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Vegetarian Biryani

Welcome to another vegetarian Indian dish with a lot of ingredients and a myriad of aromas and flavors. Upgrade the long-grain rice, beans, tomato, and cauliflower with an impressive array of spices and herbs, from cardamom to saffron.
Welcome to another vegetarian Indian dish with a lot of ingredients and a myriad of aromas and flavors. Upgrade the long-grain rice, beans, tomato, and cauliflower with an impressive array of spices and herbs, from cardamom to saffron.

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Ingredients

For the rice:
1 tablespoon vegetable oil
1 teaspoon cloves
1 teaspoon cardamom
1 teaspoon peppercorn
1 cinnamon stick
2 bay leaves
1 star anise
1 tablespoon onion powder
salt
1 ½ cups of long-grain rice
1 tablespoon yogurt
3 cups of hot water
1 teaspoon saffron
For the cauliflower and beans:
1 tablespoon vegetable oil
1 teaspoon cloves
1 teaspoon cardamom
1 teaspoon peppercorn
1 cinnamon stick
1 star anise
1 teaspoon onion powder
1 medium tomato, diced
2 teaspoons of turmeric
salt
5 ounces of cauliflower
1 small carrot, diced
3 ounces of frozen bean
2 tablespoons of yogurt
1 cup hot water
3 ounces of cottage cheese
pomegranate seeds for garnishing
fresh mint for garnishing

Ingredients

  • For the rice:

  • For the cauliflower and beans:

Steps

1
Done

For the rice: Add the vegetable oil, cloves, cardamom, peppercorns, cinnamon stick, bay leaves, and star anise to a skillet over low heat. Cook and stir for 20-30 seconds. Add the onion powder, season with salt, and stir until the oil starts sizzling.

2
Done

Add the rice. Cook and stir for 1-2 minutes, add the yogurt, stir, then add the water. Cook for 15 minutes or until the water has been absorbed.

3
Done

Drain the remaining water, add the saffron, and set aside.

4
Done

For the cauliflower and beans: Add the vegetable oil, cloves, cardamom, peppercorns, cinnamon stick, and star anise to a skillet over low heat. Cook and stir for 20-30 seconds. Add the onion powder, stir once or twice, add the diced tomato, and stir until it starts sizzling.

5
Done

Add the turmeric, stir a few times, season with salt, and continue to stir. Add the cauliflower and diced carrot and stir for 10-20 seconds.

6
Done

Add the frozen beans and yogurt, stir for 10 seconds, and add the hot water. Cook until it boils.

7
Done

Add the cottage cheese and layer on top the cooked rice. Cover with the lid and simmer for 10 minutes.

8
Done

Optionally you can garnish with pomegranate seeds and fresh mint.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

476 kcal
Calories
11 g
Protein
10 g
Fat
84 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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