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Aromatic basmati rice cooked in layers with a medley of fresh vegetables, fragrant spices, and herbs. This one-pot meal is a vegetarian delight, perfect for a festive occasion or a hearty weeknight dinner.
For 4 servings
Prepare Rice and Saffron Milk
Make Fried Onions (Birista)
Par-boil the Rice
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Aromatic basmati rice cooked in layers with a medley of fresh vegetables, fragrant spices, and herbs. This one-pot meal is a vegetarian delight, perfect for a festive occasion or a hearty weeknight dinner.
This indian recipe takes 80 minutes to prepare and yields 4 servings. At 562.09 calories per serving with 12.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Vegetable Masala
Layer the Biryani
Cook on 'Dum' (Steam)
Rest and Serve
Add 200g of cubed paneer or tofu along with the vegetables. Lightly fry the cubes before adding them to the marinade for better texture.
Garnish the biryani with 2 tablespoons of fried cashews or almonds for an added crunch and richness.
Layer the biryani in a pressure cooker as directed. Close the lid and cook on low heat for 15 minutes. Do not put the whistle on. Let the pressure release naturally.
Feel free to substitute vegetables based on availability. Mushrooms, bell peppers, or sweet corn are great additions.
The medley of vegetables like carrots, beans, and peas provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Basmati rice is a good source of complex carbohydrates, which are digested slowly, providing a steady release of energy and keeping you full for longer.
Vegetables are a powerhouse of essential nutrients. This biryani offers Vitamin A from carrots, Vitamin C from tomatoes, and potassium from potatoes, supporting overall health and immunity.
Spices like turmeric (containing curcumin), ginger, and cloves are known for their potent anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
One serving of this Vegetable Biryani (approximately 1.5 cups or 550g) contains around 550-650 calories, depending on the amount of oil and ghee used. It's a complete meal, providing carbohydrates, protein, and fats.
Yes, Vegetable Biryani can be a healthy, balanced meal. It's packed with fiber, vitamins, and minerals from the various vegetables. The spices used also have health benefits. To make it healthier, you can reduce the amount of oil and ghee and increase the quantity of vegetables.
Absolutely. To make it vegan, simply replace the curd with a plant-based yogurt (like cashew or coconut yogurt) and use oil instead of ghee for the final drizzle.
A mushy biryani is usually caused by overcooking the rice in the initial boiling step. Ensure you only cook the rice to 70% doneness; it should still have a firm bite. Soaking the rice for 30 minutes also helps the grains cook evenly without becoming mushy.
Dum' is a slow-cooking technique where the food is cooked in a sealed pot on low heat. This traps the steam, allowing the rice and vegetables to cook in their own aromas and juices. It's essential for biryani as it helps meld all the flavors together perfectly and ensures the rice grains are fluffy and separate.