Best 2 Bbc Good Food Vegetable Biryani Recipes

Embark on a culinary journey to India with this delectable Vegetable Biryani, a harmonious blend of fragrant rice, an array of vegetables, and aromatic spices. This hearty dish is not only a visual delight but also a symphony of flavors that will tantalize your taste buds. The fragrant basmati rice is cooked to perfection, absorbing the rich flavors of the vegetables and spices. Each bite offers a medley of textures, from the tender vegetables to the fluffy rice. This recipe provides two variations, the classic Vegetable Biryani cooked in a traditional pot on the stovetop, and the Instant Pot Vegetable Biryani for a quicker and equally flavorful option. Additionally, explore the delightful Carrot and Sweet Potato Biryani, a vibrant and nutritious twist on the classic dish, and the comforting and flavorful One-Pot Vegetable Biryani, a perfect weeknight meal that combines convenience and taste.

Check out the recipes below so you can choose the best recipe for yourself!

SPICED VEGETABLE BIRYANI

Spiced vegetable biryani image

This simple vegetarian curry, full of fresh Indian flavours, is quick to make and cooks in a single pot

Provided by Silvana Franco

Categories Supper, Vegetable

Time 1h

Number Of Ingredients 15

Ingredients

2 tbsp vegetable oil
1small cauliflower, broken into small florets
2large sweet potatoes, peeled and cubed
1large onion, sliced
1l hot vegetable stock
3 tbsp hot curry paste (Madras is good)
1 red chilli, seeded and finely chopped
large pinch of saffron strands
2 tsp mustard seed (black or white)
500g basmati rice
140g trimmed green bean, halved
2 lemons, juice only
a handful of fresh coriander leaves
50g packet salted roasted cashew nuts
poppadums and raita, to serve

Steps:

Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.
While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.
Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts. Serve with a pile of poppadums and a bowl of raita.

Nutrition Facts : Calories 494 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 89 grams carbohydrates, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.99 milligram of sodium

VEGETABLE BIRYANI

Vegetable Biryani image

Make and share this Vegetable Biryani recipe from Food.com.

Provided by roja khan

Categories Pakistani

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups rice
100 g carrots, peeled and cut into cubes
150 g potatoes, peeled and cut into cubes
150 g green peas
150 g French beans, cut into 1/2 inch
2 onions, sliced
4 tablespoons oil
1 tablespoon ginger paste
1 tablespoon garlic paste
50 g biryani masala
1 cup low-fat plain yogurt
2 tomatoes, cut into cubes
4 green chilies
1/3 cup mint, chopped

Steps:

Fry the onions in oil on medium heat until golden, Add ginger garlic paste and vegetables stir, Fry for 5minutes,.
Add Biryani Masala, yogurt, green chillies and stir. Fry for 5 minutes,.
Add 1/2 glass of water. Cover and cook on low heat until the vegetables are almost done .now mix green chillies and tomatoes and cooked 2 minutes.
Separately: In 12 glasses of hot water stir 3 tablespoons of Shan Salt. Add soaked rice, boil until the rice is more than half cooked. remove and thoroughly drain.
now layered rice in big pot then add vegetable gravy with vegetables Spread the cooked rice evenly over the vegetables. then add mint leaves.
Cover and cook on low heat until rice is tender. Mix before serving.

Nutrition Facts : Calories 695.5, Fat 16.4, SaturatedFat 2.7, Cholesterol 3.7, Sodium 88.7, Carbohydrate 117.2, Fiber 17.9, Sugar 15.5, Protein 21.6

Tips:

Use high-quality ingredients: Fresh, flavorful vegetables, fragrant basmati rice, and aromatic spices are essential for a delicious vegetable biryani.
Don't skimp on the spices: The spices are what give biryani its characteristic flavor. Be generous with them, but be sure to adjust the amount to your own taste.
Cook the rice separately: This will help to prevent the rice from becoming mushy.
Layer the rice and vegetables: This will create a dramatic presentation and help the flavors to meld together.
Let the biryani rest before serving: This will allow the flavors to further develop and the rice to absorb the juices from the vegetables.

Conclusion:

Vegetable biryani is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables, and it's also a relatively easy dish to make. With a little planning and preparation, you can create a vegetable biryani that will impress your friends and family.

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