Embark on a culinary journey to savor the aromatic and flavorful Vegetable Biryani, a delectable dish that tantalizes taste buds with its vibrant medley of vegetables, fragrant spices, and fluffy rice. This delightful dish is a symphony of colors, textures, and flavors, making it a perfect centerpiece for any occasion.
Our collection of recipes offers a diverse range of Vegetable Biryani variations, catering to various dietary preferences and culinary inclinations. From the classic Hyderabadi Vegetable Biryani, renowned for its rich and robust flavors, to the lighter and healthier Quinoa Vegetable Biryani, each recipe promises a unique taste experience.
For those seeking a traditional and authentic Vegetable Biryani recipe, our Hyderabadi Vegetable Biryani recipe is a must-try. Originating from the vibrant city of Hyderabad, this dish features a flavorful blend of spices, aromatic herbs, and tender vegetables, all enveloped in a layer of fluffy basmati rice.
If you're looking for a healthier alternative, our Quinoa Vegetable Biryani recipe is an excellent choice. This dish combines the goodness of quinoa with an array of fresh vegetables, creating a nutritious and delicious meal. The quinoa adds a nutty flavor and a boost of protein, making it a perfect option for health-conscious individuals.
For those with dietary restrictions, our Vegan Vegetable Biryani recipe offers a delectable plant-based alternative. This hearty dish showcases a variety of colorful vegetables, aromatic spices, and fluffy rice, all cooked to perfection without any animal products.
Whether you're a seasoned cook or a novice in the kitchen, our Vegetable Biryani recipes are meticulously crafted to guide you through the process effortlessly. Each recipe includes step-by-step instructions, a list of easily accessible ingredients, and cooking tips to ensure success.
So, gather your ingredients, prepare your cooking utensils, and embark on a culinary adventure to create a Vegetable Biryani that will delight your senses and leave you craving for more.
VEGETABLE BIRYANI (SOUTH AFRICA)
Make and share this Vegetable Biryani (South Africa) recipe from Food.com.
Provided by Engrossed
Categories Rice
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- In a large, heavy skillet or stew pot, fry the onions in butter until they are golden brown. With a slotted spoon, remove about 1/3 of the slices and set aside.
- Add to the pot the ginger, garlic and chili paste, and fry for 5-6 minutes, stirring constantly. Then add the lentils, green peas, carrots and green beans. Reduce heat and cook for 15 minutes, adding more butter or a bit of oil if needed.
- Add the tomatoes, spices and mint, and stir for 5 minutes.
- Then pour a cup of hot water, cover, and simmer until vegetables are about half cooked.
- Add rice, potatoes, salt and another 4-5 cups of hot water (use the lesser amount if your vegetables have created quite a bit of liquid). Cover again, and cook for another 20-30 minutes until rice is done and water is absorbed.
- To serve, garnish with the reserved onion slices, and pass around a bowl of yogurt as a sauce.
VEGETABLE BIRYANI
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
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
VEGETABLE QUINOA BIRYANI RECIPE BY TASTY
Here's what you need: avocado oil, whole dry chili peppers, whole bay leaves, cinnamon stick, whole cloves, whole cumin seeds, zucchini, medium onion, small eggplant, mixed vegetable, green chiles, garlic, ginger, paprika, red chili powder, turmeric, salt, biryani masala pack, water, cooked quinoa
Provided by Gita Kshatriya
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat avocado oil in a pan. To this, add whole spices like bay leaves, cinnamon sticks, dry chili peppers, cloves and whole cumin seeds.
- Once the spices start to sizzle, add the chopped veggies and garlic and ginger.
- Add the remainder of the spices and water and mix well.
- Cook for about 5 minutes, until veggies have softened and the flavors have incorporated.
- In a separate pan, alternate with a bed of quinoa layered with the cooked veggies.
- Garnish with chopped cilantro and serve.
- Enjoy!
Nutrition Facts : Calories 572 calories, Carbohydrate 85 grams, Fat 18 grams, Fiber 12 grams, Protein 17 grams, Sugar 5 grams
EASY VEGETABLE BIRYANI
A quick and easy Indian rice dish that can serve as the main course or an appetizer!
