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
VEGETABLE BIRYANI
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.
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
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
VEGETABLE BIRYANI
Vegetarian recipe from about.com. This is one of my husband's fav vegetarian recipes we have tried. He requests it all the time and even takes the leftovers for lunch. I really wouldn't leave out any ingredients, because the flavors all work so nicely together. The raisins really help to cut the spicy curry. Also, I end up using less of the curry paste, but it depends on your taste and what kind you purchase. If you don't like things too spicy, start off with less and build your way up to suit your taste. Note: Curry paste and powder are not the same and I do not recommend using powder for this recipe. ;)
Provided by FrVanilla
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In saucepan of boiling water, cook lentils for 10 minutes; drain and set aside.
- Meanwhile, in Dutch oven, heat oil over medium-high heat; sauté onion until deep golden, 6 minutes.
- Add carrots, garlic, curry paste, salt and pepper; sauté until fragrant, 3 minutes.
- Stir in cauliflower, rice, raisins and lentils to coat.
- Add stock and bring to boil; reduce heat, cover and simmer until rice and vegetables are tender, 20 minutes.
- Stir in peas and warm through, 4 minutes.
- Sprinkle with almonds (if using).
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.
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.
VEGETABLE BIRYANI
A classic dish from northern India that usually includes meat (lamb or chicken), vegetables, dried fruits, nuts, and basmati rice. Traditionally, it is baked as a layered casserole. This is a vegetarian version to be served with warmed naan and a spicy sweet chutney.
Provided by ratherbeswimmin
Categories Rice
Time 1h12m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Let the oil get heated in a large ovenproof casserole over medium heat.
- Add in the onion, bell pepper, green beans, and carrot; stir/saute for about 10 minutes or until soft.
- Add in the ginger, garlic, garam masala, turmeric, salt, and cayenne; cook and stir occasionally for 2 more minutes.
- Stir in rice, then stir in water.
- Cover and bake in a 375° oven for 30 minutes or until the rice and vegetables are tender.
- Remove from oven; stir in the kidney beans and replace the lid.
- Let stand for 5 minutes.
- Serve onto individual plates; garnish with peanuts and raisins, if desired.
Nutrition Facts : Calories 410.8, Fat 6.2, SaturatedFat 1, Sodium 600.5, Carbohydrate 78, Fiber 9.9, Sugar 5.8, Protein 12.3
More about "vegetable biryani recipes"
VEG BIRYANI RECIPE | VEGETABLE BIRYANI - SWASTHI'S RECIPES
From indianhealthyrecipes.com
Category MainCalories 420 per serving
VEGETABLE BIRYANI RECIPE - HOW TO COOK IN 3 SIMPE STEPS
From tasteasianfood.com
Reviews 2Calories 236 per servingCategory Main
VEGETABLE BIRYANI RECIPE - NDTV FOOD
From food.ndtv.com
5/5 (10)Category MainServings 2Total Time 55 mins
SIMPLE VEGETABLE BIRYANI - EAT IN EAT OUT
From eatineatout.ca
VEGETABLE BIRYANI RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
THE BEST VEG BIRYANI | VEGETABLE BIRYANI RECIPE - MY FOOD …
From myfoodstory.com
VEGETABLE BIRYANI RECIPE - BBC FOOD
From bbc.co.uk
VEGETABLE BIRYANI: A VEGAN DISH WORTHY OF A CELEBRATION …
From cbc.ca
EASY VEGETABLE BIRYANI (VEGAN) - EASY PEASY FOODIE
From easypeasyfoodie.com
RESTAURANT STYLE VEGETABLE BIRYANI - COOK WITH MANALI
From cookwithmanali.com
VEGETABLE BIRYANI RECIPE
From seriouseats.com
VEG BIRYANI RECIPE | HOW TO MAKE VEGETABLE BIRYANI RECIPE
From recipesofhome.com
HOW TO MAKE VEGETABLE BIRYANI – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
VEGETABLE BIRYANI RECIPE (VEG BIRYANI) - VEG VEGAN MEAT
From vegveganmeat.com
VEGETABLE BIRYANI - COOKING CIRCLE
From cookingcircle.com
VEGETABLE HANDI BRIYANI RECIPE BY FOOD FUSION - YOUTUBE
From youtube.com
FLAVORFUL VEGETABLE BIRYANI (EASY STEP-BY-STEP ... - LIVE EAT LEARN
From liveeatlearn.com
WHAT IS THE INDIAN DISH BIRYANI? - THE SPRUCE EATS
From thespruceeats.com
VEGETABLE BIRYANI - STEVEN AND CHRIS - CBC.CA
From cbc.ca
VEGETABLE BIRYANI RECIPE | GOOD FOOD
From goodfood.com.au
VEGAN VEGETABLE BIRYANI - RUNNING ON REAL FOOD
From runningonrealfood.com
VEGETABLE BIRYANI | TILDA
From tilda.com
RESTAURANT STYLE VEGETABLE BIRYANI RECIPE - MASALA TV
From masala.tv
VEGETARIAN BIRYANI | FEASTING AT HOME
From feastingathome.com
WHAT TO SERVE WITH BIRYANI? 8 BEST SIDE DISHES | EATDELIGHTS
From eatdelights.com
9 PROTEIN-RICH VEG BIRYANI RECIPES YOU NEED TO KNOW ABOUT
From food.ndtv.com
VEG BIRYANI | DELICIOUS BIRYANI FOR 3 - AROMA OF KITCHEN
From aromaofkitchen.com
QUICK VEG DUM BIRYANI – FOOD FUSION
From foodfusion.com
VEGETABLE BIRYANI | FLIPBOARD
From flipboard.com
VEGETABLE BIRYANI- PAKISTANI BIRYANI - PENZIT FOOD RECIPE
From penzit.com
HOW TO MAKE QUICK RESTAURANT STYLE VEGETABLE BIRYANI
From easycookingwithmolly.com
EASY VEGETABLE BIRYANI - DINNER, THEN DESSERT
From dinnerthendessert.com
VEG BIRIYANI RECIPE | VEGETABLE BIRYANI IN BANANA LEAF | VEG DUM …
From hebbarskitchen.com
VEGETABLE BIRYANI [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
VEGGIE BIRYANI WITH HOMEMADE GARAM MASALA, GARLIC, CARROT, GREEN …
From more.ctv.ca
BEST RECIPE FOR VEGETABLE BIRYANI - A STEP BY STEP GUIDE | LUCKY …
From luckymasale.com
VEGETARIAN INDIAN BIRYANI - FOOD & DRINKS | COOK AFTER ME
From cookafterme.com
HYDERABADI VEGETABLE DUM BIRYANI RECIPE – ALJAZEERA
From aljazeera.co.in
VEGETARIAN BIRYANI RECIPE - QUICK FROM SCRATCH VEGETABLE
From foodandwine.com
#curries #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #side-dishes #beans #rice #vegetables #asian #indian #oven #easy #potluck #dinner-party #dietary #chick-peas-garbanzos #pasta-rice-and-grains #taste-mood #savory #to-go #equipment #4-hours-or-less
You'll also love