Vegetarian Biryani Rice
Elevate your weeknight dinner game with this delightfully aromatic Vegetarian Biryani Rice recipe—a colorful one-pot dish that's as nourishing as it is flavorful. Made with fragrant basmati rice, an array of fresh vegetables like carrots, peas, and bell peppers, and seasoned with warm whole spices such as cinnamon, cardamom, and cloves, this dish is a symphony of textures and tastes. The golden hues of turmeric, the heat of red chili powder, and the depth of garam masala take the flavor profile to the next level, while a final flourish of fresh cilantro and mint adds a bright, herbal finish. Perfect as a standalone vegetarian main or a side dish for your favorite curries, this quick and easy biryani is ready in an hour and serves a crowd with its fragrant, restaurant-quality appeal. Ideal keywords: vegetarian biryani, easy biryani recipe, basmati rice recipe, one-pot meal, Indian spiced rice.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Basmati rice
- 3.5 cups Water
- 1 large Carrot, diced
- 1 cup Peas
- 1 cup Green beans, chopped
- 1 medium Red bell pepper, chopped
- 1 large Onion, sliced
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 leaf Bay leaf
- 1 inch Cinnamon stick
- 4 whole Cloves
- 3 pods Cardamom pods
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 2 teaspoons Salt
- 0.25 cup Fresh cilantro, chopped
- 0.25 cup Fresh mint leaves, chopped
Instructions
Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
Heat vegetable oil in a large pot over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for about 30 seconds until aromatic.
Add sliced onions and sauté for 5-7 minutes until golden brown.
Stir in the minced garlic and grated ginger, cook for another minute.
Add the diced carrots, peas, green beans, and red bell pepper. Cook for 5 minutes until the vegetables begin to soften.
Stir in turmeric powder, red chili powder, garam masala, and salt. Mix well to coat the vegetables with the spices.
Add the drained basmati rice to the pot and gently stir to combine with the vegetables and spices.
Pour in 3.5 cups of water, stir, and bring to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes until the rice is cooked and the water has evaporated.
Turn off the heat and let the biryani sit, covered, for another 5 minutes to allow the flavors to meld.
Fluff the rice gently with a fork, and garnish with chopped cilantro and mint leaves before serving.
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4883 mg | 212% | |
| Total Carbohydrate | 195.1 g | 71% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 35.6 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 623 mg | 48% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2455 mg | 52% | |
*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.
