Vegetable Biryani
Vegetable Biryani
Vegetable Biryani is a delightful and aromatic dish that combines basmati rice with fresh vegetables and a mix of spices. It’s a popular choice for family meals and special occasions. The layers of flavors and textures create a satisfying and nutritious meal that everyone will love.
Why Make This Recipe
Making Vegetable Biryani is a wonderful way to enjoy a healthy dish that’s packed with flavor. This recipe uses a variety of vegetables, along with fragrant spices and creamy yogurt, to create a colorful and tasty meal. It’s also a great option for vegetarians and a fantastic way to use up any leftover vegetables in your fridge. Plus, it’s perfect for impressing guests or treating yourself to something special!
How to Make Vegetable Biryani
Ingredients:
- 1 cup basmati rice
- 1/4 cup whole milk
- 1/8 tsp saffron threads
- 4 green cardamom pods
- 4 whole cloves
- 1 3-inch cinnamon stick
- 1 bay leaf
- 1 1/2 tsp kosher salt
- 1/2 tsp cumin seeds
- 1/4 cup ghee or neutral oil (divided)
- 1 medium red onion (thinly sliced)
- 1 1/2 tsp kosher salt (divided)
- 3 green cardamom pods
- 3 whole cloves
- 1 3-inch cinnamon stick
- 1 bay leaf
- 1 1/2 tsp garam masala
- 1 tsp ground turmeric
- 1/2 tsp cumin seeds
- 1/2 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper (optional)
- 1 medium Yukon gold potato (peeled and cut into 1/2 inch pieces)
- 1 cup small cauliflower florets
- 1 medium carrot (peeled and cut into 1/2 inch pieces)
- 5 cloves garlic (finely chopped)
- 2 tsp finely chopped peeled ginger
- 1/2 cup whole milk Greek yogurt
- 2 Tbsp fresh lime juice
- 1 Tbsp chopped fresh mint
- 1/4 cup chopped dried apricots
- 1/4 cup chopped roasted cashews
- 1 Tbsp chopped fresh mint
Directions:
- Rinse rice in cold water, then place it in a medium bowl and cover with water. Soak for 30 minutes.
- In a medium pot over medium heat, warm the milk. Remove from heat and stir in the saffron. Set aside to steep.
- Drain the soaked rice and transfer to a medium pot. Add cardamom, cloves, cinnamon, bay leaf, salt, cumin, and 1 1/2 cups cold water. Bring to a boil, cover, and cook on low until the water has evaporated and rice is tender, about 10 to 12 minutes.
- Remove the pot from heat. Discard the cardamom, cloves, cinnamon, and bay leaf. Fluff the rice with a fork and set aside.
- In a large heavy pot over medium heat, melt 2 tablespoons of ghee. Add the sliced onion and 1/2 teaspoon of salt. Cook, stirring occasionally, until caramelized and browned, about 12 to 15 minutes. Transfer onions to a bowl.
- In the same pot over medium-low heat, melt the remaining 2 tablespoons of ghee. Add cardamom, cloves, cinnamon, bay leaf, garam masala, turmeric, cumin, black pepper, and cayenne if using. Cook while stirring for about 30 seconds until fragrant.
- Add the potato and cauliflower. Cook, stirring frequently, until tender for about 8 to 10 minutes. Then add the carrot, garlic, and ginger, cooking until fragrant and tender, about 5 minutes.
- Stir in the yogurt, lime juice, and mint. Season with the remaining 1 teaspoon of salt, and cook until some liquid has evaporated, about 1 to 2 more minutes. Discard the spices.
- In a large serving dish, layer half the rice, top with half the vegetable mixture and half the caramelized onions. Repeat the layers with the remaining rice, vegetables, and onions.
- Drizzle the saffron milk over the top and garnish with cashews, apricots, and mint.
How to Serve Vegetable Biryani
Vegetable Biryani is best served warm. You can pair it with a side of raita (a yogurt-based condiment) or a simple salad for a complete meal. Enjoy with your friends and family as it makes a great centerpiece for any gathering!
How to Store Vegetable Biryani
To store leftovers, let the Vegetable Biryani cool completely. Then, place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze the Biryani for up to a month. To reheat, simply warm it up in the microwave or on the stove with a splash of water.
Tips to Make Vegetable Biryani
- Make sure to soak the rice to achieve the perfect texture. This helps it cook more evenly.
- Feel free to add any seasonal vegetables you have on hand.
- Adjust the spices according to your taste preference. If you like it spicy, you can increase the cayenne pepper.
