Short-Cut Vegetable Biryani

May 25, 2023May 25, 20231 196
Short-Cut Vegetable Biryani for a quick and easy weeknight dinner
in Vegetarian

Prep

15 min

Cook

35 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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

Nutrision Information

Servings Per Recipe
4
Calories
350
Sugar
9g
Fat
12g
This Short-Cut Vegetable Biryani is a quick and easy take on the traditional Indian dish. Biryani is a mixed rice dish that is typically made with spices, rice, and meat or vegetables. This recipe cuts down on cooking time by using a one-pot method and includes a variety of colorful vegetables that are both tasty and nutritious. With its fragrant blend of spices and tender vegetables, this Short-Cut Vegetable Biryani is a flavorful dish that is sure to please everyone at the dinner table. Serve it with a side of raita or chutney for a delicious meal.

Instructions

1.Rinse the basmati rice in cold water until the water runs clear. Drain and set aside.
2.In a Dutch oven over medium heat, melt 1 tablespoon of unsalted butter. Add in golden raisins and sliced almonds, stirring frequently until the raisins have plumped and the almonds are toasted. Remove with a slotted spoon and set aside.
3.In the same pot, add turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick. Toast for 1-2 minutes, until fragrant.
4.Add the rinsed rice, 1 1/2 cups water, and 1 teaspoon kosher salt. Bring to a boil, then reduce heat to low, cover and let cook for 15 minutes.
5.In a separate pan or skillet, melt 2 tablespoons of unsalted butter. Sauté onion, ginger, garlic, golden raisins, and sliced almonds until the onions are translucent.
6.Add in coriander seeds, cumin seeds, cardamom pods, cauliflower florets, green beans, new potatoes, carrot, and 1 teaspoon kosher salt. Mix well.
7.Add in 2/3 cup water, increase heat to medium-high, and bring to a boil. Reduce the heat to simmer and cook until the vegetables are just tender.
8.Fluff the cooked rice with a fork and fold in toasted shredded coconut and sliced almonds. Spoon rice onto a plate and top with the vegetable mixture. Serve hot.

PROS

This Short-Cut Vegetable Biryani is a delicious one-pot meal for a quick and easy weeknight dinner.
This vegetarian recipe is full of flavorful spices and a variety of colorful vegetables.
It’s also budget-friendly and can be made using pantry staples.

CONS

The cooking process can be time-consuming and requires some attention to detail to ensure that the rice is cooked properly and the vegetables are not overcooked.
The recipe also calls for a variety of spices that may not be commonly found in every kitchen.

HEALTH & BENEFITS

This Short-Cut Vegetable Biryani is packed with healthy and nutritious ingredients. Basmati rice is a good source of carbohydrates, and the vegetables in this recipe provide fiber, vitamins, and minerals. The spices used in this recipe, including turmeric and coriander, have anti-inflammatory properties and may aid in digestion.

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