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Recipe
Vegetarian Biryani
Spiced Vegetable Biryani
4.7 out of 5
Vegetarian cuisine is known for its diverse and flavorful dishes, and biryani is no exception. This classic Indian dish is traditionally made with meat, but this vegetarian version is just as delicious and satisfying. The combination of fragrant spices and tender vegetables makes for a hearty and flavorful meal.
Metadata
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
Allergens
None
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins
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.
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2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
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1 cup (190g) basmati rice 1 cup (190g) basmati rice
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1 tablespoon vegetable oil 1 tablespoon vegetable oil
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1 onion, chopped 1 onion, chopped
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2 garlic cloves, minced 2 garlic cloves, minced
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1 teaspoon grated ginger 1 teaspoon grated ginger
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon ground coriander 1 teaspoon ground coriander
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1 teaspoon ground turmeric 1 teaspoon ground turmeric
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1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
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1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
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1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
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1/2 teaspoon salt 1/2 teaspoon salt
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1 carrot, diced 1 carrot, diced
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1 potato, diced 1 potato, diced
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1/2 cup (75g) frozen peas 1/2 cup (75g) frozen peas
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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
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1.Rinse the rice in cold water until the water runs clear. Drain and set aside.
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2.In a large pot, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
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3.Add the garlic and ginger and cook for 1 minute.
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4.Add the cumin, coriander, turmeric, cinnamon, cardamom, cloves, and salt. Cook for 1 minute, stirring constantly.
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5.Add the carrot and potato and cook for 5 minutes, stirring occasionally.
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6.Add the rice and vegetable broth. Bring to a boil, then reduce the heat to low and cover the pot.
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7.Cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
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8.Stir in the frozen peas and cilantro. Cover the pot and let sit for 5 minutes.
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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.
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