Indian Summer Vegetable Biryani – Aromatic and Flavorful Rice Dish for Food Lovers

Allergens

Nuts (cashews)

Ingredients

• 1. Basmati rice
• 2 cups 2. Vegetable oil
• 2 tablespoons 3. Onion, finely chopped
• 1 large 4. Tomato, diced
• 2 medium 5. Green peas
• 1 cup 6. Carrots, diced
• 1 cup 7. Potatoes, diced
• 2 large 8. Cashews, roughly chopped
• 1/2 cup 9. Raisins
• 1/4 cup 10. Ginger
• garlic paste
• 2 tablespoons 11. Yogurt
• 3 tablespoons 12. Garam masala
• 1 teaspoon 13. Coriander powder
• 1 teaspoon 14. Turmeric
• 1/2 teaspoon 15. Cumin seeds
• 1 teaspoon 16. Salt
• to taste 17. Fresh cilantro, chopped
• for garnish 18. Mint leaves, chopped
• for garnish

Instructions

1. Rinse and soak the basmati rice in water for 30 minutes. Drain and set aside.
2. In a large pot, heat oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onions and cook until they turn golden brown.
4. Add ginger garlic paste and sauté until fragrant.
5. Stir in diced tomatoes, and cook until they soften and release their juices.
6. Add coriander powder, turmeric, and garam masala to the mixture. Cook for a minute or two, stirring constantly.
7. Mix in the vegetables (carrots, potatoes, green peas), yogurt, and salt. Cook until the vegetables are tender but not mushy.
8. Add soaked basmati rice and mix well. Cook for 2 3 minutes, stirring occasionally.
9. Add enough water to cover the rice mixture and bring it to a boil. Reduce heat to low, cover, and cook until the rice is done.
10. Turn off the heat, and let the biryani rest for about 15 minutes with the lid on.
11. Garnish with chopped cilantro and mint leaves before serving.

Chef’s Insight

The key to a perfect vegetable biryani is the balance of flavors and spices. Adjust the seasoning according to your taste.

Notes

Pair this dish with a cooling raita or mint yogurt sauce for a complete meal experience.