Description
A flavorful and aromatic Indian Vegetarian Biryani made with basmati rice, mixed vegetables, and a blend of spices, cooked to perfection on the stovetop. This one-pot dish is layered with fragrant herbs and optional saffron milk, garnished with fried onions and cashews for an authentic taste experience.
Ingredients
Scale
Rice
- 1 ½ cups basmati rice
Spices and Seasonings
- 3 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon biryani masala (optional)
- Salt to taste
Vegetables and Herbs
- 1 large onion (thinly sliced)
- 2 green chilies (slit)
- 1 tablespoon ginger-garlic paste
- 1 cup chopped tomatoes
- 1/2 cup plain yogurt
- 2 cups mixed vegetables (carrot, peas, green beans, bell pepper, potato)
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
Liquids and Garnish
- 2 ½ cups water or vegetable broth
- Saffron strands soaked in 2 tablespoons warm milk (optional)
- Fried onions and cashews for garnish (optional)
Instructions
- Prepare the rice: Rinse the basmati rice thoroughly under cold water until water runs clear. Soak the rice in water for 20–30 minutes, then drain well before cooking to ensure fluffy, separated grains.
- Sauté spices and onions: Heat oil or ghee in a deep, heavy-bottomed pot over medium heat. Add cumin seeds and let them splutter. Add the thinly sliced onions and sauté until golden brown and caramelized, enhancing the dish’s flavor base.
- Add aromatics and cook tomatoes: Stir in the slit green chilies and ginger-garlic paste and cook for about one minute until fragrant. Mix in chopped tomatoes and cook until they soften and release their juices, forming a thick sauce.
- Incorporate spices and yogurt: Add turmeric, garam masala, biryani masala (if using), and salt to the tomato mixture. Mix well to combine the spices evenly. Then add plain yogurt, chopped vegetables, cilantro, and mint. Cook everything together for 5–7 minutes, allowing the veggies to soften slightly and the flavors to meld.
- Add rice and liquid: Gently fold in the drained rice to coat each grain with the spice and vegetable mixture. Pour in water or vegetable broth and bring the mixture to a boil over medium-high heat.
- Simmer the biryani: Cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer gently for 15 minutes or until the rice is fully cooked and the liquid is absorbed. Avoid stirring to maintain rice texture.
- Rest and garnish: Remove the pot from heat and let the biryani rest, covered, for 5 minutes. This allows the flavors to settle. Gently fluff the rice with a fork and optionally drizzle saffron-infused warm milk on top. Garnish with fried onions and cashews if desired before serving.
Notes
- Serve this biryani with cooling raita, spicy pickle, or a fresh cucumber salad for a complete meal.
- Use a Dutch oven or a heavy-bottomed pot to prevent the biryani from burning during cooking.
- For authentic flavor, try layering cooked rice with the vegetable masala and steaming it on low heat using the ‘dum’ method.
