A fantastic tasting and intriguing biryani; the color is enticing and the flavor is fantastic! It tastes great when paired with plain yogurt or mint chutney.
| Prep Time: | 35 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons ghee (clarified butter), or olive oil
- 1 red onion, cut into 1/2-inch dice
- ½ teaspoon cumin seed
- 1 (1 inch) piece cinnamon stick
- 7 peppercorns
- 1 tablespoon ginger garlic paste
- 1 tomato, diced
- ½ cup water
- ½ cup peas
- ½ cup diced carrot
- ½ cup diced potato
- 1 cube chicken bouillon
- 1 teaspoon salt
- ¼ teaspoon ground red chile pepper
- ¼ teaspoon black pepper
- ½ teaspoon garam masala
- ¼ teaspoon ground turmeric
- 4 cups water
- 2 cups basmati rice, rinsed and drained
Instructions
- Melt ghee in a large Dutch oven 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 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
- Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.
Nutrition Facts
| Calories | 458 kcal |
| Carbohydrate | 87 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 4 g |
| Sodium | 1043 mg |
| Sugars | 4 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Yumm❤️
Delicious! First time I made Biryani! Easy to make. I took the advice of some in the reviews and doubled the seasonings which was good!
Very nice recipe, have all ingredients ready to go for each step. Great flavor
Delicious!
Doubled all the spices and this was delicious! Even my boyfriend from India approved!
I have saved it to make. I love Biryani and could it it for a life time. My first time was having it when I moved up North and Then fell in love with it. I also tried to make it but it never came out right with the spices part i guess. Being originally a Southern girl I like pakistani food . anyway i plan to get the things i need to make this and will rate it another time. Thanks again I cant wait to try this
I have made this twice now, and doubled the recipe both times. It freezes very well! I used olive oil both times, but at some point I would like to make it with ghee. The first time I used canned peas and carrots, canned potatoes, and jasmine rice. This was very good using canned vegetables. This most recent time I used a small bag of frozen peas and carrots, a medium russet potato, and basmati rice. There was more than frozen peas and carrots than 1 cup each of the frozen peas and carrots, but I used all of it and it is perfect. I also didn’t use garam masala, as mine is a bit old. I used a biryani spice blend that I purchased at a market, and I made my own ginger garlic paste. I will continue to make this recipe, as I have served it with lean, sliced pork, grilled chicken thighs, or alone. It’s very fragrant, and my husband loves it!
I’ve made this twice, once was great, once not so much. I used 2 tsp of ground cinnamon instead of cinnamon stick, used 1 tsp garam masala, 1 tsp turmeric, 2 heaping tbsp golden raisins, 1 tbsp coriander, and a bay leaf.
Followed some other reviewers and doubled the spices (except the red chile pepper and salt) and added more salt to taste. Didn’t have fresh tomatoes so I just used a small can of diced tomatoes. Also added chicken to make it more of a meal. Definitely a great recipes – very tasty and easy to make!
I couldn’t find ginger garlic paste so I used 1.5 teaspoons each of ginger paste and garlic paste. Also added a cup of golden raisins in the last few minutes. Delish.
The dish tasted pretty good, but I would recommend doubling the amount of vegetables. I served mine with Paratha.
Made this as written and added diced dried apricot, sultanas, currants and chopped toasted peanuts as I like some sweetness and crunch in my biryani. This was as good as my local Indian restaurant! Thank you! Thank you!
simple and tasty and the spices make the kitchen smell soooo good. The only thing I changed is that I cooked the potatoes a bit longer (added them with the tomatoes) and sauteed bell peppers with the frozen peas and added them at the end, after the rice has simmered, so that they keep their color.
I loved the taste.
Very good recipe, but bland. I doubled all the spice amounts, tripled the salt, and mixed in some cooked ground beef. Next time, im going to add more peas, carrots, and potatoes then the written amount. Thank you for the recipe Asmaa.
For my taste, it could have used some more spice. It was good, but I will add a little more chile pepper next time. It was definitely a good start though.
This was a disappointing recipe. Perhaps in step 2 the instructions should not say to simmer until the water evaporates. The biryani ended up fairly dry. Also, even though the biryani had multiple spices, the spices were so subtle and blended together, leaving the dish bland. I gave this recipe two stars rather than one because it was easy to make and did not taste awful. The dish was edible just not enjoyable. I will not be using this recipe again.
Excellent recipe. Did follow up on another recommendation in the reviews and increased the amount of spices in the recipe. I basically doubled all the spices. The resulting biryani was wholesome and robust. Felt good to my Indian taste buds, yet did not overwhelm my non-Indian friends!
Dish was very flavorful and I would definitely recommend if you’re a fan of Indian cuisine. I followed the recipe to the letter, but found that it takes 10 minutes for the water to boil off and rice was done after 20 minutes (similar to other reviewer). It called for a 1/4 teaspoon of red chili pepper and I ended up using red (cayenne) pepper, which made it a little too spicy for my daughter.
i always make chicken biryani and this was my first attempt with veggie-biryani. could’ve used a little more of the spices. otherwise, a perfect and super easy method to a delicious and yum-looking dish.
I have made this dish several times and my family loves it. It’s a great vegetarian dish with tons of flavor! I don’t always have the whole spices called for but have substituted ground spices instead. Don’t be timid with the spices! For variety I have tried adding almonds or cashews,raisins, or red lentils. Smells delicious, tastes wonderful, and is great for leftovers the next day.