By W.R.Y Trucking
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and helps achieve fluffy rice.
In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the diced carrots and red bell pepper to the pot. Sauté for another 3-4 minutes until they start to soften.
Stir in the biryani spice mix and sauté for 1 minute, allowing the spices to release their aromas.
Add the rinsed basmati rice to the pot, stirring gently to coat the rice with the oil and spices.
Pour in the can of coconut milk and 1 1/2 cups of water. Season with salt to taste. Stir well to combine all ingredients.
Bring the mixture to a boil. Then, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 15-20 minutes until the rice is cooked and the liquid is absorbed.
In the last 5 minutes of cooking, add the peas to the pot, gently stirring them into the rice to combine.
Once the rice is cooked, remove the pot from the heat and let it sit covered for an additional 5 minutes to steam.
Fluff the rice with a fork and garnish with fresh cilantro before serving.
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This Main Course Vegetarian Indian Cuisine recipe is ready in 45 minutes and features basmati rice, coconut milk, onion and other delicious ingredients. Contains 360 calories total.
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and helps achieve fluffy rice.
In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the diced carrots and red bell pepper to the pot. Sauté for another 3-4 minutes until they start to soften.
Stir in the biryani spice mix and sauté for 1 minute, allowing the spices to release their aromas.
Add the rinsed basmati rice to the pot, stirring gently to coat the rice with the oil and spices.
Pour in the can of coconut milk and 1 1/2 cups of water. Season with salt to taste. Stir well to combine all ingredients.
Bring the mixture to a boil. Then, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 15-20 minutes until the rice is cooked and the liquid is absorbed.
In the last 5 minutes of cooking, add the peas to the pot, gently stirring them into the rice to combine.
Once the rice is cooked, remove the pot from the heat and let it sit covered for an additional 5 minutes to steam.
Fluff the rice with a fork and garnish with fresh cilantro before serving.
Calories per Serving: 360
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