Delightful Pakistani Vegetarian Briyani: Aromatic, Flavorful, and Visually Stunning

Allergens

None

Ingredients

• 1 cup basmati rice
• 2 tablespoons ghee or oil
• 1 medium onion, finely chopped
• 3 medium tomatoes, pureed
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon garam masala
• 1 cup mixed vegetables (carrots, peas, green beans, and potatoes), cut into bite
• sized pieces
• Salt to taste
• Fresh coriander leaves for garnish
• Lemon wedges for serving

Instructions

1. Rinse the basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
2. Heat the ghee or oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
3. Add the pureed tomatoes, cumin seeds, coriander powder, turmeric powder, cayenne pepper (if using), and salt to taste. Cook for 5 7 minutes, stirring occasionally, until the tomato mixture thickens.
4. Add the mixed vegetables and garam masala to the pan, stir well, and cook for another 5 6 minutes or until the vegetables are tender.
5. Drain the soaked rice and add it to the pan, stirring gently to combine all ingredients. Cover the pan with a lid and cook for 10 12 minutes, or until the rice has absorbed the liquid and is cooked through.
6. Remove from heat and let the biryani rest for 5 minutes before fluffing with a fork. Garnish with fresh coriander leaves and serve with lemon wedges on the side.

Chef’s Insight

The secret to a perfect biryani lies in the balance of spices and the slow cooking process, which allows all flavors to meld together harmoniously.

Notes

Feel free to adjust the level of spiciness according to your preference by adding or reducing the cayenne pepper.