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A super delicious Mughlai Veggie Biryani packed full of flavor with delicious herbs, spices and veggies. This recipe is great for dinner or entertaining. Vegan Gluten Free Recipe.Jump to Recipe
I usually don’t like to cook much on weekends since I cook so much during the week. I want to spend the most time with hubbs and go out and all that. But as luck would have it, my eyes were singing a different song altogether and not letting me get out on long drives!. Hate this allergy season! So, on Saturday evening, random recipes were circling in my head. I decided to make a rice dish but not the usual Biryani or Pulao. I decided to use some of the elements of mughlai creamy curries and some cashews to make a Mughlai Vegetable Biryani!
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Muglai Veggie Biryani
A super delicious Mughlai Veggie Biryani packed full of flavor with delicious herbs, spices and veggies. This recipe is great for dinner or entertaining. Vegan Gluten Free Recipe.
Ingredients Â
- 3 cups basmati rice, cooked
- 1 tablespoon oil
- 1/2 medium onion, chopped
- 6-8 raw cashews, (you can use roasted or fried as well)
- 2 bay leaves
- 3 cloves
- 1 cardamom
- 1/2 inch cinnamon
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds or powder
- 1/2 teaspoon fenugreek seeds, (methi)
- 2 dried red chillies
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt or to taste
- 1 teaspoon sugar
- 2 teaspoons ginger garlic paste
- Assorted chopped veggies: , ( I used 1 cup cauliflower, 1/2 cup green bell pepper,1/2 cup carrots, 1/2 cup peas, 1/2 cup french beans. You can add Tofu tikkas as well.)
- 1 cup cilantro, for garnish
- 1 cup chopped tomato, for garnish
- 1 tablespoon lemon juice
InstructionsÂ
- Cook the rice and keep aside.
- In a large pan, heat the oil at medium heat and add all the whole spices(cumin seeds, fenugreek seeds, fennel, coriander, bay leaves, cinnamon, cloves and cardamom)
- Let them cook on medium heat for 3-4 minutes.
- Add in the chopped onions and mix well. Cook the onions with occasional stirring.
- Add in the dried red chillies, raw cashews and turmeric after 10 minutes and cook for another 5 minutes or until onions turn golden.
- Cool this onion cashew mixture and blend with a little water to coarse paste.
- In the same pan, add a little oil and this mixture. Cook the mixture for 6-7 minutes on medium heat.
- Add in all the veggies, ginger garlic paste, salt and sugar.
- Mix well and cook on medium low heat, covered, with occasional stirring.
- Once the veggies are almost cooked, remove from heat.
- Grease a baking dish and layer half inch of rice.
- Drop the veggies mixture on top to cover all of the rice with a half inch layer. If here is more veggies mixture left, you can make another rice layer and veggies layer.
- Add a half inch layer of rice.
- Garnish the top with chopped tomatoes, cilantro and lemon juice.
- Cover dish with foil and bake at 350 degrees F for 15-20 minutes right before serving.
Notes
Nutritional value is based on 1 serving
Nutrition
Calories: 577kcal, Carbohydrates: 117g, Protein: 11g, Fat: 5g, Sodium: 304mg, Potassium: 303mg, Fiber: 3g, Sugar: 3g, Vitamin A: 645IU, Vitamin C: 8.7mg, Calcium: 51mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
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Hi Richa
I plan on making this recipe tomorrow. For step 6 do you blend the spices all together? Ie cinnamon stick, cloves, cardamon pod or do you remove these before blending?
Thanks!
Great – yes, you blend everything; no need to remove anything.
This is in regular rotation in our house. So good and easier than any other biryani. I do mix the sauce rather than layering it.
perfect! that’s exactly what I was going for
Can this be made with the instapot?
yes, but i dont havee instructions for it as it would be a lot f changes in how to make it
Tried it – loved it- so will make it again today
This may well become my default biryani. So easy and everyone loves creamy onion cashew sauce… Great recipe!
i know right! Great that you are going throught he old recipes. Let which ones are superhits and which ones are off, so i can rework them 🙂
Hi Richa,
I tried this recipe and it was really yummy. I made a few changes, first I boiled the rice with a star anise, cinnamon stick and a few cardamom pods, then I added in some air-fried potatoes, some chickpeas and drizzled the top with saffron water to give it a nice colour. Would definitely make it again. Thanks!
thanks!
OMG! Amazing recipe! I tweaked it a little bit because I didn’t have any fenugreek, fennel or cardamom but it still came out delicious! Awesome job Richa!
Now it’s time to eat… 😛
Seems delish, will try & let ya know how it turned out!