Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Vegetable Biriyani
Recipe

22 INGREDIENTS • 7 STEPS • 30MINS

Vegetable Biriyani

5
1 rating
For my Vegetarian friends!!!!
Add to plan
logo
Vegetable Biriyani
Save
author_avatar
Anju's Recipe Book
Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
For my Vegetarian friends!!!!
30MINS
Total Time
$2.02
Cost Per Serving
Ingredients
Servings
4
US / Metric
Garam Masala
3/4 tsp
Whole Clove
3
Whole Cloves
Cinnamon Stick
1 in
Cinnamon Stick
Black Cardamom
3
Black Cardamom
Onion
1
Onion
Green Peas
1/2 cup
Green Chili Pepper
2
Green Chili Peppers
Garlic
5 cloves
Fresh Ginger
1 piece
Fresh Mint
2 Tbsp
Fresh Mint, chopped
Fresh Cilantro
2 Tbsp
Fresh Cilantro, chopped
Oil
3 Tbsp
Oil
Ghee
1 Tbsp
Salt
to taste
Bread
1 slice
Bread
Cashew Nuts
to taste
Cashew Nuts
or Raisins
Nutrition Per Serving
VIEW ALL
Calories
587
Fat
15.6 g
Protein
11.0 g
Carbs
100.4 g
Add to plan
logo
Vegetable Biriyani
Save
author_avatar
Anju's Recipe Book
Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
Cooking InstructionsHide images
step 1
Wash and soak the Basmati Rice (2 cups) and keep aside for ten minutes. Chop the Bread (1 slice) to small piece. To a pan pour Oil (2 Tbsp) and fry the bread pieces, Cashew Nuts (to taste) and keep aside.
step 1 Wash and soak the Basmati Rice (2 cups) and keep aside for ten minutes. Chop the Bread (1 slice) to small piece. To a pan pour Oil (2 Tbsp) and fry the bread pieces, Cashew Nuts (to taste) and keep aside.
step 2
To the same pan add Oil (1 Tbsp) and add crush Fresh Ginger (1 piece), Garlic (5 cloves), and Green Chili Peppers (2). Saute for three to four minutes and add sliced Onion (1).
step 2 To the same pan add Oil (1 Tbsp) and add crush Fresh Ginger (1 piece), Garlic (5 cloves), and Green Chili Peppers (2). Saute for three to four minutes and add sliced Onion (1).
step 3
Chop Fresh Cilantro (2 Tbsp).
step 4
Chop Fresh Mint (2 Tbsp).
step 5
Saute till the onion becomes soft and add chopped Tomato (1) and cook for four to five minutes. Now add chopped Potato (1), Carrot (1), Green Peas (1/2 cup), 1 tablespoon of fresh mint, 1 tablespoon of coriander leaves, Salt (to taste), and Garam Masala (1/4 tsp). Add little water and cover and cook. Once done switch off the flame and keep aside.
step 5 Saute till the onion becomes soft and add chopped Tomato (1) and cook for four to five minutes. Now add chopped Potato (1), Carrot (1), Green Peas (1/2 cup), 1 tablespoon of fresh mint, 1 tablespoon of coriander leaves, Salt (to taste), and Garam Masala (1/4 tsp). Add little water and cover and cook. Once done switch off the flame and keep aside.
step 6
Drain the soaked rice and keep aside. Keep water for boiling to cook the rice. Add Cinnamon Stick (1 in), Whole Cloves (3), Bay Leaf (1), Black Cardamom (3), Salt (to taste), Garam Masala (1/2 tsp), and Ground Turmeric (1/4 tsp). Once it boils well add the drained rice and let it cook well. Once the rice is cooked drain out excess water. Spread a layer of rice in a biriyani pot.
step 6 Drain the soaked rice and keep aside. Keep water for boiling to cook the rice. Add Cinnamon Stick (1 in), Whole Cloves (3), Bay Leaf (1), Black Cardamom (3), Salt (to taste), Garam Masala (1/2 tsp), and Ground Turmeric (1/4 tsp). Once it boils well add the drained rice and let it cook well. Once the rice is cooked drain out excess water. Spread a layer of rice in a biriyani pot.
step 7
Sprinkle some fresh mint, coriander leaves, and fried bread, Cashew Nuts (to taste). Spread some of the masala on top. Repeat the same process of layering the rice and masala. Finally drizzle Ghee (1 Tbsp) on top. Cover and cook in low flame for five minutes and switch off the flame. Serve hot with raita and pickle.
step 7 Sprinkle some fresh mint, coriander leaves, and fried bread, Cashew Nuts (to taste). Spread some of the masala on top. Repeat the same process of layering the rice and masala. Finally drizzle Ghee (1 Tbsp) on top. Cover and cook in low flame for five minutes and switch off the flame. Serve hot with raita and pickle.
Tags
Shellfish-Free
Vegetarian
Indian
0 Saved
top