Vegetable Biryani Recipe
Vegetable Biryani is a fragrant Indian rice dish made with basmati rice, vegetables, and aromatic spices. It’s perfect for festive meals and family gatherings.
Equipment
- Large pot
- Frying pan
- Spatula
- Strainer
Ingredients
For Rice:
- 2 cups basmati rice
- 1 tsp salt
- 2 bay leaves
- 2 cardamom pods
- 4 cloves
For Vegetables:
- 2 tbsp ghee or oil
- 1 onion (sliced)
- 1 cup mixed vegetables (carrots, beans, peas, and potatoes)
- 2 green chilies (slit)
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
For Garnish:
- 1/4 cup fried onions
- 2 tbsp fresh coriander leaves (chopped)
- 2 tbsp fresh mint leaves (chopped)
- A pinch of saffron soaked in warm milk
Instructions
Cook the Rice:
- Rinse the basmati rice until the water runs clear.
- Boil water in a large pot with salt, bay leaves, cardamom, and cloves.
- Add the rice and cook until it’s 70% done. Drain the rice and set it aside.
Prepare the Vegetables:
- Heat ghee in a pan and add sliced onions. Fry until golden brown.
- Add ginger-garlic paste and sauté for a minute.
- Add the mixed vegetables, green chilies, turmeric, garam masala, and salt. Cook for 5-7 minutes.
Layer the Biryani:
- In a large pot, spread a layer of parboiled rice.
- Add a layer of the sautéed vegetables.
- Repeat the layers until all the rice and vegetables are used.
Garnish and Cook on Dum:
- Sprinkle fried onions, coriander, mint leaves, and saffron milk on top.
- Cover the pot and cook on low heat for 20 minutes (dum cooking).
Serve Hot:
- Gently fluff the rice and serve hot with raita or pickles.
Notes
- Variation: Add paneer or tofu for extra protein.
- Storage: Can be refrigerated for up to 2 days. Reheat gently before serving.
- Serving Tip: Pair with cucumber raita and papad for a complete meal.
