Vegetable biryani
Time to cook
25 minutes
Difficulty
Medium
Serves
2
A flavorful rice dish cooked with basmati rice, mixed vegetables, and aromatic spices.
Ingredients
Basmati Rice
0.5 cup
Onion Raw
1 medium
Green Chillies
1 chilli
Ginger Garlic Paste
0.5 tsp
Mint Leaves
1 tbsp
Coriander Leaves
1 tbsp
Red Chilli Powder
0.25 tsp
Turmeric
0.25 Tsp
Garam Masala
0.5 Tsp
Tomatoes
4 tbsp
Water
0.75 cup
Cold Pressed Olive Oil
0.75 tbsp
Curd
1.5 tbsp
Salt
2 pinch
Potatoes
3 tbsp
Carrots
0.5 cup
Frozen Green Peas
0.5 cup
Bay Leaf
0.5 leaf
Cinnamon
1 stick
Cloves
2 Clove
Cardamom
2 Pod
Caraway Seeds
0.25 tsp
Star Anise
0.5 star anise
Cashew Nuts, Raw
0.125 cup
Lemon Juice
0.5 tbsp
Step-by-step instructions to cook
Prep
Soak rice for at least 20 minutes, drain the water and set aside.
Chop the potato, carrot, coriander, and mint leaves.
Cooking
Heat oil in a pressure cooker, add bay leaf, star anise, caraway seeds, cloves, cinnamon and cardamom and saute for 1 to 2 mins.
Add sliced onions and slit green chillies and fry, stirring often, until the onions turn light brown.
Add ginger garlic paste and saute for about a minute.
Add the chopped potato and carrot and fry for about 2 minutes.
Add tomatoes, salt, coriander leaves, mint leaves, red chilli powder, turmeric, garam masala and curd, mix well and fry on high flame for 2 to 3 mins.
Reduce the flame to low and spread the soaked rice in an even layer over the veggies.
Add the boiled salted water to the cooker and pressure cook for 1 whistle on medium-high flame. Allow the cooker to release pressure naturally before opening the lid.
Fluff up the biryani with a fork, squeeze lemon juice and garnish with cashews while serving.
Nutrition information
(per serving)
Carbs
16.9
Proteins
2.2
Fats
3.7
Fiber
1.7
106
kcal
Download the Gabit app
for the complete experience
