Craving some tasty, healthy comfort food? Try our Easy Vegetable Biryani! It is packed with nutritious veggies and aromatic spices and is the perfect meal for any day.

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Savor the Tradition: Easy Vegetable Biryani Recipe

Ingredient Prep: Your Key to Biryani Success

• Rice: Soaked and steamed with turmeric and salt, forms the base of our dish.
• Potatoes, Carrots, and Peas: These vegetables add a hearty texture and are essential for a traditional Indian cuisine experience.
• Spices such as Cardamom, Cinnamon, Bay Leaves, Turmeric, Masala, Garam Masala, Kashmiri Masala, Dhania Powder, and Jeera Powder: Infuse the dish with its distinctive flavor, elevating it to an authentic taste.
• Ginger Garlic Paste: A crucial element for adding depth and a slight kick to the Biryani.
• Sour Milk: Adds a tangy richness, creating a complex palate of flavors.
• Mint Leaves: Offer a fresh aroma, enhancing the dish’s appeal as a delightful comfort food.

Step-By-Step Cooking Guide for Easy Vegetable Biryani

1. Begin by preheating your oven to 180 C / 350 F.
2. Heat oil in a large skillet over medium heat, add cardamom, cloves, cinnamon, and bay leaves for a fragrant base.
3. Stir in the turmeric, Dhania, jeera powder, Kashmiri masala, and garam masala along with ginger garlic paste to infuse the oil with spices.
4. Add onions, tomatoes, curry leaves, and sauté until golden.
5. Incorporate all vegetables except potatoes and mushrooms, cooking until they’re nearly tender.
6. Mix in sour milk and sprinkle salt for taste, adding a splash of hot water if needed.
7. Combine the steamed rice gently with the vegetable mix, then top with fried potatoes.
8. Garnish with mint leaves and dots of butter before baking in the preheated oven for 20 minutes.

Adapting Your Biryani: Simple Modifications

• Experiment with Veggies: Introduce a twist by mixing in vegetables like sweet potatoes, bell peppers, or zucchini. Each one adds a unique flavor that complements the traditional spices.
• Adjust the Heat: Tailor the spice level to your liking by modulating the quantities of Kashmiri or Garam Masala. A less fiery variant still delivers rich, aromatic notes.
• Embrace Vegan Options: Substitute sour milk with a vegan alternative, ensuring everyone enjoys this exquisite Indian dish without compromise.

Perfect Pairings for Your Biryani

• A cool Cucumber Raita will provide a refreshing counterpoint to the warm, spice-filled biryani.
• Ghee-brushed warm naan bread makes an excellent companion for scooping up this flavorful dish.
• The sweet and tangy mango chutney introduces a delightful contrast that highlights the biryani’s complexity.
• A zesty lime pickle can stand toe-to-toe with the powerful spice profile of the biryani.
• Soothing mint tea or aromatic masala chai will conclude your meal on a comforting note.

A Culinary Journey: Experience the Delight of Vegetable Biryani

Vegetable Biryani brings to your kitchen a mosaic of authentic tastes. Each mouthful takes you deeper into the splendid world of traditional Indian cuisine. Turmeric, cardamom, cinnamon, bay leaves, and a host of vibrant spices interlace to form a dish that embodies healthy eating and comfort food in a harmonious blend. We encourage you to embrace this culinary adventure. By preparing Vegetable Biryani, you don’t just cook; you celebrate a rich tapestry of flavors and traditions. Try it, and revel in the diversity that this vegetarian cooking masterpiece offers.

Easy Vegetable Biryani

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• Author: EsmeSalon
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings depending on size 1x
• Category: Dinner
• Method: Easy
• Cuisine: Indian

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Description

Make your next meal extraordinary with the timeless flavors of Veggie Biryani. Try it now.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup Gadra beans (Barlotti bean)
• 1/2 cup Dubla beans (Lima beans)
• Some chopped mushrooms (1/2 cup or as per your liking)
• 1/2 cup sweetcorn
• 1/2 cup peas
• 1/2 cup green beans
• 1 carrot, sliced
• 2 onions, chopped
• 1 tomato, chopped
• Few Curry leaves
• 1/4 cup sour milk
• 1/2 tsp ginger and garlic paste
• A dash of Salt
• 1 tsp Dhania (coriander powder)
• 1 tsp jeera powder (cumin powder)
• 1/2 tsp turmeric powder
• 3 tsp Kashmiri masala
• 1 tsp Garam masala
• Few Elachi (cardamom pods)
• 1 cinnamon stick
• 3 cloves
• 3 Bay leaves
• Few mint leaves (decoration)

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Instructions

1. Fry onion in oil
2. Add cardamom pods, cloves, cinnamon, and bay leaves, add turmeric, coriander powder and cumin powder, Kashmiri masala, garam masala, as well as ginger and garlic paste, tomatoes, curry leaves, and mix well.
3. Now add all vegetables except potatoes and mushrooms, (add the mushrooms just before the other vegetables are cooked)
4. Continue and add the sour milk, and salt, and cook until the veggies are nice and soft
5. Add very little hot water at a time, remove from stove, add the rice to veggies, mix slightly, place potatoes on top, sprinkle with the mint, add a few blobs of butter, and cook in the oven for 20 minutes at 180C/350F.

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Equipment

flat-bottomed heavy-based pot

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Notes

Created, Prepared, tried, and tested by Jennifer 

Nutrition

• Serving Size: 1 bowl
• Calories: 171
• Sugar: 8.8 g
• Sodium: 213.6 mg
• Fat: 3.2 g
• Saturated Fat: 1.5 g
• Trans Fat: 0 g
• Carbohydrates: 28.3 g
• Fiber: 8.4 g
• Protein: 7.1 g
• Cholesterol: 5 mg

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