Description
A flavorful and aromatic vegetarian biryani, combining basmati rice with mixed vegetables, fragrant spices, and fresh herbs, layered and cooked to perfection for a wholesome and satisfying meal.
Ingredients
Scale
Rice and Spices
- 1 1/2 cups basmati rice (rinsed and soaked for 30 minutes)
- 3 cups water
- 1 bay leaf
- 4 green cardamom pods
- 4 cloves
- 1-inch cinnamon stick
- 1/2 teaspoon salt
Vegetable Mixture
- 2 tablespoons ghee or oil
- 1 large onion (thinly sliced)
- 2 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 1 carrot (chopped)
- 1 potato (peeled and cubed)
- 1/2 cup peas (fresh or frozen)
- 1/2 cup cauliflower florets
- 1/2 cup green beans (chopped)
- 1 tomato (chopped)
- 1/2 cup plain yogurt
- 2 teaspoons biryani masala or garam masala
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1 teaspoon ground coriander
- Salt (to taste)
Herbs and Garnishes
- 1/4 cup fresh cilantro (chopped)
- 1/4 cup fresh mint (chopped)
- A pinch of saffron (soaked in 2 tablespoons warm milk)
- 2 tablespoons fried onions (optional, for garnish)
- 2 tablespoons roasted cashews (optional, for garnish)
- 1 tablespoon raisins (optional)
Instructions
- Cook the Rice: In a large pot, bring 3 cups of water to a boil. Add the soaked basmati rice, bay leaf, green cardamom pods, cloves, cinnamon stick, and 1/2 teaspoon salt. Cook until the rice is about 90% done but still has a slight bite. Drain the rice and set it aside.
- Prepare the Vegetable Mixture: Heat 2 tablespoons of ghee or oil in a large pan over medium heat. Add the thinly sliced onions and cook until they turn golden brown. Remove half of the onions and set aside for garnish. To the remaining onions in the pan, add minced garlic and grated ginger, sautéing briefly until fragrant. Add the chopped carrot, cubed potato, peas, cauliflower florets, and chopped green beans, and sauté for 5 minutes until the vegetables soften slightly. Stir in chopped tomato, 2 teaspoons biryani masala, 1 teaspoon turmeric, 1/2 teaspoon chili powder, 1 teaspoon ground coriander, and salt to taste. Cook the mixture for 2-3 minutes, then add the plain yogurt and continue cooking for another 2 minutes, allowing the flavors to meld together.
- Layer and Cook the Biryani: In a heavy-bottomed pot, spread half of the cooked rice evenly. Layer the prepared vegetable mixture over the rice. Sprinkle half of the chopped fresh cilantro and mint on top, along with half of the saffron soaked in warm milk. Cover this layer with the remaining rice, then repeat the sprinkling of herbs and saffron milk. Cover the pot tightly and cook on low heat for 15-20 minutes to allow the flavors to infuse and the rice to finish cooking.
- Finish and Serve: Once cooked, gently fluff the biryani with a fork to mix the layers slightly. Garnish with the reserved fried onions, roasted cashews, and raisins. Serve the vegetarian biryani hot for a delightful and aromatic meal.
Notes
- Rinsing and soaking the basmati rice helps achieve fluffy and separate grains.
- Adjust the chili powder according to your spice preference.
- Optional garnishes like fried onions, cashews, and raisins add texture and sweetness.
- Saffron soaked in warm milk gives an authentic color and subtle aroma.
- Use fresh vegetables for best flavor; frozen peas work well too.
- This biryani can be served with raita or a simple salad for a complete meal.
