Name: Vegetable Biryani Recipe
Total time: 70 min
Yield: 3
Cuisine: Mughlai

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Protein

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MacroNutrients

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Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

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Vitamin B12

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How to make Vegetable Biryani Recipe

Kristen Stevens

Crawler

Mughlai

<p>Learn how to make Vegetable Biryani</p>

Basmati rice

Water

Vegetable oil

Medium Onion,  Minced

Carrot,  diced

Large garlic cloves,  finely minced

One ginger,  peeled and very finely minced

Diced Tomatoes

Green cardamom pods,  lightly crushed

Ground coriander

Ground Cumin

Cinnamon

Garam Masala

Sea salt

Frozen peas

Plain greek yogurt

Raisins

Preheat the oven to 350. In a small pot, combine the basmati rice and water and bring to a boil over high heat. Reduce the heat to the lowest setting, and cook, covered, for 15 minutes. Remove from the heat and let sit, covered, for 10 minutes.

step 1

In a large frying pan, heat the oil over medium high heat. Add the onion and cook until it until it is softened and lightly browned, about 7 to 8 minutes. Add the carrots and cook for 2 minutes. Add the garlic and ginger and cook for 1 minute.

step 2

Add the tomatoes, cardamom pods, coriander, cumin, cinnamon, garam masala and sea salt and cook for 3 minutes. Remove from the heat and stir in the frozen peas, greek yogurt, raisins and sliced almonds.

step 3

In an ovenproof dish, spread half of the rice. Next, layer in half of the vegetables, the rest of the rice and top with the remaining vegetables.

step 4

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