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carrot biryani

Carrot biryani

Prepare and cook our low-calorie vegetarian biryani in just 25 minutes using carrot, cashew nuts and Indian spices. Serve with coriander and dollops of yogurt.


- 1 cup long-grain rice

- 2 carrots, peeled and diced

- 1 onion, diced

- 1 clove garlic, minced

- 1 tsp olive oil

- 1 tsp cumin

- 1 tsp coriander

- 1 tsp turmeric

- 1 tsp garam masala

- Salt and pepper to taste

- 1 1/2 cups water


1. In a medium-sized pot, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until softened, about 2-3 minutes.

2. Add the diced carrots to the pot and cook for another 2-3 minutes, until they start to soften.

3. Add the rice to the pot and stir to combine with the vegetables. Cook for 1-2 minutes, stirring frequently.

4. Add the cumin, coriander, turmeric, garam masala, and a pinch of salt and pepper to the pot. Stir to evenly coat the rice and vegetables with the spices.

5. Pour in the water and give everything a good stir. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.

6. Let the biryani simmer for 18-20 minutes, until the rice is fully cooked and all the water has been absorbed.

7. Once the rice is cooked, remove the pot from the heat and let it sit for 5 minutes with the lid on.

8. After 5 minutes, fluff the rice with a fork and give it a taste. Adjust the seasoning if needed.

9. Serve the carrot biryani hot, garnished with some fresh chopped cilantro or parsley if desired. Enjoy!

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