MAINS
MAINS

Vegetable Biryani Recipe

Maggi
Vegetable Biryani Recipe
Level
Intermediate
Prep 
20 min
Cook 
45 min
Servings
6 servings
  • Whether it is a Sunday lunch with family or a weekend party with friends, you can rarely go wrong with a biryani! While the cooking process of a Vegetable Biryani can be slightly lengthy, the simplicity makes up for it. Serve it with raita or a salad, because you don’t really need a lot of things on the table when you have a big handi of aromatic, flavorful biryani! Just make sure you use a good mix of fresh vegetables for maximum color, flavor and taste.

The Secret Ingredient

Ingredients

  • 2 MAGGI® Vegetable Flavor Bouillon Cubes, crumbled
  • 4 tablespoons ghee
  • 3/4 teaspoon ground cinnamon
  • 2 teaspoons ground cloves
  • 1 teaspoon ground green cardamom
  • 1 star anise, coarsely crushed
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground black cardamom
  • 1 1/2 cups chopped yellow onion
  • 1 teaspoon garlic-ginger paste
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 3 teaspoons ground coriander
  • 2 Roma tomatoes, chopped
  • 5 cups chopped vegetables (carrots, beans, cauliflower, potatoes, peas)
  • 3 1/3 cups water
  • 1 1/3 cups uncooked white rice
  • Salt, to taste
  • 3/4 cup chopped cilantro
  • 3 tablespoons chopped mint

Make It

Step 1

Heat the ghee in a pan; add cinnamon, cloves, green cardamom, star anise, pepper and black cardamom. Add the onions; sauté until they turn golden-brown.

Step 2

Add the ginger-garlic paste; stir-fry until the raw smell is gone. Add the red chili powder, turmeric powder and ground coriander and sauté for a minute.

Step 3

Add the tomatoes and cook until they are soft. Add the chopped vegetables and mix well.

Step 4

Add the water, crumbled MAGGI cubes, mint leaves and cilantro leaves. Mix well and add salt to taste. Bring to boil and add rice.

Step 5

Reduce heat to low; cover. Cook until rice and vegetables are done.

Step 6

Serve hot with raita.