Description
This Restaurant Style Vegetable Biryani is a flavorful, aromatic one-pot Indian rice dish made with basmati rice, mixed vegetables, yogurt, and a blend of whole and ground spices. The recipe features tender vegetables like potatoes, cauliflower, carrots, and green beans, cooked with fragrant spices such as cumin, cardamom, and cloves, layered with soaked basmati rice, and simmered to perfection to create a rich, satisfying meal perfect for family dinners or special occasions.
Ingredients
Scale
Rice
- 1 cup basmati rice
Vegetables
- 2 medium red onions, sliced
- 1 small potato, cubed
- 1/2 cup cauliflower florets
- 1 medium carrot, chopped
- 5-6 green beans, trimmed and chopped
Dairy
- 2 tablespoons yogurt
Spices and Herbs
- 1 teaspoon cumin seeds
- 3-4 green cardamom pods
- 3-4 cloves
- 1/2 teaspoon crushed ginger
- 1/2 teaspoon crushed garlic
- 1-2 green chilies, crushed
- Other whole and ground spices such as cinnamon stick, bay leaf, black peppercorns (optional, typically used in biryani)
- Fresh cilantro leaves, chopped (for garnish)
- Fresh mint leaves, chopped (for garnish)
Fat and Oil
- 2 tablespoons ghee
Liquids
- Approximately 1 1/4 cups water (to cook rice and vegetables)
Instructions
- Rinse and soak rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for about 20-30 minutes, then drain and set aside.
- Heat ghee and toast spices: In a heavy-bottomed pot or deep skillet, heat the ghee over medium heat. Add half of the whole spices such as cumin seeds, cardamom pods, and cloves. Sauté for a minute or until fragrant to release the aromas.
- Sauté onions: Add the sliced onions to the pot. Cook them slowly, stirring frequently, until they turn golden brown and caramelized, which adds a deep flavor base to the biryani.
- Cook vegetables: Add the cubed potato, cauliflower florets, chopped carrot, and green beans to the pot. Stir well and cook for about 5 minutes, allowing the vegetables to soften slightly while absorbing the spices.
- Add aromatics: Stir in crushed ginger, crushed garlic, and crushed green chilies. Sauté for another minute to combine flavors and enhance the dish’s spice profile.
- Incorporate yogurt and spices: Mix in 2 tablespoons of yogurt along with any remaining ground spices (such as turmeric, garam masala, chili powder) to create a rich, flavorful vegetable base.
- Layer rice: Evenly layer the soaked and drained basmati rice over the cooked vegetable mixture in the pot. Be careful not to mix; layering is essential for traditional biryani texture.
- Add water and cook: Pour about 1 1/4 cups of water over the rice and vegetables. Cover the pot tightly with a lid and reduce the heat to low. Let it simmer undisturbed for about 30 minutes or until the rice is tender and water is fully absorbed.
- Finish and garnish: Once cooked, gently fluff the biryani with a fork to mix the layers slightly. Garnish with fresh chopped cilantro and mint leaves before serving.
Notes
- Soaking basmati rice before cooking helps achieve fluffy grains and reduces cooking time.
- Caramelizing onions slowly is key to developing deep flavor in the biryani base.
- You can add other vegetables like peas or bell peppers according to preference.
- Adjust the quantity of green chilies based on your spice tolerance.
- Covering the pot tightly while cooking allows steaming, essential for cooking rice properly.
- Using ghee instead of regular oil adds richness and authentic flavor.
- Let the biryani rest covered for 5 minutes after cooking to allow flavors to meld.