Variation
You could easily turn this recipe into a protein-packed dish by adding pieces of paneer, tofu, or your choice of cooked meat. Adjust the cooking time accordingly to ensure that everything is cooked through.
FAQs
-
Can I use other types of rice for this Biryani?
Yes, you can use jasmine rice or any long-grain rice, but the cooking times may vary. -
Is Biryani spicy?
The spice level can be adjusted based on your preference. You can reduce the amount of cayenne pepper or skip it if you prefer a milder dish. -
Can I make this dish vegan?
Absolutely! You can replace ghee with olive oil or any plant-based oil and use a vegan yogurt alternative.
Enjoy making this delicious Vegetable Biryani!
Vegetable Biryani
Ingredients
Rice and spices
- 1 cup basmati rice Rinse and soak prior to cooking.
- 1/4 cup whole milk For saffron infusion.
- 1/8 tsp saffron threads For coloring and flavor.
- 4 pieces green cardamom pods Whole spices.
- 4 pieces whole cloves Whole spices.
- 1 3-inch piece cinnamon stick Whole spices.
- 1 piece bay leaf Whole spice for flavor.
- 1 1/2 tsp kosher salt For seasoning.
- 1/2 tsp cumin seeds For flavor.
Vegetables and aromatics
- 1/4 cup ghee or neutral oil Divided for cooking.
- 1 medium red onion Thinly sliced.
- 1 1/2 tsp kosher salt Divided for onions and vegetables.
- 3 pieces green cardamom pods For flavor.
- 3 pieces whole cloves For flavor.
- 1 3-inch piece cinnamon stick For flavor.
- 1 piece bay leaf For flavor.
- 1 1/2 tsp garam masala For flavor.
- 1 tsp ground turmeric For color and flavor.
- 1/2 tsp cumin seeds For flavor.
- 1/2 tsp freshly ground black pepper For flavor.
- 1/8 tsp cayenne pepper Optional, for heat.
- 1 medium Yukon gold potato Peeled and cut into 1/2 inch pieces.
- 1 cup small cauliflower florets Fresh.
- 1 medium carrot Peeled and cut into 1/2 inch pieces.
- 5 cloves garlic Finely chopped.
- 2 tsp finely chopped peeled ginger For flavor.
Finishing touches
- 1/2 cup whole milk Greek yogurt For creaminess.
- 2 Tbsp fresh lime juice For acidity.
- 1 Tbsp chopped fresh mint For garnish and flavor.
- 1/4 cup chopped dried apricots For sweetness.
- 1/4 cup chopped roasted cashews For crunch.
- 1 Tbsp chopped fresh mint For garnish.
Instructions
Preparation
- Rinse rice in cold water, then place it in a medium bowl and cover with water. Soak for 30 minutes.
- In a medium pot over medium heat, warm the milk. Remove from heat and stir in the saffron. Set aside to steep.
Cooking the rice
- Drain the soaked rice and transfer to a medium pot. Add cardamom, cloves, cinnamon, bay leaf, salt, cumin, and 1 1/2 cups cold water.
- Bring to a boil, cover, and cook on low until the water has evaporated and rice is tender, about 10 to 12 minutes.
- Remove the pot from heat. Discard the cardamom, cloves, cinnamon, and bay leaf. Fluff the rice with a fork and set aside.
Cooking the vegetables
- In a large heavy pot over medium heat, melt 2 tablespoons of ghee. Add the sliced onion and 1/2 teaspoon of salt. Cook, stirring occasionally, until caramelized and browned, about 12 to 15 minutes. Transfer onions to a bowl.
- In the same pot over medium-low heat, melt the remaining 2 tablespoons of ghee. Add cardamom, cloves, cinnamon, bay leaf, garam masala, turmeric, cumin, black pepper, and cayenne if using. Cook while stirring for about 30 seconds until fragrant.
- Add the potato and cauliflower. Cook, stirring frequently, until tender for about 8 to 10 minutes.
- Then add the carrot, garlic, and ginger, cooking until fragrant and tender, about 5 minutes.
- Stir in the yogurt, lime juice, and mint. Season with the remaining 1 teaspoon of salt, and cook until some liquid has evaporated, about 1 to 2 more minutes. Discard the spices.
Layering and serving
- In a large serving dish, layer half the rice, top with half the vegetable mixture and half the caramelized onions. Repeat the layers with the remaining rice, vegetables, and onions.
- Drizzle the saffron milk over the top and garnish with cashews, apricots, and mint.
