Name: Biryani and Veggies Rice
Cook time: 45 min
Total time: 45 min
Cuisine: Africa and Arabic
Ingredients: basmati rice 1.5 cups; water 4 cups; salt 0.5 tsp; cinnamon sticks 2; garlic 3 cloves; bay leaf 2; bananas 3; cumin seeds 0.5 tbsp; turmeric 1 tsp; milk 0.3 cups; cumin seeds 0.5 tsp; saffron 0.5 tsp; ghee 2 tbsp; bananas 1 tsp; paprika 0.5 tsp; bananas 0.5 tsp; garlic powder 1 tsp; onions, SLICED 1; carrots 1; tomatoes 2; cabbage 2 cups; yogurt 1 cups; parsley; almonds; cinnamon sticks

Ingredients

8 Persons

Biryani and Veggies Rice

1.5 cups basmati rice
4 cups water
0.5 tsp salt
2 cinnamon sticks
3 cloves garlic
2 bay leaf
3 bananas
0.5 tbsp cumin seeds
1 tsp turmeric
0.3 cups milk
0.5 tsp cumin seeds
0.5 tsp saffron
2 tbsp ghee
1 tsp bananas
0.5 tsp paprika
0.5 tsp bananas
1 tsp garlic powder
1 onions, SLICED
1 carrots
2 tomatoes
2 cups cabbage
1 cups yogurt

Topping

parsley
almonds
cinnamon sticks

Video

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Steps

1 / 9

Step 1

Wash the rice with water and soak it for 15 minutes.

15 min

Step 2

Drain the rice and place it in a pot. Add water, salt, cinnamon sticks, bay leaves, cloves, cumin seeds, turmeric and cardamom. Bring to a boil, reduce the heat and simmer for 10 minutes, or until the rice is al dente (still a bit hard in the inside).

9 min

Step 3

Soak saffron in warm milk for a couple of minutes and pour over the rice.

Step 4

Heat a non-stick skillet to medium high and add the ghee. Let it get hot and add the cumin seeds, biryani mix, paprika, and garam masala, cook for 1-2 minutes.

5 min

Step 5

Add the ginger, garlic and onion and cook for 5 more minutes.

5 min

Step 6

Add the tomatoes, cabbage and carrot and cook for 10 minutes, or until all veggies are tender.

10 min

Step 7

Add the yogurt and adjust salt and pepper.

Step 8

To serve, arrange half of the veggies in a serving dish, top with the rice and add the rest of the veggies.

Step 9

Top with fresh parsley, almonds and cinnamon sticks.