Vegetarian Biryani

Ingredients

This vegetarian biryani replaces the meat with a variety of vegetables, such as carrots, peas, and potatoes. It also uses vegetable broth instead of chicken or beef broth for the rice. Additionally, this recipe includes a blend of spices that are commonly used in vegetarian cuisine, such as cumin, coriander, and turmeric. We alse have the original recipe for Biryani, so you can check it out.

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (190g) basmati rice 1 cup (190g) basmati rice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, chopped 1 onion, chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 carrot, diced 1 carrot, diced
• 1 potato, diced 1 potato, diced
• 1/2 cup (75g) frozen peas 1/2 cup (75g) frozen peas
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro

Nutrition

• Calories (kcal / KJ): 250 / 1045
• Fat (total, saturated): 4g / 0.5g
• Carbohydrates (total, sugars): 49g / 4g
• Protein: 5g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3. 3.
   Add the garlic and ginger and cook for 1 minute.
4. 4.
   Add the cumin, coriander, turmeric, cinnamon, cardamom, cloves, and salt. Cook for 1 minute, stirring constantly.
5. 5.
   Add the carrot and potato and cook for 5 minutes, stirring occasionally.
6. 6.
   Add the rice and vegetable broth. Bring to a boil, then reduce the heat to low and cover the pot.
7. 7.
   Cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
8. 8.
   Stir in the frozen peas and cilantro. Cover the pot and let sit for 5 minutes.
9. 9.
   Fluff the rice with a fork and serve.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and prevent clumping.
• Cilantro — Add the cilantro at the end of cooking to preserve its fresh flavor and bright green color.

Tips & Tricks

• Use a heavy-bottomed pot to prevent the rice from burning.
• Let the biryani sit for a few minutes after cooking to allow the flavors to meld together.
• Serve with a dollop of plain yogurt or raita for a cooling contrast to the spicy flavors.

Serving advice

Serve the biryani hot, garnished with additional cilantro and a squeeze of fresh lemon juice.

Presentation advice

Serve the biryani in a large, shallow bowl or platter to showcase the colorful vegetables and fragrant rice.