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5 from 2 votes

Vegetable Biryani! (Stirfried Vegetables with Rice Indian style)

Vegetable Biryani is a vegan main dish that is packed full of flavor and veggie goodness.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Indian, Vegan
Keyword: Indian main meal, vegan curry
Servings: 2 people
Author: Vegan Richa

Ingredients

Rice:

  • 1.5 cups basmati rice
  • 2.5 cups water
  • 1 teaspoon cumin seeds
  • 2 cloves garlic chopped
  • 1/2 teaspoon salt
  • 1 teaspoon oil

Veggies:

  • 1/2 medium onion chopped
  • 2 cups mixed vegetables I used frozen ones as I was too lazy .. so carrots, corn, peas, bell pepper, green beans etc
  • 1 inch ginger chopped
  • 1 Serrano pepper
  • 2 bay leaves
  • 4-5 cloves
  • 1 inch cinnamon stick
  • 3 cardamom pods
  • 1 teaspoon salt
  • 1 dried red chili
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon poppy seeds
  • 1/2 teaspoon turmeric
  • pinch of asafetida hing
  • 2 teaspoons saffron water pinch of saffron soaked in warm water
  • 1 cup cilantro/coriander leaves chopped
  • 1 cup mint leaves chopped
  • 2-4 teaspoons lemon juice
  • fried cashews and onions for garnish
US Customary - Metric

Instructions

  • Wash rice and soak for 10 minutes.
  • The rice can be cooked in a pressure cooker or a covered container. In the cooker pan, add oil and let it heat up on medium heat.
  • Add in cumin seeds and wait for 2-3 minutes or until they start browning and giving out an aroma.
  • Add in the chopped garlic and mix well. Cook for 2-3 minutes.
  • Add in the rice and water and salt and give the mixture one slight whirl and keep the rice for cooking. 1 whistle in pressure cooker and 10-15 minutes on covered container. The rice should be cooked to almost cooked, but not fully cooked. Keep rice aside.
  • In a large pan, heat oil and Add in the chopped onions and cook on medium heat for 5 minutes.
  • Add in the Serrano peppers and red chili and mix well.
  • Add in the cumin and coriander powder, turmeric and asafetida and mix well.
  • Add in the rest of the spices(bay leaves, cardamom,. cinnamon, cloves) and mix well. Cook for another 5 minutes.
  • Add in the thawed vegetables, salt and ginger and mix well.
  • Cook for 5 minutes or until veggies are half cooked.
  • Reduce heat to low and spread out the veggies to cover the bottom evenly. If you have a slim pan with more depth, you can keep some veggies to add another layer.
  • Top the veggies with half of the coriander and mint leaves.
  • Top this off with rice and sprinkle the saffron water on the rice.
  • Sprinkle some lemon juice on it as well.
  • Top the rice with the remaining coriander and mint leaves.
  • You can add addition veggies and rice layers. I made only one layer.
  • Cover the container and cook on low for 10-15 minutes.
  • Garnish with 1/2 cup fried cashews and 1/2 cup fried onions.
  • Serve hot with yogurt or raita!

Notes

Nutritional values based on one serving

Nutrition

Calories: 510kcal | Carbohydrates: 105g | Protein: 13g | Fat: 5g | Sodium: 648mg | Potassium: 674mg | Fiber: 10g | Sugar: 1g | Vitamin A: 8455IU | Vitamin C: 30.9mg | Calcium: 193mg | Iron: 5.4mg