A flavourful and satisfying vegetarian version of the classic Indian dish. Basmati rice is cooked with a variety of vegetables, spices, and herbs for a delicious and healthy meal. Here’s a recipe for a delicious Vegetarian Biryani that serves 4-6 people:
Ingredients:
- 2 cups shahi khana basmati rice
- 1 can chickpeas, drained and rinsed
- 1 cup mixed vegetables (carrots, peas, potatoes, beans)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp ghee or oil
- 2 bay leaves
- 4 green cardamom pods
- 4 whole cloves
- 1 cinnamon stick
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt, to taste
- 3 cups water
- 1/4 cup chopped cilantro
- 1/4 cup fried onions (store-bought or homemade)
Instructions:
- Rinse the rice in cold water until the water runs clear. Soak the rice in water for at least 30 minutes. Drain and set aside.
- In a large pot, heat the ghee or oil over medium heat. Add the bay leaves, cardamom pods, cloves, and cinnamon stick. Fry for a few seconds until fragrant.
- Add the cumin seeds and fry for another few seconds until they sizzle.
- Add the chopped onion, garlic, and ginger. Fry until the onions are soft and translucent.
- Add the mixed vegetables and cook for a few minutes until they are slightly softened.
- Add the chickpeas, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for another minute.
- Add the drained rice to the pot and stir well to coat the rice with the spice mixture.
- Add the water to the pot and stir well. Bring the mixture to a boil over high heat.
- Reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes until the rice is cooked and the water has been absorbed.
- Remove the pot from heat and let it sit for 5-10 minutes.
- Fluff the rice with a fork and transfer it to a serving dish.
- Garnish the biryani with chopped cilantro and fried onions.
- Serve hot with raita, chutney, or any other side dish of your choice. Enjoy!
