Vegetable Biryani with Spices
Dive into the fragrant world of India with this vegetarian biryani that will delight your senses. The basmati rice, steamed to perfection, absorbs the gentle spices and yogurt for an airy texture and rich flavor. The tender vegetables blend with spices like garam masala and cinnamon, creating a perfect balance. This dish, often prepared during festivals, is a true culinary journey. You'll love the simplicity of its preparation and the joy of sharing this colorful meal. Perfect for a cozy dinner, it pairs wonderfully with raita sauce or a crisp salad.
Ingredients
- basmati rice300 g
- carrots2 medium
- peas100 g
- potatoes2 medium
- onion2 medium
- garlic cloves3
- fresh ginger1 piece (2 cm)
- plain yogurt150 g
- sunflower oil3 tablespoons
- ghee2 tablespoons
- garam masala1 teaspoon
- turmeric powder1/2 teaspoon
- red chili powder1/2 teaspoon
- ground coriander1 teaspoon
- cumin powder1/2 teaspoon
- salt1 teaspoon
- bay leaf2
- cinnamon stick1
- cardamom3 pods
- clove3
- water600 ml
- fresh cilantroa few sprigs
- slivered almonds30 g
Nutrition
Instructions
- 1
Wash the basmati rice and soak it for 30 minutes in cold water. Drain.
- 2
In a large pot, heat the ghee and oil. Add whole spices (bay leaf, cinnamon, cardamom, cloves) and toast for 1 minute.
- 3
Add chopped onion, minced garlic and grated ginger. Sauté until golden. Add diced vegetables (carrots, potatoes) and peas. Add powdered spices (garam masala, turmeric, chili, coriander, cumin) and salt. Mix well and cook for 5 minutes.
- 4
Add yogurt and mix. Pour in water, bring to a boil, then add drained rice. Cover and cook on low heat for 20 minutes without lifting the lid.
- 5
Turn off heat and let rest for 5 minutes. Garnish with fresh cilantro and toasted slivered almonds. Serve hot.
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