Indian 50 min

Vegetable Biryani

Name: Vegetable Biryani
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups basmati rice, soaked 30 min; 2 cups mixed vegetables (carrot, green beans, peas, potato); 3 tablespoons ghee; 2 large onions, thinly sliced; 4 cloves garlic, minced; 1.5-inch ginger, grated; 1/2 cup yogurt; 2 teaspoons biryani masala; 1 teaspoon turmeric; 1/2 teaspoon cumin seeds; 4 cardamom pods; 1 cinnamon stick; Saffron soaked in 3 tablespoons warm milk; Fresh mint and fried onions for garnish

vegetarianvegandairy-freecomfort-food

Ingredientsfor 2

360

Cal

Protein

62g

Carbs

10g

Fat

12 cups basmati rice, soaked 30 min
22 cups mixed vegetables (carrot, green beans, peas, potato)
33 tablespoons ghee
42 large onions, thinly sliced
54 cloves garlic, minced
61.5-inch ginger, grated
71/2 cup yogurt
82 teaspoons biryani masala
91 teaspoon turmeric
101/2 teaspoon cumin seeds
114 cardamom pods
121 cinnamon stick
13Saffron soaked in 3 tablespoons warm milk
14Fresh mint and fried onions for garnish

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Instructions

1
Fry onions in ghee for 15 minutes until deep golden. Remove half. Add cumin seeds, cardamom, and cinnamon to remaining onions. Sizzle 30 seconds. Add garlic and ginger, cook 2 minutes. Add biryani masala and turmeric. Cook 1 minute. Add vegetables and yogurt. Cook 10 minutes until vegetables are half done.
2
Boil soaked rice in salted water with cardamom, cinnamon, and a bay leaf for 6 minutes. Drain at 70% cooked. Layer rice over vegetables. Drizzle saffron milk. Top with fried onions and fresh mint.
3
Seal with foil and lid. Cook on the lowest possible heat for 20 minutes. Rest 10 minutes before opening. Gently mix and serve with raita.