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Vegetable Biryani
Vegetable Biryani
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Vibrant vegetable biryani bursting with flavor, perfect with mint chutney or creamy yogurt.
Ingredients:
  • 2 tablespoons ghee (clarified butter), or olive oil
  • 1 red onion, cut into 1/2-inch dice
  • 0.5 teaspoon cumin seed
  • 1 (1 inch) piece cinnamon stick
  • 7 peppercorns
  • 1 tablespoon ginger garlic paste
  • 1 tomato, diced
  • 0.5 cup water
  • 0.5 cup peas
  • 0.5 cup diced carrot
  • 0.5 cup diced potato
  • 1 cube chicken bouillon
  • 0.25 teaspoon ground red chile pepper
  • 0.25 teaspoon black pepper
  • 0.5 teaspoon garam masala
  • 0.25 teaspoon ground turmeric
  • 2 cups basmati rice, rinsed and drained
Instructions:
  • Heat the ghee in a large Dutch oven until melted over medium heat. Add onion and cook until softened, approximately 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns, and cook until spices are fragrant and cumin seeds start to pop, roughly 3 minutes.
  • Combine the aromatic ginger garlic paste, fresh tomatoes, and 1/2 cup of water in the pan. Simmer until the liquid reduces, approximately 5 minutes. Add in the vibrant peas, sweet carrots, and hearty potatoes. Season with chicken bouillon, salt, red chile for a kick, black pepper for depth, fragrant garam masala, and vibrant turmeric. Stir thoroughly, cover, and cook for 3 minutes to meld the flavors together.
  • In a large pot, bring 4 cups of water to a boil. Add basmati rice, reduce heat to medium, cover, and simmer for 10 minutes. Then, lower the heat to low and cook until the rice softens, about 10-15 minutes.

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