Vegetable Biryani Recipe

Introduction

Vegetable Biryani is a fragrant and colorful Indian rice dish layered with spiced vegetables and nuts. This comforting meal combines aromatic basmati rice with a blend of warm spices, tender potatoes, cauliflower, and sweet apricots for a delightful flavor balance.

Ingredients

• 1 cup basmati rice
• 1/4 cup whole milk
• 1/8 tsp saffron threads
• 4 green cardamom pods
• 4 whole cloves
• 1 (3″) cinnamon stick
• 1 bay leaf
• 1 1/2 tsp kosher salt
• 1/2 tsp cumin seeds
• 1/4 cup ghee or neutral oil, divided
• 1 medium red onion, thinly sliced
• 1 1/2 tsp kosher salt, divided
• 3 green cardamom pods
• 3 whole cloves
• 1 bay leaf
• 1 1/2 tsp garam masala
• 1 tsp ground turmeric
• 1/2 tsp cumin seeds
• 1/2 tsp freshly ground black pepper
• 1/8 tsp cayenne pepper (optional)
• 1 medium Yukon gold potato, peeled and cut into 1/2″ pieces
• 1 cup small cauliflower florets
• 1 medium carrot, peeled and cut into 1/2″ pieces
• 5 cloves garlic, finely chopped
• 2 tsp finely chopped peeled ginger
• 1/2 cup whole-milk Greek yogurt
• 2 tbsp fresh lime juice
• 1 tbsp chopped fresh mint
• 1/4 cup chopped dried apricots
• 1/4 cup chopped roasted cashews
• 1 tbsp chopped fresh mint (for garnish)

Instructions

1. Step 1: Rinse the basmati rice thoroughly, then soak it in water for 30 minutes.
2. Step 2: While rice soaks, warm the milk in a medium pot over medium heat. Remove from heat and stir in the saffron threads. Let it steep until ready to use.
3. Step 3: Drain the soaked rice and place it in a medium pot. Add 4 cardamom pods, 4 cloves, cinnamon stick, bay leaf, 1 1/2 tsp salt, 1/2 tsp cumin seeds, and 1 1/2 cups cold water. Bring to a boil, then cover and cook on low heat until the rice is tender and the liquid has evaporated, about 10 to 12 minutes.
4. Step 4: Remove the pot from heat, discard the whole spices, and fluff the rice with a fork. Set aside.
5. Step 5: In a large heavy pot, melt 2 tablespoons of ghee over medium heat. Add the sliced onions, season with 1/2 tsp salt, and cook, stirring occasionally, until caramelized and browned, about 12 to 15 minutes. Remove onions and set aside.
6. Step 6: In the same pot, melt the remaining 2 tablespoons of ghee over medium-low heat. Add 3 cardamom pods, 3 cloves, bay leaf, garam masala, turmeric, cumin seeds, black pepper, and cayenne pepper if using. Stir constantly for about 30 seconds until fragrant.
7. Step 7: Add the potatoes and cauliflower florets to the pot and cook, stirring frequently to avoid burning spices, until tender, 8 to 10 minutes.
8. Step 8: Add carrots, garlic, and ginger. Continue cooking, stirring frequently, until vegetables are tender and aromatic, about 5 minutes.
9. Step 9: Stir in the yogurt, lime juice, and 1 tablespoon chopped fresh mint. Season with the remaining 1 teaspoon salt. Cook for another 1 to 2 minutes until some liquid evaporates, then discard the whole spices.
10. Step 10: To assemble, layer half of the rice in a large serving dish. Spread half of the vegetable mixture over the rice, then top with half of the caramelized onions. Repeat the layers with remaining rice, vegetables, and onions.
11. Step 11: Drizzle the saffron milk evenly over the layers. Garnish with chopped roasted cashews, dried apricots, and the remaining fresh mint before serving.

Tips & Variations

• For extra richness, substitute ghee with melted butter or a mix of butter and oil.
• Add peas or green beans to the vegetable mix for extra color and nutrition.
• Soak saffron threads in warm milk for at least 15 minutes to intensify flavor and color.
• Serve with cooling raita or a side of pickle to balance the spices.

Storage

Store leftover biryani in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave, adding a splash of water to maintain moisture. For longer storage, freeze for up to 1 month and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Basmati rice is preferred for its fragrance and fluffy texture, but you can use jasmine rice or any long-grain rice. Adjust liquid amounts and cooking time accordingly.

Is this recipe vegan-friendly?

To make this recipe vegan, substitute ghee with oil and replace the Greek yogurt with a plant-based yogurt alternative.

