Vegetable Biryani

AuthorJulia ForesekCategory, DifficultyIntermediate
Yields6 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
For the Rice:
 2 cups Basmati rice
 4 cups water
 2-3 cloves
 2-3 cardamom pods
 1 bay leaf
 1-inch cinnamon stick
 Salt to taste
For the Vegetables:
 2 tablespoons vegetable oil or ghee
 1 large onion, thinly sliced
 1 tablespoon ginger-garlic paste
 2 green chilies, slit (adjust to taste)
 1 cup mixed vegetables (carrots, beans, peas, cauliflower, and bell peppers), chopped
 1 medium potato, diced
 1/2 cup yogurt (plant-based for vegan option)
 1/2 teaspoon turmeric powder
 1 teaspoon red chili powder (adjust to taste)
 2 teaspoons biryani masala or garam masala
 1/2 cup fresh mint leaves, chopped
 1/2 cup fresh coriander leaves, chopped
 Salt to taste
 1/2 cup fried onions (optional, for garnish)
 Saffron strands soaked in 2 tablespoons warm milk (plant-based for vegan option)
1

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.

2

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.

3

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.

4

Serve:

Gently fluff and mix the biryani before serving. Enjoy hot with raita or your favorite side.

Ingredients

For the Rice:
 2 cups Basmati rice
 4 cups water
 2-3 cloves
 2-3 cardamom pods
 1 bay leaf
 1-inch cinnamon stick
 Salt to taste
For the Vegetables:
 2 tablespoons vegetable oil or ghee
 1 large onion, thinly sliced
 1 tablespoon ginger-garlic paste
 2 green chilies, slit (adjust to taste)
 1 cup mixed vegetables (carrots, beans, peas, cauliflower, and bell peppers), chopped
 1 medium potato, diced
 1/2 cup yogurt (plant-based for vegan option)
 1/2 teaspoon turmeric powder
 1 teaspoon red chili powder (adjust to taste)
 2 teaspoons biryani masala or garam masala
 1/2 cup fresh mint leaves, chopped
 1/2 cup fresh coriander leaves, chopped
 Salt to taste
 1/2 cup fried onions (optional, for garnish)
 Saffron strands soaked in 2 tablespoons warm milk (plant-based for vegan option)

Directions

1

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.

2

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.

3

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.

4

Serve:

Gently fluff and mix the biryani before serving. Enjoy hot with raita or your favorite side.

Vegetable Biryani
IngredientsDirections
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