Vegetable Biryani South Africa
Discover the vibrant and aromatic world of South African-inspired Vegetable Biryani, a one-pot vegetarian dish brimming with bold spices and colorful vegetables. Crafted with perfectly steamed basmati rice, tender carrots, potatoes, and green beans, this layered masterpiece is infused with a homemade biryani spice blend, fragrant whole spices like cinnamon and cardamom, and the warmth of ginger and garlic. Topped with plump raisins and toasted cashews, it’s baked to perfection, allowing the flavors to harmonize beautifully. Ideal for a hearty main course or festive occasion, this vegetable biryani is a crowd-pleasing dish that's both rich in tradition and easy to prepare. Whether you're exploring South African flavors or savoring global cuisine, this recipe delivers a wholesome, mouthwatering experience everyone will love.
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Recipe Information
Ingredients
- 2 cups basmati rice
- 4 cups water
- 3 tablespoons vegetable oil
- 2 medium onion, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 green chilies, chopped
- 1 large carrot, diced
- 2 medium potatoes, diced
- 1 cup green beans, chopped
- 1 cup frozen peas
- 1 cup plain yogurt
- 0.5 cup chopped fresh cilantro
- 0.25 cup chopped fresh mint
- 3 tablespoons biryani spice mix
- 0.5 teaspoon turmeric powder
- 1 cinnamon stick
- 4 cardamom pods
- 4 cloves
- 1 bay leaf
- 2 tablespoons raisins
- 3 tablespoons cashews, toasted
- 1.5 teaspoons salt
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice along with 0.5 teaspoons of salt. Cook the rice until it is about 70% cooked (it should still have a bite). Drain and set aside.
Heat 3 tablespoons of vegetable oil in a large, heavy-bottomed pan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for 1 minute until aromatic.
Add the sliced onions and sauté until golden brown, about 10 minutes. Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for 2 minutes until fragrant.
Add the diced carrots, potatoes, and chopped green beans. Stir in the biryani spice mix, turmeric powder, and 1 teaspoon of salt. Cook for 5 minutes, stirring occasionally.
Mix in the plain yogurt, frozen peas, chopped cilantro, and mint. Lower the heat and cook for another 5 minutes until the vegetables are tender but not mushy.
In a greased oven-safe dish, layer half the vegetable mixture at the bottom. Spread half the cooked rice over the vegetables. Sprinkle a few raisins and cashews on top. Repeat the layers with the remaining vegetable mixture, rice, raisins, and cashews.
Cover the dish tightly with aluminum foil or a lid and bake in a preheated oven at 180°C (350°F) for 20 minutes.
Once baked, let the biryani rest for 10 minutes before serving. Gently fluff the layers before serving hot.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 3370 mg | 147% | |
| Total Carbohydrate | 310.0 g | 113% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 66.6 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1296 mg | 100% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 4527 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
