Vegetable Biryani
Ingredients
1 medium carrot, peeled and cut into 2-inch pieces1 teaspoon salt1 teaspoon chili powder1/2 cup frozen cut green beans, thawed1/2 cup fresh green beans, cut into 2-inch pieces1 medium tomato, chopped1 large onion, cut lengthwise into 1/4-inch thick strips2 cups water1 teaspoon biryani masala powder1 medium potato, peeled and cut into 2-inch pieces1/2 cup chopped cilantro1 cup uncooked basmati rice5 fresh curry leaves1/3 cup vegetable oilDirections
Heat oil in a large pot over medium heat until it shimmers. Cook onion and curry leaves, stirring occasionally, until onion is dark brown, 12 to 15 minutes. Add tomato and cook, stirring occasionally, until softened, 3 to 5 minutes.
Meanwhile, soak rice in water to cover for 10 minutes. Drain well.
Add beans, carrots, peas, potato, chile powder, biryani masala powder, and salt to onion mixture. Cook, stirring occasionally, 2 minutes. Stir in drained rice and water and bring to a boil. Reduce heat to low and cook, covered, until water is absorbed, about 30 minutes. Stir in cilantro and let stand, covered, 10 minutes before serving.
Recipes
Brown Rice Tabouli
Fried Rice With Vegetables
Kushari Rice
Kabsah Rice
Chicken Biriyani
Agriculture is our wisest pursuit
Get in Touch
