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Vegetable Biryani Recipe

Name: Monsoon Indian Grills Vegetable Biryani Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cups Basmati rice; 3 cups Water; 1 cup Carrot, diced; 0.5 cup Green peas; 1 cup Bell pepper, diced; 1 cup Potato, diced; 0.5 cup Green beans, chopped; 1 tsp Cumin seeds; 1 tsp Coriander powder; 1 tsp Garam masala; 0.5 tsp Turmeric powder; to taste Salt; to taste Black pepper powder; 1 Onion, thinly sliced; 2 cloves Garlic, minced; 1 tsp Ginger, minced; 2 tbs Cooking oil; 0.5 cup Fresh cilantro, chopped; 1 tbs Lemon juice

Inspired by Monsoon Indian Grill

Time1h

Serves4

Fragrant basmati rice cooked with mixed vegetables and spices.

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Ingredients

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Rice

1 1/2 cups Basmati rice

3 cups Water

Vegetables

1 cup Carrot, diced

1/2 cup Green peas

1 cup Bell pepper, diced

1 cup Potato, diced

1/2 cup Green beans, chopped

Spices

1 tsp Cumin seeds

1 tsp Coriander powder

1 tsp Garam masala

1/2 tsp turmeric powder

to taste Celtic sea salt

to taste Black pepper powder

Others

1 Onion, thinly sliced

2 cloves Garlic, minced

1 tsp Ginger, minced

2 tbs Cooking oil

1/2 cup Fresh cilantro, chopped

1 tbs ReaLemon lemon juice

Method

Preparation

Rinse the Rice

Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for about 30 minutes, then drain.

Prepare the Vegetables

Peel and dice all the vegetables (carrot, potato, bell pepper, and green beans) into small, even pieces.

Cooking

Sauté the Aromatics

In a large pot, heat the cooking oil over medium heat. Add the sliced onion and sauté until golden brown. Add the minced garlic and ginger, cooking for an additional 1-2 minutes.

Add Spices

Stir in the cumin seeds, coriander powder, turmeric powder, garam masala, salt, and black pepper. Cook for another minute until fragrant.

Cook the Vegetables

Add the diced carrots, potatoes, green peas, bell pepper, and green beans to the pot. Stir well to coat the vegetables with the spices. Cook for about 5-7 minutes, stirring occasionally.

Add Rice and Water

Add the soaked and drained basmati rice to the pot, followed by 3 cups of water. Stir to combine everything together.

Simmer

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.

Fluff and Serve

Once cooked, remove the pot from heat and let it sit covered for 5 minutes. Fluff the biryani with a fork, then add lemon juice and chopped cilantro. Serve hot.