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.
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Vegetarian Biryani
- Total Time: 45
- Yield: 4 people 1x
- Diet: Vegetarian
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!
Ingredients
- 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
Instructions
- Soak rice in water for 20 minutes
- Drain and set aside.
- Cut all vegetables into 3-4 cm-long cubes or strips. Set aside for later use.
- Chop coriander and mint. Set aside for later use.
- Pour the oil into a large saucepan.
- Add the spices, bay leaf, star anise, cumin, cloves, paprika, cardamom and cinnamon. Cook over medium heat for 1-2 minutes.
- Add minced onion and cook until onion begins to brown.
- Add the minced ginger and garlic and cook for about a minute.
- Add all the other vegetables, except the tomato, and cook for 3-4 minutes.
- Add tomato, yogurt, chili powder, turmeric and garam massala.
- Cook over high heat for 2-3 minutes.
- Reduce heat to low. Add the completely drained rice. Stir well to distribute the rice throughout the pan.
- Add water and salt. Mix well.
- Cook over low heat until all the water has been absorbed (approx. 15-20 minutes).
- Add coriander and mint
- Enjoy (with Naan bread!)
- Prep Time: 20
- Cook Time: 25
- Category: Main course
- Cooking: Indian