Indian Vegetable Biryani
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Cuisine: Indian
Ingredients
  • 2 cup cauliflower, roughly chopped
  • ½ red bell pepper, cut into one-inch by half-inch strips
  • 1 large white onion, finely chopped
  • ⅔ cup frozen green pees, thawed
  • 2 cups basmati rice, rinsed
  • 5 tbsp butter, unsalted
  • 1 tbsp cardamom pods
  • 1 tsp cumin seeds
  • 2 tsp turmeric
  • 2 cinnamon sticks
  • 3 cups water
  • ½ cup cilantro leaves
  • Salt and Pepper to taste
Instructions
  1. Preheat oven to 400 degrees F.
  2. Assemble cauliflower and bell pepper onto a baking sheet. Melt 1 tbsp butter and pour over the vegetables. Sprinkle with salt, pepper, and 1 tsp turmeric. Toss the vegetables to make sure they are evenly coated and roast for 30 minutes and set aside.
  3. In a large saute pan, fry the onions in 2 tbsp of butter. Once they are crispy with brown edges, remove from the heat and set aside.
  4. In a 4 quart pot, saute rice in 2 tbsp butter, cardamom pods, cumin seeds, remaining 1 tsp turmeric, and cinnamon sticks for approximately two minutes, making sure to evenly coat the rice. Add a large pinch of salt and pepper.
  5. Pour the water over the rice and allow to boil on medium-high heat. Then reduce heat and let simmer on low for approximately 15 minutes without lifting the cap.
  6. With a fork, flake the rice, mixing in the roasted vegetables, green peas, fried onions, and cilantro leaves.
  7. Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/indian-vegetable-biryani/