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
Scale
- 1 Cups basmati rice (Approx. 400 gr)
- 1 onions
- 1 teaspoon ginger (about 5gr)
- 2 tablespoon mint leaf
- 2 tablespoon coriander leaf
- 1/2 teaspoon paprika
- 1/2 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
- 1/2 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
- Cuisine: Indian
English 
French