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vegetarian biryani

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a vegetarian version of the classic Indian main dish that features basmati rice, potato, carrots and peas and plenty of aromatic and flavorful Indian spices. It's also popular in Pakistan and the Maldives. As a main dish, it serves 4; but as a side dish it can serve 6-8 people.

(1 rating)
yield 4 as main dish / 6-8 as side dish
prep time 15 Min
cook time 20 Min
method Pan Fry

Ingredients For vegetarian biryani

  • 1 1/2 c
    basmati rice, rinsed
  • 3 c
    water
  • 1 pinch
    salt
  • FOR VEGETABLES
  • 1 Tbsp
    ghee or butter
  • 1 Tbsp
    cooking oil
  • 1 md
    onion, chopped
  • 2 clove
    garlic, minced
  • 1 Tbsp
    grated fresh ginger
  • 1/2 tsp
    ground cumin
  • 1 tsp
    turmeric
  • 1/4 tsp
    ground coriander
  • 1/4 tsp
    fenugreek
  • 1/8 tsp
    cayenne pepper
  • 1 lg
    baking potato, peeled and cut in 1 1/2-inch pieces
  • 2 lg
    carrots, cut into 1 1/2-inch pieces
  • 2 c
    water
  • 1 1/2 tsp
    salt
  • 1
    (10-ounce) package frozen peas, thawed
  • 1/4 c
    plain yogurt
  • 1 md
    jalapeno pepper, seeded and minced
  • 1 lg
    tomato, chopped
  • 1/2 c
    fresh cilantro leaves

How To Make vegetarian biryani

  • 1
    Bring water and salt to a boil. Stir in the rice and boil until rice has absorbed all (or most of) the water, about 10 to 15 minutes. Drain the rice (if needed) and return rice to the pot, and cover to keep warm.
  • 2
    Meanwhile, in a large frying pan, melt ghee (or butter) with oil over moderately low heat. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the cumin, turmeric, ground coriander, fenugreek and cayenne and cook, stirring, for 1 minute longer. Add the potato, carrots, water, and salt. Increase the heat to moderately high and simmer until vegetables are tender and no liquid remains in the pan, about 10 minutes.
  • 3
    To serve, stir the peas into the other vegetables and remove the pan from the heat. Stir in the yogurt and rice, and serve topped with the jalapeno, tomato, and cilantro.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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