Vegetable Biryani

Vegetable Biryani
Staff Writer
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
384
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.

Nutritional Facts

Total Fat
9g
13%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
11mg
4%
Carbohydrate, by difference
63g
48%
Protein
15g
33%
Vitamin A, RAE
28µg
4%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
87mg
9%
Choline, total
15mg
4%
Fiber, total dietary
2g
8%
Folate, total
162µg
41%
Iron, Fe
3mg
17%
Magnesium, Mg
36mg
11%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
180mg
26%
Selenium, Se
27µg
49%
Sodium, Na
1122mg
75%
Thiamin
1mg
91%
Water
62g
2%
Zinc, Zn
2mg
25%

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.