Vegetable Biryani

21 ingredients
5 steps

Ingredients

  • 1 c basmati rice
  • 2 large onions, grated
  • 2 large tomatoes, cubed
  • 1/4 c carrots, cut small
  • 1/4 c beans, cut small
  • 1/4 c cauliflower, cut small
  • 1/4 c peas, fresh or frozen
  • 1 large potato, cubed small
  • 1-1/2 c yogurt
  • 1 T coriander powder
  • 1 t tumeric
  • 1 t cumin
  • 1 t chili powder (optional)
  • 4 cloves garlic, crushed or chopped
  • 1 T ginger, grated (1-inch chunck)
  • 1/2 bunch fresh mint (optional)
  • 1/2 bunch coriander leaves
  • 1 T lemon juice
  • 2 T olive oil
  • 5-10 strands saffron (optional to presoak in warm milk)
  • salt to taste

Directions

  1. 1
    1) Soak rice several hours or overnight, drain, rinse and set aside. Alternatively, boil rice with veggies as below.
  2. 2
    2) Wash and cut vegetables and potato. Boil (and rice if using alternate method) for 7 mins, drain (and rinse if rice included) and set aside.
  3. 3
    3) For vegetable marinade, grate (or use food processor) ginger and garlic. Add yogurt, coriander powder, tumeric, cumin & chili powder. Marinate cut vegetable and potato for at least 1 hour or overnight.
  4. 4
    4) Grate (or food process) onions, then saute with olive oil in large skillet till transparent. Add tomatoes and cook till water is released. Add lemon juice, fresh mint and coriander leaves and cook till wilted.
  5. 5
    5) Combine tomato/onion mixture, vegetable/potato/rice mixture, saffron and salt to taste. Pour into 9x13 baking dish and bake at 375oF for 20 mins or until water is absorbed. Serve hot with riata, naan and a few main dishes.

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