Crunchy mixed vegetable biryani.
Fresh vegetables are abundantly available in India and vegetarian dishes are a major part of Indian cuisine. This recipe is a vegetarian version of the popular biryani and can be eaten on its own with just raita and pickles on the side.
Ingredients
- 1 cup Basmati rice
- 10 green beans, sliced
- 1 cauliflower, cut into florets
- 1 carrot, sliced
- 1/2 cup fresh peas
- 5 mushrooms
- 2 onions, chopped
- 1 stick cinnamon
- 4 small, green cardamoms
- 1 teaspoon cumin seeds
- 1 teaspoon ground red chili
- 5 tablespoon ghee
- 3 cloves
- Chopped cilantro
- Salt to taste
Directions
Grind the cloves and cinnamon together coarsely. Wash the rice well and drain completely.
Place the ghee in a pan and heat it. Add in the ground cinnamon and cloves and the cardamom pods and fry for half a minute. Add the cumin and onions and fry until onions turn golden. Next, add in the red chili powder anf fry for half a minute. Add in the beans, cauliflower, carrot, peas and mushrooms and cook for 5 minutes. Reduce the heat and add the rice. Fry until rice absorbs all the ghee. Season with salt and pour in 2 cups of water.
Cover the pan, increase the heat and bring to the boil. Lower the heat and cook for another 30 minutes. Garnish with chopped cilantro before serving.
Tips
Serve vegetable biryani with a raita and Indian style pickles on the side. Picture credits go to Edseloh.
