Short Cut Vegetable Biryani Food

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EASY VEGETABLE BIRYANI RECIPE



Easy Vegetable Biryani Recipe image

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

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)

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

MASALA RICE AND VEGETABLES



Masala Rice and Vegetables image

A nod to biryani, basmati rice laced with raisins, almonds and fragrant spices come together with hearty vegetables in this mouthwatering plant-based rice dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 main course servings

Number Of Ingredients 28

3/4 cups basmati rice
1 tablespoon unsalted butter
2 tablespoons golden raisins
2 tablespoons blanched, sliced almonds
1/2 teaspoon turmeric
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole coriander seeds
3 whole cardamom pods
1 cinnamon stick, broken in half
1 1/2 cups water
1 teaspoon kosher salt
2 tablespoons unsalted butter
1/4 small yellow onion, thinly sliced
1 tablespoon peeled, minced fresh ginger
2 cloves garlic, minced
2 tablespoons golden raisins
2 tablespoons blanched, sliced almonds
1 1/2 teaspoons whole coriander seeds
1/2 teaspoon whole cumin seeds
5 whole cardamom pods
1 cup small cauliflower florets
3 ounces green beans, cut into 1-inch pieces
3 small new potatoes (about 6 ounces), peeled and quartered
1 medium carrot, cut into 1-inch pieces
1 teaspoon kosher salt
2/3 cup water
2 tablespoons toasted shredded coconut
2 tablespoons toasted blanched, sliced almonds

Steps:

  • Make the rice: Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
  • Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes. Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, (wrap the lid tightly with a kitchen towel), cover, and steam until the rice is tender, 20 minutes. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.
  • Meanwhile, make the vegetables. Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the golden raisins, almonds, coriander seed, cumin seed, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes. Stir in the cauliflower, green beans, potatoes, carrots, and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.
  • Add the rice to the vegetable mixture and, using a rubber spatula, stir to combine. Season with salt to taste. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds. Serve immediately.

VEGETABLE BIRYANI



Vegetable Biryani image

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

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

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

SHORT-CUT VEGETABLE BIRYANI



Short-Cut Vegetable Biryani image

When time is of the essence and you need to impress someone, this quick and easy recipe is the one to get the job done.

Provided by Member 610488

Categories     Rice

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 28

3/4 cup basmati rice
1 tablespoon unsalted butter
2 tablespoons golden raisins
2 tablespoons sliced almonds
1/2 teaspoon turmeric
1/4 teaspoon whole cumin seed
1/4 teaspoon whole coriander seed
3 whole cardamom pods
1 cinnamon stick, broken in half
1 1/2 cups water
1 teaspoon kosher salt
2 tablespoons unsalted butter
1/4 small yellow onion, thinly sliced
1 tablespoon fresh ginger, peeled, minced
2 garlic cloves, minced
2 tablespoons golden raisins
2 tablespoons sliced almonds
1 1/2 teaspoons whole coriander seeds
1/2 teaspoon whole cumin seed
5 whole cardamom pods
1 cup small cauliflower floret
3 ounces green beans, cut into 1 inch pieces
3 small new potatoes, peeled and quartered
1 medium carrot, cut into 1-inch pieces
1 teaspoon kosher salt
2/3 cup water
2 tablespoons toasted shredded coconut
2 tablespoons toasted sliced almonds

Steps:

  • Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
  • Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes.
  • Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, (wrap the lid tightly with a kitchen towel), cover, and steam until the rice is tender, 20 minutes. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.
  • Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the golden raisins, almonds, coriander seed, cumin seed, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes.
  • Stir in the cauliflower, green beans, potatoes, carrots, and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.
  • Add the rice to the vegetable mixture and, using a rubber spatula, stir to combine. Season with salt to taste. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds. Serve immediately.

VEGETABLE BIRYANI



Vegetable Biryani image

A classic dish from northern India that usually includes meat (lamb or chicken), vegetables, dried fruits, nuts, and basmati rice. Traditionally, it is baked as a layered casserole. This is a vegetarian version to be served with warmed naan and a spicy sweet chutney.

