not-so-spicy vegetable biriyani
(1 RATING)
Now, I made this today (for a father's day party!) till now, I have been receiving overwhelming responses :) I hope you enjoy it too with your family!! :)
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prep time
10 Min
cook time
40 Min
method
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yield
Ingredients
- 3 cups basmati rice
- 3 cups coconut milk
- 3 cups water
- 1/2 cup roasted (unsalted) peanuts
- VEGETABLES
- 1 large red onion, sliced
- 1 - tomato, chopped
- 1 large golden potato, peeled and diced
- 1/2 cup green peas
- 1/2 cup baby carrots, chopped
- 1 - 1-inch ginger piece, finely chopped
- MASALA
- 1 tablespoon garlic powder
- 1 tablespoon pulao masala
- 1 tablespoon garam masala
- - salt to taste
- 2 - bayleaf
- 1/2 teaspoon cinnamon powder
- 4 - cloves
- 4 - green cardamoms
- OIL MIXTURE
- 2 tablespoons butter, melted
- 2 tablespoons vegetable oil
- GARNISHING
- 1/2 cup cilantro leaves, finely chopped
How To Make not-so-spicy vegetable biriyani
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Step 1Add the oil mixture to a large pan. When the oil gets heated, add the onion slices to the pan and fry the onions till they turn translucent for 10 min.
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Step 2Now add all the vegetables, peanuts and the masala mixture and fry them all together stirring occasionally for 10 min.
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Step 3Add the rice to the above mixture and saute the mixture for 5 min, till the rice turns a little crispy. Then add the coconut milk and water and give the mixture a stir.
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Step 4Now do open-gas-top-cooking for the biriyani for about 20-25 min till all the vegetables and rice boils and combine to form a thick and moist rice delicacy and remove from heat. Garnish/stir in the cilantro leaves while hot.
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Step 5For best results, serve the Biryani once it has cooled to ensure the complete absorption of all the flavors.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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