The Best Vegetable Biryani
This One Pot Vegetable Biryani is the restaurant quality meal that you've been looking to add to your meal plan! You'll love all the flavors!
Servings: 8 servings
Calories: 310kcal
Ingredients
- 2 cups uncooked brown basmati rice, soaked* (360g)
- 2 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 1 star anise
- 2 bay leaves
- 3-5 whole cloves
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- ½ teaspoon cardamom,
- ¼ teaspoon salt, more or less to taste
- ¼ teaspoon black pepper, more or less to taste
- 5 garlic cloves, rough chopped
- 1 teaspoon fresh ginger, grated or use ginger paste
- 1 cup carrots, diced or match sticks (35g)
- 1 small potato , cubed
- 1 red bell pepper, thinly sliced
- ¼ cup cashews, sub with peanuts (30g)
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon salt more or less to taste
- 1 15oz can chickpeas drained, rinsed (439g)
- 4 cups vegetable stock (960g)
- 3 tablespoon coconut cream thick part of canned coconut milk
- ½ cup golden raisins, optional (80g)
- 2 tablespoon lemon juice
- fresh cilantro or parsley, for garnish, optional
Instructions
- If soaking rice, do that first. In a dutch oven over medium heat, add 2 tablespoon olive oil. Once heated, add 1 sliced onion and sauté until softened (about 5 minutes).
- Add 1 star anise, 2 bay leaves, 3-5 whole cloves, 1 teaspoon each cumin and cinnamon, ½ teaspoon cardamom, and ¼ teaspoon each salt and pepper. Toast seasonings by nonstop stirring for 1 minute. Add 1 teaspoon grated ginger and 5 cloves chopped garlic and cook till fragrant (about 30 seconds). Add 1 cup carrots and 1 cubed potato. Cook 2-3 minutes. Add 1 sliced bell peppers, ¼ cup cashews, 1 teaspoon each garam masala, chili powder, and ground coriander, and ½ teaspoon each turmeric and additional salt. Stir and cook for 2-3 minutes.
- Add drained, uncooked 2 cups rice and 15oz chickpeas. Stir together.
- Add in 4 cups vegetable stock and 3 tablespoon coconut cream. Stir well and bring to a boil. Reduce heat to low and simmer, covered for 20-25 minutes or until liquid has absorbed.
- Turn off heat and let sit covered for 10 minutes Take off lid, remove star anise and fluff with a fork carefully. Add in ½ cup raisins and 2 tablespoon lemon juice and stir.
- Garnish with cilantro. Serve.
Video
Notes
*Soaking rice is not required, but it does help to reduce the starch, cook faster, and to length the rice strands. To soak rice, place uncooked rice in a bowl covered with water for 30 minutes. Then, completely drain, rinse, and drain again. Proceed with the recipe.
Nutrition
Serving: 1.5cups | Calories: 310kcal | Carbohydrates: 57g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 712mg | Potassium: 394mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3471IU | Vitamin C: 28mg | Calcium: 47mg | Iron: 2mg
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