-
20
minPrep Time -
40
minCook Time -
60
minReady in -
perYield -
550
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:
- Seasons:All
- Cuisines:
- Courses:dinner,lunch
Recipe Description
Aromatic and flavorful vegan Vegetable Biryani, made with basmati rice, a variety of spices, and mixed vegetables. Perfect for any occasion!
Ingredients
- 1 cup basmati rice
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 carrots, diced
- 1 cup green beans, chopped
- 1/2 cup peas
- 1 bell pepper, diced
- 3 tablespoons biryani masala
- Salt, to taste
- 2 cups water
- Fresh cilantro, for garnish
- Saffron strands, soaked in warm milk (optional for non-vegan version, skip for vegan)
Steps:
- Rinse the basmati rice until the water runs clear, then soak for 20 minutes. Drain.
- Heat oil in a large saucepan. Add the sliced onions and sauté until they turn golden brown.
- Add the ginger and garlic paste, and sauté for another minute.
- Add the diced carrots, green beans, peas, and bell pepper to the pan. Stir well.
- Stir in the biryani masala and salt, cook for 2-3 minutes.
- Pour in 2 cups of water, bring to a boil, then reduce the heat to low. Cover and cook until the rice is done, about 20 minutes.
- Optional, for added flavor, sprinkle saffron soaked in warm milk across the top of the biryani.
- Garnish with fresh cilantro before serving.
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