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
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
MASALA RICE AND VEGETABLES
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
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.
VEGAN BIRYANI RECIPE
Vegetarian biryani is easy-to-make traditional Arabic food with delightful spices and exotic vegetables. Make veg biryani for family dinner to make your guest enjoy every spoon of serving. Perfect mixture of veggies and masala make the best combo you can have in one bowl. Serve with condiments such as raita.
Provided by Rahul Upadhyay
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h
Yield 6
Number Of Ingredients 21
Steps:
- Combine tomatoes, onions, garlic, peppercorns, dried peppers, ginger, cloves, cinnamon, and salt together in a food processor. Grind to a fine paste and transfer to a bowl.
- Place rice in a bowl with water to cover. Soak for 15 minutes. Bring 2 cups water to a boil in a saucepan and add drained rice and 1 pinch of salt. Cook until rice is starting to soften but still firm to the bite, about 10 minutes. Drain and transfer to a bowl. Mix in fried onions, cilantro, and salt to taste.
- Bring 1 cup water and 1 pinch salt to a boil in a saucepan. Add potatoes, cauliflower, green beans, and peas. Cook until vegetables are just starting to become tender, 3 to 5 minutes. Drain.
- Heat oil in a pan over medium heat. Add 1 tablespoon mixed masala paste and fry for 1 minute. Add partially cooked vegetables and 1 pinch of salt; stir gently. Add cumin, coriander, and 1/2 teaspoon of the masala paste. Mix well and add a splash of water. Cook for 5 minutes. Cover and cook until vegetables are tender, about 3 minutes more.
- Spread partially cooked rice evenly and loosely over the vegetables in the pan, leaving small gaps for steam to escape. Cover and cook until rice is tender, about 10 minutes.
Nutrition Facts : Calories 534.5 calories, Carbohydrate 63.4 g, Fat 28.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 7 g, Sodium 393.6 mg, Sugar 3.1 g
VEG BIRYANI | VEGETABLE BIRYANI RECIPE
Veg biryani also known as vegetable biryani is an aromatic rice dish made with basmati rice, spices & mixed veggies. This quick recipe will give you a flavorful vegetable biryani that you can make just under 30 mins. Recipe instructions for IP, pressure cooker & pot.
Provided by Swasthi
Categories Main
Time 30m
Number Of Ingredients 25
Steps:
- Soak rice for at least 20 minutes. Drain the water and set aside.
- Chop all the veggies, coriander and mint leaves. Keep these aside as well.
- If using cauliflower keep them slightly larger.
- Add oil to a hot pressure cooker or heavy bottom pot.
- Next add bay leaf, star anise, shahi jeera, cloves, cardamoms & cinnamon. Saute for 1 to 2 mins.
- Add sliced onions and slit green chilies. Fry them stirring often until the onions turn evenly golden or light brown.
- Next add ginger garlic paste and saute for about a minute or until the raw smell has gone off.
- Add all the chopped vegetables and fry for about 2 minutes.
- Next add tomatoes, ⅛ teaspoon salt, yogurt, coriander leaves, mint leaves,red chilli powder, turmeric and garam masala.
- Mix all of these and fry on a high flame for 2 to 3 mins. The tomatoes should break down completely and the raw smell disappear.
- Reduce the flame to low. Drain the water from the rice completely and spread it in a layer evenly over the veggies.
- Measure the water or coconut milk to a separate bowl & add ¼ tsp salt. Mix well and taste the water. It has to be slightly salty.
- Pour the salted water across the sides or edges of the pot.
- If you do not mix up everything then the veg biryani will cook in layers. (However you can also mix up everything and cook just like it is done normally.)
- Optional - Sprinkle 1 tsp ghee, 2 tbsps chopped mint leaves, handful of fried onions & saffron soaked milk. (refer notes)
- For pressure cooking: Cover the cooker and pressure cook for 1 whistle on a medium high flame.Turn off the stove. For al dente non mushy veg biryani, I release the pressure manually after 1 to 2 mins using a wooden spatula. When the pressure releases, open the lid and fluff up veg biryani with a fork.
- If cooking in a pot, cook covered on a low flame until the water is absorbed and the veg biryani is cooked fully. Turn off the stove & rest for 15 mins. Serve veg biryani with raita or salan.
- Optionally squeeze lemon juice while serving.
- Press the SAUTE button on your IP and pour oil or ghee to the steel insert.
- Add thinly sliced onions. Spread them to a single layer and saute occasionally until uniformly deep golden. Remove half of these and set aside for later.
- Then add the whole spices and green chili. Then add the ginger garlic paste and saute until a nice smell comes out.
- Add tomatoes, chopped veggies, mint, coriander leaves and sprinkle ⅛ teaspoon salt. Saute until the tomatoes breakdown. This takes about 1 to 2 mins.
- Stir in the garam masala and red chilli powder.
- Press CANCEL button & add yogurt. Deglaze by scraping the bottom of the pot with a spatula. This releases any bits of food stuck there.
- Spread the veggies to a single layer. Next layer the drained rice and level it.
- In another bowl, stir in ¼ teaspoon salt & 1¼ cup water and taste it. It has to be slightly salty. If needed add more.
