Baked Vegetable Biryani

This tasty rice dish is quick and easy!

Let's cook it
Difficulty Easy
Portions: 16
Total 33 min

Ingredients

  • 1/4 Cup Vegetable Oil
  • 2 Teaspoons Whole Geera/Cumin Seeds
  • 1/2 Teaspoon Black Peppercorns
  • 1/2 Teaspoon Black-pepper
  • 1/2 Teaspoon Coriander Seeds
  • 9 Units Cardamom Pods
  • 6 Units Whole Cloves
  • 3 Leafs Bay Leaf
  • 3 Pieces Dried Red Chili Peppers
  • 1 Unit Onion (halved and thinly sliced)
  • 1 Pound Cauliflower (florets)
  • 1 Pound Red Potatoes (cut into 1-inch cubes)
  • 1 Teaspoon Turmeric Powder
  • 2 Cups Basmati Rice
  • 1 Cup Green Pigeon Peas
  • 6 Cubes MAGGI® Vegetable Flavoured Seasoning Cubes
  • 1 Cup Pumpkin (cut into cubes)
  • 4 Cups Water
  • 1 Teaspoon Roasted Geera/Cumin
  • 1 Teaspoon Garam Masala

Instructions

  • 1.  Combine first nine ingredients in a large iron pot over medium heat, stirring frequently, about 2 minutes or until cumin browns. Add onions and sauté for about 2 minutes. Stir in cauliflower, potatoes and turmeric; reduce heat to medium and cook one minute. Add rice and cook for another minute stirring occasionally.
  • 2.  Stir in peas, Vegetable Cubes, pumpkin and water. Place cover on pot and cook for about 5 minutes. Add the ground cumin and garam masala.
  • 3.  Pour ingredients into a large casserole dish, cover and bake in a preheated oven at 350°F (180°C) for 20 minutes. Fluff with fork before serving.

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