Vegetable Biryani recipe
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Ingredients
- 2 tablespoons ghee (clarified butter), or olive oil 1 red onion, cut into 1/2-inch dice ½ teaspoon cumin seed 1 (1 inch) piece cinnamon stick 7 peppercorns 1 tablespoon ginger garlic paste 1 tomato, diced ½ cup water ½ cup peas ½ cup diced carrot ½ cup diced potato 1 cube chicken bouillon 1 teaspoon salt ¼ teaspoon ground red chile pepper ¼ teaspoon black pepper ½ teaspoon garam masala ¼ teaspoon ground turmeric 4 cups water 2 cups basmati rice, rinsed and drained
Nutrition Info
- 457.6 caloriescarbohydrate: 86.9 gcholesterol: 16.5 mgfat: 8 gfiber: 3.9 gprotein: 9.7 gsaturatedFat: 4.4 gservingSize: -sodium: 1043.3 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Vegetable Biryani
Directions
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Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns, cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.