Authentic Vegetable Biryani
A flavorful and aromatic Indian rice dish layered with spiced mixed vegetables, basmati rice, and fragrant herbs, cooked slowly to perfection.
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Ingredients
- 2 cupsBasmati rice
washed and soaked for 30 minutes
- 2 cupsMixed vegetables (carrots, beans, peas, cauliflower)
chopped
- 2 mediumOnion
thinly sliced
- 1 largeTomato
chopped
- 2 Green chilies
slit
- 1 ½ tablespoonsGinger-garlic paste
- 0 ¾ cupYogurt
- 0 ¼ cupMint leaves
chopped
- 0 ¼ cupCilantro (coriander leaves)
chopped
- 2 tablespoonsBiryani masala powder
- 0 ½ teaspoonsTurmeric powder
- 1 teaspoonsRed chili powder
- 1 tablespoonWhole spices (bay leaf, cinnamon stick 2-inch, cloves 4, cardamom pods 4)
mixed
- 10 Cashew nuts
optional, for garnish
- 10 Raisins
optional, for garnish
- 3 tablespoonsGhee (clarified butter) or oil
- 3 ½ cupsWater
- 1 ½ teaspoonsSalt
Instructions
Wash and soak basmati rice in water for 30 minutes. Drain well before cooking.
Heat 2 tablespoons of ghee or oil in a heavy-bottomed pan over medium heat. Add whole spices (bay leaf, cinnamon, cloves, cardamom) and sauté until aromatic, about 1 minute.
Add sliced onions and sauté until golden brown, about 8-10 minutes.
Add ginger-garlic paste and green chilies. Cook for 2 minutes until raw smell disappears.
Add chopped tomatoes and cook until soft and oil starts to separate, about 5 minutes.
Add mixed vegetables, turmeric powder, red chili powder, and biryani masala. Mix well and cook for 5 minutes.
Add yogurt, chopped mint, and cilantro. Stir to combine and cook for 3 minutes.
In a separate pot, bring 3.5 cups of water to boil with salt. Add drained rice and cook until 70% done (rice grains will have a slight bite). Drain and set aside.
Layer half of the cooked vegetables in a heavy-bottomed pot or Dutch oven. Spread half of the cooked rice over the vegetables. Repeat layering with remaining vegetables and rice.
Sprinkle some chopped mint and cilantro on top. Optionally scatter cashew nuts and raisins.
Drizzle the remaining 1 tablespoon of ghee on top. Cover the pot with a tight-fitting lid.
Cook on very low heat for 20-25 minutes to allow the flavors to meld and rice to finish cooking (this process is called 'dum').
Turn off the heat and let the biryani rest for 10 minutes before gently fluffing and serving.
