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.
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
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
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
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
VEGETARIAN BIRYANI
This recipe is from the cooking.com website. It's a vegetarian version of the classic Indian main dish that features basmati rice, potato, carrots and peas and plenty of aromatic and flavorful Indian spices. It's also popular in Pakistan. As a main dish, it serves 4; but as a side dish it can serve 6-8 people.
Provided by Northwestgal
Categories Long Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Bring water and salt to a boil. Stir in the rice and boil until rice has absorbed all (or most of) the water, about 10 to 15 minutes. Drain the rice (if needed) and return rice to the pot, and cover to keep warm.
- Meanwhile, in a large frying pan, melt the ghee (or 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.
- To serve, 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 jalapeno, tomato, and cilantro.
Nutrition Facts : Calories 446.1, Fat 9.8, SaturatedFat 3.3, Cholesterol 10.2, Sodium 1035.5, Carbohydrate 79.2, Fiber 8.4, Sugar 8.8, Protein 11.6
ONE-POT VEGETABLE BIRYANI
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
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.
VEGETARIAN BIRYANI
Make and share this Vegetarian Biryani recipe from Food.com.
Provided by Javed
Categories Long Grain Rice
Time 55m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Fry onions in 2 tbs oil until brown.
- Mix 1/2 the fried onions, cous-cous, raisins, Cashew nuts, red chillies,tomatoes and grind into a paste in grinder.
- Heat 2 Tbs oil and fry cumin seed for 1 minute.
- Now add rest of whole dry spices, salt and garlic & ginger paste. Cook for further 1 minute. Add yogurt and cook for 5 minutes. Add the paste from grinder, cumin powder and garam masala and cook for 5 to 10 minutes. Fold in the mango and potato pieces.
- Boil 2 cups rice in salted water (do not over cook, under cooked will be fine).
- Now layer some rice in oven tray. Sprinkle all over some of the saffron milk and lemon juice.
- Add a layer of cooked sauce. Add layer of rice. Again sprinkle saffron milk and lemon juice. You may add as many layers as you like. On the final rice layer add the other 1/2 of fried browned onions all over. Cover with lid or foil and cook for 30 min on gas mark 5.
Nutrition Facts : Calories 394.8, Fat 11.3, SaturatedFat 2.4, Cholesterol 5, Sodium 643.9, Carbohydrate 67.1, Fiber 4.2, Sugar 15.4, Protein 8
QUICK & EASY VEGETABLE BIRYANI
A great tasting dish that can be put together and cooked in just 15 minutes.
Provided by samjones01
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Add a splash of oil to a saucepan and gently fry onions until soft. Add the frozen vegetables and the rice and stir.
- Add curry paste to the vegetables and mix. Pour over stock and leave to simmer until rice is cooked. Stir from time to time and check consistency of the rice. Add more water if necessary.
More about "vegetarian biryani food"
10 POPULAR VEGETARIAN BIRYANI AND PULAO DISHES - TIMES …
From timesofindia.indiatimes.com
VEGAN INDIAN BIRYANI - DELISH KNOWLEDGE
From delishknowledge.com
BIRYANI - WIKIPEDIA
From en.wikipedia.org
COLLECTION OF 40 VEG BIRYANI VARIETIES - CHITRA'S FOOD …
From chitrasfoodbook.com
VEGETABLE BIRYANI RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
VEGETABLE BIRYANI: A VEGAN DISH WORTHY OF A CELEBRATION
From cbc.ca
VEGETABLE BIRYANI RECIPE - BBC FOOD
From bbc.co.uk
SIMPLE VEGETABLE BIRYANI - EAT IN EAT OUT
From eatineatout.ca
THE BEST VEG BIRYANI | VEGETABLE BIRYANI RECIPE - MY FOOD …
From myfoodstory.com
6 SCRUMPTIOUS VEGETARIAN BIRYANI RECIPES - NDTV FOOD
From food.ndtv.com
WHAT ARE THE BEST DISHES TO SERVE WITH VEGETARIAN BIRYANI?
From quora.com
VEG BIRYANI | VEG DUM BIRYANI RECIPE - DASSANA'S VEG …
From vegrecipesofindia.com
RESTAURANT STYLE VEGETABLE BIRYANI - COOK WITH MANALI
From cookwithmanali.com
EASY VEGETABLE BIRYANI (VEGAN) - EASY PEASY FOODIE
From easypeasyfoodie.com
VEGETABLE BIRYANI RECIPE - NDTV FOOD
From food.ndtv.com
VEGETARIAN BIRYANI RECIPE - FOOD & WINE
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.
VEGETABLE BIRYANI RECIPE - HOW TO COOK IN 3 SIMPE STEPS
From tasteasianfood.com
VEGETARIAN BIRYANI RICE | VEGKITCHEN
From vegkitchen.com
HOW TO MAKE QUICK RESTAURANT STYLE VEGETABLE BIRYANI
From easycookingwithmolly.com
VEG BIRYANI RECIPE | HOW TO MAKE VEGETABLE BIRYANI RECIPE
From recipesofhome.com
VEGETABLE BIRYANI [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
FEASTING WITH FARE: VEGETABLE BIRYANI | FOOD ALLERGY RESEARCH
From foodallergy.org
VEGETABLE BIRYANI RECIPE - KRISTEN STEVENS | FOOD & WINE
From foodandwine.com
WHAT IS THE INDIAN DISH BIRYANI? - THE SPRUCE EATS
From thespruceeats.com
VEGETARIAN BIRYANI | FEASTING AT HOME
From feastingathome.com
VEGETARIAN BIRYANI | SO DELICIOUS
From sodelicious.recipes
8 RECIPES FOR VEGGIE-FRIENDLY BIRYANIS - HUNGRYFOREVER FOOD BLOG
From hungryforever.com
VEGETABLE BIRYANI - STEVEN AND CHRIS - CBC.CA
From cbc.ca
VEGETARIAN INDIAN BIRYANI - FOOD & DRINKS | COOK AFTER ME
From cookafterme.com
VEGETABLE BIRYANI RECIPE (VEG BIRYANI) - VEG VEGAN MEAT
From vegveganmeat.com
VEGETARIAN BIRYANI, A DELICIOUS AND HEALTHY INDIAN MEAL
From dishbyili.com
HOW TO MAKE VEGETABLE BIRYANI – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
VEGETARIAN BIRYANI RECIPE | MYRECIPES
From myrecipes.com
QUICK VEGETABLE BIRIYANI - VEGAN FOOD & LIVING
From veganfoodandliving.com
VEG BIRIYANI RECIPE | VEGETABLE BIRYANI IN BANANA LEAF | VEG DUM …
From hebbarskitchen.com
VEGETABLE BIRYANI : VEG BIRYANI | DELICIOUS BIRYANI FOR 3
From aromaofkitchen.com
EASY VEGETABLE BIRYANI - DINNER, THEN DESSERT
From dinnerthendessert.com
VEGAN VEGETABLE BIRYANI - RUNNING ON REAL FOOD
From runningonrealfood.com
VEGETABLE BIRYANI TAKEAWAY ! HYDERABADI VEGETABLE BIRYANI
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love