How To Make Fragrant Vegetable & Cashew Biryani
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 cups basmati rice
- 1 onion, thinly sliced
- 1 carrot, diced
- 1 bell pepper, diced
- 1 cup peas
- 1/2 cup cashews
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 2 tsp biryani masala powder
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 2 cardamom pods
- 2 cloves
- 1 cinnamon stick
- 3 cups vegetable broth
- 2 tbsp ghee or oil
- Salt to taste
- Fresh cilantro, for garnish
Instructions
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Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
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In a large pot, heat the ghee or oil over medium heat. Add the cumin seeds, cardamom pods, cloves, and cinnamon stick. Cook for 2 minutes until fragrant.
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Add the sliced onion, minced garlic, and grated ginger to the pot. Saute until the onion is translucent.
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Add the diced carrots, bell peppers, peas, and cashews to the pot. Cook for 5 minutes until the vegetables are slightly tender.
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Add the soaked and drained rice to the pot. Stir in the biryani masala powder, turmeric powder, and salt. Mix well to coat the rice and vegetables with the spices.
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Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
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Remove the pot from heat and let it sit, covered, for 5 minutes before fluffing the rice with a fork.
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Garnish with fresh cilantro and serve hot.
Nutrition
- Calories : 430kcal
- Total Fat : 14g
- Saturated Fat : 3g
- Cholesterol : 0mg
- Sodium : 910mg
- Total Carbohydrates : 69g
- Dietary Fiber : 6g
- Sugar : 6g
- Protein : 9g
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