Mixed Vegetable and Lotus Root Biryani

Recipe by
Total Time:
60-90 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 1 cup - lotus roots (chopped)
  • 2 - carrots (chopped)
  • 1/4 kg - beans (chopped)
  • 2 - potatoes (chopped)
  • 1/2 cup - green peas (frozen)
  • 2 - onions (chopped finely)
  • 3 - tomatoes (chopped)
  • 2 - green chillies (slit opened)
  • 2 tsp - ginger-garlic paste
  • 1/2 tsp - turmeric powder
  • 1 tsp - red chilli powder
  • 2 tsp - coriander powder
  • 1 tsp - garam masala
  • salt to taste
  • 2 cups - basmati rice
  • 1 cup - coconut milk
  • 2 - whole spices (bay leaves, cloves, cinnamon stick, cardamoms)
  • 1/4 cup - mint leaves (chopped)
  • 2 tbsp - coriander leaves (chopped)
  • salt to taste
  • Oil as needed
  • 1 tbsp - ghee
  • 1 tbsp - lemon juice

How to Make Mixed Vegetable and Lotus Root Biryani

  • Marinate the lotus roots with a tsp of ginger-garlic paste, red chilli powder and salt. Leave aside for an hour.
  • In the meantime, soak the rice for 15 minutes and drain the water.
  • Heat a few drops of oil and roast the rice until it gets a shiny texture. Keep aside to cool.
  • Heat a heavy bottomed vessel with enough oil and ghee and fry the whole spices until golden brown.
  • Add the chopped onions, ginger-garlic paste and saute until the onions are translucent.
  • Add the green chillies, marinated lotus roots and tomatoes. Cook until the tomatoes turn mushy. Add the chopped carrots, chopped beans and saute until the vegetables gets half cooked.
  • Add the green peas and potatoes cook everything along with chilli powder, turmeric powder, garam masala, salt, coriander powder and mint leaves for a few minutes.
  • Add a cup of coconut milk and 2 cups of water to the vegetables. Bring everything to boil and add the basmati rice.
  • Check for salt. Cover and cook for 5 minutes on high flame.
  • Now reduce the flame to simmer and cook the rice well.
  • Add the coriander leaves and lemon juice and give a stir.
  • Serve with raita.
  • Recipe courtesy: Priya Easy N Tasty Recipes

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