Description
Indian Vegetable Biryani is an aromatic and colorful feast, perfect for festive occasions. This dish combines basmati rice, saffron, and a variety of mixed vegetables to create a delightful culinary experience.
Ingredients
- 2 cups basmati rice
- 1/4 teaspoon saffron threads
- 2 tablespoons warm milk
- 2 tablespoons ghee or oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup mixed vegetables (carrots, peas, beans, etc.)
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- Salt to taste
- 3 cups water
- Fresh coriander leaves for garnish
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
- Soak the saffron threads in warm milk and set aside.
- Heat ghee or oil in a large pot over medium heat. Add the sliced onions and sauté until golden brown.
- Add the minced garlic and grated ginger, and sauté for another minute.
- Add the mixed vegetables and cook for 5 minutes, stirring occasionally.
- Stir in the cumin seeds, garam masala, turmeric powder, and salt. Cook for 2 minutes until fragrant.
- Add the drained rice to the pot and gently mix with the vegetables and spices.
- Pour in the water and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
- Drizzle the saffron milk over the cooked rice and gently fluff with a fork.
- Garnish with fresh coriander leaves before serving.
Notes
- For a richer flavor, you can add fried cashews and raisins as a garnish.
- Adjust the spice level by adding more or less garam masala according to your taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg