Whether I am making an entire Indian meal or simply need an exotic rice dish, I love to turn to this Indian Vegetable Biryani recipe. The toasted spices make for a unique flavor profile and awaken all of the senses. Enjoy!
Indian Vegetable Biryani
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Main Course
Cuisine: Indian
Ingredients
- 2 cup cauliflower, roughly chopped
- ½ red bell pepper, cut into one-inch by half-inch strips
- 1 large white onion, finely chopped
- ⅔ cup frozen green pees, thawed
- 2 cups basmati rice, rinsed
- 5 tbsp butter, unsalted
- 1 tbsp cardamom pods
- 1 tsp cumin seeds
- 2 tsp turmeric
- 2 cinnamon sticks
- 3 cups water
- ½ cup cilantro leaves
- Salt and Pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Assemble cauliflower and bell pepper onto a baking sheet. Melt 1 tbsp butter and pour over the vegetables. Sprinkle with salt, pepper, and 1 tsp turmeric. Toss the vegetables to make sure they are evenly coated and roast for 30 minutes and set aside.
- In a large saute pan, fry the onions in 2 tbsp of butter. Once they are crispy with brown edges, remove from the heat and set aside.
- In a 4 quart pot, saute rice in 2 tbsp butter, cardamom pods, cumin seeds, remaining 1 tsp turmeric, and cinnamon sticks for approximately two minutes, making sure to evenly coat the rice. Add a large pinch of salt and pepper.
- Pour the water over the rice and allow to boil on medium-high heat. Then reduce heat and let simmer on low for approximately 15 minutes without lifting the cap.
- With a fork, flake the rice, mixing in the roasted vegetables, green peas, fried onions, and cilantro leaves.
- Enjoy!
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