One Serving Indian Vegetable Biryani with Carrots

Saucepan with lid

10

30

Indian

Indian, Vegetable, Biryani, Carrots, 30 minutes

lunch, dinner

1

1 cup basmati rice

1 tablespoon vegetable oil

1 teaspoon cumin seeds

1 onion, chopped

2 cloves garlic, minced

1 teaspoon ginger paste or grated ginger root

2 carrots, diced

½ cup frozen peas

½ teaspoon turmeric powder

½ teaspoon garam masala powder

Salt to taste

Rinse the basmati rice in cold water until the water runs clear. Soak the rice for 10 minutes and then drain. Set aside.

Heat the oil in a large saucepan over medium heat. Add the cumin seeds and cook for 30 seconds until fragrant. Add the onion and cook for 3-4 minutes until softened. Add the garlic and ginger paste and cook for another minute.

Add the carrots, peas, turmeric powder, garam masala powder and salt to taste. Cook for 3-4 minutes until vegetables are tender but still have some crunch to them.

Add the drained basmati rice to the pan and stir to combine all ingredients together. Cover with a lid and reduce heat to low-medium heat. Cook for 15-20 minutes until all liquid has been absorbed by the rice and it is cooked through. Remove from heat and let sit covered for 5 minutes before serving hot with your favorite accompaniments such as raita or chutney!

Calories – 350 kcal; Protein – 8 g; Fat – 15 g; Carbohydrates – 45 g; Fiber – 6 g; Sodium – 250 mg List of

This one-serving Indian Vegetable Biryani with Carrots is a delicious meal that can be made in just 30 minutes! It’s packed with flavor from cumin seeds, onion, garlic, ginger paste or grated ginger root, carrots, peas, turmeric powder and garam masala powder! Serve hot with your favorite accompaniments such as raita or chutney!

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The state of Jammu and Kashmir is known for its meat-based dishes, such as rogan josh and kebabs.