Vegetable Biryani is a healthy meal full of nutritious vegetables, very flavorful and aromatic rice dish made with mixed vegetables, basmati rice and a blend of spices.
Vegetable Biryani is a popular dish in the Indian cuisine. It is a very comforting meal which is mostly enjoyed during festive occasions.
Ingredients For Making Vegetable Biryani
- 3 large Carrots peeled and chopped into cubes
- 1 large Green Bell Peppers chopped into cubes
- 1 large Red Bell Peppers chopped into cubes
- 300 ml Natural Yoghurt
- 2 tsp. Cumin Powder
- 2 tsp. Garam Masala
- 2 tsp. coriander powder
- 2 tsp. Paprika
- 1/2 tsp. Black pepper
- 2 tsp. Biryani masala
- 2 tbsp. Cooking Oil
- 1 tsp. Ghee
- 2 large Red Onions cut into rings
- 1 Garlic Clove crushed
- 1 Bay leaf
- 1 cm Ginger crushed
- 2 cup per-boiled Green peas
- 1/2 tsp. Yellow food color
- Small bunch Cilantro
- Small bunch Mint leaves
For The Rice
- 1 cup Rice basmati
- 2 tbsp. Cooking oil
- 1 tsp. Salt
- 1 Bay leaf
How To Prepare Vegetable Biryani
- Put the carrots, bell pepper, biryani masala, cumin powder, garam masala paprika, black pepper, Coriander powder, turmeric powder and yoghurt in a bowl and mix well. Cover and marinate for 30 minutes in the fridge.
- Wash the rice and soak in water for 20 minutes.
- In a cooking pot, put the cooking oil and fry the onions until they turn into golden brown. Remove them from the oil and put in a plate.
- In the same oil, add the garlic, ginger, bay leaf, cardamoms and fry on medium heat.
- Add the marinated vegetables, add the salt and stir well, cook for 3 minutes and then add the green peas, stir and cover and cook for 3 minutes.
- Transfer half of the vegetables into a plate, leaving the other half. Add the half of the rice on top of the remaining vegetables in the pot, and spread the rice evenly.
- Sprinkle half of the browned onions, cilantro and mint leaves on top of the rice.
- Add the rest of the remaining vegetables on top of the rice and then add the remining rice on top of the vegetables. Sprinkle the yellow food color on top the rice, sprinkle the cilantro and mint leave and then cover with foil and let it cook on very low heat for 6 minutes.
- Serve the rice while still hot.