Provided by ratherbeswimmin

Categories     Rice

Time 1h12m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1 onion, diced
1 green bell pepper, diced
8 ounces green beans, trimmed and cut into 1-inch pieces
1 carrot, sliced thin
1 teaspoon minced fresh ginger
2 garlic cloves, minced
2 teaspoons garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne
1 1/2 cups basmati rice
4 cups water
1 1/2 cups cooked kidney beans, rinsed and drained
peanuts
raisins

Steps:

  • Let the oil get heated in a large ovenproof casserole over medium heat.
  • Add in the onion, bell pepper, green beans, and carrot; stir/saute for about 10 minutes or until soft.
  • Add in the ginger, garlic, garam masala, turmeric, salt, and cayenne; cook and stir occasionally for 2 more minutes.
  • Stir in rice, then stir in water.
  • Cover and bake in a 375° oven for 30 minutes or until the rice and vegetables are tender.
  • Remove from oven; stir in the kidney beans and replace the lid.
  • Let stand for 5 minutes.
  • Serve onto individual plates; garnish with peanuts and raisins, if desired.

Nutrition Facts : Calories 410.8, Fat 6.2, SaturatedFat 1, Sodium 600.5, Carbohydrate 78, Fiber 9.9, Sugar 5.8, Protein 12.3

VEGETABLE BIRYANI (SOUTH AFRICA)



Vegetable Biryani (South Africa) image

Make and share this Vegetable Biryani (South Africa) recipe from Food.com.

Provided by Engrossed

Categories     Rice

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 20

3 large onions, sliced
4 tablespoons butter or 4 tablespoons clarified butter
6 chili peppers, crushed into a paste (I will use a lesser amount of chili paste or crushed red pepper flakes) or 2 teaspoons cayenne pepper (I will use a lesser amount of chili paste or crushed red pepper flakes)
2 tablespoons fresh ginger, minced (2-inch piece)
10 garlic cloves, minced
1/2 cup dry lentils, pre-soaked
1/2 lb green peas
1/2 lb carrot, chopped
1/2 lb green beans, chopped
3 large tomatoes, chopped
6 whole cloves
4 inches cinnamon sticks
6 cardamom pods, crushed
1 teaspoon turmeric
3 sprigs of fresh mint or 1/2 teaspoon dried mint, pounded
2 cups long-grain white rice, uncooked (basamati is good)
6 large potatoes, chopped into large chunks
1 -2 teaspoon salt
5 -6 cups hot water
yogurt, to serve

Steps:

  • In a large, heavy skillet or stew pot, fry the onions in butter until they are golden brown. With a slotted spoon, remove about 1/3 of the slices and set aside.
  • Add to the pot the ginger, garlic and chili paste, and fry for 5-6 minutes, stirring constantly. Then add the lentils, green peas, carrots and green beans. Reduce heat and cook for 15 minutes, adding more butter or a bit of oil if needed.
  • Add the tomatoes, spices and mint, and stir for 5 minutes.
  • Then pour a cup of hot water, cover, and simmer until vegetables are about half cooked.
  • Add rice, potatoes, salt and another 4-5 cups of hot water (use the lesser amount if your vegetables have created quite a bit of liquid). Cover again, and cook for another 20-30 minutes until rice is done and water is absorbed.
  • To serve, garnish with the reserved onion slices, and pass around a bowl of yogurt as a sauce.

VEGETABLE BIRYANI



Vegetable Biryani image

Make and share this Vegetable Biryani recipe from Food.com.

Provided by roja khan

Categories     Pakistani

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 1/2 cups rice
100 g carrots, peeled and cut into cubes
150 g potatoes, peeled and cut into cubes
150 g green peas
150 g French beans, cut into 1/2 inch
2 onions, sliced
4 tablespoons oil
1 tablespoon ginger paste
1 tablespoon garlic paste
50 g biryani masala
1 cup low-fat plain yogurt
2 tomatoes, cut into cubes
4 green chilies
1/3 cup mint, chopped

Steps:

  • Fry the onions in oil on medium heat until golden, Add ginger garlic paste and vegetables stir, Fry for 5minutes,.
  • Add Biryani Masala, yogurt, green chillies and stir. Fry for 5 minutes,.
  • Add 1/2 glass of water. Cover and cook on low heat until the vegetables are almost done .now mix green chillies and tomatoes and cooked 2 minutes.
  • Separately: In 12 glasses of hot water stir 3 tablespoons of Shan Salt. Add soaked rice, boil until the rice is more than half cooked. remove and thoroughly drain.
  • now layered rice in big pot then add vegetable gravy with vegetables Spread the cooked rice evenly over the vegetables. then add mint leaves.
  • Cover and cook on low heat until rice is tender. Mix before serving.

