Vegetable Biryani

Staff Writer
Vegetable Biryani
Vegetable Biryani
MeatlessMonday.com

Vegetable Biryani

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.

6
Servings
439
Calories Per Serving
Deliver Ingredients

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.

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
12g
18%
Sugar
10g
N/A
Saturated Fat
3g
15%
Cholesterol
154mg
51%
Protein
15g
29%
Carbs
69g
23%
Vitamin A
187µg
21%
Vitamin B12
0.4µg
7.4%
Vitamin B6
0.6mg
29.7%
Vitamin C
117mg
100%
Vitamin D
0.9µg
0.2%
Vitamin E
2mg
12%
Vitamin K
22µg
28%
Calcium
103mg
10%
Fiber
5g
22%
Folate (food)
83µg
N/A
Folate equivalent (total)
316µg
79%
Folic acid
138µg
N/A
Iron
5mg
28%
Magnesium
52mg
13%
Monounsaturated
5g
N/A
Niacin (B3)
4mg
20%
Phosphorus
215mg
31%
Polyunsaturated
2g
N/A
Potassium
529mg
15%
Riboflavin (B2)
0.4mg
21.2%
Sodium
752mg
31%
Thiamin (B1)
0.5mg
35.5%
Zinc
2mg
11%