Veg Biryani Recipes

EASY VEGETABLE BIRYANI RECIPE

Steps:

• Add olive oil in a large dutch oven over medium-high heat.
• Add the onion, and cook until translucent, about 3-4 minutes.
• Stir in garlic, ginger, tomatoes, and 1/2 cup water.
• Bring to a simmer, and cook until the water has evaporated, about 10 minutes.
• Add in the peas, carrot, potato, bell pepper, celery and cauliflower and stir well.
• Add in the salt, cayenne, black pepper, garam masala, turmeric, cumin and cinnamon, stirring well.
• Add in the vegetable broth and bring to a boil.
• Rinse basmati rice.
• Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
• Turn off the heat and let sit, covered, for five minutes before opening and serving.

ONE-POT VEGETABLE BIRYANI

Steps:

• Rinse the rice, cover with cold water in a bowl and soak for 20 minutes. Meanwhile, heat ghee in a large pot over medium until it melts, 30 to 45 seconds. Add bay leaf, star anise, cloves, cardamom and green chiles and fry until fragrant, about 30 seconds. Add onion and fry, stirring often, until they start turning golden brown, about 5 minutes.
• Add ginger and garlic and continue frying and stirring until the raw smell dissipates, about 1 minute. Add turmeric and red chile powder and stir for 30 seconds to toast (don't let them burn). Add tomato and 2 tablespoons water. Add half of cilantro and mint. Continue stirring until the tomato starts to break down, about 5 minutes.
• Add the carrot, potato, cauliflower, green peas, green beans, yogurt and salt. Cook, stirring occasionally, for 5 minutes until the ingredients are incorporated.
• Drain the rice and add to the pot, along with the lemon juice and garam masala. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover and cook on medium for 5 minutes.
• Uncover and stir. Add the rest of the cilantro and mint and the lemon slices. Cover and cook on low for 20 minutes. Turn off the stove and let the pot stand for 15 minutes. Fluff the rice and garnish with fresh pomegranate seeds and cashews if you like.