Vegetarian Biryani
- Total Time: 1 Hour 15 Minutes
- Yield: 4-6 1x
Description
We made this delicious Vegetarian Biryani recently and you’re going to absolutely love it! Try it for yourself and let us know what you think!
For more Indian Recipes, click here
Ingredients
3 Cups of Basmati Rice (washed and soaked in water)
4.5 Cups of Water
1 Cinnamon Stick
4 Cardamom Pods
8 Saffron Strands, in 10 table spoon hot water
6 Tablespoons of Ghee
1 Tablespoon of Salt
1/4 Cup of Raisins
1/4 Cup of Cashewnuts
4 Onions,sliced
1 Cup of Mint Leaves
To make the Curry
6 Tablespoons of Coconut Oil
4 Onions,sliced thinly
2 Tomatoes, chopped
3 Cloves of Garlic, whole
3cm Ginger, chopped roughly
2 Green Chilies
2 Tablespoons of Cashew Nuts
1/2 Teaspoon of Jira (Fennel Seeds)
1/2 Teapsoon of Turmeric Powder
1/2 Teaspoon of Chili Powder
1/2 Teaspoon of Coriander Powder
1/2 Teaspoon of Cumin Powder
1/2 Teaspoon of Garam Masala
1 Tablespoon of Salt
2 Carrots, cut into large chunks
2 Cups of Cauliflower, cut into chunks
2 Medium Potatoes, peeled and cut into chunks
500ml of Water
Instructions
1. In a rice cooker, add in the soaked rice with water along with Tea spoon salt, cinnamon stick and cardamom pods and cook the rice
2. In a pan add in the ghee and fry the raisins and cashew nut until golden brown, remove and set aside
3. Next fry the mint leaves in the ghee until crispy and set aside
4. Next fry the sliced onion until caramelized and crispy
5. Once the rice is cooked, Pour the saffron water around the rice, fluff the rice with a fork and then pour over the ghee, and half of the fried cashew and raisins, crispy mint and brown onions
To make the curry
1. In a pan, add half coconut oil and fry up the onions, garlic, cashew, chili until brown before adding the tomatoes and fry for a couple more minutes
2. Once the onion and tomato mixture is cooked, add this into a blender and blend to a smooth paste
3.In the same pan, add in the remaining coconut oil and add in the jira, turmeric and chili powder and mix well before adding the onion and tomato paste, cook on a low heat for about 1 minutes before adding the remaining of the spices and salt and continue to cook for another 3 minutes. Add water if too dry
4. Next add in the vegetables and half the remaining water and cook on a medium to low heat until the vegetables are cooked.
5. To serve, in a large bowl, scoop some of the rice and then ladle the curry on top and do the same to create layers of curry and rice top with the remaining fried, mint, onions, cashew and raisins.
- Prep Time: 15 Minutes
- Cook Time: 1 Hour
- Category: Grains
- Method: Hrad
- Cuisine: Indian
Keywords: Vegetarian Biryani
Vegetarian Biryani
- Total Time: 1 Hour 15 Minutes
- Yield: 4-6 1x
Description
We made this delicious Vegetarian Biryani recently and you’re going to absolutely love it! Try it for yourself and let us know what you think!
For more Indian Recipes, click here
Ingredients
3 Cups of Basmati Rice (washed and soaked in water)
4.5 Cups of Water
1 Cinnamon Stick
4 Cardamom Pods
8 Saffron Strands, in 10 table spoon hot water
6 Tablespoons of Ghee
1 Tablespoon of Salt
1/4 Cup of Raisins
1/4 Cup of Cashewnuts
4 Onions,sliced
1 Cup of Mint Leaves
To make the Curry
6 Tablespoons of Coconut Oil
4 Onions,sliced thinly
2 Tomatoes, chopped
3 Cloves of Garlic, whole
3cm Ginger, chopped roughly
2 Green Chilies
2 Tablespoons of Cashew Nuts
1/2 Teaspoon of Jira (Fennel Seeds)
1/2 Teapsoon of Turmeric Powder
1/2 Teaspoon of Chili Powder
1/2 Teaspoon of Coriander Powder
1/2 Teaspoon of Cumin Powder
1/2 Teaspoon of Garam Masala
1 Tablespoon of Salt
2 Carrots, cut into large chunks
2 Cups of Cauliflower, cut into chunks
2 Medium Potatoes, peeled and cut into chunks
500ml of Water
Instructions
1. In a rice cooker, add in the soaked rice with water along with Tea spoon salt, cinnamon stick and cardamom pods and cook the rice
2. In a pan add in the ghee and fry the raisins and cashew nut until golden brown, remove and set aside
3. Next fry the mint leaves in the ghee until crispy and set aside
4. Next fry the sliced onion until caramelized and crispy
5. Once the rice is cooked, Pour the saffron water around the rice, fluff the rice with a fork and then pour over the ghee, and half of the fried cashew and raisins, crispy mint and brown onions
To make the curry
1. In a pan, add half coconut oil and fry up the onions, garlic, cashew, chili until brown before adding the tomatoes and fry for a couple more minutes
2. Once the onion and tomato mixture is cooked, add this into a blender and blend to a smooth paste
3.In the same pan, add in the remaining coconut oil and add in the jira, turmeric and chili powder and mix well before adding the onion and tomato paste, cook on a low heat for about 1 minutes before adding the remaining of the spices and salt and continue to cook for another 3 minutes. Add water if too dry
4. Next add in the vegetables and half the remaining water and cook on a medium to low heat until the vegetables are cooked.
5. To serve, in a large bowl, scoop some of the rice and then ladle the curry on top and do the same to create layers of curry and rice top with the remaining fried, mint, onions, cashew and raisins.
- Prep Time: 15 Minutes
- Cook Time: 1 Hour
- Category: Grains
- Method: Hrad
- Cuisine: Indian
Keywords: Vegetarian Biryani