Provided by Monica Shah
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Rinse and soak rice for 30 minutes; drain.
- Heat oil in a large saucepan over medium heat. Saute cumin seeds and cloves for less than 1 minute. Saute the onion, stirring constantly, until brown. Stir in rice and fry for about 1 minute, stirring. Stir in the water, salt, garam masala, chili powder and vegetables. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, or until all water is absorbed. Fluff with a fork and stir in butter before serving.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 46.9 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 3.7 g, Protein 5.5 g, SaturatedFat 2.9 g, Sodium 926.9 mg, Sugar 1.8 g
SHORT-CUT VEGETABLE BIRYANI
When time is of the essence and you need to impress someone, this quick and easy recipe is the one to get the job done.
Provided by Member 610488
Categories Rice
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 28
Steps:
- Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
- Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes.
- Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, (wrap the lid tightly with a kitchen towel), cover, and steam until the rice is tender, 20 minutes. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.
- Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the golden raisins, almonds, coriander seed, cumin seed, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes.
- Stir in the cauliflower, green beans, potatoes, carrots, and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.
- Add the rice to the vegetable mixture and, using a rubber spatula, stir to combine. Season with salt to taste. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds. Serve immediately.
VEGETABLE BIRYANI
Vegetarian recipe from about.com. This is one of my husband's fav vegetarian recipes we have tried. He requests it all the time and even takes the leftovers for lunch. I really wouldn't leave out any ingredients, because the flavors all work so nicely together. The raisins really help to cut the spicy curry. Also, I end up using less of the curry paste, but it depends on your taste and what kind you purchase. If you don't like things too spicy, start off with less and build your way up to suit your taste. Note: Curry paste and powder are not the same and I do not recommend using powder for this recipe. ;)
Provided by FrVanilla
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In saucepan of boiling water, cook lentils for 10 minutes; drain and set aside.
- Meanwhile, in Dutch oven, heat oil over medium-high heat; sauté onion until deep golden, 6 minutes.
- Add carrots, garlic, curry paste, salt and pepper; sauté until fragrant, 3 minutes.
- Stir in cauliflower, rice, raisins and lentils to coat.
- Add stock and bring to boil; reduce heat, cover and simmer until rice and vegetables are tender, 20 minutes.
- Stir in peas and warm through, 4 minutes.
- Sprinkle with almonds (if using).
VEGETABLE BIRYANI
This traditional Indian casserole is made with basmati rice and chickpeas.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees. Combine saffron and milk in a small bowl; set aside. Place rice in a medium saucepan with 1 1/2 cups cold water. Bring to a boil over high heat, stir once, then reduce heat to low. Cover and simmer until rice has absorbed all the water, about 20 minutes.
- Meanwhile, heat 2 tablespoons oil in a large saute pan over medium-high heat. Add onions; cook, stirring, until golden brown and slightly crisp, about 10 minutes. Remove half the onions from pan, and reserve. Add remaining tablespoon oil along with the spices, ginger, garlic, and tomatoes. Cook, stirring, until fragrant, about 2 minutes.
- Pour 1 cup water into pan; bring to a simmer over medium-low heat. Add green beans, cauliflower, carrots, chickpeas, and salt; reduce heat to a simmer, and cover pan. Cook until vegetables are crisp-tender, about 10 minutes. Add peas, and cook until bright green, about 2 minutes. Remove pan from heat.
- Place one-third of the rice in a 3 1/2-quart heavy-bottom casserole or baking dish with a tight-fitting lid. Drizzle half the saffron milk over rice. Using a slotted spoon, transfer half the vegetable mixture to the casserole, leaving liquid behind. Place another one-third of rice on top; drizzle with remaining saffron milk. Repeat with remaining vegetables and rice. Spread reserved onions over the top; sprinkle with cashews.
- Cover, and bake until casserole is heated through and aromatic, about 30 minutes. Remove from oven; let cool slightly before serving.
