Vegetable Biryani is a colorful and aromatic medley of basmati rice, a variety of fresh vegetables, and a blend of traditional spices, all cooked together to create a flavorful and indulgent dish. This vegetarian version of the classic biryani is a feast for the senses with its vibrant ingredients and rich scents, and it is a wholesome and satisfying meal. Perfect for special occasions or a luxurious weekend dinner, Vegetarian Biryani is a delightful way to enjoy the essence of Indian cuisine in a single dish.
AuthorJulia ForesekCategoryIndian, Vegan Specialties, VegetarianDifficultyBeginnerPrepare the Rice:
Rinse the basmati rice under cold water until the water runs clear. Soak it for 30 minutes, then drain.
In a large pot, bring water to a boil. Add bay leaves, cloves, cardamom, cinnamon, and salt. Add the rice and cook until it's about 70% done. Drain and set aside.
Cook the Vegetables:
Heat oil or ghee in a large pan or Dutch oven. Add the onions and fry until golden brown. Remove half for garnishing.
Add the ginger-garlic paste and green chilies to the remaining onions in the pan. Sauté until aromatic.
Add the chopped vegetables, stirring well. Cook for about 5-7 minutes.
Mix in the chopped tomatoes, yogurt, turmeric, red chili powder, biryani masala, salt, and half of the mint and coriander leaves. Cook until the vegetables are tender.
Layer the Biryani:
In the same pot, over the cooked vegetables, layer the partially cooked rice. Sprinkle the remaining mint and coriander leaves, fried onions, and saffron-infused milk over the top.
Cover the pot with a tight-fitting lid. You can seal the edges with dough to trap the steam.
Cook the Biryani:
Cook on a low heat (Dum cooking) for about 20-25 minutes. This allows the flavors to meld and the rice to finish cooking.
Serve:
Gently fluff and mix the biryani before serving. Garnish with additional fried onions, mint, and coriander leaves if desired.
Serve hot with raita or your choice of side.
Ingredients
Directions
Prepare the Rice:
Rinse the basmati rice under cold water until the water runs clear. Soak it for 30 minutes, then drain.
In a large pot, bring water to a boil. Add bay leaves, cloves, cardamom, cinnamon, and salt. Add the rice and cook until it's about 70% done. Drain and set aside.
Cook the Vegetables:
Heat oil or ghee in a large pan or Dutch oven. Add the onions and fry until golden brown. Remove half for garnishing.
Add the ginger-garlic paste and green chilies to the remaining onions in the pan. Sauté until aromatic.
Add the chopped vegetables, stirring well. Cook for about 5-7 minutes.
Mix in the chopped tomatoes, yogurt, turmeric, red chili powder, biryani masala, salt, and half of the mint and coriander leaves. Cook until the vegetables are tender.
Layer the Biryani:
In the same pot, over the cooked vegetables, layer the partially cooked rice. Sprinkle the remaining mint and coriander leaves, fried onions, and saffron-infused milk over the top.
Cover the pot with a tight-fitting lid. You can seal the edges with dough to trap the steam.
Cook the Biryani:
Cook on a low heat (Dum cooking) for about 20-25 minutes. This allows the flavors to meld and the rice to finish cooking.
Serve:
Gently fluff and mix the biryani before serving. Garnish with additional fried onions, mint, and coriander leaves if desired.
Serve hot with raita or your choice of side.
