Vegetarian Biryani Recipe

Name: Vegetarian Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Rice; 1 1/2 cups basmati rice, rinsed; 3 cups water; 1 pinch salt; For Vegetables; 1 tablespoon ghee or 1 tablespoon butter; 1 tablespoon cooking oil; 1 onion, chopped; 2 garlic cloves, minced; 1 tablespoon grated fresh ginger; 1/2 teaspoon ground cumin; 1 teaspoon turmeric; 1/2 teaspoon curry powder; 1/8 teaspoon cayenne pepper; 1 baking potato, peeled and cut into 1 1/2-inch pieces (about 1/2 pound); 2 carrots, cut into 1 1/2-inch pieces; 2 cups water; 1 1/2 teaspoons salt; 1 (10 ounce) package frozen peas, defrosted; 1/4 cup plain yogurt; 1 jalapeno chile, seeds and ribs removed, minced; 1 tomatoes, seeded and cut into 1/2-inch pieces; 1/2 cup cilantro leaf

Servings: persons

For Rice
1 1/2 cups basmati rice, rinsed
3 cups water
1 pinch salt
For Vegetables
1 tablespoon ghee or 1 tablespoon butter
1 tablespoon cooking oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1/2 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
1 baking potato, peeled and cut into 1 1/2-inch pieces (about 1/2 pound)
2 carrots, cut into 1 1/2-inch pieces
2 cups water
1 1/2 teaspoons salt
1 (10 ounce) package frozen peas, defrosted
1/4 cup plain yogurt
1 jalapeno chile, seeds and ribs removed, minced
1 tomatoes, seeded and cut into 1/2-inch pieces
1/2 cup cilantro leaf

1
Bring water and salt to a boil. Stir in the rice and boil until rice has absorbed all (or most of) the water, about 10 to 15 minutes. Drain the rice (if needed) and return rice to the pot, and cover to keep warm.
2
Meanwhile, in a large frying pan, melt the ghee (or butter) with the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the cumin, turmeric, curry powder, and cayenne and cook, stirring, for 1 minute longer. Add the potato, carrots, water, and salt. Increase the heat to moderately high and simmer until the vegetables are tender and no liquid remains in the pan, about 10 minutes.
3
To serve, stir the peas into the other vegetables and remove the pan from the heat. Stir in the yogurt and rice and serve topped with the jalapeno, tomato, and cilantro.

482

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.

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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: For Rice, 1 1/2 cups basmati rice, rinsed, 3 cups water, 1 pinch salt, and more.

Yes, 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.

Vegetarian Biryani

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