Vegetarian Biryani Rice Recipe: A Delicious Twist On The Classic Dish

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Vegetable Biryani Rice Recipe

Ingredients:

– 2 cups basmati rice
– 1 onion, thinly sliced
– 1 carrot, diced
– 1 bell pepper, diced
– 1 cup green peas
– 1/2 cup cashews
– 1/4 cup raisins
– 2 tbsp ghee
– 1 tsp cumin seeds
– 1 tsp turmeric powder
– 1 tsp garam masala
– Salt to taste
– Fresh cilantro for garnish

Steps:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. In a large pot, heat the ghee over medium heat. Add the cumin seeds and sauté until fragrant.
3. Add the sliced onion and cook until golden brown. Add the diced carrots, bell pepper, and green peas. Cook for 5 minutes.
4. Add the soaked rice to the pot and stir to combine with the vegetables. Add turmeric powder, garam masala, and salt. Mix well.
5. Pour enough water to cover the rice by about half an inch. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through.
6. In a separate pan, roast the cashews and raisins until golden brown. Add them to the cooked biryani rice and gently mix.
7. Garnish with fresh cilantro before serving. Enjoy your delicious vegetable biryani rice!

Mushroom Biryani Rice Recipe

Ingredients:

Biryani Rice Recipe (Kuska Rice) – Swasthi’s Recipes

– 2 cups basmati rice
– 1 onion, thinly sliced
– 1 cup mushrooms, sliced
– 1 cup green beans, chopped
– 1 tomato, diced
– 1/2 cup yogurt
– 1 tsp ginger-garlic paste
– 1 tsp cumin seeds
– 1 tsp coriander powder
– 1 tsp red chili powder
– Salt to taste
– Fresh mint leaves for garnish

Steps:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. In a large pot, heat oil over medium heat. Add the cumin seeds and sauté until fragrant.
3. Add the sliced onion and cook until golden brown. Add the ginger-garlic paste and cook for 2 minutes.
4. Add the mushrooms, green beans, and tomatoes. Cook for 5 minutes until the vegetables are slightly tender.
5. Stir in the coriander powder, red chili powder, and salt. Add the yogurt and mix well.
6. Add the soaked rice to the pot and stir to combine with the vegetables. Pour enough water to cover the rice by about half an inch.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through.
8. Garnish with fresh mint leaves before serving. Enjoy your flavorful mushroom biryani rice!