Indian Main Course

Vegetable Biryani Recipe

Name: Vegetable Biryani Recipe
Prep time: PT20.00M
Cook time: PT45.00M
Total time: PT67.00M
Yield: 6.00
Cuisine: Indian
Ingredients: 2 Cubes MAGGI Magic Cubes Vegetarian (Crumbled); 4 Tablespoons Ghee; 2 Units Cinnamon (1 Inch Pieces; Crushed); 5 Units Cloves (Coarsely Crushed); 2 Units Green Cardamom (Coarsely Crushed); 1 Unit Star Anise (Coarsely Crushed); 1 Teaspoonful Whole Peppercorns (Coarsely Cushed); 1 Unit Black Cardamom (Coarsely Crushed); 2 Units Onion (Sliced); 1 Teaspoonful Ginger-Garlic Paste; 1 Teaspoonful Red Chilli Powder; 1/2 Teaspoonful Turmeric Powder; 3 Teaspoons Coriander Powder; 2 Units Tomato (Sliced); 5 Cups Chopped Vegetables (Carrots; Beans; Cauliflower; Potatoes; Peas); 3 1/3 Cups Water; 1 1/3 Cup Rice; 1 Pinch Salt (To Taste); 4 Tablespoons Coriander Leaves (Chopped)

67Min

Medium

Recipe Variants

Whether it is a Sunday lunch with family or a weekend party with friends, you can rarely go wrong with a biryani! While the cooking process of a Vegetable Biryani can be slightly lengthy, the simplicity makes up for it. Serve it with raita or a salad, because you don’t really need a lot of things on the table when you have a big handi of aromatic, flavourful biryani! Just make sure you use a good mix of fresh vegetables for maximum colour, flavour and taste.

Ingredients

6 Servings

2 Cubes

MAGGI Magic Cubes Vegetarian (Crumbled)

4 Tablespoons

Ghee

Cinnamon (1 Inch Pieces, Crushed)

Cloves (Coarsely Crushed)

Green Cardamom (Coarsely Crushed)

Star Anise (Coarsely Crushed)

1 Teaspoon

Whole Peppercorns (Coarsely Cushed)

Black Cardamom (Coarsely Crushed)

Onion (Sliced)

1 Teaspoon

Ginger-Garlic Paste

1 Teaspoon

Red Chilli Powder

0.5 Teaspoon

Turmeric Powder

3 Teaspoons

Coriander Powder

Tomato (Sliced)

5 Cups

Chopped Vegetables (Carrots, Beans, Cauliflower, Potatoes, Peas)

3.33 Cups

Water

1.33 Cups

Rice

1 Pinch

Salt (To Taste)

4 Tablespoons

Coriander Leaves (Chopped)

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Nutrition Value

Energy

332.16 kcal

Carbohydrates

49.9 g

Protein

7.06 g

Fats

11.19 g

Information per serving

Step 1

20 Min

Prepare ingredients as mentioned in the list.

Step 2

10 Min

Heat the ghee in a pan, add the cinnamon, cloves, green cardamom, star anise, peppercorns and black cardamom. Then, add the onions and sauté till they turn golden-brown.

Step 3

5 Min

Add the ginger-garlic paste and stir-fry till the raw smell is gone. Add the red chilli powder, turmeric powder and coriander powder and sauté for a minute.

Step 4

10 Min

Add the tomatoes and cook till they are soft. Add all the vegetables and mix well.

Step 5

10 Min

Add the water, crumbled MAGGI cubes, mint leaves and coriander leaves. Mix well and add salt to taste. Bring to boil and add rice.

Step 6

10 Min

Reduce flame to the lowest and cook covered till both the rice and vegetables are done.

Step 7

2 Min

Serve hot with raita.

Step 1 of 7

Prepare ingredients as mentioned in the list.

Step 2 of 7

Heat the ghee in a pan, add the cinnamon, cloves, green cardamom, star anise, peppercorns and black cardamom. Then, add the onions and sauté till they turn golden-brown.

Step 3 of 7

Add the ginger-garlic paste and stir-fry till the raw smell is gone. Add the red chilli powder, turmeric powder and coriander powder and sauté for a minute.

Step 4 of 7

Add the tomatoes and cook till they are soft. Add all the vegetables and mix well.

Step 5 of 7

Add the water, crumbled MAGGI cubes, mint leaves and coriander leaves. Mix well and add salt to taste. Bring to boil and add rice.

Step 6 of 7

Reduce flame to the lowest and cook covered till both the rice and vegetables are done.

Step 7 of 7

Serve hot with raita.

Recipe PDF

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