Vegetable Biriyani
Submitted by luck1
Fragrant basmati rice baked with turmeric, cinnamon, cloves, and coriander, then tossed with golden cashews and plump raisins. A vegetarian biryani bursting with warm Indian spices.
YIELD
2 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsIf you think biryani has to be complicated, this oven-baked version will change your mind.
Soaked basmati rice gets fried in butter until each grain is separate and glossy, then seasoned with a heady mix of turmeric, cinnamon, cloves, nutmeg, coriander, and a little red pepper heat.
The rice bakes until fluffy, then gets folded together with steamed vegetables, golden-fried onions, toasted cashews, and sweet raisins.
Every forkful delivers that layered, aromatic richness that makes biryani one of India’s most beloved dishes.
Chef Tips
- Soaking the basmati for a full 30 minutes is essential; it keeps the grains long and prevents breakage during cooking
- Fry the rice in butter until it stops sticking together before adding spices for the best texture
- Toast the cashews and onions until truly golden brown for deeper, nuttier flavor
- Use whatever steamed vegetables you have on hand: cauliflower, peas, carrots, and green beans all work beautifully
Ingredients
Directions
Soak the basmati rice in water for 30 min and drain well.
Melt 1½ tablespoon butter in a skillet and sauté the onions and raisins and cashew nuts until they turn golden brown.
Keep aside.
Melt rest of the butter in the skillet and add basmati rice and fry until they don’t stick together.
Add all the spices and mix well.
Preheat the oven to 375℉ (190℃) .
Empty the basmati rice into a baking pan add salt and 1½ cup of water.
Cook for 20 min or until the rice is done.
Add the vegetables, onions, raisins and cashewnuts to rice and mix well.
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