Best 2 Spiced Vegetable Biryani Recipes

Welcome to the delightful world of flavors and aromas with our guide to cooking the perfect Spiced Vegetable Biryani. This mouthwatering dish combines the richness of traditional Indian spices with the goodness of fresh vegetables, resulting in a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned cook or a beginner eager to explore the culinary wonders of biryani, this article will provide you with all the essential information and step-by-step instructions to create an unforgettable vegetarian feast. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that will leave you and your loved ones craving for more.

Let's cook with our recipes!

VEGETABLE BIRYANI

Vegetable Biryani image

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

Ingredients

2 tablespoons ghee (clarified butter), or olive oil
1 red onion, cut into 1/2-inch dice
½ teaspoon cumin seed
1 (1 inch) piece cinnamon stick
7 peppercorns
1 tablespoon ginger garlic paste
1 tomato, diced
½ cup water
½ cup peas
½ cup diced carrot
½ cup diced potato
1 cube chicken bouillon
1 teaspoon salt
¼ teaspoon ground red chile pepper
¼ teaspoon black pepper
½ teaspoon garam masala
¼ teaspoon ground turmeric
4 cups water
2 cups basmati rice, rinsed and drained

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

SPICED VEGETABLE BIRYANI

Spiced vegetable biryani image

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

Ingredients

2 tbsp vegetable oil
1small cauliflower, broken into small florets
2large sweet potatoes, peeled and cubed
1large onion, sliced
1l hot vegetable stock
3 tbsp hot curry paste (Madras is good)
1 red chilli, seeded and finely chopped
large pinch of saffron strands
2 tsp mustard seed (black or white)
500g basmati rice
140g trimmed green bean, halved
2 lemons, juice only
a handful of fresh coriander leaves
50g packet salted roasted cashew nuts
poppadums and raita, to serve

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

Tips:

Use high-quality basmati rice for the best flavor and texture.
Soak the rice for at least 30 minutes before cooking to help it cook evenly.
Use a heavy-bottomed pot to cook the rice to prevent it from sticking.
Layer the rice and vegetables in the pot to ensure that the rice is evenly cooked.
Add enough water or broth to the pot so that the rice is covered by about an inch of liquid.
Bring the rice to a boil, then reduce the heat to low and simmer for about 15 minutes, or until the rice is cooked through.
Once the rice is cooked, let it rest for a few minutes before serving to allow the flavors to meld.
Garnish the biryani with fresh cilantro, mint, and sliced almonds for a pop of color and flavor.

Conclusion:

Spiced vegetable biryani is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. It is a versatile dish that can be customized to your liking by adding different vegetables, spices, and herbs. The tips and tricks provided in this article will help you make the best vegetable biryani possible. So next time you are looking for a flavorful and satisfying meal, give vegetable biryani a try.