Vegetable Biryani

The heart of Indian cuisine is biryani. This vegetable biryani recipe is a tasty and yummy dish with layers of flavour and aroma.

I have several biryani recipes on here, such as chicken biryani and mutton biryani, but this is my first biryani recipe that is suitable for vegans.

When making any type of biryani, it is critical to use basmati rice. This is because basmati rice has long grains, which fluff up much better than other rice varieties and stay separate when cooked.

Always wash the rice thoroughly in cold water until the water runs clear. This will ensure that there is no remaining starch.

Once you have washed the rice, then leave it to soak in cold water after being washed. Soaking allows the grains to absorb water, softening them and shortening the cooking time.

Fresh vegetables are always preferable to frozen vegetables to help contribute to the flavour and texture of the biryani.

That is why I always stick to vegetables that are in season at the time. For a biryani that stands out as a showstopper use a variety of colours.

Potatoes, carrots, peas, cauliflowers, and bell peppers are common vegetables used. However, all of this is dependent on what is available.

As with all biryanis, store-bought biryani masala is available. Making it yourself is much more delicious and fresher. You could make a large batch of the biryani masala and store it in an airtight jar. It will keep for up to 3 months.

I always like to time the cooking of the rice and the vegetable masala so that they finish at the same time.

This is so that when you layer the two together, both are hot, and the steam build-up will help to finish cooking the rice and produce fluffy grains.

Cook the rice to about 80%. It is very important that you don’t overcook the rice as the biryani will end up mushy and overcooked.

The rice will finish cooking once it is layered with the vegetables which will give you deliciously fluffy rice grains.

Garnish with fried onions and fresh cilantro. Serve this vegetable biryani recipe with some cool raita.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Mutton Biryani
• Chicken Biryani
• Aloo Pulao
• Mutton Pulao
• Jeera Rice

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Vegetable Biryani

by Nabeela Kauser

Vegetable biryani is a fragrant and flavourful Indian rice recipe made with mixed vegetables, fragrant spices, and basmati rice. This recipe is an absolute showstopper, with layers of fluffy rice, tender vegetables, and an array of spices.

5 from 6 votes

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Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Course Dinner, Main Course

Cuisine Indian, Pakistani

Servings 6

Calories 414 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 400 g Basmati Rice
• ▢ 2 Potatoes Peeled, cubed
• ▢ 1 Onion Thinly sliced
• ▢ 1 Carrot
• ▢ 100 g Green Peas
• ▢ 1 tsp Cumin Seeds
• ▢ 2 Cardamom Pods
• ▢ 2 Cloves
• ▢ 1 Cinnamon Stick
• ▢ 1 Bay Leaf
• ▢ 2 tbsp Vegetable Oil
• ▢ 1 tsp Ginger Paste
• ▢ 1 tsp Garlic Paste
• ▢ 1 tsp Coriander Powder
• ▢ 1/2 tsp Cumin Powder
• ▢ 1/2 tsp Garam Masala Powder
• ▢ 1/2 tsp Turmeric Powder
• ▢ 500 ml Water
• ▢ Salt To taste
• ▢ Coriander Garnish

Instructions

• Begin by thoroughly rinsing the rice in cold water and soaking it.
• Heat oil in a heavy-bottomed pot over medium-high heat.
• Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a few seconds until fragrant.
• Add sliced onions and sauté until they turn golden brown.
• Add ginger paste and garlic paste and continue to sauté for 1-2 minutes.
• Mix in coriander powder, cumin powder, garam masala powder, turmeric powder, and salt. Sauté for another 1-2 minutes.
• Add cubed potatoes, sliced carrots, and green peas. Mix well and cook for 5-7 minutes until the vegetables are partially cooked.
• Add 500ml of water to the pot, mix well, and bring to a boil. Reduce the heat to low, cover the pot with a lid, and let the vegetables simmer for 10-15 minutes or until they are fully cooked.
• While the vegetables are cooking, in a separate pot, bring 1 litre of water to a boil. Add the soaked rice and parboil for 5-6 minutes until the rice is partially cooked. Drain the rice and set it aside.
• Once the vegetables are fully cooked, layer the partially cooked rice on top of them in the pot.
• Cover the pot with a tight-fitting lid, reduce the heat to the lowest setting, and let the biryani cook for 15-20 minutes or until the rice is fully cooked and fluffy.
• Once done, remove the pot from the heat and let it rest for 10 minutes.
• Fluff the rice with a fork and garnish with chopped coriander leaves before serving.
• Serve the biryani hot with raita or a side salad.

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 414kcalCarbohydrates: 81gProtein: 11gFat: 5gSaturated Fat: 1gSodium: 27mgPotassium: 630mgFiber: 8gSugar: 3gVitamin A: 1734IUVitamin C: 17mgCalcium: 64mgIron: 3mg

Keyword Comfort Food, Cooking, Food, Ramadan, Recipe, Rice, Spicy

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