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
TASTE OF HEAVEN - MUSHROOM AND CARROTS BIRYANI
This is a wonderful layered rice dish that uses mushrooms, carrots and tomatoes in lieu of meat. It tastes excellent and is nourishing to the core!
Provided by Charishma_Ramchanda
Categories One Dish Meal
Time 2h27m
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- Cut mushrooms into quarters and keep aside.
- Chop the carrot into 1/2 inch pieces and keep aside.
- Soak rice in 4 cups of water.
- Keep aside for 30 minutes.
- Drain and keep aside.
- Slice onions and keep aside.
- Grind together the ginger and garlic, adding water as required, to get a fine paste.
- Wash and finely chop coriander and mint leaves.
- Puree the chopped tomatoes in a blender.
- Whisk the yoghurt and keep aside.
- Soak saffron in 1/4 cup warm skimmed milk and keep aside.
- Boil 4 cups of water in a thick-bottomed vessel.
- Add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, sugar and 1 teaspoons.
- salt.
- Add rice when the water starts boiling rapidly.
- Cook for 10 minutes, stirring frequently, or until the rice is 3/4ths done.
- Drain in a colander.
- Heat oil in a non-stick pan.
- Add onions.
- Stir-fry over high flame for 3 minutes or until the onions turn translucent.
- Add ginger-garlic paste and cook briefly.
- Add red chili powder, coriander powder, cayenne pepper, cumin powder and turmeric powder.
- Stir-fry briefly.
- Add the pureed tomatoes.
- Cook over high flame for another 3 minutes, stirring continuously or until the masala is very thick.
- Add the whisked yoghurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves.
- Stir well.
- Cook for 2 more minutes.
- Add mushrooms, carrots and salt to taste.
- Stir-fry over high flame for 3 minutes.
- Remove from heat.
- Arrange the cooked rice and mushroom masala in alternate layers in an oven-proof dish or biryani vessel.
- Sprinkle chopped fresh coriander and mint leaves, kewra water and the skimmed milk with saffron on top.
- Ensure that the topmost layer is of rice.
- Cover the biryani with a tight-fitting lid.
- Seal the edges with kneaded atta (flour) dough (if required).
- Place the dish on a flat bottomed pan.
- Cook on low flame for 10 minutes.
- Place a few burning charcoals on the lid.
- Alternatively, cook in a pre-heated oven at 180C for 10 minutes.
- Break open the seal.
- Grab a spoon and serve this biryani immediately.
- ENJOY this with a raita of your choice.
- I like it with a cucumber raita.
Nutrition Facts : Calories 250.8, Fat 4.1, SaturatedFat 1, Cholesterol 2.9, Sodium 42, Carbohydrate 47.7, Fiber 4, Sugar 6, Protein 7.4
VEGETABLE VEGAN BIRIYANI WITH CARROT SALAD
A meat and dairy-free, Indian-inspired basmati rice dish with cauliflower, French beans, peas, potatoes, homemade curry paste and carrot salad
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 26
Steps:
- Soak the rice for 30 mins, then rinse in several changes of water until it runs clear. Cover with about 1 cm water, add the saffron (if using), cover the pan, bring to the boil, stir once, then turn off the heat. Leave for 10 mins, covered, then stir again and leave to stand, covered.
- To make the paste, blitz all the ingredients together in a food processor. Heat the oil in a saucepan. Tip in the paste, then add the cauliflower and potatoes. Cook in the paste to colour, then add the lentils and green beans, and cover with about 400ml water. Add the curry leaves, season with salt, cover with a lid and simmer for 20 mins until the lentils and vegetables are tender Add the peas for the last 2 mins to defrost. Stir the rice through the curry until completely mixed and hot, then spoon onto a platter and scatter with coriander and cashews.
- For the carrot salad, use a peeler to shave the carrots into ribbons. Sprinkle with the sugar and dress with the lemon juice, then toss with the other ingredients. Serve the biryani on a large platter for everyone to help themselves, with the carrot salad on the side, poppadoms for any vegans and naan bread for the vegetarians.
Nutrition Facts : Calories 424 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.2 milligram of sodium
ONE-POT VEGETABLE BIRYANI
Vegetable biryani may be the underdog of biryanis since it's often overshadowed by meatier varieties. But like other formidable yet unsung dishes, this one's adaptability helps it hold its own. Recipes vary across South Asia: Hyderabadi versions are known for their fieriness, while milder, nuttier variations dominate northern regions. This one falls somewhere in the middle. Use any vegetables you have, such as nutty cauliflower, sweet peas and crunchy carrots. Nuts and fresh or dried fruits add a confetti of flavors and textures. This recipe skips the layering typically called for in favor of conveniently stirring everything together. Luckily, using fewer dishes doesn't compromise flavor.
Provided by Zainab Shah
Categories dinner, vegetables, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Rinse the rice, cover with cold water in a bowl and soak for 20 minutes. Meanwhile, heat ghee in a large pot over medium until it melts, 30 to 45 seconds. Add bay leaf, star anise, cloves, cardamom and green chiles and fry until fragrant, about 30 seconds. Add onion and fry, stirring often, until they start turning golden brown, about 5 minutes.
- Add ginger and garlic and continue frying and stirring until the raw smell dissipates, about 1 minute. Add turmeric and red chile powder and stir for 30 seconds to toast (don't let them burn). Add tomato and 2 tablespoons water. Add half of cilantro and mint. Continue stirring until the tomato starts to break down, about 5 minutes.
- Add the carrot, potato, cauliflower, green peas, green beans, yogurt and salt. Cook, stirring occasionally, for 5 minutes until the ingredients are incorporated.
- Drain the rice and add to the pot, along with the lemon juice and garam masala. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover and cook on medium for 5 minutes.
- Uncover and stir. Add the rest of the cilantro and mint and the lemon slices. Cover and cook on low for 20 minutes. Turn off the stove and let the pot stand for 15 minutes. Fluff the rice and garnish with fresh pomegranate seeds and cashews if you like.
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