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–+ servings
Irresistible Vegetable Biryani

Irresistible Vegetable Biryani: A Comforting Flavor Adventure

This Irresistible Vegetable Biryani combines fluffy basmati rice, colorful vegetables, and aromatic spices, making it a delightful and adaptable meal for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 portions
Course: Lunch
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biryani
  • 1 cup Basmati Rice Soaked for better cooking results.
  • 1/2 teaspoon Saffron Threads Turmeric can be used as a substitute for color.
  • 1 cup Whole Milk Can be swapped for plant-based milk.
  • 2 pods Green Cardamom Crush whole pods for aroma.
  • 3 pieces Whole Cloves
  • 1 inch Cinnamon Stick Ground cinnamon can be used as a substitute.
  • 1 leaf Bay Leaf Only one leaf needed.
  • 1 teaspoon Kosher Salt Sea salt can be an alternative.
  • 1 teaspoon Cumin Seeds Ground cumin may substitute.
  • 3 tablespoons Ghee or Neutral Oil Ghee offers a buttery flavor.
  • 1 medium Red Onion Sliced.
  • 2 cups Additional Vegetables (Potato, Cauliflower, Carrot, Peas) Mix and match based on availability.
  • 4 cloves Fresh Garlic Minced.
  • 1 tablespoon Fresh Ginger Grated.
  • 1 cup Whole-Milk Greek Yogurt Replace with dairy-free yogurt for vegan option.
  • 1 tablespoon Fresh Lime Juice Can be substituted with lemon juice.
  • 1/4 cup Mint Fresh.
  • 1/4 cup Dried Apricots
  • 1/4 cup Roasted Cashews
For Serving
  • 1 cup Cooling Raita Perfect for balancing the spices.

Equipment

  • large skillet
  • Measuring Cups
  • Measuring Spoons
  • Cutting board
  • Knife

Method
 

Step‑by‑Step Instructions
  1. Rinse the basmati rice under cold water until the water runs clear, then soak for about 30 minutes.
  2. In a large skillet, heat ghee or oil over medium heat.
  3. Add sliced red onion and sauté until golden brown, then add crushed green cardamom, whole cloves, and cinnamon stick.
  4. Introduce your chopped vegetables and sauté for about 5-7 minutes.
  5. Stir in minced garlic and grated ginger, cooking for 1-2 minutes.
  6. Mix in the soaked rice, yogurt, lime juice, and kosher salt.
  7. Pour in enough water to cover the mixture, bringing it to a boil.
  8. Cover and simmer for 20 minutes.
  9. Let the biryani rest for 5 minutes after cooking.
  10. Garnish with mint leaves, dried apricots, and roasted cashews before serving.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 65gProtein: 10gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 500mgPotassium: 450mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

For optimal freshness, allow leftovers to cool before sealing in an airtight container.

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