Classic Vegetable Biryani
Traditional dish · Indian
A fragrant and flavorful layered rice dish cooked with mixed vegetables, aromatic spices, and herbs. This traditional recipe involves par-cooking the rice and vegetables separately before layering and slow-cooking them together to allow the flavors to meld beautifully.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Basmati rice2 cups
- Mixed vegetables (carrots, peas, beans, potatoes, cauliflower)3 cups, chopped
- Ghee or oil1/4 cup
- Onions, thinly sliced2 large
- Ginger-garlic paste2 tbsp
- Tomatoes, chopped2 medium
- Yogurt1/2 cup
- Biryani masala powder2 tbsp
- Turmeric powder1 tsp
- Red chili powder1 tsp
- Garam masala1 tsp
- Whole spices (cardamom pods, cloves, cinnamon stick, bay leaf)1 tbsp
- Saffron strands soaked in milk1/4 cup milk
- Fresh cilantro, chopped1/4 cup
- Fresh mint leaves, chopped1/4 cup
- Saltto taste
- Wateras needed
- Fried onions, for garnish1/2 cup
Steps
- 1
Rinse basmati rice and soak for 30 minutes. Cook rice until 70% done, drain and set aside.
- 2
Heat ghee/oil in a heavy-bottomed pot. Add whole spices and sauté until fragrant.
- 3
Add sliced onions and fry until golden brown. Add ginger-garlic paste and sauté for a minute.
- 4
Add chopped tomatoes and cook until softened. Stir in biryani masala, turmeric, red chili powder, and garam masala. Cook for 2-3 minutes.
- 5
Add mixed vegetables and yogurt. Cook for 5-7 minutes until vegetables are slightly tender.
- 6
Layer half of the cooked rice over the vegetable mixture. Sprinkle with half of the cilantro, mint, and fried onions.
- 7
Add the remaining rice on top. Drizzle with saffron milk and remaining herbs and fried onions.
- 8
Cover the pot tightly with a lid (seal with dough if needed) and cook on low heat (dum) for 20-25 minutes, or until rice is fully cooked and flavors have melded.
- 9
Let it rest for 10 minutes before gently mixing and serving.
