About this recipe:This tasty and attractive vegetable biryani is straight forward to make and delicious served as part of a larger Indian meal.
2 tablespoons ghee (clarified butter), or olive oil
1 red onion, cut into 1cm dices
1/2 teaspoon cumin seed
1 (2.5cm) piece cinnamon stick
1 tablespoon ginger garlic paste
1 tomato, diced
65g diced carrot
80g diced potato
1 chicken stock cube
1 teaspoon salt
1/4 teaspoon red chilli pepper
1/4 teaspoon ground black pepper
1/2 teaspoon garam masala
1/4 teaspoon ground turmeric
370g basmati rice, rinsed and drained
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Method Prep:35min › Cook:30min › Ready in:1hr5min
Melt ghee in a large casserole dish over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
Stir in ginger garlic paste, tomatoes, and 120ml water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken stock cube, salt, chilli powder, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
Pour in 950ml water and bring to the boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, cover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.