Easy Vegetable Biryani Recipe

Easy Vegetable Biryani Recipe

Prep Time Prep: PT30M Cook Time Cook: PT30M Total Time Total: PT60M

Yield: 6 Servings

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Side Dish

  • 3 tablespoons olive oil (or ghee if available)
  • 1 yellow onion (cut into 1/2-inch dice)
  • 1 tablespoon garlic (minced)
  • 1 tablespoon ginger (minced)
  • 1 roma tomato (minced finely)
  • 1/2 cup water
  • 1/2 cup peas
  • 1  carrot (sliced into thin coins)
  • 2 russet potatoes (peeled and chopped)
  • 1 green bell pepper (sliced)
  • 2 stalks celery (thinly sliced)
  • 1 cup cauliflower florets
  • 2 teaspoons Kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 2 teaspoons garam masala
  • 1 teaspoon coriander
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 4 cups vegetable broth
  • 2 cups basmati rice (rinsed and drained)
  1. Add olive oil in a large dutch oven over medium-high heat.
  2. Add the onion, and cook until translucent, about 3-4 minutes.
  3. Stir in garlic, ginger, tomatoes, and 1/2 cup water.
  4. Bring to a simmer, and cook until the water has evaporated, about 10 minutes.
  5. Add in the peas, carrot, potato, bell pepper, celery and cauliflower and stir well.
  6. Add in the salt, cayenne, black pepper, garam masala, turmeric, cumin and cinnamon, stirring well.
  7. Add in the vegetable broth and bring to a boil.
  8. Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
  9. Turn off the heat and let sit, covered, for five minutes before opening and serving.

Ingredients

  • 3 tablespoons olive oil (or ghee if available)
  • 1 yellow onion (cut into 1/2-inch dice)
  • 1 tablespoon garlic (minced)
  • 1 tablespoon ginger (minced)
  • 1 roma tomato (minced finely)
  • 1/2 cup water
  • 1/2 cup peas
  • 1  carrot (sliced into thin coins)
  • 2 russet potatoes (peeled and chopped)
  • 1 green bell pepper (sliced)
  • 2 stalks celery (thinly sliced)
  • 1 cup cauliflower florets
  • 2 teaspoons Kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 2 teaspoons garam masala
  • 1 teaspoon coriander
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 4 cups vegetable broth
  • 2 cups basmati rice (rinsed and drained)

Instructions

  1. Add olive oil in a large dutch oven over medium-high heat.
  2. Add the onion, and cook until translucent, about 3-4 minutes.
  3. Stir in garlic, ginger, tomatoes, and 1/2 cup water.
  4. Bring to a simmer, and cook until the water has evaporated, about 10 minutes.
  5. Add in the peas, carrot, potato, bell pepper, celery and cauliflower and stir well.
  6. Add in the salt, cayenne, black pepper, garam masala, turmeric, cumin and cinnamon, stirring well.
  7. Add in the vegetable broth and bring to a boil.
  8. Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
  9. Turn off the heat and let sit, covered, for five minutes before opening and serving.