Indian Vegetable Biryani with Okra

Pot, Pan, Spatula

10

40

Indian

Indian, Vegetable Biryani, Okra, One Serving

lunch, dinner

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1 cup Basmati Rice

2 tablespoons Olive Oil

1 teaspoon Cumin Seeds

1 Onion (diced)

2 cloves Garlic (minced)

1 teaspoon Ginger (grated)

½ teaspoon Turmeric Powder

½ teaspoon Red Chili Powder

½ cup Green Peas (frozen)

½ cup Carrots (diced)

¼ cup Okra (sliced)

¼ cup Cilantro Leaves (chopped)

Salt to taste

In a pot, add the Basmati Rice and 2 cups of water. Bring it to a boil and then reduce the heat to low and cook for 15 minutes or until the rice is cooked through. Once done, turn off the heat and set aside.

Heat the olive oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then add the diced onion and sauté until it turns golden brown in color.

Add the minced garlic, grated ginger, turmeric powder, red chili powder and mix everything together. Cook for another minute or two until fragrant.

Add the frozen green peas, diced carrots and sliced okra to the pan and mix everything together. Cook for 5-7 minutes or until all the vegetables are cooked through but still have a bit of crunch to them.

Add in the cooked Basmati Rice to the pan along with some chopped cilantro leaves and salt to taste. Mix everything together gently so that all ingredients are combined well without breaking up too much of the rice grains. Cook for another 5 minutes or until everything is heated through properly before turning off the heat. 6 Serve hot with your favorite accompaniment!

Calories – 250 kcal, Fat – 8 g, Carbohydrates – 35 g, Protein – 7 g

Enjoy this delicious one-serving Indian Vegetable Biryani with Okra that is easy to make and full of flavor! This recipe takes about 40 minutes from start to finish and yields 250 calories per serving!

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Ayurveda, a traditional system of medicine in India, emphasizes the importance of food and nutrition in maintaining health.