Vegetable Biryani

Name: Vegetable Biryani
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups basmati rice, rinsed, soaked; 3 tbsp vegetable oil; 2 yellow onion, thinly sliced; 4 garlic cloves, minced; 2 tbsp fresh ginger, grated; 2 carrots, diced; 2 cups cauliflower florets; 1 cup green beans, trimmed, cut; 1/2 cup green peas, fresh or frozen; 1 potatoes, diced; 1 tsp cumin seeds; 2 bay leaves; 1 cinnamon stick; 4 green cardamom pods, lightly crushed; 5 whole cloves; 1 tsp ground turmeric; 2 tsp ground coriander; 1 tsp garam masala; 1/2 tsp red chili powder, adjust to taste; to taste salt; 3 cups vegetable broth; 1/4 cup fresh cilantro, chopped; 2 tbsp fresh mint leaves, chopped; 1 lemon, cut into wedges

A fragrant, spiced rice dish layered with mixed vegetables, herbs, and aromatics. This vegetarian biryani is a complete meal bursting with authentic Indian flavors.

60 minMediumServes 4330 cal/serving

IndianLunchStovetopVegetarianVeganHigh FiberDairy-FreeEgg-FreeLow-Sodium

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Ingredients

2 cups basmati rice, rinsed, soaked
3 tbsp vegetable oil
2 yellow onion, thinly sliced
4 garlic cloves, minced
2 tbsp fresh ginger, grated
2 carrots, diced
2 cups cauliflower florets
1 cup green beans, trimmed, cut
1/2 cup green peas, fresh or frozen
1 potatoes, diced
1 tsp cumin seeds
2 bay leaves
1 cinnamon stick
4 green cardamom pods, lightly crushed
5 whole cloves
1 tsp ground turmeric
2 tsp ground coriander
1 tsp garam masala
1/2 tsp red chili powder, adjust to taste
to taste salt
3 cups vegetable broth
1/4 cup fresh cilantro, chopped
2 tbsp fresh mint leaves, chopped
1 lemon, cut into wedges

Instructions

1

Rinse 2 cups rinsed, soaked basmati rice under cold water until water runs clear. Soak in water for 30 minutes, then drain well.
2

Heat 3 tbsp vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
3

Add 1 tsp cumin seeds, 2 bay leaves, 1 cinnamon stick, 4 lightly crushed green cardamom pods, and 5 whole cloves. Sauté for 30 seconds until aromatic.
4

Add 2 thinly sliced yellow onion and cook until golden brown, about 8-10 minutes.
5

Add 4 minced garlic cloves and 2 tbsp grated fresh ginger and sauté for another minute.
6

Add 2 diced carrots, 2 cups cauliflower florets, 1 cup trimmed, cut green beans, 1 diced potatoes, and 1/2 cup fresh or frozen green peas. Stir to combine.
7

Stir in 1 tsp ground turmeric, 2 tsp ground coriander, 1 tsp garam masala, 1/2 tsp adjust to taste red chili powder, and to taste salt. Mix well to coat vegetables.
8

Cook vegetables for 5-7 minutes, stirring occasionally.
9

Add the drained rice and gently mix with the vegetables and spices, being careful not to break the rice grains.
10

Pour in 3 cups vegetable broth and bring to a boil. Then reduce heat to low, cover tightly with a lid.
11

Simmer for 15-20 minutes until rice is cooked and liquid is absorbed. Do not stir during cooking.
12

Remove from heat and let stand, covered, for 5 minutes.
13

Gently fluff the biryani with a fork, removing the whole spices if desired.
14

Garnish with 1/4 cup chopped fresh cilantro and 2 tbsp chopped fresh mint leaves before serving.
15

Serve with 1 cut into wedges lemon on the side.

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Questions

Do I need to rinse the grain for Vegetable Biryani?

Step 1 reads: "Rinse 2 cups rinsed, soaked basmati rice under cold water until water runs clear." Yes. Step 1 washes off what coats the grain: surface starch on rice, which makes it clump and turn gummy, or the bitter natural coating on quinoa. Rinse until the water runs mostly clear.

What can I use instead of garam masala in Vegetable Biryani?

The entry for Vegetable Biryani calls for 1 tsp garam masala. In its place: Mix two parts each of ground cumin and coriander with one part each of black pepper, cinnamon and cardamom. Curry powder is a different blend but works in a pinch.

Can I make Vegetable Biryani less spicy?

Yes. The heat in Vegetable Biryani comes from 1/2 tsp red chili powder, adjust to taste. For a milder plate, halve the chili powder; nothing else in the method changes.

How many calories are in Vegetable Biryani?

One serving (the recipe makes 4) is about 330 calories, with 8 g protein, 52 g carbohydrate and 8 g fat, plus 5 g fiber and 360 mg sodium. The figures are estimates computed from the ingredient list.

Can I start Vegetable Biryani the day before?

Yes. Step 1 is a built-in pause of 30 minutes: "Soak in water for 30 minutes, then drain well." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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