EASY VEGETABLE BIRYANI (VEGAN)
Packed full of flavour and healthy vegetables this Easy Vegetable Biryani is quick, simple and delicious - the perfect midweek meal! It's also vegetarian, vegan, gluten free and dairy free.
Provided by Eb Gargano
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Place all the ingredients for the Cumin Roasted Aubergine and Cauliflower in a large oven tray and toss together. When the oven has heated up, roast the vegetables for 20 minutes or until soft.
- Meanwhile, put the remaining tablespoon of olive oil, the sliced onion and pepper in a large frying pan or sauté pan (must have a lid). Fry gently, with the lid on, for 5 minutes or until softened but not browned. Stir occasionally.
- Remove the lid, add the garlic, chilli and spices and fry for 2 minutes, stirring occasionally.
- Add the rice and stir to coat the rice in the onions, garlic and spices, then add the coconut milk and water and bring to the boil. Put the lid on the frying pan and turn the heat right down, simmer for 7 minutes.
- Add the peas to the pan, stir and replace the lid. Cook for a further 5 minutes or until the rice is done to your liking. If it starts sticking before the rice is cooked, add an extra splash of water.
- Finally stir in the roasted aubergine and cauliflower and 2 tablespoons of chopped fresh coriander.
- Sprinkle extra coriander on top and serve with all your favourite extras, such as naan breads, pickles and chutneys.
Nutrition Facts : Calories 497 kcal, Carbohydrate 91 g, Protein 10 g, Fat 10 g, SaturatedFat 2 g, Sodium 653 mg, Fiber 9 g, Sugar 13 g, ServingSize 1 serving
EASY VEGGIE BIRYANI
This tasty Indian-inspired dish is faster than a takeaway
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 20m
Number Of Ingredients 6
Steps:
- Boil the kettle. Get out a large microwaveable bowl and pile in the rice, veg and raisins.
- Pour 600ml/1 pint boiling water over the rice mixture and crumble in the stock cube, then stir in the curry paste. Cover the bowl with cling film, leaving a small gap at the side to let out the steam. Cook on full power (850 watts) for 12 minutes - if your microwave is less powerful, add 2 minutes.
- Remove from the microwave and stand, still covered, for 5 minutes to complete the cooking - if you don't let it stand the rice will be too nutty. Fluff up the rice, scatter with cashews and serve.
Nutrition Facts : Calories 305 calories, Fat 6 grams fat, Carbohydrate 57 grams carbohydrates, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.42 milligram of sodium
EASY VEGETABLE BIRYANI RECIPE
Vegetable Biryani is a bold and flavorful Indian rice dish with bell peppers, peas, carrots and potatoes in a spiced rice dish made with turmeric, garam masala and other warm spices.
Provided by Sabrina Snyder
Categories Side Dish
Time 1h
Number Of Ingredients 22
Steps:
- Add olive oil in a large dutch oven over medium-high heat.
- Add the onion, and cook until translucent, about 3-4 minutes.
- Stir in garlic, ginger, tomatoes, and 1/2 cup water.
- Bring to a simmer, and cook until the water has evaporated, about 10 minutes.
- Add in the peas, carrot, potato, bell pepper, celery and cauliflower and stir well.
- Add in the salt, cayenne, black pepper, garam masala, turmeric, cumin and cinnamon, stirring well.
- Add in the vegetable broth and bring to a boil.
- Rinse basmati rice.
- Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
- Turn off the heat and let sit, covered, for five minutes before opening and serving.
Nutrition Facts : Calories 393 kcal, Carbohydrate 72 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Sodium 1435 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
VEGETABLE BIRYANI
A very tasty and interesting biryani; the color looks appetizing and the taste is great! It's delicious served with mint chutney or simple, plain yogurt.
Provided by Asmaa'
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 4
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 86.9 g, Cholesterol 16.5 mg, Fat 8 g, Fiber 3.9 g, Protein 9.7 g, SaturatedFat 4.4 g, Sodium 1043.3 mg, Sugar 4.2 g
SPICED VEGETABLE BIRYANI
This simple vegetarian curry, full of fresh Indian flavours, is quick to make and cooks in a single pot
Provided by Silvana Franco
Categories Supper, Vegetable
Time 1h
Number Of Ingredients 15
Steps:
- Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.
- While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.
- Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts. Serve with a pile of poppadums and a bowl of raita.
Nutrition Facts : Calories 494 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 89 grams carbohydrates, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.99 milligram of sodium
VEGETABLE BIRYANI (TEHRI)
Tehri was originally concocted by kings in northern India as a vegetarian equivalent to the Mughals' mutton or chicken biryani. This modern-day version has deliciously soft sweet vegetables and flavorful long-grain rice. Serve with chilled yogurt and spicy curry on the side.
Provided by thesiamesecat
Categories World Cuisine Recipes Asian Indian
Time 51m
Yield 6
Number Of Ingredients 15
Steps:
- Place rice in large container and cover with several inches of cool water; let soak for 20 minutes. Drain.
- Heat oil in a pressure cooker over medium heat. Add onion, cumin seeds, and bay leaves; cook and stir until onion is translucent, about 5 minutes. Stir in potatoes and carrots; cook until lightly browned, about 5 minutes. Stir in turmeric, chile powder, and coriander; cook until fragrant, about 1 minute.
- Stir rice gently into the pressure cooker until evenly coated with oil. Pour in water and peas. Stir in salt, butter, and garam masala. Seal cooker and bring to high pressure according to manufacturer's instructions. Cook for 5 minutes. Remove from heat.
- Release pressure naturally according to manufacturer's instructions. Fluff rice with a fork.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 70.5 g, Cholesterol 1.8 mg, Fat 8.3 g, Fiber 5 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 616.2 mg, Sugar 2.8 g
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- Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice, return to the pot, and cover to keep warm.
- Meanwhile, in a large frying pan, melt the butter with the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the cumin, turmeric, curry powder, and cayenne and cook, stirring, for 1 minute longer. Add the potato, carrots, water, and salt. Increase the heat to moderately high and simmer until the vegetables are tender and no liquid remains in the pan, about 10 minutes.
- Stir the peas into the other vegetables and remove the pan from the heat. Stir in the yogurt and rice and serve topped with the jalapeño, tomato, and cilantro.
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