Flavorful Veggie Biryani
Aromatic vegetable biryani made with basmati rice and vibrant spices. Enjoy this versatile dish prepared using either the quick one-pot method or the traditional dum cooking technique.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 4 servings
Full Ingredient List
- 2 cups aged basmati rice
- 1 tablespoon oil
- 1 teaspoon salt
- 1 large bay leaf
- 2 cinnamon sticks (1 inch each)
- 6 green cardamoms
- 6 cloves
- 1 teaspoon shahi jeera (divided)
- ¼ cup mint leaves
- ¼ cup coriander leaves
- 4 tablespoons ghee
- 1 cup onions (sliced thin)
- 1 green chili (slit)
- ¾ cup carrots (1 inch pieces)
- ¾ cup green peas
- ⅓ cup beans
- ½ cup potatoes
- 8 cauliflower florets
- 1½ tablespoon ginger garlic paste
- 1 cup yogurt
- ¼ cup water
- 1 teaspoon Kashmiri chili powder
- 1½ to 2 teaspoons biryani masala
- ¼ teaspoon turmeric
- ½ teaspoon salt
- 22 cashews
- 3 tablespoons raisins
- ¼ cup milk
- 2 pinches saffron
- ½ tablespoon kewra water or rose water
- 1 bay leaf
- 1 star anise
- Salt
- 1 teaspoon oil
- 1 tablespoon lemon juice
- 1 small tomato (optional) chopped
- 3 tablespoons yogurt
- ⅛ teaspoon salt for veggies
- ¼ teaspoon salt for water
- 10 fried cashews
- 1 tablespoon lemon juice (optional)
Rice Preparation
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 2 cups | basmati rice | Rinse and soak for at least 30 minutes. | |
| 1 teaspoon (for cooking rice) | salt | ||
| 1 tablespoon (for cooking rice) | oil | ||
| 2 | green cardamoms | ||
| 2 | cloves | ||
| 1 inch | cinnamon stick | ||
| 1 | bay leaf | Torn into two. |
Instructions
- Step 1: Rinse and soak the basmati rice for at least 30 minutes. (Tips: Do not soak for more than 50 minutes.)
- Step 2: Boil 7-8 cups of water with salt, oil, lemon juice, cardamoms, cloves, shahi jeera, and cinnamon stick. (Tips: Ensure water is at a rapid boil before adding rice.)
- Step 3: Drain and add soaked rice to boiling water, cooking until 90% done. (Tips: Rice should have a bite to it before layering.)
- Step 4: Drain cooked rice and set aside. (Tips: Keep rice warm for layering.)
Vegetable Gravy
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1 cup (sliced thinly) | onions | ||
| 1 (slit) | green chili | Optional. | |
| ¾ cup (1 inch pieces) | carrots | ||
| ¾ cup | green peas | ||
| ⅓ cup | beans | ||
| ½ cup | potatoes | Chopped and immersed in water. | |
| 8 | cauliflower florets | Rinse and set aside. | |
| 1½ tablespoon | ginger garlic paste | ||
| 1 cup | yogurt | Whisked. | |
| ¼ cup | water | More if needed. | |
| 1 teaspoon | Kashmiri chili powder | ||
| 1½ to 2 teaspoons | biryani masala | ||
| ¼ teaspoon | turmeric | ||
| ½ teaspoon | salt |
Instructions
- Step 1: Heat ghee in a pan and fry cashews until golden, then add raisins and fry until swelled. Remove and set aside. (Tips: Use moderate heat to prevent burning.)
- Step 2: Fry sliced onions on medium heat until caramelized and deep golden. (Tips: Lower heat while onions darken.)
- Step 3: Add whole spices and sauté ginger garlic paste until aromatic. (Tips: Be cautious; paste can burn quickly.)
- Step 4: Add vegetables and sauté for 3 minutes, followed by water. Cook covered until potatoes are fork tender. (Tips: Avoid overcooking potatoes.)
- Step 5: Season with chili powder, biryani masala, and turmeric, sautéing for 2 minutes. (Tips: Ensure spices are well-blended.)
- Step 6: Reduce heat and add water, then yogurt. Stir well and cook covered for 4 minutes. (Tips: Check seasoning and adjust, if necessary.)
Layering and Dum Cooking
Tools and Equipment
- Heavy-bottom pot or dutch oven
- Aluminum foil for sealing
- Griddle or pan for dum
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| ¼ cup | milk | Heated with saffron. | |
| 2 pinches | saffron | Infuse in milk. | |
| ½ tablespoon | kewra water or rose water | Add to saffron milk. | |
| Optional for garnish | fried cashews | ||
| 1 tablespoon | lemon juice | Optional for serving. |
Instructions
- Step 1: Heat saffron and kewra water with milk. Set aside. (Tips: Prepare this in advance to allow infusion.)
- Step 2: Layer hot rice over prepared gravy in pot. Add saffron milk, and sprinkle mint leaves, fried onions, raisins, and nuts. (Tips: Ensure spices and garnishes are evenly distributed.)
- Step 3: Seal pot with aluminum foil or cloth, place heavy lid on top. Cook over griddle for 22 minutes on low heat. (Tips: Alternatively, bake in oven at 350 F for 20 minutes.)
- Step 4: Let biryani rest for 20 minutes before serving. (Tips: Resting allows flavors to meld.)
Additional Information
Notes: Use saffron milk to keep the biryani moist. Adjust spices to taste. Biryani can be served with raita or mint chutney.