Vegetable Biryani is a dish steeped in tradition and bursting with flavors. This centuries-old recipe hails from the royal kitchens of India, where it was perfected over generations and served to kings and nobility. Our Vegetable Biryani is a vibrant tapestry of basmati rice infused with an exquisite blend of aromatic spices and brimming with a medley of fresh, colorful vegetables. Each layer tells a story of culture, tradition, and the art of Indian cooking. This dish celebrates harmony and taste and is perfect for festive occasions or a lavish family meal.
AuthorJulia ForesekCategoryIndian, VegetarianDifficultyIntermediatePrepare the Rice:
Rinse the Basmati rice under cold water until the water runs clear. Soak the rice for 30 minutes, then drain.
Boil water with cloves, cardamom, bay leaf, cinnamon, and salt. Add the rice and cook until it's 70-80% done. Drain and set aside.
Cook the Vegetables:
In a large, heavy-bottomed pot, heat oil or ghee. Add onions and sauté until golden brown.
Add ginger-garlic paste and green chilies, sautéing until the raw smell disappears.
Add the mixed vegetables and potato, cooking until they are half cooked.
Lower the heat, add yogurt, turmeric, red chili powder, biryani masala, half of the mint, and coriander leaves. Mix well and cook until the vegetables are almost done.
Layer the Biryani:
On the vegetables, layer the partially cooked rice. Top with the remaining mint, coriander leaves, fried onions, and saffron-infused milk.
Cover the pot with a tight-fitting lid or seal it with dough. Cook on a very low heat for 15-20 minutes to allow the flavors to meld.
Serve:
Gently fluff and mix the biryani before serving. Enjoy hot with raita or your favorite side.
Ingredients
Directions
Prepare the Rice:
Rinse the Basmati rice under cold water until the water runs clear. Soak the rice for 30 minutes, then drain.
Boil water with cloves, cardamom, bay leaf, cinnamon, and salt. Add the rice and cook until it's 70-80% done. Drain and set aside.
Cook the Vegetables:
In a large, heavy-bottomed pot, heat oil or ghee. Add onions and sauté until golden brown.
Add ginger-garlic paste and green chilies, sautéing until the raw smell disappears.
Add the mixed vegetables and potato, cooking until they are half cooked.
Lower the heat, add yogurt, turmeric, red chili powder, biryani masala, half of the mint, and coriander leaves. Mix well and cook until the vegetables are almost done.
Layer the Biryani:
On the vegetables, layer the partially cooked rice. Top with the remaining mint, coriander leaves, fried onions, and saffron-infused milk.
Cover the pot with a tight-fitting lid or seal it with dough. Cook on a very low heat for 15-20 minutes to allow the flavors to meld.
Serve:
Gently fluff and mix the biryani before serving. Enjoy hot with raita or your favorite side.
