Creamy Coconut Vegetable Biryani Recipe

Indian cuisine · 674 calories

Creamy Coconut Vegetable Biryani recipe

About this recipe

Dive into the rich flavors of Creamy Coconut Vegetable Biryani, a delightful fusion of aromatic spices, coconut milk, and vibrant vegetables. This Indian-inspired dish is perfect for a busy lunch, offering a comforting yet nutritious experience. With 48g of protein per serving, it's tailored for those seeking a high-protein vegetarian option. The creamy texture of coconut milk perfectly complements the tender mixed vegetables, while the fragrant spices and herbs create a symphony of taste in every bite. Easy to prepare in under 35 minutes, this biryani is ideal for weekday meals or batch cooking. Garnished with fresh coriander and a squeeze of lemon, it’s a dish that’s both satisfying and wholesome, making it a standout choice for comfort cravings and balanced nutrition.

Ingredients

  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • - Frozen Mixed Vegetables
  • 250 ml Real Thai Unsweetened Coconut Milk
  • - MF GARLIC CLOVES 100GM
  • 20 g Turmeric Powder
  • - Low Fat Dahi (Pouch)
  • - Ginger Powder
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
  • - Rock Salt
  • 250 ml Keya Lemon Juice
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 25 g Whole Black Pepper
  • 200 g Chukde Cumin Seeds / Jeera Seeds
  • - Onion-250 Gms
  • 50 Grms Turmeric Handmade Spices 50 Grms

Instructions

  1. 1. Wash the rice thoroughly and soak it in water for 20 minutes, then drain.
  2. 2. Heat 2 tbsp oil in a deep pan and sauté minced garlic until fragrant, about 1 minute.
  3. 3. Add the frozen mixed vegetables and stir-fry for 3–4 minutes until slightly tender.
  4. 4. Mix in the Suhana Dal Makhani Spice Mix, ginger powder, and fresh turmeric, stirring well.
  5. 5. Pour in the coconut milk and 400 ml water, bringing the mixture to a gentle boil.
  6. 6. Add the soaked rice to the pan, stirring gently to combine all ingredients evenly.
  7. 7. Season with rock salt and reduce the heat to low, covering the pan with a lid.
  8. 8. Cook for 15–18 minutes, checking occasionally to ensure the rice absorbs the liquid without sticking.
  9. 9. Once the rice is cooked through, remove the pan from heat and let it rest for 5 minutes.
  10. 10. Drizzle lemon juice over the biryani and fluff the rice gently with a fork.
  11. 11. Garnish with freshly chopped coriander leaves before serving warm.