Creamy Coconut Vegetable Biryani Recipe

Indian cuisine · 330 calories

About this recipe

Dive into the rich flavors of Creamy Coconut Vegetable Biryani, an Indian classic reimagined for a satisfying vegetarian dinner. Made with fragrant basmati rice and an array of colorful mixed vegetables, this dish is simmered in creamy coconut milk and spiced with traditional Buknu spice mix for a perfect balance of flavor and aroma. The addition of fresh turmeric not only adds a golden hue but also boosts its nutritional value. This biryani is a wholesome meal, packing protein from the vegetables and healthy fats from coconut milk to keep you energized. With its vibrant taste and comforting texture, it’s ideal for a family dinner or a special occasion. Cooking it is a delightful journey through layers of aroma and spice, crowned by the simple garnish of coriander leaves. Perfectly suited for Indian cuisine enthusiasts looking for a vegetarian high-protein option.

Ingredients

  • 1 kg Basmati Rice
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 500 g Spt Frozen Mixed Vegetables
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • 20 g Turmeric Powder
  • - Garlic Powder
  • - Ginger Powder
  • 200 G Rock Salt Powder - Sprinkler 200 G
  • 500 ml Oil (For Frying)
  • 100 g Mix Seeds
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 25 g Whole Black Pepper
  • 100 g Cooking Soda
  • 100g Satyam Chia Seeds: 100 Gms
  • - FUNFOOD PEANUT BUTTER CREAMY 100GM

Instructions

  1. 1. Rinse the basmati rice thoroughly in water until the water runs clear, then soak it for 20 minutes.
  2. 2. Heat vegetable oil in a large pan over medium heat, and sauté sliced onions until golden brown.
  3. 3. Add chopped tomatoes to the pan and cook until they soften and form a paste-like texture.
  4. 4. Stir in garlic powder, ginger powder, fresh turmeric, and Buknu spice mix, cooking for 2 minutes to release the flavors.
  5. 5. Add the frozen mixed vegetables and cook for 5 minutes, ensuring they are evenly coated with the spices.
  6. 6. Pour the coconut milk into the pan and mix well, letting the mixture simmer for 3 minutes.
  7. 7. Drain the soaked rice and add it to the pan along with 400 ml of water and rock salt. Stir gently to combine.
  8. 8. Cover the pan with a tight-fitting lid and cook on low heat for 15 minutes until the rice is fully cooked and fluffy.
  9. 9. Remove the lid and let the biryani rest for 5 minutes before fluffing it with a fork.
  10. 10. Garnish with freshly chopped coriander leaves before serving warm.