Vegetable Biryani

Vegetable Biryani

Asmaa'

"A very tasty and interesting biryani; the color looks appetizing and the taste is great! It's delicious served with mint chutney or simple, plain yogurt."
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Ingredients

1 h 5 m servings 458 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 87g
  • 28%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 1043 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 35
  1. 46 Ratings

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Most helpful positive review

This recipe is a fairly simple but delicious and healthy one-dish complete meal. I've made biryani rice dishes before but never one with such rich, complex flavor and such a marvelous fragrance...

Most helpful critical review

I thought this was bland. The flavors were not nearly as strong as the biryani I've had in restaurants. Next time I will use ground spices and double or even triple the amount of each of them.

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This recipe is a fairly simple but delicious and healthy one-dish complete meal. I've made biryani rice dishes before but never one with such rich, complex flavor and such a marvelous fragrance...

Simple to make and a perfect side to any curry. If eaten as a main I would suggest some cashews and raisins and perhaps a few green cardamon pods toasted in the begginning. Good quality spices...

I thought this was bland. The flavors were not nearly as strong as the biryani I've had in restaurants. Next time I will use ground spices and double or even triple the amount of each of them.

Deeeeliciuos! Easy to make and tastes great the next day.

I used red chili flakes (1/8 tsp) in place of bay leaves, substituted corn for carrots (didn't have any carrots), added an extra 1/4 tsp of garam masala for kick, an extra tsp of salt (it needs ...

This is a delicious starter recipe - we modified and added spices/peppers to give it a kick. The recipe is very mild on spice as is. Tip - water took 10+ minutes to evaporate in step 1, and rice...

Excellent recipe. Did follow up on another recommendation in the reviews and increased the amount of spices in the recipe. I basically doubled all the spices. The resulting biryani was wholesome...

Delicious! I had to use red curry paste since it was all I could find by me (and didn't have time to run to the Indian market). I left out the red pepper as a result since it was already in the ...

Flavorful! Nice healthy option. Very filling!

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