Veg Biriyani Recipe

vegbiriyani

Ingredients

3 tablespoon olive oil or Ghee if available

  • 1 yellow onion cut into 1/2-inch dice
  • 1 tablespoon garlic chop up
  • 1 tablespoon ginger chop up
  • 1 Roma tomato chop up finely
  • 1/2 cup water
  • 1/2 cup peas
  • 1  carrot sliced into thin coins
  • 2 russet potato peeled and chopped
  • 1 green bell pepper sliced
  • 2 stalks celery thinly sliced
  • 1 cup cauliflower florets
  • 2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon black pepper
  • 2 teaspoon Garam masala
  • 1 teaspoon coriander
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 4 cup vegetable broth
  • 2 cup basmati rice rinsed and drained

Preparation

  1. Add olive oil in a large Dutch oven over medium to high heat.
  2. Add the onion and cook until translucent about 3 to 4 mins.
  3. Stir it in garlic, ginger, tomatoes, and 1/2 cup water.
  4. Bring to a simmer, and cook until the water has evaporated about 10 mins.
  5. Add the peas, carrot, potato, bell pepper, celery and cauliflower into it and stirring well.
  6. Add the salt, cayenne, black pepper, Garam masala, turmeric, cumin and cinnamon into it and stirring well.
  7. Add the vegetable broth in it and bring to a boil.
  8. Add the Basmathi rice, reduce to low heat and cook (covered) for 18 to 20 mins.
  9. Turn off the heat and let sit, covered, for 5 mins before opening and serving.