Vegetable biryani is a hearty and delicious vegetable and rice dish. Follow these instructions to make vegetable biryani at home. You will be making the dish in two parts. First you will make the rice portion and then you will make the vegetable portion and combine. Ingredients that are marked "divided" means that you will split them and use half for the rice and half for the vegetables.
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1 cups (½ pint) Basmati rice
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4 Golden raisins , divided *you can substitute brown raisins if you do not have golden raisins
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4 Butter or ghee , divided
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4 Sliced almonds , divided
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½ tsp Turmeric
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1 tsp Ground cumin , divided
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1 tsp Ground coriander , divided
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½ Ground cardamom , divided
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½ tsp Ground cinnamon
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2 tsp Salt , divided
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1 ¾ cups Water , for rice
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2⁄3 cups Water , for vegetables
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1 tsp Ground ginger
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½ small Onion , sliced thin
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2 medium Cloves of minced garlic
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1 ¼ cups Cauliflower florets
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¼ cups Green beans , sliced thin
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4 small Potatoes , peeled and cubed
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1 large Carrot , cut into 1 inch pieces
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3 Shredded coconut , toasted
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1 Large saucepan with tight fitting lid
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1 Medium skillet with tight fitting lid
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- Serves:
- 4
- Preparation Time:
- 25 minutes
- Cooking Time:
- 35 minutes
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Step 1: Rinse The Rice
First rinse the rice by putting it in a strainer and running cool water over it until the water runs clear. Be sure there are no little pebbles in your rice. When the rice looks clean, set it aside.
Step 2: Toast The Rice
Melt 2 tbsp of butter in a large saucepan over medium heat. Add the rice and cook for 1-2 minutes stirring it the entire time until rice is golden brown.
Step 3: Add The Raisins, Almonds And Spices
Add turmeric, ground cumin, ground coriander, ground cardamom, almonds, ground cinnamon and raisins to the saucepan. Mix these in well with the rice and cook for another minute.
Step 4: Bring It All To A Boil
Add 1 3/4 cups of water and 1 tsp of salt to the saucepan. Combine well with the rice mixture and bring to a boil. Once the mixture is boiling, turn the heat down to low and cover the saucepan with the tight fitting lid. Let it steam for about 20 minutes.
Step 5: Let The Rice Rest
Remove the saucepan from the heat and allow the rice to rest (still covered!) for 10 minutes. When the 10 minutes is up, remove the lid and fluff the rice with a fork. Set the rice aside.
Step 6: Start The Vegetable Mixture
Melt the remaining butter in a medium skillet over medium heat. Add in the onion and cook for 2 minutes until lightly browned. Stir the onion frequently while it cooks. Add the ground ginger and minced garlic. Cook for about 1 minute while stirring frequently. Add the remaining almonds, raisins, ground cumin, ground coriander, and ground cardamom. Stir and cook well for an additional 2 minutes.
Step 7: Add The Rest Of The Vegetables
Add in the green beans, carrot, potato, cauliflower and remaining salt. Stir to combine with the previous ingredients in the skillet. Add the water and raise the heat to high. Cook this covered with a tight fitting lid for 5 minutes.
Step 8: Finish Cooking The Vegetables
Next, uncover the vegetables and allow them to cook for another 2-3 minutes. This will ensure the water evaporates and the vegetables are tender.
Step 9: Combine The Rice And Vegetables
Add the vegetables to the saucepan containing the rice mixture. Mix until they are well combined. Top with shredded coconut and serve.
