1/2 teaspoon ground cinnamon; 1 pinch cayenne pepper; 1/2 cup water; 1 medium carrot, diced; 2 cups small cauliflower florets; 1 medium bell pepper, diced; 1 tomatoes, diced; 1/2 cup frozen fresh peas; 1/3 cup raisins; 3/4 cup canned chickpeas, rinsed and drained; salt, to taste; roasted cashews, for garnish

Servings: persons

1 1/2 cups basmati rice
3 tablespoons vegetable oil or 3 tablespoons ghee
1 pinch saffron
1 pinch turmeric
1/2 teaspoon salt
2 1/2 cups vegetable broth
1 cup chopped onion
2 teaspoons fresh ginger, peeled and grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 pinch cayenne pepper
1/2 cup water
1 medium carrot, diced
2 cups small cauliflower florets
1 medium bell pepper, diced
1 tomatoes, diced
1/2 cup frozen fresh peas
1/3 cup raisins
3/4 cup canned chickpeas, rinsed and drained
salt, to taste
roasted cashews, for garnish

1
Heat 1 tablespoon oil and add rice; saute briefly, stirring to coat each grain completely.
2
Add crumbled saffron, turmeric, salt, and vegetable broth.
3
Bring to a boil, cover and reduce heat; simmer for 30 minutes.
4
Meanwhile, heat remaining 2 tablespoons oil over medium-high heat and saute the onions for 5 minutes.
5
Add ginger, cumin, coriander, cinnamon, and cayenne, and cook for one minute, stirring constantly.
6
Preheat oven to 350.
7
Add 1/2 cup water, carrot, and cauliflower; cover, reduce heat and cook 3 to 4 minutes.
8
Add remaining ingredients and simmer until vegetables are just tender, adding more water as needed.
9
Season with salt, to taste.
10
Butter a baking dish, spread half of rice in it, cover with vegetable mixture, and top with the rest of the rice.
11
Cover tightly with foil and bake for 30 minutes.
12
Garnish with toasted cashews.

613

kcal

Calories

Fat

107

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 22 ingredients. The key ingredients include: 1 1/2 cups basmati rice, 3 tablespoons vegetable oil or 3 tablespoons ghee, 1 pinch saffron, 1 pinch turmeric, and more.

Yes, Vegetable Biryani falls under the Soups & Stews 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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