Ingredients for Vegetable Biryani
- Basmati Rice
- Vegetable Oil
- 1/4 teaspoon crumbled saffron threads
- 1/2 teaspoon turmeric powder
- salt to taste
- 2 cups vegetable broth
- Onion
- Fresh Ginger
- Ground Cumin
- Ground Coriander
- Ground Cinnamon
- Cayenne Pepper
- 1/2 cup water
- 1 cup carrots, chopped
- Cauliflower Florets
- Bell Pepper
- Tomatoes
- Fresh Peas
- Raisins
- Chickpeas
- Roasted Cashews
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How to Make Vegetable Biryani
- Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add 1 cup basmati rice and sauté briefly, stirring constantly to coat each grain.
- Add 1/4 teaspoon crumbled saffron threads, 1/2 teaspoon turmeric powder, 1 teaspoon salt, and 2 cups vegetable broth.
- Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until rice is cooked through and liquid is absorbed.
- Meanwhile, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 large onion, chopped, and sauté for 5 minutes until softened.
- Add 1 inch ginger, grated; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 cinnamon stick; and 1/4 teaspoon cayenne pepper (or to taste). Cook for 1 minute, stirring constantly, until fragrant.
- Add 1/2 cup water, 1 cup carrots, chopped; and 1 cup cauliflower florets. Cover, reduce heat, and cook for 3-4 minutes until slightly softened.
- Add 1 cup peas, 1/2 cup chopped cilantro, 1/4 cup cashews, and salt to taste. Simmer until vegetables are tender, about 5-7 minutes, adding more water if needed.
- Preheat oven to 350°F (175°C).
- Lightly butter a 9x13 inch baking dish. Spread half of the cooked rice in the dish.
- Top with the vegetable mixture, then spread the remaining rice evenly over the vegetables.
- Cover tightly with foil and bake for 30 minutes.
- Garnish with toasted cashews before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
37g
Fat
6g
Carbs
19g