Nutrition Facts : Calories 695.5, Fat 16.4, SaturatedFat 2.7, Cholesterol 3.7, Sodium 88.7, Carbohydrate 117.2, Fiber 17.9, Sugar 15.5, Protein 21.6

VERY VEGGIE WEEKEND BIRYANI



Very Veggie Weekend Biryani image

This is a delicious Biryani (spiced rice dish) which is the perfect main meal. Not a saucy curry, it is completely different - sort of like a paella of Indian cuisine - it has become an Indian restaurant favourite. Dum refers to a slow cooking method. The food is placed in a pot and dough is used to create a tight seal to prevent steam from escaping. The steam helps the spices to infuse the rice and create a wonderful aromatic flavour. This is delicious, but if you feel like a hassle-free Biryani, check out our new oven-bake Easy Biryani cooking sauces.

Provided by pataks

Time 50m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Place the rice in a sieve and rinse it in several changes of warm water. Drain.
  • In a pan, heat three tbsp of oil and fry the sliced onions until golden brown. Remove from the pan and drain on absorbent paper. In the same oil, saute the red onion for five minutes. Add the garlic, green chilli and one tsp of ginger, cook for one minute before adding three tbsp of Patak's Biryani Paste or Tikka Masala Paste. After two minutes stir in the tomatoes and cook for four minutes. Add the yoghurt and cook for a further two minutes.
  • Add the baby carrots, baby corn, asparagus, exotic and button mushrooms. If the mixture is too thick add a little water. Simmer for one minute, then remove from the heat. Add one tbsp of coriander and one tbsp of mint. Season to taste and set aside.
  • Meanwhile, cook the rice, place the rice in a large pan with the dried mushrooms, cinnamon stick, green cardamom, bay leaves, saffron and one tbsp of Patak's Biryani Paste or Tikka Masala Paste. Cover the rice with boiling water and return to the boil. Simmer for eight minutes or until the rice is just tender but with a little bite. Drain and discard the whole spices.
  • Grease the base of a casserole dish (or an ovenproof dish) with one tbsp of oil and add a layer of the aromatic rice. Sprinkle with some coriander, mint, ginger, cashew nuts and sultanas. Add a layer of the vegetable masala and then sprinkle with some coriander and mint. Repeat the layering until all the rice and vegetable masala has been used. Finish with a sprinkle of coriander, mint, nuts, sultanas and the fried sliced onions.
  • Preheat the oven at 200C/400F/Gas Mark 6. In a bowl mix together the whole-wheat flour, one tsp of salt and some water to form a dough. Roll into a sausage shape. Press this onto the edge of the casserole dish. Put the lid firmly on top and place on a medium heat on the hob for two minutes (this allows the steam to begin). Then bake in the oven for 20 minutes. Remove from the oven and leave to stand for five minutes before breaking the seal before serving.

VEGETABLE BIRYANI



Vegetable Biryani image

This traditional Indian casserole is made with basmati rice and chickpeas.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 19

1/2 teaspoon saffron, crumbled
1/4 cup nonfat milk
1 1/2 cups basmati rice, soaked in cold water 10 minutes and drained
3 tablespoons canola oil
2 large onions, thinly sliced
1 1/2 teaspoons whole cumin seeds
3/4 teaspoon ground cardamom
1 cinnamon stick, broken into 4 pieces
1/2 teaspoon ground cloves
1 tablespoon minced fresh ginger
2 garlic cloves, minced
3 plum tomatoes (about 1/2 pound), peeled, seeded, and chopped
6 ounces green beans, cut into thirds (about 1 1/2 cups)
1/2 head cauliflower, cut into florets (about 2 cups)
2 carrots, cut into 1/2-inch pieces (about 3/4 cup)
1 cup cooked or canned chickpeas, drained and rinsed
1 1/2 teaspoons coarse salt
1 cup fresh or frozen peas
2 ounces (about 1/2 cup) cashews