- Pour the water starting from the sides and then in the center. Do not mix. Ensure all of the rice is under the water.
- Secure the IP with the lid. Position the steam release valve to sealing position.
- Press pressure cook/ manual (set to high pressure) & set the timer for 5 mins. If you double or triple the recipe then set to low pressure with the same cook time. (Alternately you can pressure cook for 4 mins on high pressure setting and wait for 8 mins. Then release the rest manually.)
- When the IP finishes, for aldente cooked vegetable biryani quick release the pressure manually. For softer rice, wait for 5 to 7 mins (natural pressure release) and then release the rest manually with the help of a spoon. Garnish with fried onions. Serve with Raita.
Nutrition Facts : ServingSize 1 g, Calories 420 kcal, Carbohydrate 70 g, Protein 7 g, Fat 11 g, Sodium 96 mg, Fiber 4 g, Sugar 2 g
QUICK AND EASY VEGETARIAN BIRYANI RECIPE
Quick and Easy Vegetarian Biryani! A fragrant Indian rice dish infused with Indian spices - vegan adaptable and gluten-free. A quick and easy weeknight meal. | Serve it with Cilantro Mint Chutney.
Provided by Sylvia Fountaine| Feasting at Home
Categories vegan
Time 45m
Yield 6
Number Of Ingredients 20
Steps:
- Soak rice in a bowl of hot water while you prep ingredients.
- 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.
- Add spices and bay leaf, and stir one minute, toasting the spices. Drain the rice and add it along with veggie stock and salt.
- Top with chickpeas, raisins and the cup of veggies you set aside. Bring to a simmer over high heat, then lower heat to low. Cover the pot with a thin dish towel, then place the lid over the top of the towel, and bring the four corners of the towel up and over the lid. This will tighten the seal and keep the steam in, allowing the rice to cook more quickly and evenly.
- Simmer on low 20-30 minutes or until the rice has soaked up the liquid. See notes.
- While it is simmering make the Cilantro Mint Chutney
- Uncover the Vegetarian Biryani and fluff up with a fork. Top with the toasted cashew and cilantro. Serve with optional Chutney.
Nutrition Facts : ServingSize 1 bowl, Calories 385 calories, Sugar 10.2 g, Sodium 416.2 mg, Fat 6.8 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 73.6 g, Fiber 5.5 g, Protein 8.6 g, Cholesterol 0 mg
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- In a small pot, add the rice and water (about 5-6 cups) and bring to a boil over high heat. Reduce the heat to the lowest, and cook, covered, for 15 minutes. Remove from the heat and let it sit, covered, for 10 minutes. Strain the excess water.
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- Pick and rinse basmati rice in running water till the water runs clear of starch. Soak the rice in 1 cup of water for 30 minutes.
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- Soak the rice in 3 cups (24 oz) water for 30 minutes. After the rice has soaked, drain the water using a colander.
- Heat 1.5 tablespoons ghee in a pan on medium heat. Once hot, add 1 sliced onion to it and cook until they turn golden brown and caramelize.This takes around 8 to 9 minutes. Remove on a plate.
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- Heat oil in a large heavy bottomed pot. Add cinnamon, clove, cardamom and bay leaves and cook till aromatic.
- Bring water to a roaring boil in a large stockpot with 2 tablespoons salt and 1 tablespoon oil. Once the water starts to boil, add the drained rice. Cook for 8 minutes or until the rice is 85% cooked. Drain the water once done.
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- Rinse the rice in a bowl or sieve. Don’t skip this step! Rinses the basmati rice first prevents it from clumping as it cooks.
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the pistachios, turmeric, 1/2 teaspoon cumin seeds, 1/4 teaspoon coriander seeds, 4 cardamom pods, star anise cinnamon and cook, stirring often until toasted and fragrant, about 2-3 minutes. Add the rinse rinsed rice and cook another minute until just toasted. Stir in 1 3/4 cups water and 1/2 teaspoon salt and bring to a boil. Reduce heat to low, cover and cook until rice is tender, about 20 minutes.
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- Add the soya chunks in a small saucepan and fill with water to cover them. Bring to a gentle boil over medium heat. Once soya is rehydrated and soft, remove from the heat and drain all water. Rinse in some cold water and drain, then set aside. Do not over cook the soya chunks or they will become too soft and fragile.
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- In a large skillet, or shallow 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 your choice of veggies and garlic and ginger, and cook 4-5 minutes. Remove one cup of the mixture and set aside.
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VEGAN KURDISH BIRYANI - BEST OF VEGAN FOOD STORIES
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- Grind all whole spices in a spice grinder, then mix with the remaining spices. Heat a large pot with 2 tbsp oil, add the onion and turmeric. Fry over medium heat until the onions turn translucent. Add 2 tbsp of the spice blend, salt to taste and the rice, gently stir-fry for 2 minutes. Add vegetable stock until it covers the rice by 0.5-1 cm depending on how long you soaked your rice and rice brand. Bring to a boil, mix, turn down heat to low, and cover. Let cook until rice is cooked through, check after 15 minutes. Add more water if needed.
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