Vegetable Biryani
Long grained basmati rice layered and cooked with vegetables.
Cuisine
Indian
,
Mughlai
Servings
Prep Time
8
people
20
minutes
Cook Time
Passive Time
40
minutes
10
minutes
Servings
Prep Time
8
people
20
minutes
Cook Time
Passive Time
40
minutes
10
minutes
Ingredients
1/2
cup
olive oil
1/2
tsp
Black cumin seeds
1
no.
Bay leaves
1
No.
Cinnamon stick
medium size
3
No.
Green cardamom
3
No.
Onions
Medium size, sliced
2
TBLSP
Ginger garlic paste
1/2
tsp
Red chili powder
1/2
tsp
Turmeric Powder
1
tsp
Coriander powder
1
tsp
Salt
According to your taste
3
No.
Tomatoes
Medium size, chopped
1
cup
Yoghurt
4
No.
Potatoes
Medium sized, chopped
3
cups
Cauliflower
chopped
3
No.
Carrots
Medium sized, long sliced
2
cups
String beans
chopped
5
No.
Green chilies
1/2
cup
Mint leaves
1/2
cup
Coriander leaves
chopped
4
cups
Long grain Basmati Rice
Washed and soaked for 20 minutes
Instructions
Add oil to a pan. Add the caraway seeds, green cardamoms, cinnamon stick and bay leaves.
Once they crackle, add onions and cook till they turn brown.
Add red chili powder, turmeric powder and coriander powder. Saute for 5 minutes.
Add tomatoes and cook till they are mushy.
Add yoghurt and coriander leaves with mint leaves and chilies.
Add all the vegetables. Let them boil for 10 mins.
Now add salt and 7 cups of water. Let the water come to a boil.
Now add the soaked rice. Let it cook on low to medium heat so the rice is cooked.
Serve it with Raita on the side.