Steps:

  • Preheat oven to 350 degrees. Combine saffron and milk in a small bowl; set aside. Place rice in a medium saucepan with 1 1/2 cups cold water. Bring to a boil over high heat, stir once, then reduce heat to low. Cover and simmer until rice has absorbed all the water, about 20 minutes.
  • Meanwhile, heat 2 tablespoons oil in a large saute pan over medium-high heat. Add onions; cook, stirring, until golden brown and slightly crisp, about 10 minutes. Remove half the onions from pan, and reserve. Add remaining tablespoon oil along with the spices, ginger, garlic, and tomatoes. Cook, stirring, until fragrant, about 2 minutes.
  • Pour 1 cup water into pan; bring to a simmer over medium-low heat. Add green beans, cauliflower, carrots, chickpeas, and salt; reduce heat to a simmer, and cover pan. Cook until vegetables are crisp-tender, about 10 minutes. Add peas, and cook until bright green, about 2 minutes. Remove pan from heat.
  • Place one-third of the rice in a 3 1/2-quart heavy-bottom casserole or baking dish with a tight-fitting lid. Drizzle half the saffron milk over rice. Using a slotted spoon, transfer half the vegetable mixture to the casserole, leaving liquid behind. Place another one-third of rice on top; drizzle with remaining saffron milk. Repeat with remaining vegetables and rice. Spread reserved onions over the top; sprinkle with cashews.
  • Cover, and bake until casserole is heated through and aromatic, about 30 minutes. Remove from oven; let cool slightly before serving.

Nutrition Facts : Calories 430 g, Fat 14 g, Fiber 8 g, Protein 12 g, Sodium 516 g

VEGETABLE BIRYANI



Vegetable Biryani image

Vegetarian recipe from about.com. This is one of my husband's fav vegetarian recipes we have tried. He requests it all the time and even takes the leftovers for lunch. I really wouldn't leave out any ingredients, because the flavors all work so nicely together. The raisins really help to cut the spicy curry. Also, I end up using less of the curry paste, but it depends on your taste and what kind you purchase. If you don't like things too spicy, start off with less and build your way up to suit your taste. Note: Curry paste and powder are not the same and I do not recommend using powder for this recipe. ;)

Provided by FrVanilla

Categories     Curries

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

3/4 cup dry green lentils
2 tablespoons extra virgin olive oil
1 onion, chopped
3 carrots, chopped
1 garlic clove, minced
1 tablespoon curry paste (mild, medium or biryani)
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups small cauliflower florets
1 cup basmati rice
1/4 cup raisins
2 1/4 cups vegetable stock
1 cup green peas
1/4 cup toasted sliced almonds (optional)

Steps:

  • In saucepan of boiling water, cook lentils for 10 minutes; drain and set aside.
  • Meanwhile, in Dutch oven, heat oil over medium-high heat; sauté onion until deep golden, 6 minutes.
  • Add carrots, garlic, curry paste, salt and pepper; sauté until fragrant, 3 minutes.
  • Stir in cauliflower, rice, raisins and lentils to coat.
  • Add stock and bring to boil; reduce heat, cover and simmer until rice and vegetables are tender, 20 minutes.
  • Stir in peas and warm through, 4 minutes.
  • Sprinkle with almonds (if using).

ONE-POT VEGETABLE BIRYANI



One-Pot Vegetable Biryani image

Vegetable biryani may be the underdog of biryanis since it's often overshadowed by meatier varieties. But like other formidable yet unsung dishes, this one's adaptability helps it hold its own. Recipes vary across South Asia: Hyderabadi versions are known for their fieriness, while milder, nuttier variations dominate northern regions. This one falls somewhere in the middle. Use any vegetables you have, such as nutty cauliflower, sweet peas and crunchy carrots. Nuts and fresh or dried fruits add a confetti of flavors and textures. This recipe skips the layering typically called for in favor of conveniently stirring everything together. Luckily, using fewer dishes doesn't compromise flavor.

