Description
This easy vegetable biryani recipe combines fragrant spices and colorful vegetables to create a hearty, flavorful dish that’s perfect for a satisfying vegetarian meal. Prepared in one pot, it’s perfect for a quick weeknight dinner with all the vibrant flavors of traditional biryani.
Ingredients
Units
Scale
Vegetables
- 3 tablespoons olive oil or ghee
- 1 yellow onion, diced (1/2-inch)
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 roma tomato, minced finely
- 1/2 cup water
- 1/2 cup peas
- 1 carrot, sliced into thin coins
- 2 russet potatoes, peeled and chopped
- 1 green bell pepper, sliced
- 2 stalks celery, thinly sliced
- 1 cup cauliflower florets
Spices and Seasonings
- 2 teaspoons Kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 2 teaspoons garam masala
- 1 teaspoon coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
Liquids and Rice
- 4 cups vegetable broth
- 2 cups basmati rice, rinsed and drained
Instructions
- Heat Oil: Add olive oil or ghee to a large Dutch oven over medium-high heat, allowing it to warm up.
- Sauté Onions: Add the diced onion and cook until translucent, about 3-4 minutes, stirring frequently.
- Add Aromatics and Tomatoes: Stir in the minced garlic, ginger, the minced tomato, and 1/2 cup water. Bring to a simmer and cook until the water evaporates, approximately 10 minutes.
- Add Vegetables: Incorporate the peas, sliced carrot, chopped potatoes, sliced bell pepper, sliced celery, and cauliflower florets. Stir well to combine.
- Season: Add the salt, cayenne pepper, black pepper, garam masala, coriander, turmeric, cumin, and cinnamon. Mix thoroughly to coat the vegetables with the spices.
- Add Broth and Rice: Pour in the vegetable broth and bring the mixture to a boil. Rinse the basmati rice and add it to the boiling broth. Reduce heat to low and cover.
- Cook Rice: Let the rice cook covered for 18-20 minutes, or until tender and the liquid is absorbed.
- Rest and Serve: Turn off the heat, keep covered, and let sit for 5 minutes. Fluff the rice gently with a fork before serving.
Notes
- For added flavor, garnish with fresh cilantro and a squeeze of lemon.
- You can substitute other vegetables like green beans or corn as desired.
- Ensure the rice is rinsed well to prevent excess starch and clumping.
- This dish is best served hot, straight from the pot.
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 250 kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
