Vegetable Biryani
This flavorful vegetable biryani features fragrant basmati rice layered with spiced mixed vegetables. It's a satisfying and aromatic one-pot meal perfect for a vegetarian dinner.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 498 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 1.5 cupbasmati rice, rinsed and soaked for 30 minutes
- 1 pcsyellow onion, thinly sliced
- 1 tbspginger, grated
- 2 clovegarlic, minced
- 1 pcsgreen chili, slit lengthwise
- 1 cupcauliflower, cut into small florets
- 0.5 cupcarrot, diced
- 0.5 cupgreen bean, chopped
- 0.5 cupgreen pea, fresh or frozen
- 1 pcspotato, peeled and diced
- 0.5 cupplain yogurt
- 1 pcstomato, chopped
- 2 tspbiryani masala
- 0.5 tspturmeric powder
- 0.5 tspred chili powder
- 0.5 tspgaram masala
- 1.5 tspsalt
- 2 cupwater
- 2 tbspghee
- 1 pinchwhole spices, (bay leaf, cinnamon stick, green cardamom pods, cloves)
- 0.25 tspsaffron strand, soaked in 2 tbsp warm milk(optional)
garnish
- 0.25 cupfresh mint leaf, chopped
- 0.25 cupfresh cilantro, chopped
Equipment
measuring cups · large pot · measuring spoons · cutting board · knife
The method
Step by step
- 1
Rinse the basmati rice several times until the water runs clear, then soak it in fresh water for 30 minutes.
Cook’s note: Soaking helps the rice cook evenly and ensures separate grains.
- 2
Heat ghee in a large heavy-bottomed pot or Dutch oven over medium heat.
About 1 min
- 3
Add the whole spices and sauté for 30 seconds until fragrant.
- 4
Add the sliced yellow onion and cook until golden brown and caramelized, about 10-12 minutes.
About 12 min
Cook’s note: Stir frequently to prevent burning and ensure even browning.
- 5
Stir in the grated ginger, minced garlic, and green chili, cooking for another 1-2 minutes until aromatic.
About 2 min
- 6
Add the diced potato, cauliflower, carrot, and green beans to the pot, stirring well to combine with the onion mixture.
About 2 min
- 7
Mix in the biryani masala, turmeric powder, red chili powder, garam masala, and salt.
About 1 min
- 8
Add the chopped tomato and yogurt, stirring to coat the vegetables.
About 1 min
- 9
Cook the vegetable mixture for 5-7 minutes, allowing the spices to meld and the vegetables to soften slightly.
About 7 min
- 10
Drain the soaked basmati rice thoroughly.
- 11
Layer the drained basmati rice evenly over the vegetable mixture in the pot.
About 1 min
Cook’s note: Do not stir the rice into the vegetables at this stage.
- 12
Gently pour water over the rice layer.
About 1 min
Cook’s note: Pour slowly to avoid disturbing the layers.
- 13
Bring the liquid to a boil, then immediately reduce the heat to low.
About 3 min
- 14
Sprinkle the green peas over the rice.
- 15
Drizzle with soaked saffron strands and milk, if using.
- 16
Cover the pot tightly with a lid and cook for 15-20 minutes, or until all the water is absorbed and the rice is tender.
About 20 min
Cook’s note: Do not lift the lid during cooking to allow steam to build up.
- 17
Turn off the heat and let the biryani rest, covered, for 10 minutes.
About 10 min
Cook’s note: This resting period allows the flavors to meld and the rice to become fluffy.
- 18
Gently fluff the biryani with a fork, mixing the rice and vegetables without mashing.
About 1 min
- 19
Garnish with fresh mint leaves and fresh cilantro before serving.
About 1 min
Per serving
Nutrition
- Calories
- 498.1kcal
- Protein
- 11g
- Carbs
- 91.3g
- Fat
- 9.1g
- Fibre
- 5.1g
- Sugar
- 7.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover biryani in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying.