This is a tasty and interesting vegetable biryani. The color looks appetizing and the taste is great! It's delicious served with mint chutney or simple, plain yogurt.
Preparation Time
35 mins
Cooking Time
30 mins
Total Time
1 hr 5 mins
Calories
458 Calories
Recipe Instructions
Step 1
Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
Step 2
Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
Step 3
Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.
Ingredients
1 teaspoon salt
½ cup water
4 cups water
1 cube chicken bouillon
1 tomato, diced
¼ teaspoon ground turmeric
½ teaspoon garam masala
1 (1 inch) piece cinnamon stick
¼ teaspoon black pepper
½ cup peas
1 tablespoon ginger garlic paste
½ cup diced carrot
½ teaspoon cumin seed
½ cup diced potato
1 red onion, cut into 1/2-inch dice
2 cups basmati rice, rinsed and drained
¼ teaspoon ground red chile pepper
2 tablespoons ghee (clarified butter), or olive oil