Provided by Zainab Shah

Categories     dinner, vegetables, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 27

2 cups basmati rice
1/4 cup ghee or any neutral oil
1 dried bay leaf
2 whole star anise (optional)
4 whole cloves
4 cardamom pods
4 fresh Thai green chiles or green finger chiles, stems removed
1 medium red onion, finely chopped
1 tablespoon ginger paste or freshly grated ginger
1 tablespoon garlic paste or freshly grated garlic
1/2 teaspoon turmeric powder
2 teaspoons Kashmiri red chile powder or other ground red chile
1 plum tomato, finely chopped
1/2 cup chopped cilantro leaves
1/2 cup chopped mint leaves
1 medium carrot, peeled and thinly sliced
1 small potato, peeled and finely diced
1 cup small cauliflower florets
1/2 cup frozen green peas, thawed
1/2 cup cut green beans (fresh or frozen)
1/2 cup full-fat Greek yogurt
2 tablespoons fine sea salt
2 1/2 cups unsalted vegetable stock or water
1 teaspoon garam masala
1 tablespoon fresh lemon juice, plus 3 lemon slices
1/2 cup fresh pomegranate seeds (optional)
1/4 cup toasted or fried cashews, halved (optional)

Steps:

  • Rinse the rice, cover with cold water in a bowl and soak for 20 minutes. Meanwhile, heat ghee in a large pot over medium until it melts, 30 to 45 seconds. Add bay leaf, star anise, cloves, cardamom and green chiles and fry until fragrant, about 30 seconds. Add onion and fry, stirring often, until they start turning golden brown, about 5 minutes.
  • Add ginger and garlic and continue frying and stirring until the raw smell dissipates, about 1 minute. Add turmeric and red chile powder and stir for 30 seconds to toast (don't let them burn). Add tomato and 2 tablespoons water. Add half of cilantro and mint. Continue stirring until the tomato starts to break down, about 5 minutes.
  • Add the carrot, potato, cauliflower, green peas, green beans, yogurt and salt. Cook, stirring occasionally, for 5 minutes until the ingredients are incorporated.
  • Drain the rice and add to the pot, along with the lemon juice and garam masala. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover and cook on medium for 5 minutes.
  • Uncover and stir. Add the rest of the cilantro and mint and the lemon slices. Cover and cook on low for 20 minutes. Turn off the stove and let the pot stand for 15 minutes. Fluff the rice and garnish with fresh pomegranate seeds and cashews if you like.

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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 …
From easypeasyfoodie.com


THE BEST VEG BIRYANI | VEGETABLE BIRYANI RECIPE - MY FOOD …
the-best-veg-biryani-vegetable-biryani-recipe-my-food image
Making the Vegetable Biryani Masala. True to its name, my vegetable biryani has mixed vegetables that we love like onions, cauliflower, peas, carrots, potatoes and french beans. These are standard biryani/pulao …
From myfoodstory.com


VEGETABLE BIRYANI RECIPE - NDTV FOOD
vegetable-biryani-recipe-ndtv-food image
Ingredients of Vegetable Biryani. 1 tsp cumin seeds; 1/4 cup onions-grated; 1 tsp garlic-ginger paste; 2 cups mixed vegetables-finely chopped; 2 tsp coriander powder; 1/2 tsp garam masala; 1/2 tsp turmeric powder; 2 tsp salt or to taste; …
From food.ndtv.com


VEGETARIAN BIRYANI RECIPE - QUICK FROM SCRATCH VEGETABLE …
Step 1. 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. …
From foodandwine.com
4/5
Servings 4
  • 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.


