Vegetable Biryani

Votes: 5

Time: 50 min.
Complexity: easily
Servings: 4 - 6

Vegetable Biryani - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For rice:

3/4 tbsp. basmati rice
1 tbsp (15 g) butter
2 tablespoons light raisins
2 tbsp blanched almonds
1/2 teaspoon turmeric
1/4 tsp. whole cumin seeds
1/4 tsp whole coriander seeds
3 whole cardamom pods
1 cinnamon stick, broken in half
1.5 cups of water
1 teaspoon coarse salt

For vegetables:

1 cup small cauliflower florets
85 g green beans, cut into 2.5 cm pieces
3 small new potatoes, peeled and quartered (about 170g)
1 medium carrot, cut into 2.5 cm pieces
2 tbsp (30 g) butter
1/4 small onion, thinly sliced
1 tbsp peeled, finely chopped fresh ginger
2 crushed cloves of garlic
2 tablespoons light raisins
2 tbsp blanched almonds
1.5 tsp whole coriander seeds
1/2 tsp. whole cumin seeds
5 whole cardamom berries
1 teaspoon coarse salt
2/3 cup water
2 tbsp toasted large coconut flakes
2 tbsp toasted blanched almonds, slivered, for garnish

Ingredient Substitution Suggestions

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Recipes with similar ingredients: basmati rice, cauliflower, green beans, potato, carrot, raisin, turmeric, cumin, coriander, cardamom, cinnamon, onions, ginger root, garlic, coconut flakes, almond

Cooking the dish according to the recipe:

Cook the ricePlace the rice in a sieve and rinse under the tap until the water runs clear.

In a medium saucepan with a tight-fitting lid, melt the butter over medium-high heat. Add the raisins, almonds, turmeric, cumin seeds, coriander seeds, cardamom pods, and cinnamon stick and cook, stirring, until fragrant, about 2 minutes.

Add the rice and cook, stirring, until toasted, about another minute. Add water and salt and bring to a boil. Reduce heat and simmer (cover the lid tightly with a kitchen towel), covered, until the rice is tender, about 20 minutes.

Remove the pan from the heat and let it sit, covered, for 10 minutes. Stir with a fork.
Prepare the vegetablesIn a medium skillet with straight sides and a tight-fitting lid, melt the butter 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 raisins, almonds, coriander seeds, cumin seeds, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes. Add the cauliflower, green beans, potatoes, carrots, and salt. Increase the heat to high, add water, and cook, covered, for 4 minutes. Remove the lid 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 stir with a silicone spatula. Season with salt to taste. Divide the rice and vegetable mixture among bowls and sprinkle with toasted coconut and almonds. Serve immediately.