Veg Biryani

Veg Biryani vegetarian recipe

This Veg Biryani is a weekend dinner favorite, with fluffy basmati rice and tender veggies. It's a satisfying vegetarian meal that comes together quicker than you'd think.

Ingredients

  • 1.5 cups basmati rice
  • 0.75 cup green beans, chopped into 2.5 cm pieces
  • 0.75 cup carrots, peeled and diced into 1 cm cubes
  • 0.75 cup green peas, fresh or frozen
  • 0.75 cup potatoes, peeled and diced into 1 cm cubes
  • 0.75 cup cauliflower florets, small
  • 2 medium onions, thinly sliced
  • 4 cloves garlic, finely chopped
  • 1.5 cm ginger, peeled and grated
  • 0.5 cup plain yogurt
  • 1.5 medium tomatoes, chopped
  • 0.25 cup mint leaves, fresh, chopped
  • 0.25 cup cilantro, fresh, chopped
  • 2.5 tablespoons ghee or vegetable oil
  • 1.5 teaspoons cumin seeds
  • 0.5 teaspoon black peppercorns
  • 4 green cardamom pods, crushed lightly
  • 1.5 inch cinnamon stick
  • 2 bay leaves
  • 0.5 teaspoon turmeric powder
  • 1.5 teaspoons red chili powder
  • 2 teaspoons biryani masala powder
  • 1.75 teaspoons salt, or to taste
  • 0.5 teaspoon sugar
  • 0.5 teaspoon saffron threads, soaked in 2 tablespoons warm milk
  • 0.5 teaspoon rose water (optional)
  • 3.5 cups water

Instructions

  1. Wash 1.5 cups basmati rice thoroughly under running water until the water runs clear. Soak the rice in 3 cups of water for 30 minutes.
  2. While the rice is soaking, prepare the vegetables. Wash and chop 0.75 cup green beans into 2.5 cm pieces. Peel and dice 0.75 cup carrots into 1 cm cubes. Peel and dice 0.75 cup potatoes into 1 cm cubes. Break 0.75 cup cauliflower into small florets. Measure out 0.75 cup green peas.
  3. Thinly slice 2 medium onions. Finely chop 4 cloves garlic. Peel and grate 1.5 cm ginger.
  4. Chop 1.5 medium tomatoes. Chop 0.25 cup fresh mint leaves and 0.25 cup fresh cilantro.
  5. In a small bowl, combine 0.5 cup plain yogurt with 0.5 teaspoon turmeric powder, 1.5 teaspoons red chili powder, and 2 teaspoons biryani masala powder. Mix well to form a smooth paste.
  6. Heat 2.5 tablespoons ghee or vegetable oil in a large heavy-bottomed pot or pressure cooker over medium heat.
  7. Add 1.5 teaspoons cumin seeds, 0.5 teaspoon black peppercorns, 4 lightly crushed green cardamom pods, 1.5 inch cinnamon stick, and 2 bay leaves to the hot oil. Sauté for 30 seconds until fragrant.
  8. Add the thinly sliced 2 medium onions to the pot and sauté until they turn light golden brown, about 7-10 minutes, stirring occasionally.
  9. Add the finely chopped 4 cloves garlic and grated 1.5 cm ginger to the pot. Sauté for 1-2 minutes until the raw smell disappears.
  10. Add the chopped 1.5 medium tomatoes to the pot and cook for 3-4 minutes, mashing them slightly, until they soften and the oil starts to separate.
  11. Stir in the yogurt and spice paste mixture. Cook for 2-3 minutes, stirring continuously to prevent curdling, until the spices are well incorporated and fragrant.
  12. Add the chopped 0.75 cup green beans, diced 0.75 cup carrots, diced 0.75 cup potatoes, 0.75 cup green peas, and 0.75 cup cauliflower florets to the pot. Mix well with the मसाला (spice mix).
  13. Add 1.75 teaspoons salt and 0.5 teaspoon sugar. Mix well. Cook the vegetables for 5-7 minutes, stirring occasionally, until they are partially cooked (al dente).
  14. Drain the soaked 1.5 cups basmati rice completely.
  15. Add the drained rice to the pot with the vegetables. Gently mix the rice with the vegetable mixture being careful not to break the rice grains.
  16. Pour in 3.5 cups water. Bring the mixture to a boil.
  17. Once it comes to a boil, reduce the heat to low, cover the pot tightly (or close the pressure cooker lid).
  18. If using a regular pot: Cook on low heat for 15-20 minutes, or until all the water is absorbed and the rice is cooked through. If using a pressure cooker: Cook for 2 whistles (approximately 6-8 minutes on Instant Pot, set to high pressure with natural release). Afterwards, let the pressure release naturally for 5-10 minutes.
  19. Once the rice is cooked and the steam has settled, gently open the lid. Sprinkle 0.5 cup chopped mint leaves and 0.5 cup chopped cilantro over the biryani. Drizzle with the 0.5 teaspoon saffron threads soaked in 2 tablespoons warm milk and 0.5 teaspoon rose water (if using).
  20. Close the lid again and let it rest for 5-10 minutes for the flavors to meld.
  21. Gently fluff the biryani with a fork before serving to keep the rice grains intact. Serve hot with raita or plain yogurt.

View the interactive Veg Biryani recipe