Vegetable Biryani Recipe
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(99)
Ingredients
6 servings
- 2 cups white basmati rice (see notes for brown basmati)
- 2 tablespoons olive oil (or sub ghee or coconut oil)
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup diced carrot (or use match sticks)
- 4 garlic cloves, rough chopped
- 2 teaspoons fresh ginger, grated or use ginger paste
- 2 teaspoons ground cumin (or sub 1 tablespoon whole cumin seeds)
- 2 teaspoons coriander (or use 1 tablespoon whole coriander seeds, cracked open)
- 1 teaspoon garam masala (or sub chili powder w/a pinch cayenne)
- 1/2 teaspoon ground cinnamon (or one cinnamon stick)
- ¼ teaspoon cardamom (or 3 crushed cardamom pods)
- ¼ teaspoon ground turmeric
- 2 bay leaves
- 1 star anise pod (optional)
- 4 cups veggie stock (or chicken stock) (For fluffier rice use 3 ½ cups.)
- 3/4 teaspoon salt, more to taste
- 1 can chickpeas, drained, rinsed
- 1/2 cup raisins
- Garnish: 1/4 cup cashews and chopped parsley or cilantro
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Preparation
Step 1
In a large skillet, or braiser or Dutch oven, heat olive oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden, 5 minutes. Turn heat to medium, add the veggies, garlic and ginger, and sauté 4-5 minutes until tender-crisp.
Step 2
Add spices and bay leaf, and stir one minute, toasting the spices. Remove one cup of the mixture and set aside.
Step 3
Add the rice and saute it with the veggies for one minute. Add the with veggie broth and salt, stir.
Step 4
Top with drained chickpeas, raisins, and the cup of veggies you set aside. Bring to a boil over high heat, then gradually lower heat to medium-low, maintaining its simmer. When simmering, cover the pot with a thin dish towel, then place the lid over the top of the towel, and bring the four corners of the towel up and over the lid. This will tighten the seal and keep the steam in, allowing the rice to cook more quickly and evenly.
Step 5
Simmer on medium-low, 15 to 20 minutes or until the rice has soaked up the liquid. Take a quick peek, if done, replace the lid, turn the heat off, and let stand for 5-10 minutes.
Step 6
While it is simmering, make the Cilantro Mint Chutney!
Step 7
Uncover the Biryani and fluff up with a fork. Top with the toasted cashews and cilantro.
Step 8
Serve with optional Chutney.
Step 9
Save recipe for the next time?
