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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.

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.

Nutritional Facts
Servings6
Calories Per Serving439
Total Fat12g18%
Sugar10gN/A
Saturated3g15%
Cholesterol154mg51%
Protein15g29%
Carbs69g23%
Vitamin A187µg21%
Vitamin B120.4µg7.4%
Vitamin B60.6mg29.7%
Vitamin C117mg100%
Vitamin D0.9µg0.2%
Vitamin E2mg12%
Vitamin K22µg28%
Calcium103mg10%
Fiber5g22%
Folate (food)83µgN/A
Folate equivalent (total)316µg79%
Folic acid138µgN/A
Iron5mg28%
Magnesium52mg13%
Monounsaturated5gN/A
Niacin (B3)4mg20%
Phosphorus215mg31%
Polyunsaturated2gN/A
Potassium529mg15%
Riboflavin (B2)0.4mg21.2%
Sodium752mg31%
Thiamin (B1)0.5mg35.5%
Zinc2mg11%