MOST AWESOME VEGETABLE BIRYANI RECIPE [EASY & TASTY TO MAKE]
Vegetable Biryani Recipe. Add cinnamon, clove, cardamom, bay leaf, and salt to a bowl of water. Soak the rice in it for about 30 minutes. Then, drain the water and keep the rice aside.
From thefoodxp.com


VEG BIRYANI RECIPE | HOW TO MAKE VEGETABLE BIRYANI RECIPE
1. Now for making veg biryani gravy, pour 5 to 6 tbsp oil in a pan. 2. Spread it evenly in medium flame. 3. Add whole spices 1 small bay leaf,3 to 4 green cardamom,3 to 4 cloves,1 black cardamom, 2-inch cinnamon,2 tsp cumin seed. 4. Now saute them in medium flame for up to 45 sec to 1 min. 5.
From recipesofhome.com


VEGETABLE BIRYANI [VEGAN] - ONE GREEN PLANET
1 onion, sliced very thin and fried on medium-high heat with 2 tsp oil until quite crispy. Set aside. 1 1/2 cups basmati rice, soaked for about half an hour, then drained
From onegreenplanet.org


WHAT IS THE INDIAN DISH BIRYANI? - THE SPRUCE EATS
A Rich and Flavorful Layered Indian Dish. A world-renowned Indian dish, biryani takes time and practice to make but is worth every bit of the effort. Long-grained rice (like basmati) flavored with fragrant spices such as saffron and layered with lamb, chicken, fish, or vegetables and a thick gravy. The dish is then covered, its lid secured with ...
From thespruceeats.com


HOW TO MAKE VEGETABLE BIRYANI – RECIPE | FOOD | THE GUARDIAN
Separate the cauliflower into florets. Peel the carrots and cut into 2cm cubes. Peel and deseed the squash, and cut the flesh into small dice.
From theguardian.com


WORLD BEST DIABETIC FOOD RECIPES : SHORT-CUT VEGETABLE BIRYANI
3 ounces green beans, cut into 1 inch pieces ; 3 small new potatoes, peeled and quartered ; 1 medium carrot, cut into 1-inch pieces ; 1 teaspoon kosher salt ; 2/3 cup water ; 2 tablespoons toasted shredded coconut ; 2 tablespoons toasted sliced almonds ; Recipe
From worldbestrecipesdiabetic.blogspot.com


#SHORT STREET VEG BIRYANI | VEG BIRYANI | BIRYANI | SHORT VIDEO ...
#Short Street Veg Biryani | Veg Biryani | Biryani | Short Video | Street Food ‎@Street Food Hubs #Biryani #vegBiryani #Streetbiryani #streetfood #IndianStre...
From youtube.com


VEGETABLE BIRYANI THE EASY WAY - MY GARDEN MY REFUGE
Preheat a heavy pot and put in the ghee to melt. Then add the onions and sauté for a few minutes, until translucent. Then add in the garlic, the rest of the vegetables, bay leaves, salt, and the all the spices. Give them a quick stir to coat. Place the cover and bring the fire down to …
From mygardenmyrefuge.com


EASY VEGETABLE BIRYANI - SPICEROOTS
For Biryani. 500 gms rice; 500 gms vegetables Mix of cauliflower florets, peas, sliced carrots, cut green beans; 1/2 C milk; 8- 10 strands of saffron; 1/4 C mint; 1/4 C yogurt; 1/2 tsp turmeric; 1/2 tsp cayenne; 1 tsp garam masala use your favorite brand; 2 cloves; 1 blade of mace; 2 green cardamoms; 1/4 stick of cinnamon; 6-8 black peppercorns ...
From spiceroots.com


VEGETABLE BIRYANI - COOKING CIRCLE
Add garlic and ginger, and cook for a further 2 minutes. Step 2. Increase temperature to MD:HI. Add aubergine and butternut squash and cook for a further 5 minutes. Stir in chickpeas. Step 3. Stir curry paste, cardamom, cinnamon stick, bay leaves and saffron into the vegetables and cook for a further minute. Select START/STOP.
From cookingcircle.com


SHORTCUT CHICKEN BIRYANI RECIPE - CHATELAINE.COM
Instructions Measure out peas and leave at room temperature. Prepare vegetables. Lightly coat a large saucepan with vegetable oil and... Add biryani paste and stir until chicken is well coated. Mix in rice, water and salt. Cover and bring to a boil. Stir,... Then mix in peas. Cover and continue to ...
From chatelaine.com


VEGETARIAN BIRYANI | FEASTING AT HOME
In a large skillet, or shallow Dutch oven, heat oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden, 5 minutes. Turn heat to medium, add the veggies, garlic and ginger, and saute 4-5 minutes. Remove one cup of the mixture and set aside.
From feastingathome.com