Vegetable Biryani Recipe

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★★★★★

4.5 from 92 reviews

This Vegetable Biryani is a fragrant, colorful, and delicious one-pot Indian dish made with basmati rice, a medley of vegetables, aromatic spices, and garnished with apricots and roasted cashews. The recipe features a two-step process: preparing saffron-infused rice and a spiced vegetable mixture, then layering these components with caramelized onions for a stunning and flavorful meal perfect for any occasion.

• Author: Elena
• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

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Rice

• 1 cup basmati rice
• 1/4 cup whole milk
• 1/8 teaspoon saffron threads
• 4 green cardamom pods
• 4 whole cloves
• 1 (3″) cinnamon stick
• 1 bay leaf
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon cumin seeds

Vegetables and Spices

• 1/4 cup ghee or neutral oil, divided
• 1 medium red onion, thinly sliced
• 1 1/2 teaspoons kosher salt, divided
• 3 green cardamom pods
• 3 whole cloves
• 1 bay leaf
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper (optional)
• 1 medium Yukon gold potato, peeled and cut into 1/2” pieces
• 1 cup small cauliflower florets
• 1 medium carrot, peeled and cut into 1/2” pieces
• 5 cloves garlic, finely chopped
• 2 teaspoons finely chopped peeled ginger
• 1/2 cup whole-milk Greek yogurt
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped fresh mint

Garnish

• 1/4 cup chopped dried apricots
• 1/4 cup chopped roasted cashews
• 1 tablespoon chopped fresh mint

Instructions

1. Soak the Rice: Rinse the basmati rice under cold water until the water runs clear, then transfer to a medium bowl. Cover the rice with plenty of water and soak for 30 minutes to soften the grains and improve texture.
2. Prepare Saffron Milk: While the rice is soaking, gently warm the whole milk in a medium pot over medium heat until heated through but not boiling. Remove from heat and stir in the saffron threads, allowing the flavors and vibrant color to steep until ready to use.
3. Cook the Rice: Drain the soaked rice and transfer it to a medium pot. Add the cardamom pods, cloves, cinnamon stick, bay leaf, kosher salt, cumin seeds, and 1 1/2 cups cold water. Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot and reduce the heat to low. Cook gently until all the liquid evaporates and the rice is tender, about 10 to 12 minutes. Remove from heat, discard the whole spices, and fluff the rice with a fork. Set aside.
4. Caramelize Onions: In a large heavy pot over medium heat, melt 2 tablespoons of ghee. Add the thinly sliced red onion and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onions are deeply caramelized and browned, approximately 12 to 15 minutes. Transfer the caramelized onions to a small bowl and set aside.
5. Cook Vegetables and Spices: In the same large pot, melt the remaining 2 tablespoons of ghee over medium-low heat. Add the cardamom pods, cloves, cinnamon stick, bay leaf, garam masala, turmeric, cumin seeds, black pepper, and optional cayenne pepper. Stir constantly for about 30 seconds until the spices are fragrant. Add diced potato and cauliflower florets, stirring frequently to prevent burning, and cook until tender, about 8 to 10 minutes. Stir in carrots, garlic, and ginger; cook for an additional 5 minutes until all vegetables are tender and aromatic. Mix in the Greek yogurt, lime juice, and 1 tablespoon chopped fresh mint, then season with the remaining 1 teaspoon kosher salt. Continue cooking, stirring occasionally, until some liquid evaporates, about 1 to 2 minutes. Discard the whole spices before proceeding.
6. Assemble the Biryani: In a large serving dish or platter, layer half of the cooked rice on the bottom. Spread half of the vegetable mixture evenly over the rice. Sprinkle half of the caramelized onions on top. Repeat the layering with the remaining rice, vegetable mixture, and caramelized onions.
7. Garnish and Serve: Drizzle the saffron-infused milk evenly over the layered biryani. Garnish with chopped roasted cashews, dried apricots, and the remaining 1 tablespoon of chopped fresh mint. Serve warm and enjoy this richly spiced and colorful vegetable biryani.

Notes

• For a vegan version, substitute yogurt with a plant-based yogurt and use oil instead of ghee.
• Soaking the basmati rice before cooking ensures fluffy, separate grains.
• Caramelizing onions adds deep sweetness and complexity to the biryani.
• Adjust cayenne pepper quantity to control the heat level to your preference.
• Leftover biryani can be refrigerated for up to 3 days and tastes great reheated.

Keywords: vegetable biryani, basmati rice, Indian rice dish, vegetarian biryani, spiced rice with vegetables, saffron rice, Indian cuisine