Vegan Vegetable Biryani


 

Ingredients:

  • 200g of basmati rice
  • 300ml of vegetable broth
  • 100g of mixed vegetables (carrots, peas, bell peppers)
  • 1 medium onion, sliced
  • 2 cloves of garlic, minced
  • 1 teaspoon of ginger paste
  • 2 tablespoons of vegetable oil
  • 1 tablespoon of biryani masala
  • Salt to taste
  • Fresh cilantro for garnish

Kitchen Tools Needed:

  • Pot
  • Stirring spoon
  • Measuring cups
  • Knife
  • Cutting board

Instructions:

  • Rinse the basmati rice under cold water until the water runs clear and soak it for 15 minutes.
  • In a pot, heat the vegetable oil over medium heat and sauté the sliced onion until golden brown.
  • Add the minced garlic and ginger paste; sauté for another minute until fragrant.
  • Stir in the mixed vegetables and cook for 3 minutes until they start to soften.
  • Add the soaked rice and biryani masala, mixing well to coat the rice with the spices and oil.
  • Pour in the vegetable broth, add salt to taste, and bring to a boil.
  • Once boiling, reduce the heat to low, cover the pot, and cook for 10-12 minutes until the rice is tender and liquid is absorbed.
  • Remove from heat and let it sit covered for another 5 minutes.
  • Fluff the biryani with a fork, garnish with fresh cilantro, and serve.

Macros:

  • Total Calories: 460kcal
  • Carbs: 70g
  • Proteins: 12g
  • Fats: 10g

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