Flavourful and satisfying Vegetable Biryani

Vegetable biryani – a flavourful Indian dish. Rice with veggies, herbs and lots of exotic spices, making a complete, satisfying meal for lunch or dinner.

I’m using long grain Basmati rice for it – it doesn’t stick together and it’s traditionally used in making biryani.

I also use fresh garlic and ginger but canned garlic/ginger paste can be an option as well – usually can be found in Indian markets or in Asian departments of big supermarkets.

You can use different veggies – cauliflower, peppers, peas, green beans, carrots, mushrooms, zucchini – these all will work out well. You can also add paneer or tofu.

In the step 4 of this recipe I’m adding some yogurt to my veggies but you can do the sauce you like more.

Some options to try:

~ tomato sauce

~ coconut milk or coconut milk + tomato paste

~ saffron milk (warm the milk, add saffron and let it set there for 15 minutes, then add it to your veggies)

OR you can also just skip this step and mix veggies with rice without adding any sauce to it.

So, are you ready? 🙂

The list of ingredients:

• Basmati rice

• Cauliflower

• Peppers

• Carrots

• Green beans

• Peas

• Yogurt

• Cashew

• Fresh garlic

• Fresh ginger

• Cilantro

• Mint

• Gloves

• Cardamon

• Turmeric

• Peppercorns

• Cumin

• Paprika

• Garam Masala mix is good too!

Directions:

1. Soak the rice in water for 15 minutes. Add 2 green cardamon, 2 cloves and some salt to it, add rice and cook it until almost cooked.

2. Heat ghee or oil in a pan, add crushed garlic, ginger, all spices. Add all veggies and fry them until almost cooked.

3. Add yogurt to the veggies. You can also add tomato sauce, coconut milk, saffron milk or just skip this step.

4. Mix rice with veggies in a heavy bottom pan (grease it with ghee/oil first), cover with the lid and cook on low heat until all ingredients are fully cooked. Add some sauce or water if needed.

5. Add cashews. Sprinkle with fresh herbs and serve.

Bon appetite!