Vegetable Biryani Rice Recipe

Vegetable Biryani Rice – of that there area unit dozens of variations in geographic region, and therefore the geographic region – is comprised of layers of rice and vegetables or meat. the primary time I created vegetable biryani reception, I hesitated at the long list of ingredients and multi-step change of state method. No marvel it’s one among the dearer things on the menu at my native restaurant! however I before long came to understand the special nature of this dish and, truly, it looks additional sophisticated than it very is.

When creating biryani, i like to recommend victimization Basmati rice; the long grains of of this rice area unit dead soft and do not rest. The mixture of vegetables during this instruction is sort of versatile, and you’ll use raw or frozen veg like broccoli, cauliflower, carrots, peas, and inexperienced beans. The rice and vegetables area unit hard-boiled severally with a intoxicating mix of spices then superimposed in a very dish and lidded with fresh round the bend and sweet raisins. once spooned onto a plate, all the elements get mixed along and supply a superbly satisfying mix of flavors and textures.


2 cupsbasmati rice (white or brown)

3cardamom pods, lightly crushed

1bay leaf (preferably)

1cinnamon stick

1 teaspoonkosher salt


6 cups cut mixed vegetables (such as broccoli, cauliflower, carrots, peas, inexperienced beans; will use raw      or frozen)

three tablespoons clarified butter or oil

1  giant onion, thinly sliced

4 cloves garlic, minced

1  (2-inch) piece ginger, minced

3 cardamom pods

3 cloves

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cayenne pepper

1/8 teaspoon coarsely ground black pepper

1/4 cup water

one 1/2 teaspoons kosher salt

1 giant pinch saffron dissolved in 1/4 cup heat water


1 teaspoon clarified butter or oil

1/4 cup golden raisins

1/4 cup cashews

And 1/4 cup cut cilantro

Rinse the rice 3-4 times till the water runs clear. Soak the rice in water for a minimum of half-hour and drain.

Bring a medium pot of water to a boil. Add the rice, spices, and salt. Boil till the rice is simply tender and chewy (neither soft nor crunchy), concerning ten minutes. Drain well. come back to the pot and canopy to stay heat.

Briefly steam the vegetables till simply tender however still crisp.

Preheat kitchen appliance to 350°F.

In a giant pan or cooking pan, heat the clarified butter or oil over medium-high heat. Cook the onion, stirring, till clear. Add the garlic and ginger, and cook, stirring, for a moment. Add the spices and cook, stirring, for one more minute. And Add the water, vegetables, and salt, cut back heat to medium, and cook, stirring sometimes, till the vegetables area unit warm through.

Spread half the rice in a very 9×12-inch baking dish. unfold the vegetables equally on high then the remaining rice. Drizzle the saffron-water mixture on high. cowl the dish with a lid or aluminium foil and bake for quarter-hour.

While the dish is within the kitchen appliance, heat the clarified butter or oil in a very pan over medium heat. Add the raisins and cashews and cook, stirring, till the raisins area unit plump and therefore the cashews area unit cooked.

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