Vegetable Biryani

Jul 02, 2012 @ 6:00 PM
Posted by Meatless Monday, Special Contributor

Nutrition

Cal/Serving: 332
Daily Value: 17%
Servings: 6

Fat	8g	12%
Saturated	1g	5%
Trans	0g	0%
Carbs	63g	21%
Fiber	4g	18%
Sugars	6g	0%
Protein	8g	17%
Cholesterol	5mg	2%
Sodium	804mg	34%
Calcium	77mg	8%
Magnesium	37mg	9%
Potassium	353mg	10%
Iron	4mg	21%
Zinc	1mg	7%
Vitamin A	1681IU	34%
Vitamin C	63mg	105%
Thiamin (B1)	0mg	28%
Riboflavin (B2)	0mg	7%
Niacin (B3)	3mg	17%
Vitamin B6	0mg	18%
Folic Acid (B9)	187µg	47%
Vitamin B12	0µg	0%
Vitamin D	0µg	0%
Vitamin E	2mg	9%
Vitamin K	11µg	14%
Fatty acids, total monounsaturated	3g	0%
Fatty acids, total polyunsaturated	2g	0%

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Biryani is an Indian dish usually made with spiced lamb, raisins, eggs, and vegetables layered with perfectly cooked basmati rice and steamed together in a sealed pot. This version is meatless but still just as flavorful, seasoned with cinnamon, cloves, ginger, and garlic. Look for ginger-garlic paste in Indian markets or make it yourself with a mortar and pestle and equal parts peeled ginger and garlic. This recipe was created by Riddhima, who writes the blog Culinary Vibes.

See all rice recipes.

INGREDIENTS

For the rice:

1 green chile pepper
2 whole cardamom pods
2 whole cloves
1 cinnamon stick
1 teaspoon salt
2 cups basmati rice, rinsed

For the biryani:

6 hard-boiled eggs, shelled
4 green chile peppers
1/2 cup plain Greek-style yogurt
1 teaspoon ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground allspice
2 tablespoons canola oil
4 onions, sliced
1/4 cup mint leaves
1/2 cup chopped cilantro
1 teaspoon ghee or unsalted butter
2 bell peppers, cut into strips
1 cup frozen peas, thawed
1 tablespoon lemon juice

DIRECTIONS

For the rice:

Cut a 1-inch slit along one side of the chile pepper. In a large pot, combine 3 cups water with the cardamom pods, cloves, cinnamon stick, salt, and the green chiles and bring to a boil over medium-high heat. Add the rice to the pot, reduce the heat to medium-low and cook, uncovered, until the rice is about halfway cooked, about 10 minutes. Drain and set aside.

For the biryani:

Cut a 1-inch slit along one side of each of the hard-boiled eggs and the green chiles.

In a medium-sized bowl, whisk together the yogurt, ginger-garlic paste, red chili powder, salt, turmeric, and allspice. Add the hard-boiled eggs and stir gently to coat completely. Cover and let stand at room temperature for 45 minutes.

Heat the oil in a skillet over medium heat. Add the onions and cook until browned, stirring occasionally, about 10-15 minutes. Using a slotted spoon, transfer the onions to a medium-sized bowl. Stir in the mint, cilantro, and the chiles.

In a Dutch oven, melt the ghee or butter over medium-high heat. Add the pepper strips and cook until softened, about 5 minutes. Reduce the heat to medium-low. Add the peas, marinated eggs, and onions in layers. Top with the lemon juice and parboiled rice.

Cover and cook until the rice is fully cooked, about 30-40 minutes. Stir to combine the ingredients before serving.