Vegetable Biryani

Name: Vegetable Biryani
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Basmati Rice, rinsed and soaked 30 minutes; 2 l Water; 1 1/2 tbsp Salt; 2 Bay Leaves; 6 Green Cardamom Pods; 6 Cloves; 1 inch of Cinnamon Stick; 1 tsp Shahi Jeera, black cumin; 2 large Onions, thinly sliced; 300ml Neutral Oil, for frying; 2 tbsp Ghee; 1 tbsp Oil, from the fried onions; 1 tsp Shahi Jeera, black cumin; 1 Black Cardamom Pod; 1 Bay Leaf; 1 inch of Cinnamon Stick; 2 Cloves; 1 Star Anise; 2 Green Chilis, slit; 2 tbsp Ginger Garlic Paste; 2 medium Tomatoes, chopped; 2 small Potatoes, cubed; 1 Carrots, diced; 1 cup Cauliflower, florets; 1 cup Green Beans, chopped; 1/2 cups Green Peas; 1/2 cups Plain Yogurt, whisked; 1 tsp Red Chili Powder; 1/2 tsp Turmeric Powder; 2 tsp Coriander Powder

A fragrant, layered Vegetable Biryani packed with tender vegetables, aromatic spices and saffron-kissed rice. Each spoonful combines simmered veggies in a spiced yogurt gravy with fluffy basmati rice, fresh herbs and crisp fried onions for texture — a show-stopping one-pot centerpiece for any meal.

A fragrant, layered Vegetable Biryani packed with tender vegetables, aromatic spices and saffron-kissed rice. Each spoonful combin... Show more

Traditional Indian Recipe

Health Grade

B- · Healthy

Rating

4.0

Time

1 hr30 min

Price

1,89 €

Calories

855 kcal

vegetarian

one pot

low sugar

kid friendly

Method

Wash and soak rice

Rinse the basmati rice under cool water until the water runs mostly clear, then soak it in enough water to cover by a couple of inches for 30 minutes. This helps the grains stay long and separate later.

Fry the onions

Thinly slice the onion evenly. Heat the neutral oil in a deep pan over medium heat, then fry the onion slices in batches, stirring often, until they turn deep golden and crisp; that usually takes about 12 minutes. Lift them out onto a plate and reserve 1 tbsp of the fragrant oil from the fried onions for the masala.

Prep the vegetables

While the onions cool, chop the tomato, cube the potatoes, dice the carrots, cut the cauliflower into small florets, chop the green beans, and slit the green chili lengthwise. Roughly chop the cilantro and mint leaves, then divide them into two piles: a smaller pile for the masala and a larger pile for layering.

Steep saffron milk

Warm the milk until just steaming, stir in the saffron strands, and set it aside to turn golden for 5 minutes. This gives the biryani its classic aroma and color.

Cook the masala

Heat the ghee with the reserved onion oil in a wide, heavy-bottomed pot over medium heat. Add the shahi jeera, black cardamom pod, bay leaf, cinnamon stick, cloves, and star anise, and let them sizzle for a few seconds until fragrant. Stir in the green chili and ginger garlic paste, and cook for 2 minutes until the raw smell fades. Add the tomato and cook for 4 minutes until it turns jammy and the oil starts to peek out at the edges. Stir in the potatoes, carrots, cauliflower, green beans, green peas, plain yogurt, red chili powder, turmeric powder, coriander powder, biryani masala, and salt, then cover and cook for 10 minutes, stirring once halfway, until the vegetables are about 80% tender. Stir in the smaller pile of cilantro and mint off the heat.

Boil the rice

Bring a large pot of fresh water to a boil with salt, a few green cardamom pods, and the same bay leaf, cloves, cinnamon, and shahi jeera from the masala. Add the soaked rice and cook for 6 minutes until the grains are about 70% done — they should still have a firm center — then drain immediately into a colander.

Layer the biryani

In a heavy-bottomed pot, spread half the rice, spoon in the vegetable masala, then finish with the remaining rice. Drizzle the saffron milk, a little rose water, and melted ghee over the top, then scatter the fried onions and the remaining mint and cilantro over everything. Make a few holes with the back of a spoon so the steam can move through the layers.

Dum the biryani

Cover the pot with a tight-fitting lid and steam on the lowest heat for 20 minutes. Turn off the heat and let it rest, still covered, for 5 minutes before opening.

Fluff and serve

Uncover the biryani, fluff it very gently from the sides with a spatula, and serve it hot. Finish each plate with a squeeze of lemon juice for brightness and a few extra fried onions on top if you like.