Description
This Quick Carrot Biryani is a vibrant, flavorful vegetarian dish combining grated carrots, aromatic spices, and cooked rice for a delightful one-pot meal. Perfect for a quick lunch or dinner, it blends the sweetness of carrots and peas with warm garam masala and turmeric, finished with crunchy nuts for an added texture.
Ingredients
Scale
Vegetables and Aromatics
- 2 cups carrot, grated
- 1 onion, sliced
- 2 green chillies, chopped
- 2 garlic cloves, minced
- 1 cup peas + corn (fresh or frozen)
Spices and Seasoning
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- Salt to taste
Others
- 1 tablespoon cashew or almonds, sliced (Optional)
- 3 cups cooked rice
- 2 tablespoons oil
Instructions
- Heat the oil and sauté aromatics: Heat 2 tablespoons of oil in a pan over medium heat. Add the minced garlic and sliced onions and sauté for 2-3 minutes until the onions turn golden and translucent, releasing a fragrant aroma.
- Add nuts and spices: Stir in the sliced cashews or almonds, turmeric powder, coriander powder, salt, chopped green chillies, and garam masala. Mix well to coat the nuts and onions evenly with the spices.
- Cook the vegetables: Add the grated carrots, peas, and corn to the pan. Let the mixture simmer on low heat for about 5-7 minutes, allowing the vegetables to soften and the flavors to meld together.
- Add cooked rice and combine: Gently add the cooked rice to the pan with the spiced vegetables. Carefully fold the rice into the mixture to combine without breaking the grains, ensuring even distribution of flavors.
- Finish cooking: Cook the combined biryani mixture for an additional 2 minutes on low heat to warm through and let the flavors blend. Remove the pan from the heat.
- Serve and enjoy: Serve the carrot biryani hot with accompaniments such as fresh salad, pickle, yogurt, or chutney for a complete and satisfying meal.
Notes
- You can substitute cashews or almonds with other nuts like pistachios or omit them for a nut-free version.
- Adjust the green chillies to your spice preference or remove for a milder dish.
- Using freshly cooked rice is best, but leftover rice can also be used effectively.
- Add a squeeze of lemon juice before serving to brighten the flavors if desired.
- This dish pairs wonderfully with cucumber raita or simple yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: carrot biryani, quick biryani recipe, vegetarian biryani, easy carrot recipe, Indian rice dish
