Vegetable Biryani Bowl
Layered rice dish with spiced vegetables, basmati rice, and aromatic spices. Assembled in layers and steamed until fragrant, with tender vegetables and fluffy rice throughout.
Ingredients
Method
Rinse basmati rice under cold water until water runs clear; drain well.
Slice onion thinly, cut cauliflower into florets, slice carrot thin, and measure peas.
Heat ghee in a large pot over medium heat. Add sliced onion and cook until golden, about 5 minutes.
Add carrot, cauliflower, and peas to the pot. Stir in garam masala, cumin seeds, crushed cardamom, cinnamon stick, and bay leaf. Cook for 3 minutes, stirring occasionally.
Add rinsed rice to the pot and stir to coat with ghee, about 2 minutes.
Pour vegetable broth over the rice mixture and bring to a boil. Season with salt to taste.
Reduce heat to low, cover the pot tightly with a lid, and simmer for 18–20 minutes until all liquid is absorbed and rice is tender.
Remove from heat and let stand, covered, for 5 minutes to allow steam to finish cooking the rice.
Fluff rice gently with a fork. Divide among bowls and garnish with fresh cilantro and chopped pistachios.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
Plan this in GreenplateAi →