Vegetable Biryani is a fragrant and flavorful dish that brings together aromatic basmati rice, tender mixed vegetables, and a rich blend of spices. Each layer of this dish is infused with the warm, earthy flavors of cumin, garam masala, and turmeric, while the addition of yogurt adds a creamy tang that complements the spiced vegetables. Topped with a drizzle of saffron-infused milk and garnished with fresh coriander and mint, this biryani is not only visually appealing but also offers a delightful balance of textures and tastes. Perfect for both special occasions and everyday meals, Vegetable Biryani is a satisfying, hearty dish that’s sure to please both vegetarians and non-vegetarians alike.
Vegetable Biryani Recipe
This vegetarian version of the classic biryani is both hearty and satisfying, perfect for a special meal or a festive occasion.
Ingredients
For the Rice:
For the Vegetables:
For Assembling:
Instructions
Prepare the Rice:
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain.
- In a large pot, bring 3 cups of water to a boil. Add the bay leaf, cloves, cardamom pods, cinnamon stick, and a pinch of salt.
- Add the soaked and drained rice to the boiling water. Cook until the rice is 70-80% cooked (it should be slightly undercooked). Drain the rice and set aside.
Cook the Vegetables:
- Heat oil or ghee in a large pan over medium heat. Add the cumin seeds and let them sizzle.
- Add the sliced onions and sauté until golden brown.
- Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
- Add the chopped tomatoes and cook until they soften.
- Add the mixed vegetables, turmeric powder, red chili powder, and salt. Cook until the vegetables are tender.
- Stir in the yogurt, garam masala, and half of the chopped coriander and mint leaves. Cook for a few more minutes until the vegetables are well coated with the spices.
Assemble the Biryani:
- In a heavy-bottomed pot or a large oven-safe dish, layer half of the cooked rice at the bottom.
- Add the cooked vegetable mixture on top of the rice.
- Layer the remaining rice over the vegetables.
- Drizzle the saffron milk (if using) over the top layer of rice. Add the fried onions and dot with ghee or butter.
- Cover the pot with a tight-fitting lid or aluminum foil.
Cook the Biryani:
- For stovetop cooking: Place the pot over low heat and cook for 20-25 minutes, allowing the flavors to meld together.
- For oven cooking: Preheat the oven to 350°F (175°C) and bake the biryani for 25-30 minutes.
Serve:
- Once cooked, gently fluff the biryani with a fork. Garnish with the remaining fresh coriander and mint leaves.
- Serve hot with raita, salad, or a side of your choice.
Servings 2
- Amount Per Serving
- Calories 192kcal
- % Daily Value *
- Total Fat 3.9g6%
- Saturated Fat 0.6g3%
- Trans Fat 0.1g
- Sodium 312mg13%
- Total Carbohydrate 37g13%
- Dietary Fiber 2g8%
- Sugars 3.5g
- Protein 4.2g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Rice: It’s important to slightly undercook the rice before layering, as it will continue to cook during the final step.
- Vegetables: Use your favorite mix of vegetables or whatever is in season. For added flavor, you can fry the potatoes before adding them to the biryani.
- Saffron: Soaking saffron in warm milk gives the biryani a rich color and subtle flavor. If you don’t have saffron, you can skip this step or use a pinch of turmeric for color.
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