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0
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minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Dish
- Allergens:
- Seasons:all
- Cuisines:
- Courses:dinner,lunch
Recipe Description
This delightful Vegetable Biryani is brimming with a medley of vibrant vegetables and infused with aromatic spices to create a hearty and satisfying dish. Each grain of rice is perfectly cooked and layered with crispy onions, garden-fresh veggies, and fragrant herbs, making it a sublime choice for any meal and a festivity of flavors that captivates the palate.
Ingredients
- 2 cups basmati rice
- 1 large onion, thinly sliced
- 2 carrots, chopped
- 1 cup green peas
- 1 bell pepper, chopped
- 1 cup cauliflower florets
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 bay leaves
- 4 cloves
- 4 cardamom pods
- 1 cinnamon stick
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
Steps:
- Rinse the rice until water runs clear, soak for 20 minutes, then drain.
- In a large pot, heat vegetable oil over medium heat. Add cumin seeds, bay leaves, cloves, cardamom, and cinnamon; sauté for 2 minutes.
- Add the sliced onions and sauté until they turn golden brown.
- Add carrots, green peas, bell pepper, and cauliflower. Cook for 5 minutes.
- Stir in turmeric powder, coriander powder, and red chili powder, cook for another minute.
- Pour in 4 cups of water, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer until the rice is cooked and water is absorbed, about 18-20 minutes.
- Remove from heat, fluff the rice with a fork, and let it sit covered for 5 minutes before serving.
- Garnish with fresh cilantro and serve hot.
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