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Vegetable Biryani Recipe

Vegetable biryani

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.

Rest Time 1 hr
Total Time 1 hr
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 2
Calories: 192
Best Season: festival, party
Description

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:
  • 1 1/2 cups basmati rice
  • 3 cups water
  • 1 bay leaf
  • 2 cloves 2-3
  • 2 green 2-3 cardamom pods
  • 1 cinnamon -inch stick
  • Salt to taste
    • For the Vegetables:
  • 2 tablespoons oil or ghee
  • 1 large onion, thinly sliced
  • 1 teaspoon ginger-garlic paste
  • 1 cup mixed vegetables (carrots, peas, potatoes, cauliflower, beans, etc.)
  • 1/2 cup yogurt
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin seeds
  • 1 green 1-2 chilies, slit
  • 1 large tomato, chopped
  • Fresh coriander and mint leaves, chopped
    • For Assembling:
  • 2 tablespoons fried onions (optional)
  • 2 pinch A of saffron soaked in tablespoons warm milk (optional)
  • 2 tablespoons ghee or butter
  • Fresh coriander and mint leaves for garnish
Instructions
    Prepare the Rice:
  1. 1
    Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain.
  2. 2
    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.
  3. 3
    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.
    4. Cook the Vegetables:
  4. 4
    Heat oil or ghee in a large pan over medium heat. Add the cumin seeds and let them sizzle.
  5. 5
    Add the sliced onions and sauté until golden brown.
  6. 6
    Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
  7. 7
    Add the chopped tomatoes and cook until they soften.
  8. 8
    Add the mixed vegetables, turmeric powder, red chili powder, and salt. Cook until the vegetables are tender.
  9. 9
    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.
    10. Assemble the Biryani:
  10. 10
    In a heavy-bottomed pot or a large oven-safe dish, layer half of the cooked rice at the bottom.
  11. 11
    Add the cooked vegetable mixture on top of the rice.
  12. 12
    Layer the remaining rice over the vegetables.
  13. 13
    Drizzle the saffron milk (if using) over the top layer of rice. Add the fried onions and dot with ghee or butter.
  14. 14
    Cover the pot with a tight-fitting lid or aluminum foil.
    15. Cook the Biryani:
  15. 15
    For stovetop cooking: Place the pot over low heat and cook for 20-25 minutes, allowing the flavors to meld together.
  16. 16
    For oven cooking: Preheat the oven to 350°F (175°C) and bake the biryani for 25-30 minutes.
    17. Serve:
  17. 17
    Once cooked, gently fluff the biryani with a fork. Garnish with the remaining fresh coriander and mint leaves.
  18. 18
    Serve hot with raita, salad, or a side of your choice.

Nutrition Facts

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.
Keywords: veg biryani,
Read it online: https://desidish.in/recipe/vegetable-biryani-recipe/
Desi Dish
Food Blogger

Hi, I'm desidish, a full-time food blogger. I live in Delhi with my family. Loves traveling, sharing new recipes, and spending time with my family.