Description

This flavorful Vegetarian Biryani recipe combines aromatic basmati rice with a medley of sautéed vegetables and fragrant spices, layered and cooked to perfection. Ideal for a comforting and satisfying meal, this biryani features traditional spices like cardamom, cinnamon, and saffron complemented by fresh herbs and optional garnishes, making it a delicious and colorful dish suitable for vegetarians.

Ingredients

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

Vegetables & Aromatics

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)

Spices & Herbs

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)
1/4 cup fresh cilantro (chopped)
1/4 cup fresh mint (chopped)
A pinch of saffron (soaked in 2 tablespoons warm milk)

Optional Garnishes

2 tablespoons fried onions
2 tablespoons roasted cashews
1 tablespoon raisins

Cook Mode Prevent your screen from going dark

Instructions

Cook the Rice: In a large pot, bring 3 cups of water to a boil. Add the soaked basmati rice along with the bay leaf, green cardamom pods, cloves, cinnamon stick, and 1/2 teaspoon salt. Cook the rice until it is about 90% done, then drain the water and set the rice aside.
Cook the Vegetables: Heat 2 tablespoons of ghee or oil in a pan over medium heat. Add the thinly sliced onions and cook them until golden brown. Remove half of the cooked onions and set aside for garnish. To the remaining onions in the pan, add minced garlic and grated ginger and sauté briefly. Then add chopped carrot, peeled and cubed potato, peas, cauliflower florets, and chopped green beans. Sauté the mixture for 5 minutes, stirring occasionally.
Add Spices and Tomato: Stir in the chopped tomato, biryani masala (or garam masala), ground turmeric, chili powder, ground coriander, and salt to taste. Cook this spiced vegetable mix for 2-3 minutes, allowing the spices to infuse into the vegetables.
Incorporate Yogurt: Add the plain yogurt to the vegetable mixture and cook for an additional 2 minutes, stirring continuously to combine and prevent curdling.
Layer the Biryani: In a heavy-bottomed pot, spread half of the cooked rice evenly on the bottom. Layer the prepared vegetable mixture over the rice. Sprinkle half of the chopped fresh cilantro and mint on top. Drizzle half of the saffron-infused milk evenly over the layer. Repeat the layering process with the remaining rice, vegetables, herbs, and saffron milk.
Cook the Layered Biryani: Cover the pot with a tight-fitting lid and cook the biryani on low heat for 15-20 minutes to allow the flavors to meld and the biryani to steam through thoroughly.
Garnish and Serve: Carefully fluff the biryani with a fork to combine the layers lightly. Garnish the dish with the reserved fried onions, roasted cashews, and raisins as desired. Serve the biryani hot for a delightful, aromatic meal.

Notes

Soaking the basmati rice for 30 minutes helps it cook evenly and prevents it from breaking.
You can adjust the spice levels by varying the amount of chili powder and garam masala according to your taste.
Using ghee adds a rich flavor, but you can substitute with vegetable oil for a vegan option.
Optional garnishes like fried onions, cashews, and raisins add texture and sweetness, but can be omitted if preferred.
Ensure the pot used for layering biryani is heavy-bottomed to prevent burning during the slow cooking step.
This biryani tastes great with a side of raita or a fresh salad.