Mixed Vegetable Biryani
Mixed Vegetable Biryani is a fragrant and flavorful rice dish that combines aromatic basmati rice with a medley of mixed vegetables and a blend of Indian spices. This biryani is a delightful and satisfying meal that’s perfect for special occasions or as a comforting dinner.
INGREDIENTS
For the Rice:
- 1 1/2 cups basmati rice, rinsed and soaked for 30 minutes
- 2 1/2 cups water
- 2-3 green cardamom pods
- 1 cinnamon stick
- 2-3 cloves
- 1 bay leaf
- Salt to taste
For the Vegetable Mixture:
- 1 cup mixed vegetables (e.g., peas, carrots, beans, bell peppers), diced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1/2 cup tomato puree or diced tomatoes
- 1/2 cup plain yogurt (vegan yogurt for a dairy-free option)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons vegetable oil
For Garnish:
- Fresh cilantro leaves, chopped
- Fried onions (optional)
INSTRUCTIONS
Cook the Rice:
In a large pot, bring 2 1/2 cups of water to a boil.
Add the rinsed and soaked basmati rice, green cardamom pods, cinnamon stick, cloves, bay leaf, and salt.
Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed. Remove from heat and set aside.
Prepare the Vegetable Mixture:
In a separate large skillet or pan, heat the vegetable oil over medium heat.
Add the sliced onions and sauté until they become translucent.
Stir in the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.
Add the mixed vegetables and cook for about 5-7 minutes until they start to soften.
Add the tomato puree or diced tomatoes, turmeric powder, red chili powder, garam masala, and salt. Cook for 5-7 minutes until the tomatoes are cooked down and the mixture thickens.
Reduce the heat to low and stir in the plain yogurt. Cook for another 2-3 minutes, allowing the flavors to meld.
Layer the Biryani:
In a large ovenproof casserole dish or a heavy-bottomed pot, layer half of the cooked rice.
Spread the vegetable mixture evenly over the rice layer.
Top with the remaining rice to create a second layer.
Cook the Biryani:
Preheat your oven to 350°F (175°C).
Cover the casserole dish or pot with a tight-fitting lid or aluminum foil.
Place the biryani in the preheated oven and bake for about 20-25 minutes to allow the flavors to meld and the rice to become fragrant.
Serve Mixed Vegetable Biryani:
Garnish with fresh cilantro leaves and fried onions if desired.
Serve hot as a flavorful and aromatic mixed vegetable biryani.
TIPS
- You can customize the vegetable mixture with your favorite vegetables, such as potatoes, cauliflower, or green beans.
- Adjust the level of spiciness by varying the amount of red chili powder.
- You can also cook the biryani on the stovetop over low heat, covered, for about 20-25 minutes instead of using the oven.
NUTRITION VALUE
- Calories: 300-350 (approximate values)
- Carbohydrates: 50-60g
- Protein: 5-7g
- Fat: 8-10g
- Fiber: 4-6g
