| Prep: 30 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 457 | 13g | 5g | 79g |
| sugars | fibre | protein | salt |
| 7g | 8g | 14g | 1.23g |
Why I Love Indian Mixed Vegetable Biryani Bowl
I can’t tell you how much I adore this Indian dish, the Mixed Vegetable Biryani Bowl. Bursting with color and flavor, it has become a regular in my California kitchen where I infuse my motherland’s cuisine with a touch of the golden coast’s health-consciousness.
A Delightful Fusion
Stirring together a savory blend of rice, veggies, and spices, this bowl showcases the soul of traditional Indian cuisine, while highlighting the beauty of farm-fresh Californian produce. It’s the sort of dish that transports you to a bustling Indian farmer’s market and a peaceful Californian winery all at the same time.
Inspired by greats like Chef Sanjeev Kapoor, whose Indian recipes have made waves globally, my take on Mixed Vegetable Biryani Bowl honors its traditional roots while celebrating the vibrant Californian spirit.
An All in One Ensemble
This hearty dish combines the aromatic basmati rice, colorful vegetables, and a fragrant blend of spices for a nutritious and satisfying meal. My three adopted children, who bring their individual palates to our dining table, all agree that this dish is a winner in terms of taste and texture.
The thing about this biryani is that you don’t often need an accompaniment. However, if you’re feeling festive, accompany it with a refreshing raita or yogurt-based salad, or perhaps a warm and comforting lentil soup, much like a simple Indian dal. And, for an extra West Coast twist, pair it with a glass of a vibrant Californian chardonnay.
I truly love this Mixed Vegetable Biryani Bowl. It encapsulates all that I represent – an appreciation for healthy, flavourful food, a nod to my American upbringing, and a celebration of the colorful and diverse world of global cuisine.
What You’ll Need
- 2 cups Basmati Rice
- 1 cup chopped Carrots
- 1 cup chopped Beans
- 1 cup chopped Bell Peppers
- 1 cup Green Peas
- 2 medium Onions, finely sliced
- 2 tomatoes, finely chopped
- 3 Green Chilies, slit
- 1/4 cup fresh Mint Leaves
- 1/4 cup fresh Cilantro Leaves
- 1.5 teaspoon Ginger Garlic Paste
- 1.5 teaspoon Biryani Masala Powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 4 cups of Water
- 3 tablespoons Vegetable Oil
- 2 tablespoons Ghee or Clarified Butter
- Salt to taste
- 2 inch Cinnamon Stick
- 4 Cloves
- 4 Green Cardamom
- 2 Bay Leaves
- 1 Star Anise
Method
Step One
Start by rinsing 2 cups of Basmati Rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain the water and keep the rice aside.
Step Two
In a heavy-bottomed pan, heat 3 tablespoons of Vegetable Oil and 2 tablespoons of Ghee or Clarified Butter. Add 2 inches of Cinnamon Stick, 4 Cloves, 4 Green Cardamom, 2 Bay Leaves, and 1 Star Anise, sauté until they start to crackle and release a nice aroma.
Step Three
Add the finely sliced Onions and sauté until they turn translucent. Add 3 slit Green Chilies and 1.5 teaspoon of Ginger Garlic Paste to the pan and sauté until the raw smell of the ginger garlic paste goes away.
Step Four
Add the chopped Tomatoes to the pan, cook until they turn mushy. Add 1.5 teaspoon of Biryani Masala, 1/2 teaspoon of Turmeric Powder, 1 teaspoon of Garam Masala, and 1 teaspoon of Red Chili Powder into the pan. Cook the spices for a few minutes until the oil starts to separate from the mixture.
Step Five
Add the chopped Carrots, Beans, Bell Peppers, and Green Peas to the pan. Sauté the vegetables for a few minutes until they are slightly cooked. Add salt according to your taste.
Step Six
Add the soaked and drained Basmati Rice into the pan. Stir the mixture gently to ensure the rice grains do not break. Add 4 cups of Water to the pan, mix the ingredients well. Check the seasoning at this stage, add more salt if required.
Step Seven
Cover the pan with a tight-fitting lid, reduce the heat to low and cook for about 20-25 minutes or until the rice is fully cooked and all the water is absorbed. Make sure not to stir the rice frequently as it might break the rice grains.
Step Eight
Once the rice is cooked, remove the pot from the heat. Let it sit covered for about 10 minutes. Finally, add the fresh Mint and Cilantro leaves on top, and gently fluff the rice using a fork.
Step Nine
Your Mixed Vegetable Biryani Bowl is ready to serve. Enjoy the Biryani with your favorite raita or plain yogurt.
