mealwise
US Metric
← All recipes

Vegetable Biryani

Prep 20 min · cook 40 min · lunch, dinner · good for leftovers

indianvegetarianriceone-potgluten-free

Ingredients

Scale to what I have

  • 2 cups basmati rice
  • 3 tbsp ghee
  • 2 onions, thinly sliced
  • 1 tbsp ginger, grated
  • 4 cloves garlic, minced
  • 1 cup plain yogurt
  • 1 carrot, diced
  • 1 cup green peas
  • 1 potato, diced
  • 1 cup cauliflower florets
  • 1 tbsp garam masala
  • 1 tsp chili powder
  • ½ tsp turmeric
  • 1 ½ tsp salt
  • 4 cups water
  • ¼ cup mint leaves
  • ¼ cup cilantro, chopped
  • 2 tbsp cashews
  • 2 tbsp raisins

    Method

    1. Rinse and soak the rice for 20 minutes. Fry the onions in ghee until crisp and golden; set a third aside.
    2. Add ginger, garlic, spices, yogurt and all the vegetables and cook for 8 minutes.
    3. Add the rice, salt and water. Bring to a boil, cover tightly and cook on low heat for 15 minutes.
    4. Rest for 10 minutes, then fold in the herbs, fried onions, cashews and raisins.