Vegetable Biryani
This flavorful vegetable biryani is a fragrant and satisfying one-pot meal packed with aromatic spices and a colorful assortment of vegetables. Layered with fluffy basmati rice, it offers a delightful blend of textures and tastes.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 513 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 pcstomato, chopped
- 1 pcspotato, peeled and cubed
- 1 pcscarrot, diced
- 0.5 cupgreen bean, chopped
- 0.5 cupgreen pea, fresh or frozen
- 0.5 cupcauliflower, florets
- 0.5 cupplain vegan yogurt
- 2 cupwater
- 1 tspsalt
- 0.5 tspturmeric powder
- 0.5 tspred chili powder
- 1 tspcoriander powder
- 1 tspgaram masala
- 2 pcsbay leaf
- 1 pcscinnamon stick, 1-inch piece
- 4 pcsclove
- 3 pcscardamom pod, green
- 3 tbspvegetable oil
garnish
- 2 tbspfresh cilantro, chopped
Equipment
measuring cups · fork · knife · cutting board · measuring spoons · heavy-bottomed pot
The method
Step by step
- 1
Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak it in fresh water for 30 minutes.
About 30 min
Cook’s note: Soaking helps the rice cook evenly and prevents it from breaking.
- 2
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat.
About 1 min
- 3
Add the sliced yellow onion and sauté until golden brown and caramelized, about 8-10 minutes.
About 10 min
Cook’s note: Stir frequently to ensure even browning and prevent burning.
- 4
Add the ginger, garlic, green chili, bay leaf, cinnamon stick, cloves, and cardamom pods to the pot.
- 5
Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
About 2 min
- 6
Stir in the chopped tomato and cook for 3-4 minutes until it softens and releases its juices.
About 4 min
- 7
Add the turmeric powder, red chili powder, coriander powder, and salt.
- 8
Mix well and cook for another 2 minutes, allowing the spices to toast.
About 2 min
Cook’s note: Add a splash of water if the mixture becomes too dry.
- 9
Add the cubed potato, diced carrot, chopped green beans, green peas, and cauliflower florets to the pot.
- 10
Stir in the plain vegan yogurt until thoroughly combined.
About 1 min
Cook’s note: The yogurt adds a creamy texture and tang to the biryani.
- 11
Drain the soaked basmati rice and add it to the pot, gently mixing it with the vegetables and spices.
About 1 min
Cook’s note: Be careful not to break the rice grains.
- 12
Pour in the water and bring the mixture to a rolling boil.
About 3 min
- 13
Reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is cooked.
About 20 min
Cook’s note: Do not lift the lid during this stage to allow the rice to steam properly.
- 14
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.
- 15
Gently fluff the biryani with a fork, then sprinkle with garam masala and chopped fresh cilantro.
About 1 min
- 16
Serve hot and enjoy.
Per serving
Nutrition
- Calories
- 513kcal
- Protein
- 9.8g
- Carbs
- 90.7g
- Fat
- 11.7g
- Fibre
- 5.4g
- Sugar
- 5.8g
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 to prevent drying.