Spicy Pakistani Vegetable Biryani: A Mouthwatering, Aromatic, and Flavorful Delight! 😋

Allergens

None

Ingredients

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 1 medium onion, thinly sliced
• 2 medium tomatoes, chopped
• 1 cup mixed vegetables (e.g., peas, carrots, corn)
• 1 cup cauliflower florets
• 1 cup potato, cubed
• 3 tbsp ghee or oil
• 2 tsp cumin seeds
• 1 cinnamon stick
• 2 green cardamom pods, crushed
• 1 tsp fennel seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp cayenne pepper (optional)
• Salt to taste
• Fresh cilantro, for garnish
• Lemon wedges, for serving

Instructions

1. In a large pot, combine the soaked basmati rice with plenty of water and bring it to a boil. Cook until al dente, then drain and set aside.
2. In a separate pan, heat ghee or oil over medium heat. Add cumin seeds, cinnamon stick, crushed cardamom pods, and fennel seeds. Stir until fragrant.
3. Add chopped onions and cook until golden brown.
4. Add chopped tomatoes and cook until they release their juices and become softened.
5. Stir in turmeric powder, coriander powder, garam masala, cayenne pepper (if using), and salt to taste. Cook for 1 2 minutes.
6. Add the mixed vegetables, cauliflower, and potato to the pan, stirring well to coat them in the spices. Cook for about 5 minutes or until the vegetables are slightly tender.
7. Combine the cooked rice with the spiced vegetable mixture, gently tossing to combine.

Chef’s Insight

The secret to a perfect vegetable biryani is to use fresh ingredients and cook them just right, so they retain their texture and flavor.

Notes

Feel free to swap out or add more vegetables according to your preference. - Serve with raita, a yogurt-based condiment, for an even more authentic Pakistani dining experience.