Vegetable Biryani

Name: Vegetable Biryani
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 473 milliliters basmati rice, rinsed and drained; 0 teaspoons black pepper; 118 milliliters diced carrot; 1 cube chicken bouillon; 1 stick (1 inch) piece cinnamon; 1 teaspoons cumin seed; 1 teaspoons garam masala; 1 Tbsp ginger garlic paste; 0 teaspoons ground red chile pepper; 0 teaspoons ground turmeric; 2 Tbsps ghee (clarified butter), or olive oil; 118 milliliters peas; 7 peppercorns; 118 milliliters diced potato; 1 red onion, cut into 1/2-inch dice; 1 teaspoon salt; 1 tomato, diced; 946 milliliters water

Vegetable Biryani requires around 1 hour and 5 minutes from start to finish. One portion of this dish contains approximately 9g of protein, 8g of fat, and a total of 461 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of ginger garlic paste, peas, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Melt ghee in a large Dutch oven over medium heat.

Ingredients you will need

Ghee

Equipment you will use

Dutch Oven

Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.

Ingredients you will need

Cinnamon Stick

Cumin Seeds

Peppercorns

Spices

Onion

Pop

Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.

Ingredients you will need

Ginger Garlic Paste

Chicken Bouillon

Black Pepper

Garam Masala

Red Chili Pepper

Tomato

Turmeric

Carrot

Potato

Water

Peas

Salt

Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.

Ingredients you will need

Basmati Rice

Water

Rice

Equipment

Dutch Oven

Ingredients

Servings:

473milliliters

basmati rice, rinsed and drained 0teaspoons

black pepper 118milliliters

diced carrot 1cube

chicken bouillon 1stick

(1 inch) piece cinnamon 1teaspoons

cumin seed 1teaspoons

garam masala 1Tbsp

ginger garlic paste 0teaspoons

ground red chile pepper 0teaspoons

ground turmeric 2Tbsps

ghee (clarified butter), or olive oil 118milliliters

peas 7

peppercorns 118milliliters

diced potato 1

red onion, cut into 1/2-inch dice 1teaspoon

salt 1

tomato, diced 946milliliters

water

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Vocal Vineyards Alfaro Vineyard Gruner Veltliner. It has 4.2 out of 5 stars and a bottle costs about 38 dollars.