Veg Manchurian Biryani

 Veg Manchurian Biryani

Ingredients:

• 1 cup basmati rice

• 1 cup cauliflower florets

• 1/2 cup green peas

• 1/2 cup chopped carrots

• 1/2 cup chopped bell peppers

• 1/2 cup chopped onions

• 2 cloves garlic, minced

• 1 inch ginger, grated

• 1 teaspoon cumin seeds

• 1 teaspoon garam masala

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon red chili powder

• 2 tablespoons oil

• Salt to taste

• 2 cups water

• Fresh coriander leaves for garnish

Kitchen Tools Needed:

• Large pot

• Wooden spoon

• Measuring cups

• Knife

• Cutting board

Instructions:

• Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.

• In a large pot, heat oil over medium heat. Add cumin seeds and let them splutter.

• Add minced garlic, grated ginger, and chopped onions. Sauté until onions are translucent.

• Add chopped carrots, bell peppers, and cauliflower florets. Cook for 5-7 minutes until they are slightly tender.

• Stir in green peas, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for another 2 minutes.

• Add the soaked and drained rice to the pot. Gently mix everything together.

• Pour in 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes until the rice is cooked and water is absorbed.

• Once done, turn off the heat and let it sit covered for another 10 minutes.

• Fluff the biryani with a fork and garnish with fresh coriander leaves before serving.

Macros:

• Total Calories: 490kcal

• Carbs: 70g

• Proteins: 15g

• Fats: 10g