Best 4 Vegetable Biryani South Africa Recipes
Are you looking for an easy and delicious recipe to make vegetable biryani South African style? Look no further! Vegetable biryani is a flavorful and aromatic dish that can be enjoyed by people of all ages. This South African variation of the classic Indian dish is made with a mix of fragrant spices, vegetables, and rice. It is a great way to enjoy a healthy and satisfying meal that is packed with flavor. With its colorful vegetables and delicious spices, this dish is sure to be a hit at any gathering. Let's get started on the ultimate journey to create a mouthwatering vegetable biryani that will tantalize your taste buds!
Here are our top 4 tried and tested recipes!
VEGETABLE BIRYANI
Pre-cooked vegetable layered with rice, aromatic and flavorful
Provided by Lorraine
Categories MAIN COURSES
Time 1h45m
Number Of Ingredients 27
Steps:
- Add the cinnamon stick and cardamom to the rice, season with salt and cook as per packet instructions until half cooked. Drain the water, add a sprinkle of egg yellow food colouring, cover and set aside.
- Steam potatoes until almost cooked. Season with salt, shallow fry in a little oil and set aside
- Fry one onion until golden brown and crisp and set aside
SOUTH AFRICAN VEGETABLE BIRYANI
A delicious South African dish made with rice, potatoes, green peas and hot chili peppers.
Categories Rice Vegetarian Main Dish Potatoes Beans and Grains African Tomatoes
Time 1h30m
Yield 12
Number Of Ingredients 36
Steps:
- In a large, heavy skillet, fry the onions in the ghee until golden. With a slotted spoon, remove ⅓ of the slices, and set aside. Add to the pot, the ginger, garlic and chili paste. Fry for 5 or 6 minutes, stirring constantly. Add the lentils, peas, carrots and beans. Reduce heat and cook for 15 minutes. Add more ghee if necessary. Add tomatoes, spices and mint. Stir for 5 minutes. Pour in 1 cup of very hot water, cover and simmer until the vegetables are half-cooked. Add the rice, potatoes, salt and another 4 to 5 cups of hot water. Cover and cook for 20 minutes or until the rice is done and the water is absorbed. Garnish with the reserved onion slices.
Nutrition Facts :
VEGETABLE BIRYANI (SOUTH AFRICA)
Make and share this Vegetable Biryani (South Africa) recipe from Food.com.
Provided by Engrossed
Categories Rice
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- In a large, heavy skillet or stew pot, fry the onions in butter until they are golden brown. With a slotted spoon, remove about 1/3 of the slices and set aside.
- Add to the pot the ginger, garlic and chili paste, and fry for 5-6 minutes, stirring constantly. Then add the lentils, green peas, carrots and green beans. Reduce heat and cook for 15 minutes, adding more butter or a bit of oil if needed.
- Add the tomatoes, spices and mint, and stir for 5 minutes.
- Then pour a cup of hot water, cover, and simmer until vegetables are about half cooked.
- Add rice, potatoes, salt and another 4-5 cups of hot water (use the lesser amount if your vegetables have created quite a bit of liquid). Cover again, and cook for another 20-30 minutes until rice is done and water is absorbed.
- To serve, garnish with the reserved onion slices, and pass around a bowl of yogurt as a sauce.
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
Tips:
- When choosing vegetables for your biryani, select firm vegetables that will hold their shape during cooking. Good options include carrots, potatoes, green beans, and peas.
- To make sure your rice is fluffy and separate, rinse it well before cooking. You can also soak the rice for 30 minutes before cooking, which will help to remove excess starch.
- Be careful not to overcook the vegetables or the rice. The vegetables should be tender but still have a little bit of crunch, and the rice should be cooked through but not mushy.
- When layering the biryani in the pot, start with a layer of rice, then a layer of vegetables, and then a layer of meat. Repeat these layers until all of the ingredients have been used up.
- To prevent the biryani from drying out, cover the pot tightly with a lid while it is cooking. You can also add a little bit of water or broth to the pot if necessary.
Conclusion:
Vegetable biryani is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. With its colorful vegetables, aromatic spices, and fluffy rice, biryani is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give vegetable biryani a try. You won't be disappointed!
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