Vegetable Biryani Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Indian rice dish with chickpeas, vegetables, and warm spices like garam masala and cardamom. Quick and easy for weeknight dinners, naturally vegan and gluten-free, best served with cilantro mint chutney.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups white basmati rice (see notes for brown basmati)
- 2 tablespoons olive oil (or sub ghee or coconut oil)
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup diced carrot (or use match sticks)
- 4 garlic cloves, rough chopped
- 2 teaspoons fresh ginger, grated or use ginger paste
- 2 teaspoons ground cumin (or sub 1 tablespoon whole cumin seeds)
- 2 teaspoons coriander (or use 1 tablespoon whole coriander seeds, cracked open)
- 1 teaspoon garam masala (or sub chili powder w/a pinch cayenne)
- 1/2 teaspoon ground cinnamon (or one cinnamon stick)
- ¼ teaspoon cardamom (or 3 crushed cardamom pods)
- ¼ teaspoon ground turmeric
- 2 bay leaves
- 1 star anise pod (optional)
- 4 cups veggie stock (or chicken stock) (For fluffier rice use 3 ½ cups.)
- 3/4 teaspoon salt, more to taste
- 1 can chickpeas, drained, rinsed
- 1/2 cup raisins
- Garnish: 1/4 cup cashews and chopped parsley or cilantro
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 895mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 408mg
- Calcium
- 61mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 895MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.