Vegetarian Biryani

Have I ever told you about my love for Indian food? I haven't shown it on this site yet, but in terms of main course, I think it's my favorite cuisine. Of the many Indian dishes I've tried, vegetarian biryani is one of my favorites.

So here's my recipe for vegetarian Biryani.

I discovered this dish when I arrived in Canada, I don't remember ever seeing it in France, but that must just be my memory failing me. I tried it because it was one of the dishes I found most "cost-effective" to order as a takeaway. A biryani with one or two other main dishes in sauce and you have 3-4 meals where you can vary the mixtures. What's more, you get really good rice with vegetables.

But in reality, biryani is a dish that stands on its own. Be careful, though, if you get it in a restaurant, as they can be a bit stingy on the vegetables and sometimes very (too for me) spicy. So maybe don't start with that if you're new to a restaurant.

This version of vegetarian biryani is full of vegetables and not very spicy. But that doesn't mean you'll run out of spices - on the contrary, the flavors will explode on the palate.

I always recommend making a few Naans, with cheese for those with a sweet tooth, to go with it. Now you're ready for a little Indian feast.

Get cooking.

Vegetarian Biryani

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• Author: Thomas
• Total Time: 45
• Yield: 4 people 1x
• Diet: Vegetarian

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Description

A great recipe for vegetarian Biryani! It's a bit like a one-pot dish, but a little more complicated. The most time-consuming and difficult part is cutting up all the vegetables.

Get cooking!

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Ingredients

Scale 1x2x3x

• 1 Cups basmati rice (Approx. 400 gr)
• 1 onions
• 1 teaspoon ginger (about 5gr)
• 2 tablespoon mint leaf
• 2 tablespoon coriander leaf
• ½ teaspoon paprika
• ½ teaspoon turmeric
• 1 teaspoon garam masala
• 1 tomato
• 2 cups of water (500 mL)
• 2 tablespoon vegetable oil
• 3 tablespoon Greek yogurt
• 1 potatoes
• 1 carrots
• 1 tinned peas (approx. 150g)
• 1 tin of green beans (approx. 150g)
• 1 bay leaf
• 1 cinnamon stick
• 2 inch cinnamon (dalchini)
• 3 cloves
• 3 cardamoms
• ½ teaspoon cumin
• 1 star anise
• 10 cashew nuts, finely chopped

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Instructions

1. Soak rice in water for 20 minutes
2. Drain and set aside.
3. Cut all vegetables into 3-4 cm-long cubes or strips. Set aside for later use.
4. Chop coriander and mint. Set aside for later use.
5. Pour the oil into a large saucepan.
6. Add the spices, bay leaf, star anise, cumin, cloves, paprika, cardamom and cinnamon. Cook over medium heat for 1-2 minutes.
7. Add minced onion and cook until onion begins to brown.
8. Add the minced ginger and garlic and cook for about a minute.
9. Add all the other vegetables, except the tomato, and cook for 3-4 minutes.
10. Add tomato, yogurt, chili powder, turmeric and garam massala.
11. Cook over high heat for 2-3 minutes.
12. Reduce heat to low. Add the completely drained rice. Stir well to distribute the rice throughout the pan.
13. Add water and salt. Mix well.
14. Cook over low heat until all the water has been absorbed (approx. 15-20 minutes).
15. Add coriander and mint
16. Enjoy (with Naan bread!)

• Prep Time: 20
• Cook Time: 25
• Category: Main course
• Cuisine: Indian