Vegetable biryani
Absolutely delicious and versatile layered rice dish from India
Servings: 4
Calories: 385kcal
Ingredients
- 1 cup basmati rice soaked in water for 30 minutes
- Assorted vegetables carrots, potatoes, etc., chopped
- 1 onion (optional for low FODMAP) thinly sliced
- 2 tomatoes chopped
- 2 tablespoons biryani masala found at any Indian grocery store
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- whole spices 1 bay leaf, 2-3 pods cardamom, 1 cinnamon stick, 2 cloves
- handful of mint leaves and coriander leaves
- 2 tablespoons vegetable oil
- salt to taste
- 2 cups water
Instructions
- Heat vegetable oil in a large pan. Add the whole spices and sauté until they release their aroma.
- If using onions, add the sliced onions and sauté until golden brown. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and the oil starts to separate. Add biryani masala, turmeric powder, red chili powder, and salt. Mix well.
- Add chopped vegetables and cook for 5-7 minutes until they are partially cooked.
- In a separate pot, boil 2 cups of water. Add soaked and drained basmati rice. Cook until the rice is 70-80% cooked. Drain the water.
- Layer the partially cooked vegetables with the half-cooked rice in the pan. Sprinkle mint and coriander leaves on each layer.
- Cover the pan with a tight-fitting lid. Cook on low heat for 15-20 minutes or until the rice is fully cooked and the flavors are absorbed.
- Once done, gently fluff the biryani with a fork before serving. Enjoy!
Notes
Nutrition: Carbohydrates: 68g; Protein: 7g; Fat: 12g; Saturated fat: 3g; Fiber: 3g; Sodium: 85mg