Vegetable biryani
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Vegetable biryani

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Time to cook-icon

Time to cook

25 minutes

Difficulty-icon

Difficulty

Medium

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Serves

2

A flavorful rice dish cooked with basmati rice, mixed vegetables, and aromatic spices.

A flavorful rice dish cooked with basmati rice, mixed vegetables, and aromatic spices.

Ingredients

Basmati Rice

0.5 cup

Onion Raw

1 medium

Picador Chillies

1 chilli

Ginger Garlic Paste

0.5 tsp

Mint Leaves

1 tbsp

Coriander Leaves

1 tbsp

Red Chilli Powder

0.25 tsp

Turmeric

0.25 Tsp

Garam Masala

0.5 Tsp

Tomatoes

4 tbsp

Water

0.75 cup

Vegetable Oil

0.75 tbsp

Curd

1.5 tbsp

Salt

2 pinch

Potatoes

3 tbsp

Carrots

0.5 cup

Frozen Green Peas

0.5 cup

Bay Leaf

0.5 leaf

Cinnamon

1 stick

Cloves

2 Clove

Cardamom

2 Pod

Caraway Seeds

0.25 tsp

Star Anise

0.5 star anise

Cashew Nuts, Raw

0.125 cup

Lemon Juice

0.5 tbsp

Step-by-step instructions to cook

Prep

1

Soak rice for at least 20 minutes, drain the water and set aside.

2

Chop the potato, carrot, coriander, and mint leaves.

Cooking

1

Heat oil in a pressure cooker, add bay leaf, star anise, caraway seeds, cloves, cinnamon and cardamom and saute for 1 to 2 mins.

2

Add sliced onions and slit green chillies and fry, stirring often, until the onions turn light brown.

3

Add ginger garlic paste and saute for about a minute.

4

Add the chopped potato and carrot and fry for about 2 minutes.

5

Add tomatoes, salt, coriander leaves, mint leaves, red chilli powder, turmeric, garam masala and curd, mix well and fry on high flame for 2 to 3 mins.

6

Reduce the flame to low and spread the soaked rice in an even layer over the veggies.

7

Add the boiled salted water to the cooker and pressure cook for 1 whistle on medium-high flame. Allow the cooker to release pressure naturally before opening the lid.

8

Fluff up the biryani with a fork, squeeze lemon juice and garnish with cashews while serving.

Nutrition information

(per serving)

Carbs

Carbs

16.9

Proteins

Proteins

2.2

Fats

Fats

3.7

Fiber

Fiber

1.7

106

kcal

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