Vegetable Biriyani
21 August, 2024
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Vegetable biriyani
Vegetable biryani is a fragrant and flavorful South Asian rice dish that features a variety of mixed vegetables such as carrots, peas, potatoes, and bell peppers, cooked with aromatic spices like cumin, cardamom, cloves, and saffron. The vegetables and spices are layered with basmati rice and often garnished with fried onions, fresh herbs, and sometimes nuts or raisins. This vibrant one-pot meal is known for its rich taste, colorful presentation, and satisfying blend of textures, making it a popular vegetarian option in Indian and Middle Eastern cuisine.
Ingredients
For the rice:
- 2 cups basmati rice
- 4 cups water
- 1 bay leaf
- 4 green cardamom pods
- 4 cloves
- 1- inch cinnamon stick
- 1 teaspoon salt
For the vegetables:
- 2 tablespoons ghee or vegetable oil
- 1 large onion thinly sliced
- 2 cloves garlic minced
- 1- inch ginger minced
- 1 cup mixed vegetables carrots, peas, potatoes, green beans, chopped
- 1 tomato chopped
- 1/2 cup yogurt
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
For the biryani:
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 4 green cardamom pods
- 4 cloves
- 1- inch cinnamon stick
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon saffron threads soaked in 2 tablespoons warm milk
- Salt to taste
For garnish:
- Fried onions
- Chopped fresh cilantro
- Chopped fresh mint
- Cashews or raisins
Instructions
Cook the Rice:
- Rinse the basmati rice under cold water until the water runs clear. Drain well.
- In a large pot, bring 4 cups of water to a boil. Add the bay leaf, cardamom pods, cloves, cinnamon stick, and salt.
- Add the rice and cook until 70% cooked (the rice should still have a bite to it). Drain the rice and set aside.
Prepare the Vegetables:
- In a large skillet, heat 2 tablespoons of ghee or oil over medium heat. Add the sliced onion and cook until golden brown. Remove half of the onions and set aside for garnish.
- Add the minced garlic and ginger to the skillet and sauté for 1-2 minutes until fragrant.
- Add the mixed vegetables and chopped tomato, and cook for 5-7 minutes until the vegetables are slightly tender.
- Stir in the yogurt, fresh cilantro, and mint. Cook for another 2-3 minutes. Remove from heat and set aside.
Assemble the Biryani:
- In a large heavy-bottomed pot, heat 2 tablespoons of ghee or oil over medium heat. Add the cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon stick. Sauté for 1-2 minutes until fragrant.
- Add the turmeric powder, garam masala, coriander powder, and red chili powder. Mix well.
- Layer half of the partially cooked rice in the pot. Top with the cooked vegetable mixture.
- Add the remaining rice on top of the vegetables. Drizzle the saffron milk over the rice.
- Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to meld and the rice to finish cooking.
Garnish and Serve:
- Once the biryani is cooked, remove from heat and let it sit for 5 minutes before opening the lid.
- Fluff the rice gently with a fork.
- Garnish with the reserved fried onions, fresh cilantro, mint, and optional cashews or raisins.
- Serve hot with raita (yogurt sauce) and pickles on the side.
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