Vegetable Biryani with Turmeric & Buffalo Strips

This vibrant and aromatic biryani layers fragrant turmeric rice, colorful vegetables,
and strips of tender buffalo meat. A nutritious spin on a classic, this dish is
perfect for sharing or batch-cooking clean, high-protein meals.
Ingredients:
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– 1 lb Moonwell Buffalo Meat (thinly sliced into strips)
– 1.5 cups basmati rice
– 1 medium onion, thinly sliced
– 1 bell pepper, diced
– 1 carrot, peeled and diced
– 1/2 cup green peas (fresh or frozen)
– 1/2 cup plain yogurt
– 2 tsp turmeric
– 1 tsp ground cumin
– 1 tsp garam masala
– 1/4 tsp ground cinnamon
– 2 garlic cloves, minced
– 1 inch ginger, grated
– 3 tbsp oil or ghee
– Salt and pepper to taste
– 3 cups water or broth
– Fresh mint or cilantro (for garnish)
Instructions:
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1. Rinse basmati rice until water runs clear. Soak for 20 minutes, then drain.
2. Heat 1 tbsp oil in a pan. Sauté buffalo strips with salt and cumin until browned. Remove and
set aside.
3. In the same pot, add more oil and sauté onions until golden brown. Add garlic, ginger, carrots,
bell pepper, and peas.
4. Stir in turmeric, garam masala, cinnamon, salt, and pepper. Cook for 2–3 minutes.
5. Add rice and yogurt. Mix gently to coat grains with spices.
6. Add cooked buffalo, then pour in 3 cups of water or broth. Bring to a boil.
7. Cover, reduce heat, and simmer on low for 18–20 minutes.
8. Turn off heat and let rest for 5 minutes before fluffing with a fork.
9. Garnish with chopped mint or cilantro and serve warm.
Serving Tip:
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Serve with raita or a side cucumber salad for a refreshing contrast.