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Vegetable Biryani


Vegetable Biryani

Serves 4 People

Gathering: 15 minutes

Final Product: 60 minutes


Ingredients: 2 cups of organic white basmati rice soaked for 30 minutes, 1 of each green, yellow, orange and red bell pepper, 1 teaspoon salt, 4 green chilies


Vagar: 2 tablespoon avocado oil, 2 bay leaves, 1 teaspoon cumin seeds, ¼ teaspoon asafoetida, 15 teaspoon red chili powder, 1 teaspoon turmeric, 1 tablespoon biryani powder, cilantro for garnishing


Preparation: You will need a pressure cooker to cook the rice for 4 whistles or 30-45 minutes For 2 cups, you will need 2 8oz glasses of water inside the cooker Chop all the bell peppers, onions, and chilies in long thin shapes On a medium flame, complete the vagar with oil cumin, asafoetida, and bay leaves for 30 seconds Then add all of the spices, and cook that for another 30 seconds Now add all the veggies and salt, and let it cook for 1 minute Take out more than half of the veggies and put it on the side, then add basmati rice, then veggies and rice and veggies in layers In the end, mix well and garnish it with cilantro The layering method prevents the rice from breaking.

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