Nutrition Facts : Calories 430 g, Fat 14 g, Fiber 8 g, Protein 12 g, Sodium 516 g
VEGETABLE BIRYANI
A very tasty and interesting biryani; the color looks appetizing and the taste is great! It's delicious served with mint chutney or simple, plain yogurt.
Provided by Asmaa'
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 4
Number Of Ingredients 19
Steps:
- Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
- Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
- Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 86.9 g, Cholesterol 16.5 mg, Fat 8 g, Fiber 3.9 g, Protein 9.7 g, SaturatedFat 4.4 g, Sodium 1043.3 mg, Sugar 4.2 g
VEGETABLE BIRYANI
A classic dish from northern India that usually includes meat (lamb or chicken), vegetables, dried fruits, nuts, and basmati rice. Traditionally, it is baked as a layered casserole. This is a vegetarian version to be served with warmed naan and a spicy sweet chutney.
Provided by ratherbeswimmin
Categories Rice
Time 1h12m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Let the oil get heated in a large ovenproof casserole over medium heat.
- Add in the onion, bell pepper, green beans, and carrot; stir/saute for about 10 minutes or until soft.
- Add in the ginger, garlic, garam masala, turmeric, salt, and cayenne; cook and stir occasionally for 2 more minutes.
- Stir in rice, then stir in water.
- Cover and bake in a 375° oven for 30 minutes or until the rice and vegetables are tender.
- Remove from oven; stir in the kidney beans and replace the lid.
- Let stand for 5 minutes.
- Serve onto individual plates; garnish with peanuts and raisins, if desired.
Nutrition Facts : Calories 410.8, Fat 6.2, SaturatedFat 1, Sodium 600.5, Carbohydrate 78, Fiber 9.9, Sugar 5.8, Protein 12.3
VEGETABLE BIRYANI (TEHRI)
Tehri was originally concocted by kings in northern India as a vegetarian equivalent to the Mughals' mutton or chicken biryani. This modern-day version has deliciously soft sweet vegetables and flavorful long-grain rice. Serve with chilled yogurt and spicy curry on the side.
Provided by thesiamesecat
Categories World Cuisine Recipes Asian Indian
Time 51m
Yield 6
Number Of Ingredients 15
Steps:
- Place rice in large container and cover with several inches of cool water; let soak for 20 minutes. Drain.
- Heat oil in a pressure cooker over medium heat. Add onion, cumin seeds, and bay leaves; cook and stir until onion is translucent, about 5 minutes. Stir in potatoes and carrots; cook until lightly browned, about 5 minutes. Stir in turmeric, chile powder, and coriander; cook until fragrant, about 1 minute.
- Stir rice gently into the pressure cooker until evenly coated with oil. Pour in water and peas. Stir in salt, butter, and garam masala. Seal cooker and bring to high pressure according to manufacturer's instructions. Cook for 5 minutes. Remove from heat.
- Release pressure naturally according to manufacturer's instructions. Fluff rice with a fork.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 70.5 g, Cholesterol 1.8 mg, Fat 8.3 g, Fiber 5 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 616.2 mg, Sugar 2.8 g
Tips:
1. Use high-quality vegetables for the best flavor and texture. Fresh, seasonal vegetables are ideal. 2. Rinse the rice thoroughly before cooking to remove any starch and impurities. This will help the rice cook evenly and prevent it from becoming sticky. 3. Use a heavy-bottomed pot or Dutch oven for cooking the biryani. This will help distribute the heat evenly and prevent the rice from burning. 4. Layer the ingredients in the pot in the correct order. The rice should be on the bottom, followed by the vegetables, spices, and yogurt mixture. 5. Do not stir the biryani while it is cooking. This will disturb the layers and prevent the rice from cooking evenly. 6. Cover the pot tightly and cook the biryani over low heat for the recommended time. This will allow the rice to absorb the flavors of the vegetables and spices. 7. Once the biryani is cooked, let it rest for a few minutes before serving. This will help the flavors meld together and the rice to absorb any remaining moisture.Conclusion:
Vegetable biryani is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables and can be easily customized to suit your own taste preferences. With a little planning and effort, you can create a vegetable biryani that is sure to impress your family and friends.
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