VEGETABLE BIRYANI - CRAVING HOME COOKED
Cook the veggie gravy. Cook Spices – Heat 1.5 tbsp oil or ghee in a large skillet over medium-high heat. Add the peppercorns, cinnamon stick, and the remaining cloves, cardamom, and bay leaf. Let the spices cook for 10-20 seconds.
From cravinghomecooked.com


VEGETABLE BIRYANI FROM 'RIVER COTTAGE VEG' - SERIOUS EATS
Directions. Heat 2 tablespoons of the oil in a large casserole over medium-high heat. Add the bay leaf, cardamom pods, and cumin seeds and fry for a few minutes. Add 1 sliced onion and fry over medium heat, stirring often, for about 15 minutes, until golden and soft.
From seriouseats.com


VEGETABLE BIRYANI RECIPE - EVERYDAYMAVEN™
Add 2 T Ghee and 2 T avocado oil to the same pan used for the onions (medium heat). Once hot, add spices. Saute for 30 to 45 seconds or until fragrant, stirring frequently.
From everydaymaven.com


SHORT CUT CHICKEN BIRYANI BY HOMEFOODBUZZ - YOUTUBE
Biryani is one of the most popular dish in South Asia. It is cooked with various spice. Meat or vegetable and rice are cooked separately before being layered...
From youtube.com


VEG BIRYANI | DELICIOUS BIRYANI FOR 3 - AROMA OF KITCHEN
Keep the flame high. Add bay leaf, cinnamon stick, and cloves. Add water and allow the water to boil. As the water starts boiling, add rice to it. Keep the flame high for 2 minutes and then shift it to medium and cook till rice cooks 70%. Turn off the flame and drain off the excess water using a strainer.
From aromaofkitchen.com


VEGETABLE BIRYANI RECIPE - SERIOUSEATS.COM
Ingredients 1/4 cup (60ml) whole milk 20 strands of saffron 2 cups (400g) basmati rice 2 large yellow or white onions, halved and sliced thinly 1/4 cup plus 2 teaspoons (70ml) ghee or oil such as grapeseed 2 1/2 teaspoons (8g) Diamond Crystal kosher salt, divided, plus more to taste; if using table ...
From seriouseats.com


EASY ONE-POT VEGETABLE BIRYANI - THE FIERY VEGETARIAN
Drain the basmati rice well after 30 minutes and mix in one tsp oil and one tsp salt. Add the tvp chunks to the fried onions and fry for 3-4 minutes. Add the potatoes and carrots and stir one minute more. Now add the peas, black pepper, coconut cream, turmeric, water, stock cube (crumbled) and the biryani masala or garam masala.
From thefieryvegetarian.com


EASY VEGETABLE BIRYANI - INSTANT POT AND STOVETOP - LATHI'S KITCHEN
Spice powders used to make vegetable biryani. Stovetop Method. Soak the rice for 30 minutes and drain it in a strainer. Grind tomatoes, fennel seeds, ginger, and garlic to a smooth paste. Turn on the stove and keep a pressure cooker pan. Add oil and ghee. When it is hot, add the whole spices.
From lathiskitchen.org


VEGETABLE BIRYANI RECIPE - HOW TO MAKE VEG BIRYANI | CHITRA'S …
Wash and soak basmati rice for 20 mins in 2 cups of water. In a cooker base take the oil and once its hot , add cinnamon, cloves , cardamom , bay leaf and star anise. Then add the sliced onions and ginger, garlic and saunf paste. Saute well till its raw smell vaporizes.Now add half of the mint , coriander leaves and green chillies.
From chitrasfoodbook.com


FLAVORFUL VEGETABLE BIRYANI (EASY STEP-BY-STEP ... - LIVE EAT LEARN
Set a second large skillet or a pot over medium heat and add the butter, onion, ginger, and garlic. Cook until soft and fragrant (about 3 minutes). Add the raisins, almonds, and spices, and cook for another 3 minutes until the spices are fragrant. Step 4: Cook the vegetables.
From liveeatlearn.com


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